KILLER LEMON CREAM SCONES

2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp lemon peel, grated finely

1 cup heavy cream

3 tbsp water

Preheat oven to 375-degrees.

In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.

Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.

Yield: 8 scones

file photo

recipe from Laura Child's Lemon Curd Killer

 

ORANGE GINGER SCONES

2 cups all-purpose flour

4 tbsp sugar, divided
2 tsp baking powder
2 tsp ground ginger
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 1/2 tsp grated orange peel

In a bowl combine the flour, 2 tablespoons sugar, baking powder, ginger, salt, and baking soda.  Cut in the butter until the mixture resembles coarse crumbs.  Combine the egg, sour cream, and orange peel; add to the flour mixture and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead 5 to 6 times.  Divide the dough in half.  Pat each portion into a 7-inch circle; cut each into 6 wedges.  Separate the wedges and place 1-inch apart on ungreased baking sheets.  Sprinkle the wedges with the remaining 2 tablespoons of sugar.  Bake at 400 degrees for 10-12 minutes until lightly browned.

Yield: 12 scones

This is the file photo.

CHIVE BUTTERMILK SCONES

1 1/2 cups all-purpose flour

1/2 cup cake flour

2 tsp baking powder

1 tsp salt

1/2 tsp pepper

1/2 tsp baking soda

1/4 cup fresh chopped chives

3 tbsp cold unsalted butter, cubed

3 tbsp cold vegetable shortening, cubed

1 cup buttermilk

2 tbsp unsalted butter, melted

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse flours, baking powder, salt, pepper, baking soda, and chives until combined.

Add the 3 tablespoons of butter and shortening; pulse just until butter is pea-sized. Add buttermilk; pulse 2-3 times to incorporate.

Turn out dough onto a lightly floured surface and form a ball. Gently shape dough into a 6x8-inch rectangle; cut into 3 pieces and transfer to the prepared baking sheet.

Bake at 450-degrees until bottoms are golden brown, 15-18 minutes. Brush with the melted butter during the last few minutes of the baking time.

Yield: 8 scones

recipe and photo from Cuisine at Home

LEMON-FLAVORED BLUEBERRY SCONES

3/4 cup white whole-wheat flour
1/2 cup all-purpose flour
1 cup ground oats
1/2 cup fat-free milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat plain yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries

Preheat oven to 400 degrees.
Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large bowl, whisk together the flours, oats, milk, flaxseed, baking powder, baking soda, and salt. Make a well in the center and set aside.

In a small bowl, stir together the yogurt, oil, honey, lemon juice and zest. Pour into the well of the flour mixture and stir in until blended. Add the blueberries and gently stir just until combined.

Drop batter, 1/4 cup at a time, onto the prepared baking sheet to make 10 scones. Bake at 400 degrees 12 minutes or until lightly browned and firm.

Note: Good with milk or hot beverages such as coffee or tea.

Yield: 10 scones
APPROXIMATELY per scone: 260 cal, 40 g carb, 15 g pro,5 g (0 sat) fat, 3 g fiber, and over 250 mg omega-3s.

RAISIN-ORANGE SCONES

1 pkg (2-crust size) piecrust mix

1 tbsp granulated sugar
1 tsp finely grated orange peel
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 cup buttermilk*
1/2 cup chopped raisins

In a small mixing bowl combine the buttermilk and raisins.  Let stand for 5 minutes to plump raisins.

While the raisins soak in the buttermilk, stir together the piecrust mix, sugar, orange peel, baking powder, and baking soda in a medium mixing bowl.  Make a well in the center of this mixture.  Add the buttermilk and raisins to the well, all at once.  Using a fork, stir just until the dry mixture is moistened.

Turn dough out onto a well-floured surface and knead for 12 strokes.  Roll dough out into an 8-inch circle; cut into  8 or 10 equal sized wedges.  Transfer the wedges onto lightly greased or sprayed baking sheet.  Bake uncovered, 12 to 15 minutes until golden brown.

*If you don't have buttermilk, you can make it by putting 1 1/2 teaspoons of lemon juice into a measuring cup and add enough milk to make 1/2 cup.  Let stand about 5 minutes before using.

 File Photo