GINGER-DATE SCONES
Add something savory to your family's breakfast time! Serve delicious scones that are ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl and forms a ball. Stir in dates and ginger.
- On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Sprinkle with coarse sugar.
- Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 280 mg, Sugar 13 g, TransFat 0 g
CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet. Roni Goodell, Spanish Fork, Utah
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft)., Turn onto a lightly floured surface. Gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half., Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. , Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 244mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER SCONES
A light and buttery scone with a good hit of ginger flavor.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g
GINGER-DATE SCONES
Although I've tweaked it slightly, the original of this recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking.
Provided by Sydney Mike
Categories Scones
Time 35m
Yield 10 scones, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- In medium bowl, whisk together flour, sugar, baking powder, baking soda & salt.
- With pastry blender cut in the cold butter until mixture looks like fine crumbs.
- Stir in buttermilk until dough forms a ball, then stir in dates & ginger.
- On an ungreased baking sheet & using a 1/3 cup measure, drop dough 1 inch apart, then sprinkle with sugar.
- Bake 12 to 15 minutes or until golden brown, then immediately remove from the baking sheet!
- Best served warm!
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
- In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
- Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
- Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
- Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with the remaining cream.
- Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
CINNAMON DATE SCONES
My kids love to help make these scones for Sunday morning breakfast. They also love to eat them-the dates are chewy and sweet -- by Roni Goodell, Spanish Fork, Utah
Provided by RavynLoony
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until the mixture resembles fine crumbs. Stir in dates. Combine eggs and milk; stir into crumb mixture just until blended (dough will be soft).
- Turn onto a lightly floured surface. With lightly floured hands, gently knead dough 10 times. Pat into a 9-in. x 6-in. rectangle. Using a floured knife, cut into six 3-in. squares; cut each square diagonally in half.
- Place on a greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 degrees F for 12-14 minutes or until lightly browned. Remove to a wire rack.
GINGER SCONES
Categories Bread Cake Milk/Cream Ginger Breakfast Brunch Bake Quick & Easy Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
- Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
LEMONADE DATE SCONES
Make and share this Lemonade Date Scones recipe from Food.com.
Provided by rozeiscool
Categories Scones
Time 12m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C
- Place all ingredients in a bowl. Mix until combined.
- Scrape onto a floured surface. Knead lightly and shape the dough out to about 1" thick. Then cut into squares about 3" to 4" squared.
- Place on a greased cookie sheet and brush tops with a little milk.
- Bake for 10-15 minutes or until the top is browned.
- Serve with whatever :).
Nutrition Facts : Calories 236.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 10, Sodium 97, Carbohydrate 49.7, Fiber 1.7, Sugar 26.1, Protein 3.4
HOLIDAY GINGERBREAD SCONES
A friend gave me this recipe for these wonderful gingerbread scones. I then made them for an English friend of mine, and she gave them a definite thumbs up. I've made them without the dried cherries and currants and cut them with biscuit cutters, and they were great also. Make sure you handle the dough lightly; don't overmix.
Provided by Anonymous
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and place a rack in the center of the oven. Lightly spray a baking pan with cooking spray.
- Combine egg and cream for glaze in a small bowl and set aside.
- Combine flour, oats, sugar, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Cut the butter into small pieces with a pastry blender, 2 knives, or your fingertips; rub into the flour mixture until it resembles coarse oatmeal. Add cherries and currants.
- Combine buttermilk and molasses in a measuring cup. Stir into flour mixture with a wooden spoon until moist clumps form. Gather dough together and transfer to a lightly floured surface.
- Knead dough gently until it forms a ball. Shape into a 7-inch circle and cut into 8 triangles with a sharp knife. Place on the prepared baking pan and brush with glaze.
- Bake in the preheated oven until firm, golden brown, and a toothpick inserted into the center of a scone comes out clean, about 14 minutes. Remove from the oven and cool on a wire rack before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 42.7 g, Cholesterol 46.7 mg, Fat 9.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 14 g
STARBUCKS DATE SCONES
Make and share this Starbucks Date Scones recipe from Food.com.
Provided by Rachel-Snachel
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.
- Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.
Nutrition Facts : Calories 203, Fat 8.6, SaturatedFat 5.1, Cholesterol 38.5, Sodium 333.6, Carbohydrate 29.5, Fiber 2.4, Sugar 11.6, Protein 3.8
DATE SCONES
These are good for a low point treat as they are only 2points each if you are following a Weight Watcher plan. Just remember to include points for anything you may spread on them. I like them fresh from the oven 'as is' :)
Provided by Jogreen
Categories Scones
Time 20m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 4
Steps:
- Add dates to flour in a bowl.
- Pour in liquids and mix with a knife.
- Tip out onto a floured board and pat out to a square about 2cm thick.
- Cut into 12 equal pieces.
- Place on a baking paper lined oven tray.
- Bake at 180'C for 15 mins or until they sound hollow when tapped with your finger and are just browned on top.
Nutrition Facts : Calories 144.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 7.8, Carbohydrate 31.3, Fiber 1.4, Sugar 6.8, Protein 3.8
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