Fruit Medley Scones

by Carol Ann

2 cups All Purpose Flour
2 tsp Baking Powder
1 tbsp Granulated Sugar
½ tsp Table Salt
¼ cup cold Butter
1 large Egg; beaten
1 cup 'Mariani' Berries'n Cherries
2 tsp mixed:Orange Peel & Lemon Rind, finely grated
1 cup Vanilla Yogurt

¼ cup Sliced Almonds

In large bowl, combine the first 4 ingredients, and mix well. Cut
in butter until mixture becomes crumbly. Add well beaten egg,
cranberries, raisins, orange peel, and yogurt, and mix by hand
until moistened.

In small bowl, combine powdered sugar and finely sliced almonds,
and stir until well mixed. Set aside.

Pour dough out onto a floured cutting board and knead for full
minute. Form dough into a ball, and roll out flat to about ¼"
thick. Cut dough into wedges (8-10), and transfer to greased
cookie sheets, making sure to leave 3" between each scone. Bake
in a 425º oven for 15-18 munutes, until golden brown. Test
scones by inserting wooden toothpick into the center. If the
toothpick comes out clean, they are done.

(Topping optional: After scones cool for about 3-5 minutes, sift a fine layer of powdered sugar over the tops. Or you can dip top of scones into a bowl of powdered sugar, then follow with a quick twist into a bowl of crushed pecans or filberts.)

Move scones to wire rack to cool completely.

10 scones

Cinnamon Raisin Nut Scones

by Carol Ann

4 cups All Purpose Flour
1 tsp Nutmeg
6 tbsp Granulated Sugar
1 cup Butter or Margarine
4 tbsp Baking Powder
2 cups Raisins
1 tsp Table Salt
1½ cup Milk (Sub: Buttermilk)
1 tsp Baking Soda


Combine the following ingredients in a small bowl and mix well. Set aside:
¾ cup Brown Sugar
1/3 cube Butter; melted
1 rounded tsp Cinnamon
¾ cup Filberts, chopped

Topping
2 large Egg Whites
2 tbsp Granulated Sugar

Combine all dry ingredients in a large bowl, and mix well. Cut in Butter to create coarse crumbs. Stir in Milk and raisins. Knead dough 10-12 times. Separate the ball into 2 balls, because you will have enough dough for 2 cookie sheets. Pull 2” pieces dough from one ball until the ball is gone, then coat each piece well in the brown sugar mixture. Drop coated pieces of dough into a pile on a floured surface. Gently pat down pile of dough into a 10” circle. Cut with floured knife into 12 pie shaped pieces. Place onto greased cookie sheet.

Beat egg whites with an electric mixer until thick and foamy. Brush tops of scones with egg whites, then sprinkle lightly with sugar. Repeat the procedure with second half of dough and place onto 2nd cookie sheet. Bake in a 425° oven for 15-18 minutes, until golden brown, and wooden toothpick comes out clean from center of scones.

24 scones