82-Lancaster Farmin'
distinctive Q/cones
RUSSIAN TEA CAKES
1 cup soft butter
1 teaspoon vanilla
V* teaspoon salt
Vi cup sifted powdered sugar
2V 4 cups sifted flour
V* cup finely chopped nuts
Mix thoroughly the butter,
sugar, and vanilla. Sift together
the flour and salt and stir in but
ter mixture. Mix in chopped nuts
(your favorite variety). Chill
dough, then roll into 1-inch balls.
Place on ungreased baking
sheets. Bake at 400 degrees for
10-12 minutes. While still warm,
roll in confectioners sugar. Cool.
Roll in sugar again.
LEMON CREAM (CURD)
TO USE WITH SCONES
5 eggs
2 cups sugar
5 ounces unsalted butter (melt
ed)
Juice and finely grated rind of
3 lemons
Beat the eggs at high speed till
thick and lemon colored. Gradu
ally add sugar. Add melted butter
while beating. Add juice and
rind. Place on top of double boil
er over hot water on medium
heat. Cook uncovered, stirring
constantly about 10 minutes
until thick. Makes 3 cups.
Shirley J. Orfanella
Quarryville
WHOLE WHEAT AND
RAISIN SCONES
1 cup whole wheat flour
V\ cup white flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
Dash of salt
3 tablespoons unsalted butter
3 tablespoons lard
legg
'A cup buttermilk
Vi cup raisins
Heat oven to 400 degrees. But
ter a baking sheet; set aside.
In bowl, stir together both
flours, sugar, baking soda, cream
of tartar, and salt. With a pastry
cutter or your fingers, cut the
lard and butter into the dry in
gredients until it resembles oat
meal. Beat the egg and mix it
with the buttermilk. Add this to
the dry ingredients and add rai
sins.
Form into ball (it will be
sticky). Turn onto well floured
surface. Knead 3-4 times and roll
out to 1-inch thickness. Cut the
dough into 3-inch rounds (can
use glass dipped in flour). Place
on pan 2 inches apart. Brush
with milk. Bake in preheated
oven for 20 minutes. Makes 8
scones.
Shirley Orfanella
Quarry ville
topics
If you have recipes for topics listed below, please share them
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curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
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fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
November
15 Hunting Recipes
22 Thanksgiving Dinner
29 Cooking With Lamb
December
6 Gifts From The Kitchen
Saturda'
November
CHOCOLATE
CHOCOLATE CHIP
MUFFINS
VA cup flour
'A cup cocoa
2Vi teaspoons baking powder
'A teaspoon salt
6 tablespoons cold unsalted
butter
Vi cup confectioners’ sugar
Vi cup heavy cream
2 large eggs
2 teaspoons vanilla
6 ounces (1 cup) chocolate
chips
In large bowl, combine dry in
gredients and butter. Using pas
try blender, cut in butter until
coarse crumbs form.
In small bowl, whisk together
heavy cream, eggs, and vanilla.
Pour over dry ingredients, add
chocolate chips and stir to form
dough. Knead dough lightly in
bowl about 10 times. Scrape
dough onto lightly floured work
surface and shape into T'A-inch
round disc. Transfer to plate,
cover with plastic wrap and chill
30 minutes.
Preheat oven to 375 degrees.
Remove dough from refrigerator
and cut dough into 12 wedges.
Transfer scones to ungreased
baking sheet and sprinkle tops
with confectioners’ sugar. Bake
20-22 minutes until set. Cool.
Makes 12 scones. For larger
scones cut into 8 wedges.
CHOCOLATE CHIP SCONES
4 cups flour
3 tablespoons sugar
4 teaspoons baking powder
Vz teaspoon salt
'A teaspoon cream of tartar
3 A cup cold butter
1 egg (separated)
VA cups half and half cream
VA cups chocolate chips
Additional sugar
In a bowl, combine the first
five ingredients; cut in butter
until crumbly. In a bowl, whisk
egg yolk and cream; add to dry
ingredients just until moistened.
Stir in chocolate chips.
Turn onto a floured surface;
knead 10 times. Divide dough in
half. Pat each portion into a
7-inch circle; cut into 8 wedges.
Place on greased baking sheet.
Beat egg white till frothy;
brush over wedges. Sprinkle with
additional sugar. Bake at 425 de
grees for 15-18 minutes or until
golden brown. Makes 16 scones.
Sharon Garber
Elizabethtown
2003
Sharon Garber
Elizabethtown
Scones originated in Scotland and are associated with high tea in the British lifestyle.
Today, Americans serve scones for breakfast, brunch, supper, and at snack time.
APPLE CHEDDAR SCONES
VA cups flour
2 tablespoons sugar
VA teaspoons baking powder
Vi teaspoon salt
l A teaspoon baking soda
Vi cup cold butter
1 cup sour milk or butttermilk
1 cup shredded cheddar cheese
1 cup diced, peeled apples
In a bowl, combine the first
five indredients. Cut in butter
until mixture resembles coarse
crumbs. Stir in sour milk, just
until moistened. Gently fold in
the cheese and apples.
Turn onto floured surface;
knead 10 times. Divide dough in
half. Pat into 6-inch circles. Cut
into 6 wedges. Place on a greased
baking sheet. Bake at 450 degrees
for 10-12 minutes or until golden
brown. Makes 12 scones.
Sharon Garber
Elizabethtown
PUMPKIN-GINGER SCONES
'A cup sugar, divided
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
V* teaspoon ginger
'A teaspoon baking soda
Vi teaspoon salt
5 tablespoons butter, divided
legg
'A cup solid pack pumpkin
V* cup sour cream
Preheat oven to 425 degrees.
Reserve 1 tablespoon sugar.
Combine remaining sugar, flour,
baking powder, cinnamon, gin
ger, baking soda, and salt. Cut in
4 tablespoons butter with pastry
blender until mixture resembles
coarse crumbs. Beat egg in small
bowl. Add pumpkin and sour
cream; beat until well combined.
Add pumpkin mixture to flour
mixture; stir until mixture forms
soft dough that leaves side of
bowl.
Turn dough out onto well
floured surface. Knead 10 times.
Divide in half; shape each into a
ball. Flatten each ball into a
6-inch circle. Cut each circle into
8 wedges. Place 1-inch apart on
an ungreased baking sheet. Melt
remaining 1 tablespoon butter.
Brush tops of wedges with butter
and sprinkle with reserved sugar.
Bake 10-12 minutes or until gold
en brown. Cool 10 minutes.
Makes 6 scones.
Sharon Garber
Elizabethtown
(SfmturetfSteeipe
Scones originated in Scotland and have been an integral part
of the British lifestyle for hundreds of years.
Lightly sweet and crumbly, scones were enjoyed most notably
at high tea.
Today, scones come in all flavors and can be served for break
fast, brufich, supper, or snack time.
Sweeter than biscuits, more delicate them bread, and healthier
than cake, scones compliment tea, coffee, cheese, soup, stews,
and more.
Sharon Garber, Elizabethtown, sent in a wonderful collection
of recipes for scones. She writes, “I enjoy making and serving
scones. Scones are so versatile. Most of the ingredients are basic
ones that I have on hand. Also, fruits and nuts can be changed
to suit one’s taste. The sizes can be made smaller or larger
according to your likes.”
Sometimes, lemon curd or other toppings are served with
scones. Here is Sharon’s recipe for the traditional raisin scone
and lemon curd.
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
X A teaspoon salt
Vi teaspoon baking soda
Vi teaspoon nutmeg
'A cup cold butter
1 cup raisins
3 A cup buttermilk
1 egg white
Additional sugar
In a bowl, combine dry ingredients. Cut in butter until mix
ture resembles coarse crumbs. Stir in raisins and buttermilk just
until moistened.
Turn onto floured surface; knead gently 6-8 times. Divide in
half; shape each into a ball. Flatten each ball into a 6-inch circle;
cut each circle into 8 wedges. Place 1-inch apart on greasing
baking sheet.
Beat egg white until foamy; brush over scones. Sprinkle with
sugar. Bake at 425 degrees for 12-15 minutes or until golden
brown. Makes 16 scones. Serve with Lemon Curd and Dev
onshire cream.
2-3 lemons
V* cup butter
% cup sugar
2 eggs
Grate lemon to remove zest. Squeeze lemons to make Vi cup
lemon juice. Combine juice and zest with the butter and sugar in
a 4 cup microwave container. Microwave uncovered for l‘/2-2
minutes. Beat eggs and add to mixture. Microwave at 50 percent
power for 1-2 minutes uncovered. Stir every 30 seconds till
thick. Makes I2Al 2 A cups. Lemon curd can be refrigerated for 2
weeks or frozen for later use.
RAISIN SCONES
LEMON CURD