Pumpkin Scones

 

2 tablespoons butter 1/2 cup granulated sugar 1/4 teaspoon salt 1 egg, beaten 1 cup cooked, mashed pumpkin 2 cups self−rising flour or 2 cups all−purpose

 flour plus 2 teaspoon baking powder and 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin.

Sift together in a medium bowl flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1 inch thick. Cut into rounds or squares. Place on lightly greased pan, brush tops with a little milk and sprinkle with sugar. Bake 12 to 15 minutes, until well risen and golden.

Makes 6 to 8 servings.

Provolone Cheese Scones

 

1 1/2 cups all−purpose flour 1 1/2 cups rolled oats 1/4 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup (2 ounce) finely shredded Provolone cheese 2/3 cup butter, melted 1/3 cup milk 1 egg

Sift together flour, oats, sugar, baking powder, cream of tartar and salt in a large bowl. Stir in cheese.

In a small bowl beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form an 8−inch circle. Cut into 8 to 12 wedges. Bake on a buttered baking sheet in a preheated 425 degree F oven for 12 to 15 minutes or until light golden brown.

Makes 8 to 12 scones.

Pina Colada Scones

 

2 1/2 cups all−purpose flour 1/4 cup Splenda granular sweetener 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup lite Piña Colada yogurt 1/4 cup egg substitute 1/4 cup crushed pineapple, juice

 packed and not drained 1 teaspoon coconut extract Confectioners' sugar (optional)

Preheat oven to 425 degrees F.

Combine dry ingredients together in a large bowl and mix together well. Set aside.

In a another large bowl, combine together well the rest of the ingredients except for the confectioner's sugar. Then add this to the dry ingredient mixture, stirring only till just moistened. Turn onto a lightly floured surface for kneading; knead it 3−4 times. Then, divide the dough in half and place both halves 8 inches apart on a greased baking sheet. Pat each portion of dough into 6 1/2 inch circles; then cut each circle into 6 wedges together. Bake at 425 degrees F for 12−14 minutes or until golden brown. Sprinkle with confectioners' sugar if you like.

Serve warm, plain or with your favorite preserves.

 

Peach Nutmeg Scones

 

2 cups unbleached all−purpose flour 1/2 teaspoon salt 1/4 cup granulated sugar 1 teaspoon nutmeg 1 tablespoon baking powder 6 tablespoons cold butter, cut into pieces 2 eggs, beaten 1/3 cup vanilla yogurt 1/2 teaspoon almond extract 1 cup diced peaches 2 tablespoons melted butter 2 tablespoons granulated sugar

Preheat oven to 375 degrees F.

In a large bowl, sift the flour, salt, sugar, nutmeg and baking powder together. Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.

Mix the eggs, yogurt and almond extract. Stir this into the dry ingredients. Add the peaches and stir just until mixed. This is a very sticky dough.

Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1−inch−thick rectangle. Cut into 10 triangular scones.

Place scones on a well−greased cookie sheet. Brush with the melted butter and sprinkle with the sugar. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.

Yield: 10 scones

Orange Marmalade Scones

 

1/2 cup shortening 2 cups all−purpose flour 1 tablespoon baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 2 tablespoons grated orange peel 1 egg 1/3 cup orange juice Orange marmalade

Preheat oven to 450 degrees F.

Sift dry ingredients; mix in orange peel. Cut in shortening; add egg and orange juice. Stir well. Knead on lightly floured board 6 times. Roll into an 8−inch square 1/2 inch thick. Cut square into quarters, each quarter into half diagonally, then each triangle in half to yield 16 scones of equal size. Place on baking sheet, indent centers and fill each with 1/2 teaspoon orange marmalade. Bake for 10 minutes.

Serve hot with butter and marmalade.

Orange Almond Buttermilk Scones

 

3 1/2 cups flour 1/2 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, chilled and cut into small pieces 1 roll almond paste (7 ounces), chilled 1 tablespoon grated orange rind, no pith 1 cup buttermilk 2 eggs 1 teaspoon pure almond extract Sugar and crushed almonds, optional garnish

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or butter and flour them.

In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.

Cut butter into the flour mixture using a pastry blender or food processor until mixture has a coarse texture, with small−pea−size pieces of butter visible.

Using the large−hole side of a box grater, grate the chilled almond paste into the bowl of flour mixture and toss until completely mixed in.

In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg and almond extract, until well blended.

Add buttermilk mixture to flour mixture and stir vigorously until dough forms a ball.

Turn out onto a lightly floured work table and knead 6 to 8 turns. Shape into a rectangle and roll out to a 1/2−inch thickness. Using a 2 1/2−inch round cookie cutter, cut out scones and place on the cookie sheets.

In a small bowl, beat remaining egg with a tablespoon of water; use this to brush the tops of the scones. If desired, sprinkle the tops with sugar and−or crushed almonds. Bake for 14 to 16 minutes, or until lightly golden. Cool on wire racks.

Makes 20 scones

Mandarin Orange Scones

 

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

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.

Lemonade Scones

 

4 cups self−rising flour 1 1/4 cup cream 1 (12 ounce) can lemonade 1 teaspoon salt 1 egg, beaten 1/3 cup milk

Preheat oven to 350 degrees F.

Mix all ingredients in a bowl to a smooth dough. Put onto a floured board and cut out with smooth straight sides with a scone cutter or floured glass. Put on a cookie sheet just touching. Brush tops with milk or a mixture of egg and milk. Bake for 15 to 20 minutes until tops are light brown.

Lemon Scones

 

4 cups all−purpose flour 2 tablespoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 3 tablespoons grated lemon peel 1/2 cup butter (1 stick cut into 1/2−inch pieces) 2 eggs, beaten to blend 2/3 cup milk or buttermilk

Preheat oven to 450 degrees F. Grease and flour baking sheet.

Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2−inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2−inch floured biscuit cutter. Set 1/2−inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes.

Makes 16 to 20 scones.

Serve hot with sweet butter and an assortment of jams and marmalades.

Heart−Shaped Cheese Scones

 

2 cups all−purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups (6 ounces) shredded Cheddar cheese 1 egg 1/2 cup sour cream 1/4 cup vegetable oil 3 tablespoons milk

In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese.

In another bowl, combine egg, sour cream, oil and milk; stir into dry ingredients just until moistened. Turn onto a floured surface and knead gently 10 to 12 times. Gently pat out to 1/3−inch thickness. Cut with a 3−inch heart−shaped cutter. Place on a greased baking sheet. Bake at 425 degrees F for 15 to 20 minutes or until golden brown.

Yields about 1 dozen.

Ginger Scones

 

2 cups all−purpose flour 1 egg 6 tablespoons granulated sugar, divided 2 1/2 teaspoons baking powder 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt Butter or margarine 2 tablespoons grated orange peel 3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8−inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F until golden, about 14 minutes.

Serve split with butter and/or jelly.

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.

Scones

2 cups flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup sliced almonds, lightly toasted
1 egg
1/2 teaspoon almond extract
1/2 cup milk

Glaze
1 egg white mixed with 1/2 teaspoon water (glaze)
1 tablespoon coarse sugar (optional)

Butter
1/2 cup (1 stick butter)
2 tablespoons honey
1 tablespoon Amaretto liqueur

Preheat oven to 375 degrees F.

To make scones: In large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Cut in
butter with pastry blender until mixture is the texture of coarse crumbs. Stir in the almonds.

In a separate bowl, whisk together whole egg, almond extract, and milk. Make a well in dry ingredients
and pour liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour
should be incorporated. Do not over−mix. Place dough on lightly floured surface and pat into an
8−inch circle. Carefully place on baking sheet and cut into 8 wedges, sides still touching. Brush lightly
with egg−white glaze and sprinkle with coarse sugar. Bake for 30 to 35 minutes until cooked through
and golden. Let cool 10 minutes before serving with Amaretto Butter.

To make Amaretto butter: Place butter and honey in food processor, whip a few minutes until fluffy.
Add the Amaretto and whip until totally smooth.

Sweet Lemon Butter

 

1/2 cup butter Grated peel of 1 lemon 1/2 cup freshly−squeezed lemon juice 1 1/2 cups granulated sugar 1/4 teaspoon salt 3 whole eggs 3 egg yolks

Melt butter in top of double boiler. Stir in lemon peel, juice, sugar and salt. Lightly beat whole eggs into egg yolks. Blend eggs into sugar mixture. Cook over boiling water, beating with whisk until thick and smooth, about 20 minutes.

Cover and store in refrigerator.

Potato Refrigerator Dough

 

1 package dry yeast 1 1/2 cups warm water 1/2 cup granulated sugar 1 1/2 teaspoons salt 2 eggs 1/3 cup shortening 1 cup lukewarm mashed potatoes 4 cups flour 3 to 3 1/2 cups flour

Dissolve yeast in warm water. Add sugar, salt, eggs, shortening, mashed potatoes and 4 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured surface and knead for 5 minutes. Place in greased bowl. Cover tightly. Refrigerate at least 8 hours, but no longer than five days. Use in the following recipes.

Braided Dinner Rolls 6 cups Potato Refrigerator Dough 1 egg, slightly beaten with 1 tablespoon water 1/4 cup sesame or poppy seeds

Divide dough into 18 parts. Roll each part into a rope 7 inches long. Place three ropes together and braid gently and loosely. Do not stretch. Pinch ends to fasten. Place braids on greased baking sheet and let rise until double. Brush egg mixture over braids. Sprinkle braids with seeds. Bake at 375 degrees F for 15 minutes.

Hamburger Buns 6 cups Potato Refrigerator Dough 4 tablespoons butter, melted 1/4 cup sesame seeds

Divide dough into 12 equal parts. Shape into smooth balls. Place on greased baking sheet and let rise until double. Brush with butter and sprinkle with sesame seeds. Bake at 400 degrees F for 10 to 15 minutes.

Parker House Rolls 9 cups Potato Refrigerator Dough 4 tablespoons butter, melted

Divide dough in half. On a floured surface, with rolling pin, roll each half into a 13 x 9−inch rectangle. Cut dough into 3−inch circles. Brush each circle with melted butter. fold circle over so it overlaps other half of circle slightly. Press edges together. Place on greased baking sheet. Brush tops with melted butter. Let rise until double. Bake at 400 degrees F for 15 minutes.

Currant Scones

 

2 cups all−purpose flour 3 teaspoons baking powder 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup butter 1 (5.33 ounce) can evaporated milk 1 egg 2/3 cup currants Sugar

Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until mixture is crumbly. Stir in currants.

Combine milk and egg. Add all at once, stirring until just moistened. On well−floured surface, knead dough gently 5 or 6 times. Press into an 8−inch circle about 1−inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden brown.

Serve warm.

Cranberry Scones

 

2 1/2 cups all−purpose flour 1/2 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup Sunsweet Lighter Bake 2 tablespoons margarine 1 (8 ounce) carton low fat vanilla yogurt 1 cup chopped fresh or frozen cranberries* 1 large egg white, lightly beaten 1 tablespoon granulated sugar

Coat baking sheets with cooking spray; set aside.

Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly. Stir in yogurt; add cranberries.

Shape dough into a ball. On floured surface, pat out to a 9−inch circle. Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray. Arrange on baking sheets, spacing 2 inches apart. Brush with egg white and sprinkle with sugar. Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

Makes 12 scones.

* Dried cranberries, blueberries, raisins, currants or any chopped dried fruit may be substituted for the fresh or frozen cranberries.

Coconut Almond Scones

 

3 1/2 cups unbleached flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/4 cup (1/2 stick) butter 7 ounces almond paste, chilled 1 cup flaked sweetened coconut 1 cup coconut milk 1 egg 1 teaspoon almond extract 1 egg, lightly beaten with 1 tablespoon water

Preheat oven to 375 degrees F.

Grease and flour a large cookie sheet, or line the sheet with parchment paper.

In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut.

In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.

On a lightly floured surface, roll the dough out to a 1/2−inch thickness. Using a 2 1/2−inch diameter cookie cutter, cut out the scones and place on prepared cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut.

Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.

Makes about 22 scones.

Coconut Scones

 

1 3/4 cups all−purpose flour 1/2 cup sweetened flaked coconut 1/2 cup rolled oats 3 tablespoons granulated sugar, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup cold butter, cut into chunks 2 large eggs 1/4 cup raspberry or cherry jam

In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

Scrape dough onto a lightly floured board and pat into an 8−inch round Slide round onto a buttered 12 x 15 inch jellyroll pan and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar. Make a 1−inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

Bake at 375 degrees F until golden brown, 18 to 20 minutes. Re−cut scones to separate and serve warm, or transfer to a rack to cool completely.

Makes 8 scones.

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.

Cinnamon Scones

 

2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold butter 1 egg, separated 3 tablespoons honey 1/3 cup buttermilk 1 teaspoon water 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees F.

In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs.

In small bowl, beat egg yolk with honey and buttermilk until blended, add to flour mixture, blending lightly just until mixture clings together.

With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2 inch thick. Using floured knife, cut into 8 to 12 wedges. Place on greased or non−stick baking sheet.

In a small bowl, lightly beat egg white with water.

In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar.

Bake until golden brown (10 to 12 minutes). Serve warm.

Yield: 12 scones.

Cinnamon Bun Scones

 

2 cups all−purpose flour 1 cup oats (quick or old−fashioned, uncooked) 1/4 cup plus 2 tablespoons sugar, divided 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup milk 1 egg, lightly beaten 1 teaspoon vanilla extract 1/2 cup toasted chopped pecans 2 teaspoons ground cinnamon

Glaze 3/4 cup confectioners' sugar 3 to 4 teaspoons orange juice or milk

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla extract; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

In small bowl, combine remaining 2 tablespoons sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely). Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine confectioners' sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

NOTE: To toast pecans, spread in a single layer in baking pan and bake at 350 degrees F about 6 to 8 minutes, or until lightly browned and fragrant. Cool before using.

Makes 12 scones.

Chocolate Chip Scones

 

1 3/4 cups all−purpose flour 3 tablespoons granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter 1 egg, beaten 1/2 cup semisweet chocolate chips 4 to 6 tablespoons half−and−half 1 egg, beaten

In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half−and−half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1/2−inch thick circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for 10 to 12 minutes.

Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months.

Yields 12 scones.

Chocolate Almond Scones

 

3 1/2 cups flour 5 teaspoons baking powder 2 tablespoons granulated sugar 1 teaspoon salt 4 ounces cold sweet butter 3/4 cups heavy cream 2 teaspoons almond extract 1 cup chocolate chips 1/2 cup toasted sliced almonds

Preheat oven to 425 degrees F.

Combine flour, baking powder, sugar and salt. Cut in butter until it resembles course meal.

Add 3 eggs ( reserving 1), almond extract and cream. Stir until a soft dough form, add chocolate chips and almonds.

Pat out on a lightly floured surface 3/4−inch thick. Cut into wedges and brush with the reserved egg( beaten).

Place on a baking sheet coated with cooking spray. Bake for 10 minutes or until lightly golden brown.

Makes 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.