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    Scones: A Pair Of Scones

    Source of Recipe

    www.kingarthurflour.com

    Recipe Introduction

    Make this easy "base" scone recipe, then add ingredients to take it in two different directions -- chocolate-and-cinnamon cappuccino, or spicy-sweet ginger-date.

    List of Ingredients

    Basic Recipe
    3 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon salt
    1 teaspoon butter-cinnamon flavor or ground cinnamon
    1/4 cup sugar
    1/2 cup (1 stick) butter
    1/2 cup sour cream or yogurt (low-fat is fine)
    3/4 cup water

    Cappuccino Scones---
    1/3 cup pecan meal or ground pecans
    1/8 teaspoon coffee oil
    1/2 cup cappuccino chips
    1/2 cup cinnamon chips

    Ginger & Date Scones---
    1 1/2 teaspoons ground ginger
    1/3 cup chopped crystallized ginger
    2/3 cup chopped dates
    1/8 to 1/4 teaspoon tangerine oil

    Recipe

    In a medium-sized mixing bowl, whisk together the first six ingredients, then cut in the butter, using a pastry blender, fork, your fingers or a mixer. Add EITHER the cappuccino scone ingredients OR the ginger & date scone ingredients, stirring to combine. Stir in the sour cream or yogurt, then enough water to make the dough cohesive. Pat or roll the dough into two 3/4-inch-thick circles, or a 3/4-inch-thick square. Cut each circle into six pie-shaped wedges; or cut the square into 1 1/2- to 2-inch squares or circles. Place the scones on lightly greased or parchment-lined baking sheets (the circles should be left intact, with the wedges separated just a bit), and bake them in a preheated 425°F oven for 15 to 18 minutes, or until they're a light, golden brown.

    Yield: 12 to 24 scones, depending on what size you cut them.

 

 

 


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