A month or so ago, Diana Hendrix dropped us a line, describing a special scone recipe that had “yummy, nummy ingredients,” including dried cranberries, apricots, golden raisins and oatmeal. Somehow or other, it had been misplaced, so she said she was still checking through all of her recipes and hoping to find it, “but I am also wondering if anyone has it anywhere in their recipe files. If so, it would be so greatly appreciated.”
Happily, two Forum cooks immediately identified this recipe.
Bothell reader Sue Selmer advises, “Diana Hendrix is looking for a particular scone recipe. This recipe for fruity breakfast scones was in The Herald June 21, 2000. I make this recipe occasionally (the last time just a few days ago), and it has all the ingredients she mentions.”
And we hear from Cathy Emerson of Arlington, “I think I have the scone recipe Diana Hendrix is looking for. I grew up in Canada, so any time I see a good-looking scone recipe, I cut it out and put it in a special passionate pink notebook I keep for special recipes.”
Instead of the buttermilk called for, “I use soured milk by putting vinegar in it,” she says, and forewarns us, “Cutting the dough into wedges with a sharp knife can be difficult.”
Emerson adds, “I have read your column for years and have clipped many of the delicious recipes. Just a note: A few months ago, you ran a recipe for Lighthouse orange cake Quam. I grew up with that exact recipe, but we used dates in it. A recipe to die for!”
Then, as long as we’re delving into the subject of scones again, I thought I’d throw in a new one for us to consider. It should be topnotch, because it won Donna Succo of Tacoma first-place honors (chosen from a total of 34 entries) and $125 in the 2004 Puyallup Fair Scones Contest. Here’s a bit of fair-related trivia, too: Those everybody-loves-them famous Fair Scones were first introduced at the Puyallup Fair in 1915.
Fruity breakfast scones
1 1/2cups all-purpose flour
1cup oats, quick or old fashioned
1/4cup plus 1 tablespoon granulated sugar, divided
1 1/2teaspoons baking powder
1teaspoon grated lemon peel
1teaspoon ground ginger
1/2teaspoon baking soda
1/4teaspoon salt
1/4cup butter or margarine, chilled
1/2cup dried apricots
1/2cup dried cranberries
1/4cup golden raisins
2/3cup lowfat buttermilk
1egg, slightly beaten
Preheat oven to 400 degrees. Lightly spray cookie sheet with cooking spray. In a large bowl, combine flour, oats, 1/4 cup of the sugar, baking powder, lemon peel, ginger, baking soda and salt; mix well. Cut in butter with 2 knives until mixture resembles coarse crumbs. Stir in dried fruits. Add combined buttermilk and egg. Mix with fork just until dry ingredients are moistened. Transfer dough to cookie sheet. Pat into an 8-inch circle, about 3/4 -inch thick. Sprinkle with the remaining sugar. Cut into 10 edges with a sharp knife. Separate the wedges slightly and bake 12 to 15 minutes or until golden brown.
Makes 10.
Apple cinnamon scones
1pouch Fisher scone mix
1teaspoon cinnamon
1medium apple, peeled and finely chopped
3tablespoons brown sugar
1/4cup walnuts, chopped
3/4cup water
2tablespoons cream
Topping (2 tablespoons sugar mixed with 1 teaspoon cinnamon)
Turn scone mix, cinnamon, apples, brown sugar and walnuts into a bowl; toss. Make a well in the center of the bowl; add water and blend with a fork. Knead 5 to 6 times on a well-floured board. Divide dough into 3 balls. Pat each ball into a 5-inch circle and cut into fourths. Arrange scones on ungreased cookie sheet. Brush with cream, then sprinkle with the sugar and cinnamon mixture. Bake at 425 degrees 12 to 15 minutes.
Makes 12.
The next Forum will appear in Friday’s Time Out section.
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