Scones-recipes?

[KimberlyE]

Ok here goes my first post...I love scones but never bake them myself for some reason. My favorite are Scottish or Raisin Scones but like to try other kinds too. Do you have any good light or non-light recipes for me to try?

[Natasha]

Hi Kimberly - welcome!!
Here is a link to a thread in the archive about scones. Hope you find something you like! http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000718-1-000230.html

[KimberlyE]

Originally posted by Natasha:
Hi Kimberly - welcome!!
Here is a link to a thread in the archive about scones. Hope you find something you like! http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000718-1-000230.html

Thanks so much...I had checked out the archive before I posted but didn't get this thread. Sorry!
~kimberly

[SandyDee]

Kimberly,I was the one that posted the original request that Natasha gave you the link to. Just wanted you to know that you have great taste and the link she provided you with will give you several recipes that all have great taste as well. I tried 3 of them and was very happy with them. They are all ones that I plan to make again. Good luck.

[Natasha]

Originally posted by KimberlyE:
Thanks so much...I had checked out the archive before I posted but didn't get this thread. Sorry!
~kimberly

Kimberly - no need at all to apologize!! I just remembered that thread (I intend to try a few of these recipes too) and thought I would mention it for starters. I m interested in hearing about what you try and whether you liked them (though I m sure that you will like them, from what SandyDee says!) http://www.cookinglight.com/bbs/smile.gif (There I go with the smilies again...)

[CATHIEA]

Cooking Light had a very tasty maple-fig scone recipe in 1996 that someone with masterchef might post for you. If they don't and you are interested, I will retype.
On the subject of scones- If anyone lives near a Breadsmith, would you mind calling and getting the following nutritional information on their raisin scones: Calories, Fiber, Fat. We had scones in the office today and when I called for nutritional info, my Breadsmith said each scone was 75 calories, 2 grams fat and .2 grams fiber. I can't believe this, since the scones are about 4 x 4 x 3 inches. I'd like a second Breadsmith opinion!
CathieA

[Cindy Rafferty]

KimberlyE:

I recall that the Cooking Light truck had an easy receipe for scones. I have lost the card that I got from the truck in 1999, but I make the scone as follows:

1 Cup Regular Flour
1 Cup Cake Flour
2 teaspoons of baking powder
1/3 cup of sugar (2/3 cup was the original recipe, I think).
6 oz. Plain Non-Fat or Low Fat Yogart
(I have used vanilla also).
3 tablespoons of margarine

Preheat the over to 400 degrees. Use cooking spray to cover a large cookie pan.

Combine the first four ingredients in a cooking bowl. Using a knife, cut the margarine into small pieces. Add the yogart, mix until just moistened.

Turn the mixture onto the cookie sheet, shape with the palm of your hand into a
circle. Sprinkle with 1 teaspoon of sugar.
Cut the scone into eight pieces, bake for 15 minutes.

Note: I have varied this receipe with the addition of seasonal fruits, orange and lemon zest, or made it plain. I believe that the original receipe called for 3/4 cup of fresh cranberries.

My whole family has enjoyed these scones, I usually make one every week. Enjoy!

Cindy

[lindrusso]

Here are two scone recipes that I love - but neither of them are even close to light!!!

CHOCOLATE-ORANGE SCONES

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, chilled in small pieces
2 whole eggs, lightly beaten
1/4 cup fresh orange juice
1 teaspoon vanilla
1/2 teaspoon orange zest
3/4 cup semisweet chocolate chips
2 tablespoons cream
1 tablespoon sugar

1. Preheat oven to 425. Have a baking sheet lined with parchement paper ready.

2. In a large bowl of a food processor, add flour, sugar, baking powder and salt and combine. Add cold butter and pulse until mixture forms a coarse meal. Combine eggs, juice, vanilla and orange zest in a small bowl and whisk. Add the orange mixture and pulse just until combined. Add chips and pulse 2 more times (I just work chips gently in).

3. Scrape mixture onto floured surface and gather into a ball. Do not knead or pat too much with hands, but gently shape into a circle. Transfer to a baking sheet and score into wedges. Brush lightly with cream an dust with sugar.

4. Bake until puffed and golden brown, about 16-18 minutes (it took longer to get center done). The center will spring back when touched lightly. Remove from oven, let stand 10 minutes, cut and serve warm.


CRANBERRY SCONES
(This is a Martha Stewart recipe that I modified slightly - the original recipe calls for currants soaked in brandy)

4 1/2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
pinch salt
1/2 pound (2 sticks) unsalted butter, cut into small pieces
1 cup dried whole or chopped fresh cranberries
1 to 1 1/4 cups heavy cream
EGG WASH
1 egg, beaten with 1/4 cup light cream

1. Sift the dry ingredients into a large mixing bowl. Using a pastry blender or two kitchen knives, cut in the butter until the mixture resembles coarse meal. (This can also be done in a food processor, using half the flour mixture, and adding the processed mixture to the remaining flour before adding the cranberries and cream.) Stir in the cranberries.

2. Mixing lightly with your fingers, add just enough heavy cream to hold the mixture together. Wrap in plastic wrap and chill approximately 30 minutes or overnight.

3. Preheat the oven to 375 degrees.

4. Roll out the dough 1/2-inch thick, and, using a biscuit or cookie cutter, cut the dough into various shapes: 1 1/2-inch hearts, scalloped rounds or plain rounds. Place on parchment-lined baking sheets, brush the tops lightly with the egg wash, and bake until golden brown and puffed, 13 to 15 minutes. Let cool on a wire rack.

Enjoy!!

[Maggie]

Just this past weekend, I tried the Apricot Scones from the new Cooking Light book--The Complete Cooking Light Cookbook. I had never made scones before, and I thought they were really easy to make. The scones didn't last long either--I think my husband had three or four of them. I don't know if anyone has posted this recipe before, so here it is. . .

Apricot Scones

INGREDIENTS FOR 12 SERVINGS:
2-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup finely chopped dried apricots
1/2 cup low-fat buttermilk
2 large eggs
Cooking spray
2 teaspoons sugar
1/2 teaspoon ground cinnamon

INSTRUCTIONS:
Make-ahead tip: Scones can be prepared a day ahead; cool on a wire
rack. Wrap in aluminum foil; reheat at 350 degrees for 25 minutes.

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 4 ingredients (flour through salt), and
cut in butter with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the apricots. Combine the buttermilk
and eggs, stirring with a whisk. Add to flour mixture, stirring just
until moist (dough will be sticky).

3. Turn dough out onto a lightly floured surface; knead lightly 4
times. Pat dough into a 9-inch circle on a baking sheet coated with
cooking spray. Cut dough into 12 wedges, cutting into but not through
dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over
dough. Bake at 400 degrees for 20 minutes or until golden. Serve
warm. Yield: 1 dozen (serving size: 1 scone).

NUTRITIONAL INFORMATION:
CALORIES 196 (24% from fat); FAT 5.2g (sat 2.8g, mono 1.5g, poly
0.4g); PROTEIN 4.4g; CARB 33.7g; FIBER 1.3g; CHOL 47mg; IRON 1.8mg;
SODIUM 239mg; CALC 71mg

Recipe Copyright © Cooking Light Magazine

[KimberlyE]

Mmmm...these all sound so great. Thanks so much for your recipes and suggestions. I plan to try one or two of them this weekend now that I bought the ingredients.