A small collection of scone recipes

1. Here Today, Scone tomorrow
Delicious Scone recipes by sconerecipe.net

2. Cheese Scones
• Ingredients
• 2 c All-Purpose Flour
3/4 c Grated Parmesan Cheese
2 ts Baking Powder
1 ts Dried Oregano, Crumbled
1/4 ts Salt
4 tb Butter, Chilled And Cut Into
- Small Pieces
1/2 c Milk
2 lg Eggs, Lightly Beaten
1 ts Tabasco Pepper Sauce
3/4 c Finely Chopped Onion
• Instructions
• To vary the flavor, throw in a half cup of chopped reconstituted sun-dried tomatoes, make them with Cheddar cheese instead of Parmesan, or try
other herbs such as basil or dill.
• Preheat the oven to 400 degrees F. In a large bowl or a food processor, mix the flour, cheese, baking powder, oregano and salt.
Cut in the butter, using a pastry blender, two knives, or pulses of the food processor, until the mixture resembles coarse crumbs.
Transfer the mixture to a large bowl, if blended in a food processor.
• In a small bowl, stir together the milk, eggs and Tabasco sauce. Make a well in the center of the dry ingredients and add the milk
mixture, stirring to combine. Mix in the onion. The dough will be sticky.
• Lightly butter a baking sheet. With lightly floured hands, pat the dough into a 9 inch circle in the center of the baking sheet. Cut
the circle into 8 wedges. Bake the scones for 20 to 25 minutes, or until lightly browned.
• Recipe from http://www.sconerecipe.net/

3. Herb Scones
Ingredients
•1/2 lb Mealy potatoes
4 tb Flour
1/4 ts Salt
4 tb Oil
2 tb Chopped parsley
1/2 ts Dried dill
1/4 ts Savory
1/4 ts Marjoram
1/4 ts Powdered sage
Oil for frying
•Instructions
•Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured
board, roll
this dough to a thickness of about 1/4 inch.
•Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.
•Recipe from http://www.sconerecipe.net/

4. Raisin Scones
•
Ingredients
• 2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground nutmeg
8 tb (1 stick) cold unsalted butter, cut up
1 c Raisins
2 tb Sugar
1 Yolk of a large egg
3/4 c Buttermilk or plain yogurt
1 White of a large egg
Additional sugar for sprinkling
• Instructions
• 1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender
or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
• 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough
forms.
• 3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and
pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
• 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle
lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape
circles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown.
Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel.
• Note: Egg white and sugar can be added before freezing the unbaked
scones.
• Recipe from http://www.sconerecipe.net/

5. Lemon Scones
•
Ingredients
• 2 c Flour; sifted
2 tb Sugar
2 tb Lemon Peel; grated
2 tb Baking Powder
1/2 ts Salt
1/2 c Butter; chilled
1 Egg; slightly beaten
2/3 c Buttermilk; at room
-temperature
1 ts Lemon Extract
1/4 c Currants; optional
1/4 c Almonds; blanched and
-chopped
• GLAZE
1 1/2 tb Fresh Lemon Juice
1 tb Sugar
• Instructions
• Preheat oven to 425øF. Lightly grease a baking sheet or use nonstick cooking spray. Combine flour, sugar, lemon peel, baking powder and salt. With a
pastry blender or food processor, cut butter into flour mixture until the texture of coarse meal. Add egg, 1/3 cup of the buttermilk and lemon extract.
Add remaining buttermilk, a tablespoon at a time, if needed, to make a soft dough.
• Turn dough onto a lightly floured board and knead in currants and almonds. Divide dough into half. Shape each half into a smooth ball. Press out
each ball with your hand into a 6" round. Cut each round into 4 wedges. For glaze, mix lemon juice with sugar, brush over scones. Place on baking
sheet 1" apart. Bake in the top third of oven 15 minutes or until golden brown. Remove from pan and cool slightly on wire rack. Serve warm. Reheat
on oven rack at lowest position under broiler for 2 minutes.
• Recipe from http://www.sconerecipe.net/

6. Apple Scones
•
Ingredients
• 2 cups All purpose flour
1/4 cups Granulated sugar
2 teaspoons Baking powder
1/2 teaspoons Baking soda
1/2 teaspoons Salt
1/4 cups Cold butter or margarine
1 Shredded apple
1/2 cups Milk
• Milk for brushing tops
Sugar for sprinkling
Cinnamon for sprinkling
• Instructions
• Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough.
Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two six inch circles. Place on greased baking sheet. Brush tops with milk.
Sprinkle with sugar and cinnamon.
• Score each top into 6 pie shaped wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter.
• Recipe from http://www.sconerecipe.net/

7. Basic Scone recipe
•
Ingredients
• 2 cups All purpose flour
1 tablespoon Baking powder
1/2 teaspoons Salt
5 tablespoons Sweet butter
1/4 cups Vegetable shortening
1/3 cups Milk
• Instructions
• Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine
ingredients such as powdered mustard (which you would use if you were making cheese scones).
• Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center
and stir in the milk.
• Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose,
smooth dough. Roll out with a rolling pin to approximately 3/4 inch thick. Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the
tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.
• Lift onto a wire rack with the spatula to cool.
• Recipe from http://www.sconerecipe.net/

8. Apricot Scones
•
Ingredients
• 1 1/2 cups Flour
1 cup Oat bran
2 tablespoons Sugar
1 tablespoon Baking powder
1/2 teaspoons Salt
1/2 cups Butter
1 Egg, lightly beaten
3 tablespoons Milk
1 can (17oz) apricot halves, Drained and chopped
• Instructions
• Preheat oven to 400F.
• Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in
egg, milk and apricots just until dough leaves sides of bowl.
• Divide dough in half; place on a lightly floured board and coat both sides with flour to seal. Form a 6" round 1" high
circle; cut into 6 wedges with a floured knife. Seperate wedges and bake 12 minutes on an ungreased cookie sheet
until golden brown. Cool slightly on a wire rack; serve warm.
• Recipe from http://www.sconerecipe.net/

9. Mandarin Orange Scones
•
Ingredients
• 1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
1/2 cup buttermilk
Zest of 1 orange
1 can mandarin oranges, chopped
• Instructions
• Preheat oven to 425 degrees F.
• By hand, mix flour, sugar, baking powder, baking soda and salt. Cut in butter. Add buttermilk, orange zest and Mandarin oranges. Turn dough onto
well-floured board. Add flour as needed. Knead dough; make eight 1-inch round wedges. Score the eight wedges. Bake for 12 to 16 minutes.
• Glaze
1 cup confectioners' sugar
1 teaspoon orange zest
3 drops orange flavoring
Fresh orange juice
• Combine confectioners' sugar, orange zest, orange flavoring and enough fresh orange juice to make a runny glaze. Pour glaze over warm scones.
• Recipe from http://www.sconerecipe.net/

10. More recipes
• Well that’s it, we hope you enjoyed these
recipes you can find more recipes at
• http://www.sconerecipe.net/