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Archive for Wednesday, August 22, 2001

Bake your own scones

August 22, 2001

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Karen Wagner bakes scones in a multitude of flavors: blackberry almond, raspberry orange, raspberry with white chocolate, blueberry, apple cinnamon, peach, strawberry, mixed berry and dried cranberry.

Her biscotti Italian-style, twice-baked cookies also come in several flavors: chocolate almond, plain, dried cranberry, caramel walnut and dried cranberry wrapped in chocolate.

Here's one sampling of her scone recipes:

Apple Cinnamon Scone



2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup butter (1/2 stick)

2 eggs

1/2 cup cream, half-and-half or milk

3/4 cup diced apples

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder, salt and cinnamon in bowl. Cut cold butter into dry ingredients.

Combine eggs with cream, half-and-half or milk. Add to butter mixture and blend with spatula until all ingredients are moist and well-combined. Stir in apples.

Use an ice cream scoop to scoop batter onto lightly greased baking sheet. Bake about 21 minutes.

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