SCOTTISH BRAN SCONES
A soft scone eaten at breakfast with just butter. Delicious. I have to make them now as it is very hard to find a good baker these days. Supermarkets have taken over in scotland.
Provided by bevs kitchen
Categories Scones
Time 35m
Yield 1 round, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sieve dry ingredients.
- Mix in butter with a fork.
- Use as much milk as required to make a very soft dough.
- Shape into a thick round.
- Score into a quarter; dust with flour.
- Bake for 30 to 35 minutes at 170 degrees Celsius.
ORANGE PISTACHIO COOKIES
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY CHIP SCONES
These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. -Pam Brooks, South Berwick, Maine
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 494 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 340mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
CHERRY PISTACHIO SCONES
Make and share this Cherry Pistachio Scones recipe from Food.com.
Provided by Mom2Rose
Categories Scones
Time 45m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F
- Grease cookie sheet with shortening or spray with non-stick cooking spray.
- In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
- With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Stir in cherries and pistachios.
- In small bowl, blend milk and egg yolk; add to flour mixture.
- Stir just until dry ingredients are moistened.
- On lightly floured surface, gently knead dough several times.
- Divide dough in half; place on cookie sheet.
- Pat each half into 6-inch round.
- Cut each round into 6 wedges; do not separate.
- In small bowl, beat egg white.
- Brush top of each round with egg white; sprinkle with raw or granulated sugar.
- Bake 17-22 minutes or until golden brown.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 199.1, Fat 10.9, SaturatedFat 5.5, Cholesterol 39.4, Sodium 126.3, Carbohydrate 21.6, Fiber 1.2, Sugar 4, Protein 4.2
CRANBERRY, ORANGE AND PISTACHIO SCONES
This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.
Provided by PaulaG
Categories Scones
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
- In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
- Add butter and with a pastry blender, cut in butter until mixture is crumbly.
- Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
- Stir in cranberries and chopped pistachio nuts.
- On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
- Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
- Serve hot from the oven with orange marmalade.
GOLDEN APRICOT SCONES
Besides farming and raising cattle, our family has a home bakery that serves area restaurants and health food stores. We dry lots of local fruit for use in recipes, like these moist golden scones that are so popular with our customers.
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 15
Steps:
- In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together., Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. , Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm.
Nutrition Facts : Calories 395 calories, Fat 16g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 429mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.
APRICOT SCONES
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Time 35m
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
Steps:
- For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.
Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
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