Cranberry Scones

Cranberry Scones
Source: Burt Wolf's Local Flavors, Portland, Maine
Makes 8 scones

Found on Cooking.com
http://www.cooking.com/recipes/static/recipe6011.htm

3 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
3/4 cup dried cranberries
1 cup plus 2 tablespoons whole plain yogurt
2 tablespoons heavy cream
2 tablespoons turbinado or baking sugar

In the bowl of a stand mixer with a paddle attachment,
mix together the flour, sugar, baking powder, baking soda,
and salt. (It is not necessary to pre-sift the dry ingredients.)

Add the butter and on low speed, beat 2 to 3 minutes, or
until the mixture resembles pea-size pieces.

In a small mixing bowl, stir together the cranberries and
yogurt and add them to the bowl of the stand mixer.

Beat on medium-low speed until the mixture is just
combined, about 30 seconds.

Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or use a nonstick perforated baking sheet.
To form the scones: Gently knead the mixture, about 5 times,
on a lightly floured surface until smooth. Shape the dough into
a square and roll it out to a 7 x 7-inch square. Using a bench
scraper or a chef’s knife, cut the square into 4 equal squares.
Then cut each square into 2 triangles, making 8 triangles.

Transfer the scones to the baking sheet. Brush them with
heavy cream and sprinkle with sugar.

Bake for 20 to 25 minutes, until a wooden toothpick inserted
in the center of a scone comes out clean. Cool on a rack. Serve
warm or at room temperature.

Recipe courtesy of Baker/Owner Alison Pray,
Standard Baking Company, Portland, Maine

Nutrition Facts Makes 8 scones Facts per Serving
Calories: 403 Fat: 14g
Carbohydrates: 62g Cholesterol: 41mg
Sodium: 112mg Protein: 6g
Fiber: 2g
% Cal. from Fat: 31% % Cal. from Carbs: 62%

Cheese and Chive Scones

Cheese and Chive Scones
Source: Outdoor Entertaining
Makes 12

Found on Cooking.com
http://www.cooking.com/recipes/static/recipe4512.htm


1 1/2 cups self rising flour
1/2 teaspoon salt
1 tablespoon margarine
3/4 cup finely grated Cheddar cheese
2 tablespoons finely snipped chives
3/4 cup milk
Extra milk, for glazing

Preheat oven to 400 degrees F.
Grease and flour a baking sheet.
Sift flour and salt into a bowl.

Rub in the margarine with the fingertips to make fine
crumbs, then add cheese, chives and three-quarters
of the milk to make a soft dough.
Add remaining milk only if needed.

Turn onto a lightly floured surface.
Press out the dough with the fingertips until 3/4 inch thick.
Cut into rounds with a floured biscuit cutter and place on
the baking sheet.

Brush the tops with milk and bake for about 10 minutes,
until well colored and cooked through.

Nutrition Facts Makes 12 Facts per Serving
Calories: 100 Fat: 4g
Carbohydrates: 12g Cholesterol: 9mg
Sodium: 347mg Protein: 4g
Fiber: 0g
% Cal. from Fat: 36% % Cal. from Carbs: 48%

Castle Scones - Goldy Schulz

1/4 C currents
2 C all-purpose flour
2T Sugar
1 T baking powder
1/2 t salt
4T well chilled unsalted butter, cut in 4 pieces
1 large egg
1/4 C whipping cream
1/2 C milk
2 t sugar (optional)
butter, whipped cream, jams, curds, and marmalades

In a medium bowl pour boiling water to cover currants.
Let stand 10 minutes.
Drain, pat dry and set aside.

Preheat oven to 400 degrees F.

Mix flour, sugar, baking powder, and salt in food processor
using steel blade. With the motor running add butter and
process until it looks like corn meal.

In seperate bowl beat egg slightly with cream and milk.
With the motor still running, pour the egg mixture in a
thin stream into the flour mixture just until dough holds
together in a ball. Fold in currents.

On a floured surface, lightly pat the dough into 2 inch
circles each about 7 inches in diameter. Cut each circle
into 6 even pieces. Place the scones on a buttered baking
sheet 2 inches apart. Sprinkle with sugar if desired.

Bake 15 minutes or until puffed, golden, and cooked
through. Serve with butter, whipped cream, jams, curds,
and marmalades.

Makes 12 scones.

From "Sticks and Scones" by Diane Mott Davidson