Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (8 page)

prep time:
15 minutes
·
start to finish:
35 minutes
·
8 scones

• scones
  
• 2
  cups all-purpose flour
  
• 4
  tablespoons sugar
  
• 2½
  teaspoons baking powder
  
• 2
  teaspoons grated orange peel
  
• 1
  ⁄
  3
  cup cold butter
  
• ½
  cup mandarin orange segments (from 11 oz-can), chopped, drained
  
• ¼
  cup milk
  
• 1
  egg, slightly beaten
  
• orange butter
  
• ½
  cup butter, softened
  
• 2
  tablespoons orange marmalade
  

1
Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

2
In large bowl, mix flour, 3 tablespoons of the sugar, the baking powder and orange peel. Cut in
1
⁄
3
cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms.

3
Place dough on floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 7-inch round. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate slightly.

4
Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, beat ½ cup butter until light and fluffy; stir in marmalade. Serve with warm scones.

1 Scone:
Calories 350 (Calories from Fat 180); Total Fat 20g (Saturated Fat 12g; Trans Fat 1g); Cholesterol 80mg; Sodium 300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 4 Fat
Carbohydrate Choices:
2½

Double-Orange Scones with Orange Butter

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

• 2½
  cups all-purpose flour
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 2
  teaspoons baking powder
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon salt
  
• ½
  cup cold butter
  
• ¾
  cup chopped pecans, toasted
  *
  
• ½
  cup sour cream
  
• 1
  cup mashed bananas (2 medium)
  
• ½
  cup canned dulce de leche (caramelized sweetened condensed milk)
  

1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

2
In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in ½ cup of the pecans. Stir in sour cream and bananas until soft dough forms.

3
On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.

4
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.

5
In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining ¼ cup pecans. Serve warm.

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

1 Scone:
Calories 470 (Calories from Fat 210); Total Fat 24g (Saturated Fat 11g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 410mg; Total Carbohydrate 58g (Dietary Fiber 3g); Protein 7g
Exchanges:
2 Starch, 2 Other Carbohydrate, 4½ Fat
Carbohydrate Choices:
4

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

• 2
  cups all-purpose flour
  
• 3
  teaspoons baking powder
  
• ¼
  cup sugar
  
• 1
  ⁄
  3
  cup cold butter, cut into small pieces
  
• 2
  teaspoons grated lemon peel
  
• ½
  cup dried blueberries
  
• 1
  cup whipping cream
  
• ½
  teaspoon vanilla
  

1
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.

2
Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).

3
On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.

4
Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm or cool.

1 Scone:
Calories 320 (Calories from Fat 170); Total Fat 19g (Saturated Fat 12g; Trans Fat 0.5g); Cholesterol 60mg; Sodium 260mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
2

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

• 2
  cups Original Bisquick mix
  
• ¼
  cup sugar
  
• 3
  tablespoons unsweetened dark baking cocoa
  
• 1
  ⁄
  3
  cup cold butter
  
• 1½
  cups milk chocolate chips
  
• 1
  ⁄
  3
  cup whipping cream
  
• 2
  teaspoons vanilla
  
• 1
  egg
  
• 2
  tablespoons whipping cream
  

1
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1 cup of the chocolate chips.

2
In small bowl, mix
1
⁄
3
cup whipping cream, the vanilla and egg. Add to crumb mixture, stirring with fork until soft dough forms. On cookie sheet, pat dough into 8-inch round. Cut into 10 wedges, but do not separate.

3
Bake 15 minutes or until set. Remove from cookie sheet to cooling rack; carefully separate wedges. Cool 10 minutes.

4
In small microwavable bowl, microwave 2 tablespoons whipping cream and remaining ½ cup chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over scones.

1 Scone:
Calories 360 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g; Trans Fat 1.5g); Cholesterol 55mg; Sodium 330mg; Total Carbohydrate 37g (Dietary Fiber 2g); Protein 5g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 4 Fat
Carbohydrate Choices:
2½

prep time:
15 minutes
·
start to finish:
35 minutes
·
8 scones

• 1¾
  cups all-purpose flour
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 2
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter
  
• 1
  egg
  
• ½
  cup half-and-half
  
• 1
  cup chopped peeled pear (1 medium)
  
• 1
  ⁄
  3
  cup chopped pecans
  

1
Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.

2
Onto ungreased cookie sheet, drop dough by slightly rounded
1
⁄
3
cupfuls.

3
Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

1 Scone:
Calories 280 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 50mg; Sodium 270mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
2

prep time:
20 minutes
·
start to finish:
50 minutes
·
10 scones

• 1
  cup white rice flour
  
• ½
  cup tapioca flour
  
• ¼
  cup millet flour
  
• ¼
  cup potato starch
  
• 2
  teaspoons xanthan gum
  
• 3
  tablespoons sugar
  
• 1
  tablespoon gluten-free baking powder
  
• ½
  teaspoon salt
  
• 6
  tablespoons cold unsalted butter, cut into ¼-inch pieces
  
• ½
  cup chopped fresh strawberries
  
• 1¼
  cups whipping cream
  

1
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2
In large bowl, mix flours, potato starch, xanthan gum, 2 tablespoons of the sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.

3
Onto cookie sheet, drop dough by ¼ cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.

4
Bake 25 to 30 minutes or until golden and puffed. Remove from cookie sheet to cooling rack. Serve warm.

1 Scone:
Calories 280 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 280mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 2g
Exchanges:
1 Starch, 1 Other Carbohydrate, 3 Fat
Carbohydrate Choices:
2

Silvana Nardone,
Silvana’s Kitchen
{
www.silvanaskitchen.com
}

Gluten-Free Strawberries-and-Cream Scones