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    You are in: Home / Cookbooks / Scone Recipes
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    61 recipes in

    Scone Recipes

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    From Hungry Girl: "Let's Get Sconed There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…Eeeks! But don’t worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee!" Serving Size: 1 scone Calories: 130 Fat: 3g Sodium: 195mg Carbs: 24g Fiber: 2.25g Sugars: 7g Protein: 3.5g * 2 Points

    Recipe #358681

    This can be made into a Gift bag and given with a jar of homemade jelly. Lots of different ways to vary this recipe.

    Recipe #338747

    I found this recipe on the website. "Makes an interesting dessert."

    Recipe #336155

    These are typical English scones as would be served at tea-time. They are best eaten the same day and even better if they are still warm. It is traditional to serve them with strawberry jam and clotted or whipped cream. I like to butter them too. I use the basic recipe. Work quickly when making the dough and don’t handle too much with hot hands. I roll out on a marble surface because that is always very cool.

    Recipe #335648

    The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already!

    Recipe #335662

    1 Reviews |  By Bobbie

    I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.

    Recipe #335203

    This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter!

    Recipe #335229

    1 Reviews |  By Kitzy

    An interesting take on the common scone! These are delicious served hot.

    Recipe #335250

    Great with soups or salads. From Cooking Light

    Recipe #333944

    1 Reviews |  By Marz

    This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.

    Recipe #333405

    I threw this together yesterday with ingredients already in my pantry. I think this may be good with some crystallized ginger thrown in there but that's something that I don't keep on hand.

    Recipe #333084

    Three favorites--banana, peanut butter and chocolate-- combine for a heavenly treat.

    Recipe #333051

    Modified from the recipe in the MS Recovery Diet book. Made with Spelt and rice flour, Agave nectar as sweetener and egg replacement

    Recipe #332631

    Recipe #332267

    A Pillsbury Bake Off recipe from Carolyn Collins of Freeport Texas.

    Recipe #331837

    A good start on a chilly day.

    Recipe #331337

    2 Reviews |  By VickiAk

    I make this Christmastime for breakfast.

    Recipe #330630

    1 Reviews |  By ihvhope

    This is a recipe out of bon appetit. They are buttery perfection and go great with a hot cup of tea. They also do really well made ahead and reheated, which is what I like about them.

    Recipe #330400

    This recipe is from my favorite celebrity baker, Nick Malgieri! I had the privilege to meet him, and taste his baked goods that he prepared for us, at a baking class in Chapel Hill NC NICKS NOTES: The recipe is deceptively simple—the whole success of these scones lies in not handling the dough too much so that it doesn’t toughen. Mix them with a light hand, and they will be excellent.. He is excellent, and so is his baking! This is a famous Scottish scone recipe, which I have adapted from The Scots Kitchen by F. Marian McNeill (Blackie and Son, 1929-1955). Mrs. Macnab was a farm wife at Ballater, not far from Balmoral, the summer residence of the British royal family. During her lifetime in the late nineteenth century, many of the dignitaries visiting Balmoral, including King Frederick of Prussia, came to tea at Mrs. Macnab’s farmhouse because of the excellence of her scones. Now we can all enjoy them! SERVING: Serve the scones warm from the oven, but not red-hot, with butter or whipped cream and preserves or marmalade. STORAGE: Keep the leftovers in a plastic bag in the refrigerator or freezer and warm them up in the oven or toaster oven before eating. (Leftover scones are not fit for guests, however.) This actually makes 4 cakes of 4 scones each, or 16 individual scones

    Recipe #329085

    3 Reviews |  By Annacia

    Make scones just like those from your local coffeehouse at home. They are delicious served warm with a good cup of coffee or tea.

    Recipe #328240

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