SCONES -Basic Mix w/Variations
Source of Recipe
??? 2002
Recipe Introduction
For those quick breakfast breads try one of these. From this one "base" mix you can turn it into many choices to try. Serve them freshly baked.
List of Ingredients
Base Mix
2 cups buttermilk baking mix such Bisquick or Jiffy
2 tablespoons sugar for sweet or 1 tablespoon for savor
1/2 cup half and half
2 tablespoon melted butter
To the above add your choice of any one of the following:
Sweet Scones. . .
*Chocolate-Pecan
1/3 cup mini chocolate chips (I add more)
1/3 cup chopped pecans
*Ginger-Peach
2/3 cups chopped fresh or frozen peaches
1 tablespoon chopped candied ginger
*Oatmeal-Raisin
1/3 cup quick oats
1/2 cup raisins
*Dates or Raisins
1/2 cup of dates or raisins (your choice)
1/3 to 1/2 cup chopped nuts (if you like - me I use more dates)
Savory Scones. . .
*Bacon-Cheddar
3 slices cooked bacon-crumbled
1/3 cup shredded cheddar cheese
*Corn
2/3 cup frozen corn
1/4 cup chopped pimentos-drained
*Herb-Parmesan
1/3 cup grated Parmesan Cheese
1 tsp. each chopped fresh parsley, thyme and rosemary
Recipe
Heat oven to 425°F. In medium bowl combine baking mix, sugar and flavor ingredients. Stir in half and half and butter to form dough. Turn onto floured surface and knead 10 times. Divide dough in half and shape into two 6" disks. For sweet scones-brush with water and sprinkle with 1/2 tsp. sugar. Place on cookie sheet and cut each disk into 6 wedges, separating wedges a bit. Bake 15 to 17 minutes or till golden. To prepare in advance-wrap unbaked disks in plastic wrap and freeze. When ready to bake, place frozen disks on cookie sheet, brush with water and sprinkle with sugar. If using sugar cut and separate wedges and bake 17 to 20 minutes.
I have made the sweet version using other fruits that we like such as chopped apples, mashed banana, blueberries, raspberries, and dried apricots. Really any of your favorites. Yes, when not on hand I've used milk in place of half & half (just not as rich tasting). I keep one in the freezer for those lazy mornings.
|
Â
Â
Â
|