Post by Mary Ann on Sept 19, 2005 10:53:55 GMT -5
This is a common one, but I really like them with tea on a weekend morning. The recipe came out of my head; when I made them last Saturday, I paid attention to my measurements so I could tell you about them. 
2 cups flour, either white or whole wheat, or a mix of both
4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
Stir all this stuff up in your mixer. I use a KitchenAid, but you could do this in a bowl.
Then cut in 1/4 cup butter, cut into little pieces. Mix it until the butter and flour sort of look like little crumbs.
In a one cup glass measuring cup beat an egg, and then fill to the one cup mark with orange juice. Beat that stuff up! Then when your flour mixture is all crumby looking from the butter, dump in the liquid and stir deftly. You don't want to overmix or you'll get tough scones. Just get it to the point where it's mixed.
Then stir in 1/2 cup of chopped dried cranberries. This should only take a few strokes.
Sprinkle the board or countertop where you're going to work your dough with flour. Lightly knead your dough a few times, and then cut it in quarters. Pat these quarters out into four circles about three quarters of an inch thick and four inches across, and place them on a cookie sheet. Brush each of these circles with a thick amount of soft butter, and sprinkle heavily with a coarse grained sugar. Then take your dough scraper or a knife and cut each of the circles almost in quarters, not really cutting all the way through. These'll break apart and make your yummy little scones.
Bake at 400 for about fifteen minutes. Serve with butter and tea from a basket lined with a pretty cloth.
(NOTE: IF YOU USE MARGARINE INSTEAD OF REAL BUTTER IN THIS RECIPE, THE FOOD POLICE WILL COME AND TAKE YOU AWAY!!!)
Oh. And you can make substitutions. You can make chocolate chip scones by substituting milk for the orange juice, and bits of bittersweet chocolate for the berries.
Or you can buy some currants, put them in a glass jar and cover them with rum or brandy in the fridge for a few days, and make currant scones. Use these instead of the chocolate chips for currant scones.
Tiny wild blueberries are good, too.
You can saute a bit of pecans in butter and a pinch of salt in a pan, don't scorch! and add these last for a butter pecan sort of nut bread scone. I like to have so many pecans in the dough that the dough just sort of sticks the pecans together!
I'll shut up now. I just love scones.
2 cups flour, either white or whole wheat, or a mix of both
4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
Stir all this stuff up in your mixer. I use a KitchenAid, but you could do this in a bowl.
Then cut in 1/4 cup butter, cut into little pieces. Mix it until the butter and flour sort of look like little crumbs.
In a one cup glass measuring cup beat an egg, and then fill to the one cup mark with orange juice. Beat that stuff up! Then when your flour mixture is all crumby looking from the butter, dump in the liquid and stir deftly. You don't want to overmix or you'll get tough scones. Just get it to the point where it's mixed.
Then stir in 1/2 cup of chopped dried cranberries. This should only take a few strokes.
Sprinkle the board or countertop where you're going to work your dough with flour. Lightly knead your dough a few times, and then cut it in quarters. Pat these quarters out into four circles about three quarters of an inch thick and four inches across, and place them on a cookie sheet. Brush each of these circles with a thick amount of soft butter, and sprinkle heavily with a coarse grained sugar. Then take your dough scraper or a knife and cut each of the circles almost in quarters, not really cutting all the way through. These'll break apart and make your yummy little scones.
Bake at 400 for about fifteen minutes. Serve with butter and tea from a basket lined with a pretty cloth.
(NOTE: IF YOU USE MARGARINE INSTEAD OF REAL BUTTER IN THIS RECIPE, THE FOOD POLICE WILL COME AND TAKE YOU AWAY!!!)
Oh. And you can make substitutions. You can make chocolate chip scones by substituting milk for the orange juice, and bits of bittersweet chocolate for the berries.
Or you can buy some currants, put them in a glass jar and cover them with rum or brandy in the fridge for a few days, and make currant scones. Use these instead of the chocolate chips for currant scones.
Tiny wild blueberries are good, too.
You can saute a bit of pecans in butter and a pinch of salt in a pan, don't scorch! and add these last for a butter pecan sort of nut bread scone. I like to have so many pecans in the dough that the dough just sort of sticks the pecans together!
I'll shut up now. I just love scones.
