Cardamom Prune Drop Scones Recipes

Steps:

• Preheat oven to 375 F.
• Put flour, soda, powder, salt and cardamom into large bowl, mix well.
• In another bowl, beat together sour cream, egg, lemon peel and sugar.
• Cut butter into flour mixture until it resembles coarse sand.
• Add prunes to flour/butter and toss to distribute evenly.
• Add sour cream mixture and stir with a spoon until a sticky dough forms.
• Drop by 1/3 cupfuls of dough 2 inches apart on an ungreased cookie sheet.
• Bake 20 to 25 minutes, until golden brown.
• Cool, loosely covered with a dish towel, on a wire rack.

Steps:

• Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
• Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
• Whisk together the egg and milk.
• Combine all ingredients. Mix well.
• Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
• Serve hot with butter.

Steps:

• Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
• In a blender, pulverize the oats until you have coarse flour.
• Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
• Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
• In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
• Gently fold in the cherries.
• Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
• Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
• Cool on a wire rack for 5 minutes before serving.

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a cookie sheet.
• Mix flour, 1/3 cup sugar, baking powder, and salt.
• Cut in butter until fine crumbs; food processor is best.
• Place in large bowl; add cranberries and raisins.
• Beat milk and egg with a fork.
• Add milk and egg mixture to flour mixture; stir with fork until moistened.
• Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
• Sprinkle with the 1 Tablespoon sugar.
• Bake 13 minutes or until golden.
• Cool on rack.

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt and sugar. Add cut up butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
• Stir in dried blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball. Divide dough in eight even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of coarse sugar, if desired.
• Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.