Scones Recipes

DRIED CHERRY SCONES

½ Cup Nonfat Buttermilk
¼ Cup Egg Beaters
3 Tbsp. Brown Sugar
1 tsp. Vanilla
2 Cups Flour
1 Tbsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
¼ Cup Well Chilled Margarine (cut into pieces)
1 Cup Graceland dried Tart Cherries
2 Tbsp. Buttermilk, optional
1 Tbsp. Sugar, optional

In small bowl, combine ½ Cup buttermilk, egg substitute, brown sugar and vanilla; set aside. In large bowl, combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in cherries. Mix in buttermilk mixture, just until combined. On lightly floured surface, knead dough 4 to 5 times. Place dough on greased baking sheet and flatten into a 7" round. Score dough into 8 wedges not cutting completely through dough. Brush with 2 tablespoons buttermilk and sprinkle with sugar if desired. Bake at 400 degrees for 15-18 minutes or until golden brown. Cut into individual wedges. Serve warm

DRIED BLUEBERRY ORANGE SCONES

½ Cup Graceland dried Blueberries
½ Cup Boiling Water
2 Cups Flour
2 tsp. Baking Powder
½ tsp. Salt
¼ Cup Sugar
¼ Cup Butter, chilled
1 Egg
¼ Cup Buttermilk
¼ Cup Orange Juice
1 tsp. Orange Peel
1 Egg White, slightly beaten
1 Tbsp. Sugar

Preheat oven to 425 degrees. In small bowl pour the boiling water over the Graceland dried blueberries; let stand 5 minutes. Drain. In a large mixing bowl combine the flour, baking powder, salt and ¼ cup sugar. Using a pastry blender or two knives, work in the butter until it resembles coarse meal. Mix together the egg, buttermilk and orange juice. Add to the flour mixture with the orange peel and the Graceland dried blueberries, stirring just until moistened. Turn the dough onto a floured surface and knead until smooth, about two minutes. Roll out the dough until it is ¼ inch thick. Cut out the scones using a 3" round cookie cutter. Place them on a greased baking sheet. Brush with the egg white and sprinkle with the 1 tablespoon sugar. Bake in the center of the oven until lightly golden, 12-15 minutes. Serve warm with butter and honey.

CRANBERRY WALNUT TARTS

CRUST
7 Lbs. 2 oz. Flour
7 Lbs. 8 oz. Butter, softened
2 Lbs. 10 oz. Sugar
15 oz. Water

TOPPING
6 Lbs. Graceland soft & moist cranberries
1 Lb. 8 oz. Chopped walnuts
6 Lbs. 12 oz. Apricot jam

Thoroughly combine flour, butter, sugar and water. Thoroughly combine cranberries, walnuts and jam. Divide dough into 3 full sheet pans, spreading evenly. Partially bake crust at 350 degrees for 50 minutes or until golden brown. Divide topping and spread evenly on crust. Bake for 25 more minutes. Cool completely and cut into 2x2 inch squares.

CRANBERRY BANANA NUT SCONES

2 Lbs. 8 oz. Flour
13 oz. Brown sugar
5 oz. Sugar
2 oz. Nutmeg
1 oz. Baking powder
1 ½ tsp. Baking soda
1 oz. Salt
1 Lb. Butter
8 oz. Graceland dried cranberries
2 Lb. 14 oz. Mashed banana
8 oz. Chopped walnuts
3 Lrg. Eggs

Thoroughly combine flour, brown sugar, granulated sugar, nutmeg, baking powder, baking soda and salt. Finely work butter into dry ingredients. Thoroughly combine cranberries, banana, walnuts and eggs. Add to dry ingredients, mixing just until dry ingredients are moist. Using 1/3 batter for each scone, spread batter into a 10 inch circle on a lightly greased half-sheet pan. Cut into 8 wedges. Bake at 350 degrees for approximately 50 minutes or until golden brown. Re-cut wedges while still warm.

YIELD: 3 SCONES - 8 SERVINGS EACH

CRANBERRY APPLE WHEEL

4 Lbs. 13 oz. Flour
2 oz. Yeast
1 oz. Salt
14 oz. Sugar
13 oz. Butter, melted
2 Lb. 8 oz. Milk
5 Lrg. Eggs

TOPPING
3 Lbs. Graceland dried cranberries
4 Lbs. Graceland dried apple slices simmered 5 minutes in 2 cups water, stand 10 minutes, drain
3 Lbs.2 oz. Chopped walnuts
5 Lbs. Brown sugar
1 ½ oz Cinnamon
1 Lb.14 oz. Flour

Thoroughly combine 3 pounds 15 ounces flour, with yeast, salt and sugar. Combine butter and milk. Heat to 120 - 130 degrees. Add to dry ingredients, mixing thoroughly. Beat eggs into dough, mixing thoroughly. Gradually add enough of the balance of flour to make a soft dough. Rise until double in size.

TOPPING
Thoroughly combine cranberries, apples, walnuts, brown sugar, cinnamon and flour. Punch down dough and divide into 10 one pound balls. Flatten each ball into 10 inch circle. Divide topping into 10 parts. Spread topping over dough, leaving an inch all around. Rise until double in size. Bake at 350 degrees for approximately 30 minutes or until crust is golden brown. Cool completely and drizzle with a powdered sugar glaze.

YIELD: 10 COFFEE CAKES