Savory Red Pepper-Cornmeal Scones
Starbucks' Date Scones
Triple-Fruit Scones
* Exported from MasterCook *
Savory Red Pepper-Cornmeal Scones
Recipe By : Cooking Light (Nov/Dec 1997)
Serving Size : 4 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
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2/3 Cup all-purpose flour
1/2 Cup cornmeal
1 Tablespoon sugar
1/2 Teaspoon ground cumin
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/8 Teaspoon salt
2 Tablespoons Butter -- cut in small pieces
1/3 Cup red bell pepper -- diced
1/3 Cup buttermilk
Pre-heat oven to 400F.
Combine flour, cornmeal, sugar, cumin, baking powder, baking soda, and salt
in a bowl; cut in butter with a pastry blender or two knives until mixture
resembles coarse meal. Add bell pepper and buttermilk; stir just until moist.
Pat dough into a 6-inch circle on a baking sheet coated with cooking spray,
and cut into 4 wedges. Bake at 400F for 20 minutes or until golden.
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* Exported from MasterCook *
Starbucks' Date Scones
Recipe By : Paula Storm <PAULAS@NCMS.ORG> via EAT-L listserv
Serving Size : 12 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups all-purpose flour
1/2 Cup whole-wheat flour
1/4 Cup bran
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon salt
2 Teaspoons cinnamon
1/4 Cup brown sugar
1/2 Cup Unsalted Butter -- chilled
1 egg
2/3 Cup 1% buttermilk
2/3 Cup dates
Combine the all-purpose and whole wheat flours, bran, baking powder, soda,
salt, cinnamon and brown sugar. Cut in the butter. Add the egg,
buttermilk and dates; do not over mix. (If the dough seems too sticky to
work with, add a couple more Tbs flour.) Shape the dough into a rectangle
about 2 inch think on a floured surface. Cut into 12 triangles. Bake on
an ungreased baking sheet in a preheated 350 degree oven about 25
minutes. Cool on a rack.
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NOTES : Paula Storm received this recipe from ranger@halcyon.com (sharon
gorman) and posted it to EAT-L on 7/12/99.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 25045 0
* Exported from MasterCook *
Triple-Fruit Scones
Recipe By : Cooking Light (March 1998)
Serving Size : 16 Preparation Time :0:00
Categories : Scones Bread-Bakers Mailing List
Fruits Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups all-purpose flour
1/3 Cup sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
6 Tablespoons butter
1/3 Cup dried apricots -- chopped
1/3 Cup dried cranberries
3/4 Cup buttermilk
2 Teaspoons orange rind -- grated
1 Large egg
1 Large egg white
1 Tablespoon sugar
Preheat oven to 400F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter
with a pastry blender or 2 knives until mixture resembles coarse
meal. Stir in apricots and cranberries. Combine buttermilk, orange rind,
egg and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with
floured hands. Roll dough into a 12x6-inch rectangle. Cut dough into 8
(3-inch) squares using a dull knife or a dough scraper. Cut each square
into 2 triangles; place on a baking sheet coated with cooking
spray. Sprinkle with 1 tablespoon sugar; bake at 400F for 12 minutes or
until golden.
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Nutr. Assoc. : 0 0 0 0 0 0 0 2928 0 0 0 0 0