Spiced Pineapple Scones

 

3 cups all−purpose flour 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) can crushed pineapple (packed in juice) 3/4 cup butter or margarine 1/2 teaspoon ground cinnamon Light cream or milk 3 tablespoons chopped macadamia nuts or almonds 1 tablespoon granulated sugar

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple just until dry ingredients are moistened (dough will be sticky).

On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with light cream or milk.

For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.

Serve warm.

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.

Ruby Scones

 

1 small jar maraschino cherries 1 egg 2 cups all−purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter 1/2 cup buttermilk 1/2 cup flaked coconut 1 teaspoon crystallized ginger 1 cup confectioners' sugar

Preheat oven to 400 degrees F.

Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2−inch thickness. Cut dough into 8 pieces, using a floured, 4−inch round biscuit cutter. Place rounds on an ungreased baking sheet.

Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake for 10 to 12 minutes, or until light golden brown.

In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well. Drizzle glaze over hot scones.

Serve warm.

Rich Raspberry Scones

 

1 cup fresh or frozen raspberries 1 3/4 cups all−purpose flour 3 teaspoons baking powder 1/4 cup granulated sugar 1/2 teaspoon salt 1/3 cup butter−flavor Crisco® 2 large eggs 1/3 cup milk or half−and−half Cinnamon−sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half−and−half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6−inch diameter x 3/4−inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar−cinnamon.

Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Multigrain Bread

1 1/3 cups water 2 tablespoons honey 1 tablespoon butter or margarine 1 teaspoon salt 2 cups bread flour 3/4 cup whole wheat flour** 1/3 cup rolled oats, toasted* 3 tablespoons nonfat dry milk powder 3 tablespoons cornmeal 3 tablespoons toasted wheat germ 2 teaspoons bread machine yeast 1 teaspoon plus 1 tablespoon molasses 1 tablespoon plus 1 teaspoon gluten 1 tablespoon flax seed (optional) 1/3 cup sunflower seeds

Add ingredients to bread machine pan in order suggested by the manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1−tablespoon gluten to recipe − see Adding Gluten tip below.) Timed−bake feature can be used.

**I used coarse whole−wheat flour and it came out great

*To toast the oats, spread a thin layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15 minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats.

*Gluten Tip − Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine does not have this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket does not carry gluten, check with a health food store.)