Papaya And Lime Scones Recipes

Steps:

• Preheat oven to 425°F
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
• Stir in the canola oil with a fork until pea size crumbs form. In a small bowl combine the milk, egg, lime zest and papaya.
• Add to the flour mixture and stir with fork until blended. Dough will be sticky.
• Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5 inches in diameter. Don't over work the dough.
• Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray.
• In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel.
• In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet.
• Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.

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.

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper.
• In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
• With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
• In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
• Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
• Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
• Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
• Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.