Amaretto Scones

Amaretto Scones-'Scones Recipe'

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.


Cheddar Cheese Scones

Cheddar Cheese Scones-'Scones Recipe'

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.


Sweet Cherry Pecan Scones

Sweet Cherry Pecan Scones-'Scones Recipe'

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

1 egg
1 tablespoon water

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.


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