The Battle of the Scones

Joanna and Genevieve both had scone recipes. There was almost blood drawn when we decided that only one of them could go into the cookbook. Joanna argued that hers was actually the better scone. It is a healthy, eggless scone (No cholesterol...almost). Genevieve interjected that her scone recipe made scones in the proper British manner (like she really knew anything about British culture!). Jim finally decided that in order to prevent injury to either of his co-authors, we should include both recipes and let the readers decide which one they prefer ("mine!" "no, mine!" "no, it's definitely mine!" "shut up you two and cook"...).

Note: both these recipes were written with cranberries and walnuts added. You can add any dried fruit or nuts you want in both. Currents are especially yummy...

Cranberry Walnut Scones I
a.k.a. Healthy Eggless Scones
(Allen Ingling)
prep time: 00:10
cook time: 00:12
serves: 5-10
cost: $1.75
vegetarian
2 c unbleached all-purpose flour
1/4 c sugar
2 t baking powder
1/2 t salt
2 T sweet butter
3/4 c dried cranberries
1/3 c chopped walnuts
1 c skim milk buttermilk Preheat oven to 425. Stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles course crumbs. Stir in cranberries and walnuts. Gradually stir in buttermilk until just combined. Knead lightly (grease your hands first!). Don't overwork; dough should be sticky and difficult to work with.
maple syrup Divide dough in 14-16 blobs, and place on lightly greased baking sheet. Brush tops with maple syrup. Bake 10 to 12 minutes or until light golden brown.
Variation:
Use fresh cranberries, and reduce amount to 1/2 c.

Cranberry Walnut Scones II
a.k.a. Proper British Scones
prep time: 00:15
cook time: 00:12
serves: 4-8
cost: $1.40
vegetarian
1/3 c margarine or butter
1 3/4 c flour
3 T sugar
2 1/2 t baking powder
1/2 t salt
1 beaten egg
4-6 T half and half or buttermilk
1/2 c dried cranberries
1/4 c walnuts
Preheat oven to 400. Cut butter, flour, sugar, baking powder, and salt with a pastry blender or a fork until the mixture resembles crumbs. Stir in egg, half and half or buttermilk, cranberries, and walnuts. Turn dough on a floured surface and knead 10 times.
Roll dough to a thickness of 1/2" and cut dough with a 2" round cookie cutter (I use a glass).

another beaten egg Beat the second egg and brush over the top of the scones. Bake on an ungreased cookie sheet for 10-12 minutes
If you can't use the scones right away, freeze them and thaw in the microwave when ready to use.

"Three thumbs up"
Watson, Crick and Franklin

Cranberry Walnut Scones I a.k.a. Healthy Eggless Scones (Allen Ingling)
prep time: 00:10 cook time: 00:12 serves: 5-10 cost: $1.75 vegetarian
2 c unbleached all-purpose flour 1/4 c sugar 2 t baking powder 1/2 t salt 2 T sweet butter 3/4 c dried cranberries 1/3 c chopped walnuts 1 c skim milk buttermilk	Preheat oven to 425. Stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles course crumbs. Stir in cranberries and walnuts. Gradually stir in buttermilk until just combined. Knead lightly (grease your hands first!). Don't overwork; dough should be sticky and difficult to work with.
maple syrup	Divide dough in 14-16 blobs, and place on lightly greased baking sheet. Brush tops with maple syrup. Bake 10 to 12 minutes or until light golden brown. Variation: Use fresh cranberries, and reduce amount to 1/2 c.

Cranberry Walnut Scones II a.k.a. Proper British Scones
prep time: 00:15 cook time: 00:12 serves: 4-8 cost: $1.40 vegetarian
1/3 c margarine or butter 1 3/4 c flour 3 T sugar 2 1/2 t baking powder 1/2 t salt 1 beaten egg 4-6 T half and half or buttermilk 1/2 c dried cranberries 1/4 c walnuts	Preheat oven to 400. Cut butter, flour, sugar, baking powder, and salt with a pastry blender or a fork until the mixture resembles crumbs. Stir in egg, half and half or buttermilk, cranberries, and walnuts. Turn dough on a floured surface and knead 10 times. Roll dough to a thickness of 1/2" and cut dough with a 2" round cookie cutter (I use a glass).
another beaten egg	Beat the second egg and brush over the top of the scones. Bake on an ungreased cookie sheet for 10-12 minutes If you can't use the scones right away, freeze them and thaw in the microwave when ready to use.


"Three thumbs up" Watson, Crick and Franklin