Thursday, July 15, 2010

Scone and Cookie Recipes

I had several requests for the scone and cookie recipes we used for Brennan's birthday treats, so I thought I'd post them here. And I am pretty sure that these are fat and calorie free! Enjoy!

Classic Cream Scones

* I finally caved and bought the NordicWare Scone Pan, which you can get at WalMart, on Amazon, and many other places. Click here to see it. I love this pan because it's so much easier for me with my hand and the scones all come out evenly baked. This recipe is for this pan. If you prefer to shape them by hand, they may need less baking time depending on how big you make them.

* I use a food processor with the dough blade to make these. If you don't have one, use a pasty blender or two knives in scissor fashion to cut in the butter.

2 c. flour
1/4 c. sugar + a small amount for sprinkling
2 tsp. baking powder
1/8 tsp. salt
1/3 c. unsalted butter, chilled
1/2 c. heavy (whipping) cream
1 large egg
1 1/2 tsp. pure vanilla extract

1. Preheat oven to 425. Lightly butter the scone pan or baking sheet.
2. Combine the dry ingredients in the food processor.
3. Cut the butter into 1/2" cubes and distribute them over the flour mixture. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, stir together the cream, egg, and vanilla.
5. Add the cream mixture to the flour mixture until well combined.
6. With lightly floured hands, pat the dough into the scone pan. If using a baking sheet, pat the dough into 1/2" thickness on a lightly floured cutting board. Use a 2 1/2" floured biscuit cutter or glass to cut out rounds from the dough and place them on the baking sheet.
7. Sprinkle sugar on top of the scones.
8. Bake for 13-15 minutes or until lightly browned.
9. Let stand in scone pan or on baking sheet for 5 minutes. Remove from the scone pan or baking sheet and cool on a wire cooling rack.
10. Enjoy with some lemon curd or some pure fruit jam and a cup of tea!

Makes 8 larger scones in the scone pan or 14 round scones.

1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. light brown sugar
1 c. butter, softened
1 c. sugar
2 eggs
2 Tbs. milk
2 tsp. pure vanilla extract
2 1/2 c. old-fashioned oats (NOT quick cook)
2 c. white chocolate chips
1 c. dried cranberries

1. Preheat oven to 375.
2. Mix flour, baking soda, and salt. Set aside.
3. Beat butter and both sugars until creamy.
4. Beat in eggs, milk, and vanilla.
5. Slowly beat in flour mixture and mix thoroughly.
6. Add oats, white chocolate chips, and cranberries. Mix well.
7. Drop in tablespoons onto ungreased cookie sheet.
8. Bake 9-10 minutes for chewy cookies or 12-13 minutes for crispy cookies.
9. Cool on baking sheet then transfer to wire cooling rack.
10. ENJOY!
Makes @ 4 dozen cookies.

1 comment:

Christy Lynn said...

YAY!!!! My friend Sarah has a scone pan, so I'm totally going to try making those this weekend. I'll have to give the cookies a shot too, I have all the ingredients to make those on hand already. Thanks so much for posting these recipes!