|The Best 50 Scones|
|by Karen Pepkin|
This book contains scones both sweet, healthy, and savory: for breakfast, for snack and for afternoon tea.
Results 1 - 10 of 521 for scone from
Preheat oven to ... to pull away from the sides of ... fruits in syrup. The tops of the scones may be lightly dusted with confectioners sugar, if desired.
Preheat oven to ... 15-20 minutes. Remove from sheet, glaze with ... or sour cream one to one, or 1/2 cup milk and 1/2 teaspoon lemon juice or vinegar.
Preheat oven to ... fruits will benefit from a brief soaking ... avoid tough dry scones, do not ... lightly dusted with confectioners sugar, if desired.
Preheat oven to ... remain. Remove butter from freezer and cut ... or honey. Leftover scones may be split, ... not to overwork the dough. Proceed as above.
Preheat oven to ... of sugar. Remove from processor and set ... over-mix to prevent scones from becoming tough. ... mangoes and firm peaches also work well.
In a medium ... 12 minutes. Remove from baking sheet. NOTE: ... baking. Makes 12 scones. Nutrition (per ... 1mg Vitamin C, 1.5IU Vitamin D, 1.4mg iron.
Preheat oven to ... will make the scones tough. Flatten to ... knead briefly by hand if required. Do not knead in the food processor or scones may be tough.
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone sheet. In a large mixing bowl, combine oats, whole wheat flour, ...
Preheat oven to 400°F. Combine ingredients. Knead briefly on a lightly floured board. Press into a circle and cut into wedges or roll out to 1/2-inch ...
Preheat oven to ... over top of scones. Combine dry ... folate, 118.30mg phosphorus, 241.82IU Vitamin A, .02mcg Vitamin B12, .26mg Vitamin C, 4.18IU Vitamin D.
top of page