Easy Southern Cooking/ Easy Scone Recipes

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Ginger Spiced Pumpkin Scones   2 cups all-purpose flour 2 tsp baking powder ½ cup sugar 1 tsp ground cinnamon ½ tsp baking soda ½ tsp salt 4 Tablespoons Butter 1 egg ½ cup pumpkin 1/4 cup non-fat sour cream 2 Tblsp finely chopped crystallized ginger Melted butter to brush on top additional sugar   Preheat the oven to 425 degrees. Combine flour, baking powder, sugar, cinnamon, soda & salt.  Cut butter into flour ingredients, until the texture of coarse cornmeal. Combine egg, pumpkin, sour cream and ginger.  Mix wet ingredients into the dry ingredients Stir until mixture forms soft dough and leaves sides of bowl.. Turn dough out onto well-floured surface. Knead 10 times. Rolldough using floured rolling pin into 9 X 6 rectangle Cut into six squares and then diagonally into 12 triangles. Place on an ungreased baking sheets. Brush butter on tops and sprinkle with sugar. Bake 10-12 minutes at 425 degrees or until golden brown. Cool 10 minutes on wire racks. Serve warm.

Basil Parmesan Scones 2 cups plus 2 tbs flour 1/4 cup grated parmesan or Romano cheese 2 tbs fresh chopped basil or 2 tsp dried 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp pepper 2/3 cup buttermilk* 3 tbs extra virgin olive oil 1 beaten egg   Combine 2 cups of flour with the cheese, basil, baking powder, baking soda and pepper in a bowl.  Add the buttermilk and oil; mix until the dry ingredients are moistened.  Divide into 2 balls and knead each gently 3 times on a surface which has been floured with the remaining flour.  Pat the dough into 2 circles, 7 to 8 inches in diameter. Score each circle of dough into 6 wedges, but do not cut all the way through. Place the dough onto a lightly greased sheet and brush tops with the beaten egg. Bake at 450 degrees for 10-12 minutes or until golden brown.  Cut through the wedges and separate the scones.  Serve warm with butter.

Cheese and Garlic Scones

 

2 cups self rising flour

2 tbs butter

1 pinch salt

1/2 cup shredded cheddar

1 clove garlic minced

1 cup milk

 

1. In a large bowl sift the flour and the salt.  Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs.  Stir in the cheese and garlic. 

2. Make in a well in the center of the mixture and pour in the milk, reserve 1 tsp for glazing the scones.  Gently mix, just until combined.

3. Turn onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough.

4.   Press the dough into an 7-8 inch round and cut into wedges.

5. Place on a greased cookie sheet, brush with the remaining milk and bake for 10-20 mins in 425 degree oven or until light brown. Serve hot or cool on a wire rack.