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.