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Famous Loose Leaf Scones Recipe

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This recipe for Famous Loose Leaf Scones, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erica Weaver
Added: Wednesday, September 10, 2008


pastry blender
flat bottom bowl, not necessary just easier
scoop (like an ice cream spoon with spring release, about an inch and a quarter across)
the famous scone pan (from Williams and Sonoma)
butter or spray for the pan
rubber spatula

Ingredients for basic scones:

3 cups flour (whisk before measuring each cup for best results)
6 Tbl spoons sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
4 to 6 Tbl cold butter
1 1/2 cup milk (if making buttermilk scone, use 2 cups buttermilk)

Preheat oven to about 425 degree. Grease pan (chill for best release results).
Whisk together all dry ingredients.
Cut cold butter into mix with pastry blender to the size of peas (you can also put it in a food processor and pulse until it reaches pea size).
Add milk and combine carefully with rubber spatula. Do not over mix, but be sure to mix thoroughly and then give a few more stirs. Dough will be sticky. If you over mix dough your scones will turn out a little tough. Scoop two into each section of pan. You do not need to spread out the dough, however blend the two scoops together a little. Divide any dough you might have left over.

Bake for 12 to 15 minutes. Depends on you oven. Look for a nice golden color on top.

Cool about 15 minutes or until you can handle without getting burned fingers. Turn upside down and shake shake shake to release. If scones do not come on out you can pry them carefully.

Can be frozen. Store in plastic bag. Keep buttermilk scones in fridge.

Now you can make any type you dare to dream up. Below are a few suggestions, keeping in mind you can always alter a bit here and there to taste. You can use any dried fruit such as dried cherries, raisins, cranberries, or apricots(about ˝ cup or more to taste). You can also use extracts such as orange, lemon, or maple (about1 tsp).

Add ˝ cup blueberries to the wet dough. Carefully fold in berries.

Honey Cardamom
Add ˝ tsp cardamom to dry ingredients
Measure 1/4 cup honey and add milk to measure 1 1/2 cups. If dough seems dry add a little more milk.

˝ tsp cinnamon to dry ingredients.

Banana Chocolate Chip
Add ˝ cup chocolate chips and a mashed medium size banana to milk.

Double Chocolate
Add two Tbl cocoa to dry ingredients and take out two Tbl of flour. Add ˝ cup chocolate chips.

Devon Cream (dip for scones- pretty sweet)
This is the recipe used at the café. You should probably half or quarter it for your use.
8 oz (1 cup) cream cheese, softened
2 cups powdered sugar
12 oz (1 1/2 cup) sour cream
1 tsp lemon juice
2 tsp vanilla extract

Using mixer, blend softened cream cheese and powdered sugar, slowly at first, until well blended.
Add sour cream, lemon juice and vanilla extract. Mix thoroughly. Keep Refrigerated.

Savory scones reduce sugar to 2 Tbl

Parmesan Cheese
Add 1/4 cup to dry ingredients.




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