Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (7 page)

prep time:
20 minutes
·
start to finish:
40 minutes
·
8 scones

• 2
  cups all-purpose flour
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 2
  tablespoons chopped crystallized ginger
  
• 1
  tablespoon baking powder
  
• 1
  tablespoon grated orange peel
  
• ½
  teaspoon salt
  
• ½
  cup cold butter, cut into small pieces
  
• ¾
  cup whipping cream
  
• 2
  tablespoons fresh orange juice
  
• 2
  tablespoons whipping cream
  
• ½
  cup powdered sugar
  
• 3
  to 4 teaspoons milk or whipping cream
  

1
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in ¾ cup whipping cream and the orange juice until soft dough forms.

2
On lightly floured surface, pat dough into 7-inch round. Cut into 8 wedges. On cookie sheet, place wedges about 2 inches apart. Brush dough with 2 tablespoons whipping cream.

3
Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.

1 Scone:
Calories 390 (Calories from Fat 190); Total Fat 21g (Saturated Fat 13g; Trans Fat 1g); Cholesterol 65mg; Sodium 440mg; Total Carbohydrate 44g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 4 Fat
Carbohydrate Choices:
3

prep time:
20 minutes
·
start to finish:
40 minutes
·
8 scones

• 1¾
  cups all-purpose flour
  
• ¼
  cup sugar
  
• 2
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter
  
• 1
  ⁄
  3
  cup finely chopped dried apricots
  
• 2
  ⁄
  3
  cup white vanilla baking chips
  
• 1
  egg
  
• About
  1
  ⁄
  3
  cup half-and-half
  

1
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and
1
⁄
3
cup of the baking chips into crumb mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.

2
On lightly floured surface, knead dough lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.

3
Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges.

4
In small resealable freezer plastic bag, place remaining
1
⁄
3
cup baking chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chips are smooth; cut off tiny corner of bag. Squeeze bag to drizzle melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Drizzle remaining melted chips over apricots and scones. Serve warm or cool.

1 Scone:
Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 50mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 3 Fat
Carbohydrate Choices:
3

prep time:
20 minutes
·
start to finish:
40 minutes
·
8 scones

• topping
  
• 3
  tablespoons all-purpose flour
  
• 2
  tablespoons granulated sugar
  
• 2
  tablespoons finely chopped nuts, toasted
  *
  
• 2
  tablespoons cold butter
  
• scones
  
• 2
  cups all-purpose flour
  
• 2
  tablespoons packed brown sugar
  
• 2
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• ½
  cup cold butter
  
• ½
  cup coarsely chopped nuts, toasted
  *
  
• 1
  ⁄
  3
  cup real maple syrup or maple-flavored syrup
  
• 1
  egg
  
• About 2 tablespoons milk
  
• Additional milk
  

1
Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside.

2
In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in ½ cup butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in ½ cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball.

3
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch round. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate.

4
Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

*
To toast nuts, bake in ungreased shallow pan at 400°F for 4 to 6 minutes, stirring occasionally, until light brown.

1 Scone:
Calories 390 (Calories from Fat 200); Total Fat 22g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 2g); Protein 5g
Exchanges:
2 Starch, 1 Other Carbohydrate, 4 Fat
Carbohydrate Choices:
3

prep time:
20 minutes
·
start to finish:
1 hour
·
8 scones

• 1
  cup whole wheat flour
  
• 1
  cup all-purpose flour
  
• ¼
  cup granulated sugar
  
• 2
  teaspoons grated orange peel
  
• 1½
  teaspoons cream of tartar
  
• ¾
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter
  
• 1
  ⁄
  3
  cup milk
  
• ¼
  cup orange juice
  
• ½
  cup sweetened dried cranberries
  
• 1
  ⁄
  3
  cup powdered sugar
  
• 2
  to 3 teaspoons milk
  

1
Heat oven to 350°F. In large bowl, mix flours, granulated sugar, orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in
1
⁄
3
cup milk, the orange juice and cranberries just until dry ingredients are moistened.

2
On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges, but do not separate.

3
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes; carefully separate wedges.

4
In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over scones. Serve warm or cool.

1 Scone:
Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 4g
Exchanges:
1 Starch, 2 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
3

prep time:
15 minutes
·
start to finish:
30 minutes
·
10 scones

• 2
  cups all-purpose flour
  
• ¼
  cup sugar
  
• 2
  teaspoons grated lemon peel
  
• 1½
  teaspoons cream of tartar
  
• ¾
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• ½
  cup cold butter
  
• 1
  ⁄
  3
  to ½ cup buttermilk
  
• ½
  cup dried cherries
  
• Milk
  
• Additional sugar, if desired
  

1
Heat oven to 425°F. In medium bowl, mix flour, ¼ cup sugar, the lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.

2
Onto ungreased cookie sheet, drop dough by about
1
⁄
3
cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar.

3
Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

1 Scone:
Calories 220 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 3g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

prep time:
25 minutes
·
start to finish:
50 minutes
·
8 scones

• scones
  
• 2½
  cups Original Bisquick mix
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 2
  tablespoons cold butter
  
• 1
  egg, beaten
  
• 1
  container (6 oz) lemon burst low-fat yogurt
  
• ¼
  cup whipping cream
  
• 1
  tablespoon grated lemon peel
  
• 1
  tablespoon finely chopped fresh rosemary leaves
  
• 1
  tablespoon heavy whipping cream
  
• 1
  tablespoon granulated sugar
  
• lemon drizzle
  
• ½
  cup powdered sugar
  
• 1
  tablespoon lemon juice
  

1
Heat oven to 400°F. Generously spray cookie sheet with cooking spray. In large bowl, mix Bisquick mix and
1
⁄
3
cup granulated sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.

2
In small bowl, mix egg, yogurt and ¼ cup whipping cream. Stir into crumb mixture just until combined. Stir in lemon peel and rosemary. Place dough on cookie sheet.

3
With greased hands, pat dough into 8-inch round. Brush dough with 1 tablespoon whipping cream; sprinkle with 1 tablespoon granulated sugar. With sharp knife dipped in additional Bisquick mix, cut into 8 wedges, but do not separate.

4
Bake 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and lemon juice. Drizzle over scones. Serve warm.

1 Scone:
Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 45mg; Sodium 500mg; Total Carbohydrate 47g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
3