I am looking for some recipes for homemade biscuits and scones?
Geri from Mt. Vernon, MO
The recipe here is very rich. To cut down on the calories, evaporated milk, milk, or half and half can be substituted for the cream.
Mix flour, baking powder, sugar, and salt together in a bowl. Cut butter into chunks and add to bowl. Cut it into the flour mixture with two knives or a pastry blender until it's the size of small peas.
In another bowl, beat eggs and cream till blended then add to flour mixture.
Put dough on a lightly floured board and turn to coat with flour.
Knead gently a few times.
In a 10 x 15 inch pan, pat dough until it is a 1 inch thick round.
Cut round into 6 to 8 equal pie shaped pieces with a floured knife. Leave in place.
Options: Add floured raisins, drained blueberries, dried cranberries, or nuts to dough before kneading.
After cutting the round, press your floured thumb into the wide end of each wedge to make a hole 1/2 to 3/4 inch wide. Put 1 tsp. jam into the holes.
Bake at 375 degrees for 20 minutes or until golden brown. Serve hot or cold.
Sift flour, baking powder, and salt into a bowl. Cut in butter until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even sized pieces, leaving a 2 cm (3/4 inch) space between scones.
Brush tops with milk. Bake 220 degrees C (400+ degrees F) for 10 minutes or until golden brown.
Add 1/2 C grated cheese and a pinch of cayenne pepper.
Add 3/4 C chopped date, 1 TBS. of sugar and 1/2 tsp. of cinnamon.
Add 1/2 cup sultanas.
I make more than 12 with this recipe having little ones who cannot eat a whole one. Put in a Tupperware container to store. Microwave each one for 20 seconds for a quick, warm after school snack. They should be eaten with whipped cream and strawberry jam, but we omit the cream for figure conscious friends.
By ThriftyFunTami from New Zealand
This is a recipe my grandmother, mother, and myself have all used over the years for fruit tea scones. I enjoy them, hope you do too.
Sift flour and salt and stir in sugar. Add lard or margarine and rub with finger tips in the bowl, then stir in fruit. Stir lemon juice into milk to sour it and leave for 5 minutes, then add to mixed dry ingredients to make a soft dough. Using a long blade knife draw the dough together. Use hand to knead the dough gently in the bowl.
Turn out onto a lightly floured surface and roll out not less than 2cm thick.
Use a round cutter to cut out scone shapes and place on a lightly greased baking sheet.
Brush with remaining sour milk and bake for 10 minutes at Gas mark 7 (425 degrees F) for for a electric fan oven 165 C. (02/16/2006)
By Wiona from Northern Ireland
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