More Scones

[Beth]

We've had a couple of threads on scones, but I know I didn't post this gingerbread scone recipe since I hadn't tried it yet. I made them this past week and really liked them. Them seem appropriate to the weather and season, so I thought I'd share. I also have pumpkin scones that I don't think have been posted if anyone's in the mood for that pumpkin pie flavor.


* Exported from MasterCook *

Gingerbread Scones

Serving Size : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup butter
1 egg yolk -- beaten
1/3 cup molasses
1/4 cup milk
1 egg white -- slightly beaten
pearl sugar or coarse white sugar
(optional)

Combine flour, brown sugar, baking powder, baking soda, salt, ground ginger and cinnamon in a large bowl or in bowl of a food processor. Cut in butter until mixture resembles coarse crumbs.

Stir together egg yolk, molasses and milk. Add all at once to center of flour mixture and stir or pulse just until combined. Mixture may seem a little dry.

Turn out dough onto a lightly floured surface and quickly knead dough a few strokes or until nearly smooth. Pat into a 7-8 inch circle. Cut into 8 wedges and arrange wedges 1 inch apart on an ungreased baking sheet. Brush with egg white and sprinkle with sugar, if desired.

Bake at 400 degrees about 12-15 minutes. Cool on a wire rack (scones will tend to fall apart while very hot), and serve warm.

These scones freeze well and may be reheated in a microwave or, foil-wrapped, in a 300 degree oven.


- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 7g Total Fat; (27% calories from fat); 4g Protein; 38g Carbohydrate; 43mg Cholesterol; 411mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[Kelly]

Hi Beth - Thanks for posting this - they look great. I would love the pumpkin recipe also when you have a chance to post it.

[Missi]

Yes, please post pumpkin recipe! Sounds great!

[Beth]

Here's the pumpkin recipe...both are from a Better Homes and Garden special edition holiday recipe magazine.


* Exported from MasterCook *

Pumpkin Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 Cup chilled stick margarine or butter
1 egg -- beaten
1/2 cup canned pumpkin
1/3 cup milk
Berry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter -- softened
3 tablespoons powdered sugar

Combine flour, brown sugar, baking powder, spice, baking soda, and salt in a mixing bowl or bowl of a food processor. Cut in butter or margarine until mixture resembles coarse crumbs.

Combine egg, pumpkin and milk and add all at once to dry mixture. Stir just until moistened.

Turn doughout onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges (I think I cut mine into 8 by habit).

Place wedges 1 inch apart on an ungreased cookie sheet. If desired, brush tops with milk (and sprinkle with coarse sugar). Bake in a 400 degree oven for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter.

For Berry Butter: Combine dried cranberries and boiling water and let sit for 10 minutes. Drain and finely chop. Stir together butter, powdered sugar and softened berries. Cover and let chill at least 1 hour before serving to let flavors blend.


- - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 9g Total Fat; (39% calories from fat); 3g Protein; 26g Carbohydrate; 37mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[SandyDee]

Beth, Thank you so much for these 2 recipes I am a big scone fan. I will definitely try these this season. They are both very timely and since I am having a Christmas Tea Party I will make sure atleast one of these makes it on the menu. Thanks!

[This message has been edited by SandyDee (edited 10-09-2000).]

[Grace]

Oh Beth, these look SOOO good! Thank for posting - I am printing them out and will try them for sure!

[Missi]

Thanks Beth! I will be trying them too!

[Missi]

YEAH!!!!!!!!!!! I finally made it to member statis!!!!!!!!!!!!!!

[KimberlyE]

Beth,

Thanks for posting these scone recipes...they sound yummy. One question about the gingerbread scones...what type of molassess did you use? If recipe calls for molasses, I never have the right type in my cupboard and don't know if it makes a difference if you you use light or dark.

[Beth]

You're all welcome. I'm glad to share, especially after all the recipes and inspirations I've gathered here. I think you'll like both of these, and they're perfect for the season.

I had to go get the bottle of molasses out of my pantry and check. Mine is Grandma's Light Unsulphured Molasses. I don't use a lot of molasses, so maybe someone else can tell whether the type would make a big difference in a recipe like this one where a type was not specified. All I can tell you for sure is that this type made scones with a flavor that was similar to the Pepperidge Farms Ginger Man cookies my 4 yr old loves.

[Grace]

Kimberly,

I think you're confusing molasses with corn syrup. As far as I know, there is only one kind of molasses. Corn syrup comes in light and dark varieties. Molasses has a strong and kind of yukky taste (to me) all by itself, but is great in baked beans, gingerbread, and the like. Corn syrup is really more like "liquid sugar" - in light and dark forms, just like granulated sugar comes in white, light brown and dark brown, but they all still taste sweet if you taste them plain (try some plain molasses once... you'll see the difference right away!! :P)
Hope that helps!

Grace

[matt]

does anyone have a cinamon scone recipe? thanks matt

[Natasha]

Here is a delightful-looking no-bake version from the Warfield House B&B in Elkins, WV:

Cinnamon Scones
1 cup all-purpose flour
1/2 tsp. Cream of Tartar
1/4 tsp Salt
1 tsp. Sugar
1 tsp. Baking soda
1/2 tsp. Cinnamon
2 Tbl. Dry buttermilk
1/2 cup Water
2 Tbl. Crisco
Preheat griddle over medium heat. Stir all dry ingredients together. Add water and stir until combined. Turn batter out on floured surface; knead a few turns, pat a 6-inch diameter circle. With a sharp knife cut dough into 8 wedges. Melt shortening on griddle. When hot, lower heat to medium and place scones on griddle. Cook on both sides until golden brown. Serve with butter or apple butter.

And here is a genuine British recipe for Apple-Cinnamon Scones from www.britannia.com (http://www.britannia.com) !

Apple and Cinnamon Scones
Some sugar can be added to the apple while being cooked if desired. Makes 9-10 scones.

INGREDIENTS: Cooking apples - 350 g (12 oz) peeled cored and chopped, Self raising flour - 225 g (8 oz), Salt - * tsp, Ground cinnamon - 1 tsp, Butter - 50 g (2 oz), Milk - 150 ml, plus extra for brushing, Ground cinnamon - * tsp, Demerara sugar - 25 g (1 oz), Double cream or whipping cream - 150 ml.

COOKING:1. Cook the apples in a little water until soft, mash well or purée. Allow to cool.
2. Sieve the flour, salt and 1 teaspoon cinnamon into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Make a well in the centre, add one-third of the apple and the milk. Mix until the mixture forms a dough.
4. Knead quickly on a floured surface then roll out to 1.5 cm (* inch) thick. Cut into small rounds approximately 5 cm (2 inches) in diameter.
5. Place on a greased baking tray. Brush the tops with Mk and sprinkle the teaspoon cinnamon and the demerara sugar over them.
6. Bake at 230C / 450F / Gas 8 for 10 minutes or until golden brown.
7. Whip the cream. Cool the scones, split in half and sandwich together with the remaining apple and the whipped cream.


[This message has been edited by Natasha (edited 10-10-2000).]

[Beth]

Kimberly, I had to pull out my Baking with Julia (it was closets to the computer). Says there that blackstrap molasses is the strongest and is often considered an aquired taste. It continues to say unsulphured or light molasses is preferred in baking.

Sounds like you could use either, but will get a stronger or milder flavor. Mastercook lists honey as a substitution for molasses, so if you have the blackstrap and think you might not like the stronger flavor, try using part blackstrap molasses and part honey. Might not be exactly the same, but I don't think a tablespoon or two of honey would make a strong impact on the gingerbread flavor. If you have the light, try it and know that if you'd like the recipe with more molasses flavor you can make it with the blackstrap next time.

[SandyDee]

Natasha, I am looking for a Cinnamon Scone recipe that I can make like drop biscuits (individual) instead of scoring the dough and serving it in triangles. Do you think that I could do that with this recipe or would I need to alter the recipe in some way to make it that way? It would seem that if you kneaded the dough and patted it out that I should be able to cut it with a biscuit cutter and bake that way, don't you think? Any ideas anyone?

[Beth]

SandyDee, I have seen what you're talking about (as well as cut rounds) and will try to remember where. Even if it wasn't cinnamon, that's an easy addition to a basic recipe.

I think a dropped dough tends to be a little wetter, but one you cut can be cut in other shapes. I have seen scone recipes that are cut with a round cutter, but you waste some of the dough or get tough scones with the dough that gets handled more. That's the only difference that comes to mind right now.

[Natasha]

Hi SandyDee,
I also have recipes for both drop and cut scones, and meant to post one or two out for you this morning, but ... well, I kind of overslept and was running out the door to make it here on time! http://www.cookinglight.com/bbs/wink.gif So I will post them for you tonight. Are you looking for ones that can be dropped by tablespoonfuls (or two) or cut with a biscuit cutter? Sounds like the biscuit cutter. Anyway, I will just post a couple and you can let me know if it's not what you're looking for.
Couldn't agree more with Beth's observations about drop and cut scones, by the way!

[ginny177]

Grace & Beth - Just a comment on Molassas. IMHO there is a big difference among mallassas types. For instance, I just made the Spicy Autumn Crisp from Oct. using "Brer Rabbit Full Flavor"(dark) molassas for the amount specified in the recipe. I found it nearly overpowering . Dark is usually much more powerful than the light.
Of course, everyone's taste varies. I think I'd stick with the light for scones - especially for serving with tea.

[SandyDee]

Natasha/Beth, I thank you for the info. I guess initially I was asking about the ones that you cut out, but either would work. Actually I understand the problem that you can have by rolling and cutting with a biscuit cutter (the tougher dough) so if I am following you right, the drop ones would be like making chocolate chip cookies, where you just take a spoonful of dough and drop it on to the baking sheet. They may be more moist and tender. Do you need to add something additional to that type of scone or could you do that with any scone dough? Thanks for the help.

[Natasha]

SandyDee,

Here is a currant scone recipe for dropped scones. No reason why you couldn t omit or reduce the currants and add a bit of cinnamon to taste. You can also sub buttermilk for the orange juice if you don t want the subtle orange flavor.

This recipe is from the Great Good Food cookbook (Julee Rosso), so they are low-fat. Not necessarily my favorite scone recipe (almost too healthy for scones!) http://www.cookinglight.com/bbs/wink.gif , but easy and good nonetheless. You can always make it richer if you wish, too. I know, I know, you re gonna kick me off the bulletin boards for that comment ...

Oh, yes, you had asked about whether you could take any scone recipe and make drop scones or cut scones out of them...I guess you could, keeping in mind the possible differences in texture. Happy experimenting and please let us know how it goes!

Currant Scones
Yield: 24 scones

1 cup currants
1/4 cup fresh orange juice
2 cups all-purpose flour
1 cup low-fat buttermilk
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons canola oil
1/4 cup sugar
1 tablespoon vanilla extract

1. Soak currants in orange juice for 1 hour.
2. Preheat oven to 350. Lightly spray or wipe 2 baking sheets with vegetable oil.
3. In a medium-size bowl, place all of the remaining ingredients and stir with a fork until just blended; do not overmix. Add the soaked currants and juice.
4. Drop the dough in 2 tbsp measures spaced about 1 1/2 inches apart, on the sheets. You should have 24 scones.
5. Bake for 10 to 12 minutes, until golden brown.

Per scone: 69 cals; 12 g carb; 2 g protein; 0 mg chol.; 2 g fat (24%)

I have another recipe too that I will try to post tomorrow. Take care.

[This message has been edited by Natasha (edited 10-11-2000).]

[Beth]

I haven't made any drop or round cut scones, but I have seen recipes for them. I find the wegdes easy since the dough falls out of the bowl close to a ball that just needs to be lightly shaped and flattened. I cut the dough with my dough scraper/chopper, but a serrated knife or chef's knife would work well. Then all the dough is used and nothing is wasted. If you want them smaller, divide the dough into 2 balls and make twice as many.

As for molasses, I was saying there was a difference, but suggesting a way to use what was on hand if another trip to the store or another bottle on the pantry shelf would prevent someone from trying an appealing recipe. I think the light molasses was perfect for the gingerbread scones, and a stronger flavor would be too much for my taste. Even so, if all I had was the blackstrap, I might try it half and half with honey and see how it turned out.

[Grace]

Ginny and Beth and Kimberly,

Being what I consider a proficient baker, I'm embarassed to admit I didn't know there was light and dark molasses! Thank you for setting me straight on that, and I will indeed have to take note at the store next time, and also check which one I have in my cabinet. Sorry I spoke too soon, and I sure do learn a lot around here! Thanks guys!!

Grace

[Natasha]

Hi again SandyDee,

Instead of posting another recipe for "cut" scones, I thought I would post this link. It has recipes for various scones, including "cut" ones. In fact, it probably has more scone recipes than you know what to do with http://www.cookinglight.com/bbs/smile.gif . Examples of recipes for "cut" scones are the killer buttermilk scones and the Buckingham palace scones.
If you need anything further just let me know. I'd be interested in knowing what you try and how it turns out.
http://landru.i-link-2.net/sanderee/scone.htm

[This message has been edited by Natasha (edited 10-12-2000).]

[Natasha]

Me again.
How about chai tea scones (using a plain batter with all the traditional chai tea spices mixed in)? You can have your tea and scones in one! http://www.cookinglight.com/bbs/biggrin.gif

[SandyDee]

Natasha, WOW!!! Look at you. My head is swimming. Now it's going to take me til Christmas to decide which one to make. This is fabulous. I will play and I will let you know what happens. Thanks. I always know I can count on you. (Tea and scones in one, interesting!!) http://www.cookinglight.com/bbs/wink.gif

[Beth]

Originally posted by Grace:
Ginny and Beth and Kimberly,

Being what I consider a proficient baker, I'm embarassed to admit I didn't know there was light and dark molasses! Thank you for setting me straight on that, and I will indeed have to take note at the store next time, and also check which one I have in my cabinet. Sorry I spoke too soon, and I sure do learn a lot around here! Thanks guys!!

Grace

Don't feel bad. I was in the grocery store this morning and walked past the syrups and such, so I had to look. At htat store at least, all they sold were 3 different versions of the light molasses. I don't think I've ever had anything but the light molasses.