Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Scads of Scones
    Lost? Site Map
    food image

    36 recipes in

    Scads of Scones

    [Cover photo by ~♥Sackville♥~.] My mum used to love to serve afternoon tea in the late afternoon and one item that often went with the tea was scones. I love them!
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.

    Recipe #124807

    8 Reviews |  By keen5

    Wonderful scones served at a local Bed and Breakfast here in my town. Prep and cook times are a guess, since I only tasted, but haven't made yet.

    Recipe #60028

    These were my favourite--Mum use to make them often. I always loved the melted caramel on the top. Cook time for me is usually 12 minutes.

    Recipe #138951

    Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

    Recipe #129195

    Recipe #45710

    Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture.

    Recipe #45426

    These are the scones I remember as a child growing up in Scotland.

    Recipe #14892

    Good any time with a cup of tea. Low in fat. 1.5 diabetic exchange:.5 diabetic fat exchange.

    Recipe #107300

    Top these with Strawberry Preserves and Double Cream.

    Recipe #63813

    This recipe is from the 'Highland Fling' cookbook. My grandmother ordered 4 cookbooks from Scotland for herself, my mother & my aunts. It makes a delicious, fluffy scone & we've had tons of requests for the recipe over the years. I have given the exact steps as written, but added our modifications. This makes a sweet scone--perfect for double Devonshire cream & some jam.

    Recipe #72148

    Excellent served with fruit, a wedge of cheese and a cup of tea.

    Recipe #112569

    This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!

    Recipe #145381

    These scones have gotten rave reviews. If the idea of the apricots scares you, please don't let it! They combine so well with the lemon peel. If you prefer, you may use raisins or dried cranberries 8) A nice, light simple recipe 8)

    Recipe #35966

    3 Reviews |  By PaulaG

    This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.

    Recipe #118262

    originally from Pillsbury

    Recipe #591

    A neighbor found this recipe for me. Haven't tried it yet but I am on my way to the store to buy poppy seeds now!

    Recipe #42202

    This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.

    Recipe #110849

    One of the very first recipes I ever made, this is a traditional Nova Scotian recipe from my grandmother (who was actually from Pictou rather than Cape Breton.) One of my favourite childhood memories is of picking a mess of wild strawberries then making strawberry shortcake with these scones and real whipped cream - and the scones made it. Nowadays I use 'Sucanat' instead of dark brown sugar. It is a brand of organic, minimally processed sugar, which has a marvellous flavour. It is probably very similar to the cheap brown sugar that came to Nova Scotia in the 19th century when they did so much trade with the Carribean.

    Recipe #46874

    Easy to bake--tasty and so versatile. Yummy when still warm, great with a filling, or cold on a picnic. Delicious split and grilled--my family loves these.

    Recipe #180493

    Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.

    Recipe #128808

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites