Orange- Glazed Tropical Fruit Scones

Cranberry Walnut Scones

 

Hazelnut Chip Scones

24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 3/4 cup cold butter
• 1 egg, separated
• 1-1/2 cups refrigerated hazelnut nondairy creamer *
• 1-1/2 cups  Semi-Sweet Chocolate Chips
• Additional sugar
• 
  SPICED BUTTER:   (Optional)
• 1/2 cup butter, softened
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg

Directions

• In a bowl, combine the first five ingredients; cut in butter until
• crumbly. In a bowl, whisk egg yolk and creamer; add to dry
• ingredients just until moistened. Stir in the chocolate chips.
• Turn onto a floured surface; knead 10 times. Divide dough in thirds.
• Pat each portion into a 8-in. circle; cut into eight wedges.

• Separate wedges and place on parchment-lined baking sheets.
• Beat egg white; brush over dough. (< I skip this step) Sprinkle with additional sugar.
• Bake at 425° for 15-18 minutes or until golden brown.
• Meanwhile, in a small bowl, combine the spiced butter ingredients;
• beat until smooth. Serve with warm scones. Yield: 24 scones. 

*I have vowed to try all the different flavors of creamers out there.  I've tried many so far and the flavor of the scone does not change much.  I am leary of trying something like the gingerbread creamer though.  I must say that I prefer these scones room temperature.

Cinnamon Chip Scones

24 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

• 3-1/4 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar, divided
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 1 cup buttermilk
• 1 package (10 ounces) HERSHEY®’S Cinnamon Chips
• 2 tablespoons butter, melted
• Cinnamon Sugar mixture

Directions

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder,
• baking soda and salt. Cut in butter until mixture resembles coarse
• crumbs. Stir in buttermilk just until moistened. Fold in chips.
• 
  
• Turn onto a lightly floured surface; knead gently 10-12 times or
• until dough is no longer sticky. Divide in 3rds; gently pat or roll
• each portion into an 7-in. circle. Brush with butter and sprinkle
• with cinnamon sugar mixture.
• 
  
• Cut each circle into eight wedges. (I use my pizza wheel) Separate wedges and place on a
• parchment-lined  baking sheet. Bake at 425° for 10-13 minutes or until
• lightly browned. Serve warm. Yield: 24

Equivalent Measures

Recipe Substitutions

http://www.squidoo.com/recipesubstitutions

Dusen Confecto

2 1/3 cups sifted all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup butter or real margarine ( not that spread stuff)
3/4 cup grated unblanched almonds
1 1/2 teaspoons vanilla extract
1/2 cup  raspberry jelly
Granulated sugar for coating

Preheat oven to 350 degrees F. Combine flour, sugar and salt together into bowl;
cut in butter with pastry blender until mixture resembles coarse meal. Blend
in almonds and vanilla; work mixture with fingers until a ball of dough is
formed. Roll dough thin on floured surface; cut with small cutter. Place on
cookie sheets line with parchment paper.  Bake at 350 degrees F. for 8 to 10 minutes.
While hot, spread  half of the cookies with jelly; place another cookie on top to
form sandwich. Coat cookies with granulated sugar. Cool. Makes about 7 dozen.

Cinnamon Disks

1 1/4 Cups Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Softened Margarine
1 Cup Sugar
1 Egg, beaten
1 Tsp Vanilla

Chill 1 hour.  Roll in 1" balls. Roll in mixture of colored sugars, nuts and cinnamon.  Press top with glass or cup to flatten.  Bake 350 F for 15 minutes on parchment-lined cookie sheets.

Mexican Wedding Cakes

1 cup butter, softened (or margarine but not spread)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
Powdered sugar for coating

Preheat oven to 400 degrees F. Cream butter; add sugar gradually. Blend in
salt, vanilla and flour (mixture will be stiff). Use small cookie dough baller. Shape into logs.
place on parchment-lined cookie sheets. Bake at 400 degrees F.  10-12 minutes.
While hot, roll in powdered sugar. Makes about 3 dozen.

Glazed Toffee Bonbons

	1/2   cup butter or margarine, softened 1/2   cup packed brown sugar 1/2   teaspoon vanilla 1      egg 1 3/4   cups Gold Medal® all-purpose flour 1/4   teaspoon baking soda 1/4   teaspoon salt 3   bars (1.4 oz each) chocolate-covered English toffee candy, finely chopped ( I bought an 8 oz bag of Heath milk chocolate toffee bits from the baking aisle and used about a cup and saved the rest for garnish). Glaze 1/4        cup butter or margarine 1/2        cup packed brown sugar 3           tablespoons milk 1 1/3     cups powdered sugar  1/3       cup semisweet chocolate chips* 1/3       cup white vanilla baking chips * Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On parchment-lined cookie sheets, place balls 1 inch apart. Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks. Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened. Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly. Makes About 4 dozen cookies *instead of chips, I melted block chocolate and white chocolate and put them each in their own squeeze bottle and drizzled this way.  You could also put in  plastic sandwich bags and snip the end off and drizzle that way.