Cut-Out Scones

Always use cold butter. When using cutters on rolled scone dough: after pressing the cutter into the dough, do not twist the cutter or the scones will not rise as high.

Currant Scones

• 2 cups flour
• 1/4 cup white sugar
• 1/2 tsp. salt
• 2-1/2 tsp baking powder
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1/4 cup shortening
• 1/4 cup currants

1. Sift together dry ingredients.
2. Cut in the shortening with a pastry blender or 2 knives.
3. Stir in the currants, then the milk. Dough should be sticky.
4. Turn out on a well-floured board or piece of parchment paper and knead 1 minute.
5. Roll out and cut in rounds.
6. Bake on ungreased cookie sheet at 425 degrees F for 12-15 minutes.

Lemonade Fruit Scones

• 3 cups all-purpose flour
• 4-1/2 tsp baking powder    
• 1-1/2 tsp salt
• ¼ cups pitted dates, finely chopped
• ¼ cup dried raisins or figs
• ¼ cup dried apricots, finely chopped
• 1 tsp cinnamon
• 1 cup lemonade
• 1 cup cold heavy (whipping) cream
• 1 tbsp milk
• Whipped cream (optional)

1. Preheat oven to  410 degrees F.
2. Sift flour, baking powder, salt into large bowl and mix. 
3. Stir in dried fruit and cinnamon. 
4. Mix lemonade and cream together. Pour into flour mixture.
5. Use flat-bladed knife to mix gently till just combined. Dough will be sticky.
6. Turn dough onto lightly floured surface.
7. Bring together to form a 4 cm thick round.
8. Using floured 6 cm cutter, cut 16 rounds from dough.
9. Place rounds onto lightly floured baking tray, just touching side by side.
10. Brush tops with milk.
11. Bake 12-15 min. till golden.

Tea Scones

Makes 8-10 scones. Recipe is easily doubled.

• 2 cups white flour (or whole wheat flour)
• 3 tsp baking powder
• 1 tsp salt
• 2 Tbsp sugar
• 1/4 cup butter
• 2 eggs
• 1/3 cup milk
• 1/2 cup raisins, optional

Sir together flour, baking powder, salt, sugar

Cut in butter with 2 knives or pastry blender till mixture is the consistency of coarse cornmeal.

Crack the eggs, reserving a little egg white to brush over the tops of scones.

Beat remaining egg until light.

Ad milk to eggs.

Add liquid to dry ingredients to slowly make a soft dough.

When all liquid has been added, stir dough vigorously until it comes freely from the side of the bowl.

Add raisins if desired.

Pat to 3/4 inch thickness.

Cut into circles with a drinking glass.

Brush over with egg whites and sprinkle with sugar.

Bake on greased cookie sheet in preheated 400 degree F oven 12-15 minutes.

Raisin Scones

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1/4 cup butter
• 2 beaten eggs
• 1/2 cup milk
• 1/2 cup raisins
• 1 egg yolk mixed with 1 tbsp water (optional)

1. Preheat oven to 350 degree F. Sift together flour, baking powder, sugar.
2. With two knives or a pastry blender, cut butter into flour mixture.
3. Stir in raisins to coat with flour
4. In the measuring cup, mix together beaten eggs and milk, then pour into flour mixture and blend to make a dough.
5. Turn out onto a floured surface and roll out till dough is not quite the length of the tip of your thumb to the middle bone (the DIP joint) or about 3/4 inch or 2 cm. thick.
6. Now cut the dough in triangles with a knife, or cut out rounds, using the rim of a glass or a teacup.
7. Place scones on a greased cookie sheet. 
8. f you like, brush the top of the scones with the egg yolk mixed with water (this will make the scones a little shiny.)
9. Bake till golden, about 15-20 minutes.
10. Serve warm with butter or preserves.

Erin's Rolled Scones

• 2 cups all-purpose white flour
• 3 tsp baking powder
• 1 tsp salt
• 2 Tbsp sugar
• 2 Tbsp cold shortening
• 2 eggs
• 1/3 cup milk

1. Mix flour, baking powder, salt and sugar.
2. Add shortening and mix lightly.
3. Beat the eggs in a small bowl.
4. Add milk to the eggs.
5. Add milk and egg mixture slowly to dry ingredients.
6. Roll out dough 1/2 inch thick.
7. Cut in squares or triangles.
8. Brush with milk and place on ungreased baking sheet.
9. Preheat oven to very high (450 degrees F.)
10. Bake 25 minutes.
11. Serve warm with whipped cream.

Whole Wheat Honey Scones

This dough can  be patted by  hand or rolled out to 1-1/2" thick and cut into rounds 2-1/2 inches across, then lifted with a spatula onto the baking sheet, and baked about 18 minutes.  Patting into a single large round, scoring and then cutting wedges after baking saves preparation time.

• 2 cups whole-wheat flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/4 cup cold unsalted butter or margarine
• 1-2 Tbsp honey
• 3/4 cup whole milk (or lower fat milk + 1 Tbsp cream or dollop of yogurt)
• 1 large egg
• 1/2 cup raisins, currants, other dried fruit, nuts (optional)

1. Preheat oven to 400 degrees F.
2. 
   
3. In a large bowl, whisk together: 2 cups flour, 3 tsp baking powder, 1/2 tsp salt, and 1/2 tsp cinnamon (optional).
4. With 2 forks or pastry blender, cut in butter.
5. 
   
6. In a small bowl, mix honey into the milk.
7. Add milk mixture to the flour mixture.
8. Crack the egg into the bowl that held the milk and beat to mix in any remaining honey.
9. Add egg to the batter, stir to combine.
10. Stir in dried fruit or nuts if using.
11. Lightly flour the middle of a baking sheet.
12. Scrape the batter onto the floured portion of the sheet.
13. With lightly floured hands, shape into a disk.
14. Score the disk into 8 wedges, cutting 3/4 way into the dough but not cutting through or separating the wedges.
15. Put the baking sheet into the preheated 400 degree F oven and bake the scored disc 20-25 minutes.
16. Remove from oven, allow to cool 5 minutes on the baking sheet.
17. Cut through the scores to fully separate the wedges.
18. Serve warm with butter, jam, or clotted cream.