Autumn Scones Recipes

AUTUMN SCONES

Autumn Scones image

The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great. Have about a cup or so of extra flour on hand for kneading.

Provided by RussArulo

Categories Scones

Time 50m

Yield 20 scones, 10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons cinnamon
1 tablespoon nutmeg
1 teaspoon ground cloves
1/4 teaspoon kosher salt
1/2 cup canola oil
1/3 cup part-skim ricotta cheese
3/4 cup buttermilk
1 egg
1 tablespoon vanilla extract
1/2 cup honey

Steps:

Preheat oven to 350 degrees.
Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal.
In a separate bowl, whisk the egg with the buttermilk and vanilla extract.
Mix into dry ingredients with honey.
Flour a cutting board or clean countertop and pour out the resulting sticky mixture.
Knead, adding more flour until the batter becomes a dough.
Roll to desired thickness with a rolling pin and cut out circles of dough using a 3" diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray.
Repeat process with remaining cutaways until there isn't enough to make another scone.
Bake for 20 minutes.

Nutrition Facts : Calories 360.4, Fat 12.9, SaturatedFat 1.7, Cholesterol 24.4, Sodium 155.2, Carbohydrate 55.6, Fiber 1.8, Sugar 25.4, Protein 6.2

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