Archive for the ‘Scones’ Category

Savory Scones

8 ounces pork sausage
1/2 cup finely chopped onions
2 cups buttermilk baking mix
1/2 cup milk
1 teaspoon instant onion
1/2 teaspoon crumbled dried oregano

Cook sausage and onions in a skillet over medium heat until browned, breaking up sausage as it cooks. Drain off excess fat; cool slightly.

In medium size bowl combine baking mix and sausage mixture. Pour in milk and stir with a fork just until evenly moistened. Turn out onto ungreased baking sheet. With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife. Sprinkle instant onion and oregano over the top. Bake at 400 degrees F for 20 minutes.

Cool 5 minutes and serve warm.

Variation: Add a little grated cheese to baking mix.

Fig Scones

2 2/3 cups all-purpose flour
2/3 cup whole-wheat flour
2/3 cup oatmeal
1/2 cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped fresh figs (if unavailable, whole
    canned figs may be drained and chopped)
1/2 cup (1 stick) unsalted butter (at room temperature)
1 3/4 cups whipping cream

Preheat oven to 400 degrees F.

Combine dry ingredients in medium bowl. Add figs. Cut in butter until mixture is crumbly. Add cream and mix as quickly and briefly as possible. Dough should be firm enough to knead, yet still sticky like biscuit dough.

Form dough into ball and place on lightly floured surface. Flatten with hand to about 1/2-inch thickness. Cut dough into scones using 3-inch biscuit cutter. Remaining scraps can be combined, re-rolled and cut.

Place scones on ungreased baking sheets that have been covered with parchment paper or on very lightly greased baking sheets. Bake in preheated oven 12 minutes or until golden brown. Check to see if scones are done by lifting with spatula or tip of knife. Bottoms of scones should be golden brown.

When done, remove from oven; let cool a few minutes on the baking sheets, then serve immediately with your favorite jam or marmalade.

Makes about 12.

Cherry-Filled Scones

2 cups biscuit baking mix
1/3 cup granulated sugar
2 tablespoons water
1 egg
1 cup snipped pitted dark sweet cherries, well drained
1 tablespoon butter
1 to 2 teaspoons granulated sugar

Preheat oven to 350 degrees F.

Mix biscuit baking mix, the 1/3 cup sugar, water and egg until dough forms; gently smooth dough into a ball on surface generously dusted with baking mix. Knead 15 times. Roll dough into 12-inch square; cut into 4-inch squares. Spoon about 2 teaspoons cherries onto triangular half of each square. Fold dough over cherries, forming a triangle, press edges to seal. Place on ungreased cookie sheet. Brush with butter; sprinkle with 1 to 2 teaspoons sugar. Bake until golden brown, 15 to 18 minutes.

Serve with whipped cream if desired.

Highlander Chocolate Scones

2 1/4 cups Bisquick? Baking Mix
1/4 cup baking cocoa
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 cup plain yogurt
1 egg

Spread
1/2 cup cream cheese, softened
1/4 cup orange marmalade
1/2 teaspoon grated ginger root

Mix together dry ingredients. Stir in remaining scone ingredients until soft dough forms. Knead 5-6 times. Place on cookie sheet, then pat into an 8-inch circle. Cut into 8 wedges, but do not separate. Bake at 425 degrees F for 12 minutes.

For Spread: Combine all ingredients well.

Serves 4.

Cinnamon Walnut Scones

1 3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk

In a bowl, combine the first six ingredients, cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream. Stir into dry ingredients just until moistened.

Turn onto a floured surface. Gently pat into a 7-inch circle, 3/4 inch thick. Cut into 8 wedges. Separate wedges, then place on a greased baking sheet. Brush with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14 to 16 minutes or until golden brown.