|The Best 50 Scones|
|by Karen Pepkin|
This book contains scones both sweet, healthy, and savory: for breakfast, for snack and for afternoon tea.
1 - 10 of 21 for fruit scone
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Preheat oven to 400 degrees. Butter 2 cookie sheets. Sift flour into bowl. Mix in sugars and currants. Mix in butter with a pastry knife or fingers ...
Sift flour and ... sharp knife. Place scones on parchment or ... a mixture of 2 parts water to 1 part confectioners' sugar. Makes 3 dozen 2-inch scones.
Rub butter into dry ingredients. Stir milk in with fork. Add raisins. Drop from spoon or roll out and cut with biscuit cutter. Bake at 400 degrees ...
Mix flour, sugar, baking powder and salt. Cut in butter. Beat eggs and milk together; stir into flour mixture, blending well. Add cereal. Turn dough ...
Heat oven to 400 degrees. Lightly grease cookie sheet. Combine flour, baking powder and salt, cut in butter until mixture resembles coarse crumbs. ...
Preheat oven to ... milk. Bake 10 to 12 minutes or until scones are well risen and golden. Transfer to wire rack to cool. Makes about 16 (2 1/2") scones.
Preheat oven to ... or other dried fruit. Press dough ... inch thickness. Cut scones into round shapes ... shine. Bake for 20 minutes or until golden brown.
In a bowl, ... wedges touching). Brush scones with one slightly ... Bake at 425 degrees until a deep, golden brown, 12 to 15 minutes. Makes 12 or 16 scones.
In large bowl, ... Add sugar and fruit. Beat egg ... Shape into circle 1 1/2 inch thick. Cut in wedges. Bake on cookie sheet at 350 degrees for 20 minutes.
Preheat oven to 350. In a small bowl, whisk together oil, sugar, eggs, and set aside. In a large bowl, mix lemon and all dry ingredients. Stir with a ...
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