From: matthews_k@cubldr.colorado.edu
Subject: COLLECTION:  Misc. Scone Recipes
Organization: University of Colorado, Boulder
Date: Mon, 21 Dec 1992 20:39:09 GMT

Here are several scone recipes for those who have been requesting
them.  They are from various sources, none of which I recall at the
moment!  Hope you enjoy them!

			Orange Poppyseed Scones

2-1/4 C. Flour
1/2 C. Sugar
1/4 C. Poppyseed
1 tsp. Cream of Tartar
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/2 C. Butter
1/4 C. Orange Juice
1 Large Egg
1 tsp. Orange Peel

Preheat oven to 375o F.
Mix all dry ingredients together.  Cut butter into flour mixture until it
resembles cornmeal.  Beat the egg slightly into the orange juice, add liquids
to dry mix and gently shape dough into a ball.  Cut the ball in half, and pat
each half out on a floured surface into a circle about 1/2 inch thick, and 8 
inches around.  Cut into wedges and place on a baking sheet. Bake 15-20
minutes, until golden-brown.


			Orange Date Scones

1-3/4 C Flour
1/2 C Sugar
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Soda
1/2 C Butter
1 Egg
2 Tblsp. Milk
1 tsp. Orange peel
1/2 tsp. Vanilla
2/3 C chopped Dates

Combine all dry ingredients.  Cut in butter, add dates.  Combine all liquid, 
beat slightly to break up the egg, add to dry ingredients.  Gently shape dough
into a ball, place on floured board and pat into a large circle about 1/2"
thick.  Cut into wedges, place on baking sheet and bake at 350o F. appx. 15-
20 minutes.


			Gingerbread "Tree" Scones

2 C Flour
1/4 C Brown Sugar
1 tsp. Baking Powder
1 tsp. each Ginger & Cinnamon
1/2 tsp. each Allspice, Salt & Baking Soda
1/4 C Butter
1/3 C. Light Molasses
1/3 C. Milk

Follow standard scone directions (see above).  If you want, you can score
the wedges once down the center, and then on either side so that the scones
"look like trees."  I have also dotted these with cinnamon imperials (aka
"red-hots") so it looks like berries on the trees.


			Savory Cheese Scones

2 C Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/8 tsp. Cayenne pepper
1-1/2 C grated Cheddar Cheese
3 T. grated Parmesan Cheese
1/3 C  Butter
1/3 C. Milk
2 Eggs

Preheat oven to 400o F.  Combine all dry ingredients, stir in cheeses and toss
well.  Cut in butter.  Combine eggs & milk, add to flour mixture and gently 
knead to form a stiff dough.  Cut dough ball into halves and pat each half into
an 8" diam. 1/2" thick circle.  Cut into wedges, place wedges on a baking sheet
and bake 15-17 minutes, until lightly browned.


			Pesto Cheese Scones

2 C. Flour
2 tsp. baking Powder
1 Tblsp. Olive Oil
1 Lg. Egg
2 Tblsp. Milk
1/3 C. Butter
2 T. grated Parmesan Cheese
1/2 C. grated Provolone Cheese
1/4 C. Pine nuts (hulled)
1/2 C. Fresh Basil
1 small clove Garlic, crushed (or 1/2 tsp. Garlic Powder)

Preheat oven to 375o F.  Combine all dry ingredients, cut in butter. 
In food processor or blender, process pine nuts, basil & olive oil.  Add
egg to basil mixture.  Add dry ingredients and milk & stir to combine.
With floured hands, knead in cheeses evenly.  Pat out on a baking sheet 
into a circle, cut into wedges, and bake 20-25 minutes, until browned.
Can press a few whole pine nuts into the tops of the wedges for "effect."


I posted a collection of cranberry recipes recently which contained a
recipe for cranberry-currant scones.  Check for that one too!
Enjoy!

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking