I Love You Scones Food

I-LOVE-YOU SCONES

Steps:

• Heat oven to 400°F. Grease cookie sheet.
• Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened.
• Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well.
• Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm.

I-LOVE-YOU SCONES

Steps:

• Preheat oven to 400º. Lightly grease a baking sheet.
• Beat egg slightly in a medium bowl. Add the milk, applesauce, butter, and almond extract, and stir until well blended. Add the flour, sliced almonds, sugar, baking powder and salt, and stir just until the batter is moist.
• Drop 1/4 cupfuls of dough onto the baking sheet about 3 inches apart. Dust your fingers with flour and, using your dusted fingers, pat the dough into heart shapes about 3 inches wide and 1/2 inch high.
• Dip the back of a spoon into the flour, and use the floured spoon to make a shallow well in the center of each heart. Place 1/2 teaspoon of preserves into each well [I used more like a full teaspoonful of preserves for each scone].
• Bake at 400º for 12 to 15 minutes or until golden brown. Remove the scones to a cooking rack. Sprinkle with powdered sugar while still warm.
• Serve warm.
• TIPS - you can measure the ingredients the night before, so all you do is make and bake on serving day. Also, you can use vanilla extract instead of the almond extract.

I-LOVE-YOU SCONES

Steps:

• 1. Preheat oven to 400ºF. Lightly grease a baking sheet; set aside.
• 2. Beat egg slightly in a medium bowl. Add the milk, applesauce, cinnamon butter, and almond (or vanilla) extract, and stir until well blended. Add the flour, sliced almonds, sugar, baking powder and salt, and stir just until the batter is moist.
• 3. Drop 1/4 cupfuls of dough onto the baking sheet about 3 inches apart. Dust your fingers with flour and, using your dusted fingers, pat the dough into heart shapes about 3 inches wide and 1/2 inch high.
• 4. Dip the back of a spoon into the flour, and use the floured spoon to make a shallow well in the center of each heart. Place 1/2 teaspoon of preserves into each well [I used more like a full teaspoonful of preserves for each scone].
• 5. Bake at 400º for 12 to 15 minutes or until golden brown. Remove the scones to a cooking rack. Sprinkle with powdered sugar while still warm. Can be served warm or cooled. TIPS - you can measure the ingredients the night before, so all you do is make and bake on serving day. Also, you can use vanilla extract instead of the almond extract.

SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
• Bake 15 minutes in the preheated oven, or until golden brown.

SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt.
• Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
• The mixture should look like coarse crumbs.
• In a small measuring cup combine the whipping cream, beaten egg and vanilla.
• Add this mixture to the flour mixture.
• Stir until just combined.
• Do not overmix this mixture.
• Knead dough gently on a lightly floured surface.
• Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
• Cut this circle into 8 triangular sections.
• Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
• Make mixture of one well-beaten egg with 1 TBS heavy cream.
• Brush the scones with this mixture.
• Bake at 375 degrees for approximately 15 minutes or until lightly browned.
• These scones freeze very well.
• This recipe is very good as is but there are ways to jazz it up a little.
• When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).