Ingredients: |
Ingredients: Dried Cherry Scones;
2 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into pieces ( I used 2T shortening 4T butter)
1 egg
2/3 cups whipping cream ( I soaked the cherries in about 1/3 c first to soften cherries)
1 teaspoon vanilla extract ( I used 1/2 t vanilla and
1 teaspoon almond extract 1/4 t almond)
1 cup dried cherries
I added: 2 shakes of ground cardamon to flour
Optional: Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar and sliced almonds, for sprinkling
Starbuck's Pumpkin Scones
More tender and delicious than the original...
Ingredients:
SCONES:
2 cups all-purpose flour (and more, as needed)
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes
PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)
SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves
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Directions: |
Directions:Directions
Dried Cherry:
Preheat oven: 375 degrees F.
NOTE: original recipe stated temp at 325 all comments said it was too low
Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender.
Combine wet ingredients and mix into dry just until moistened.
Add cherries. Mixture will be very sticky. Turn onto floured surface and
knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles.
I lightly dusted each ball with flour, flattened slightly, placed on pizza stone
then brush top with cream and sprinkled sugar on top.
Optional choice:
Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds.
Place on greased baking sheet. Bake for 15 to 18 minutes.
Recipe courtesy of Blacksmith Inn, Baileys Harbor, WI.
Starbuck's Pumpkin:
Directions:
1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
2. In a large bowl, whisk together dry ingredients (through ginger).
3. In a separate bowl, whisk together pumpkin, half and half and egg.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/2 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.
9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving. |
This recipe for Scones is from