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StarsOur BEST TREE NUT SCONES IN CANADA Recipe Hunt

  • Treenuts.ca is combing Canada for nut scone recipes made from Canadian grown tree nuts.
  • First, we all want to know what is a true scone, and the history of the scone -- see just below what we have found out.
  • We have collected traditional scone recipes from far and wide hoping that we could add tree nuts of one kind or another, in one form or another, to the recipes to turn them into tree nut scones.
  • So, our recipes listed will evolve as we develop tree nut versions of each one -- if you care to develop some of these modified recipes we would be most happy!
  • Send us your favourite Canada tree nut scone recipes, and we will post them here.
  • Try the tree nut recipes you find here and tell your reaction. Vote a rating on each from 1 to 5 (five is the best).

Here's what we know about the history of the scone:
Our Webster's new Collegiate Dictionary 1980: From the Dutch 'schoon brood', a fine white bread; from 'schoon' pure,clean and 'brood' bread: A quick bread of oatmeal or barley flour rolled round, cut into quarters, and baked on a griddle.

Our Note: Also in the same dictionary, we find a definition for the 'farl' or farle': Contraction of the Scottish 'fardel', literally a 'fourth part', from Middle English 'ferde' (fourth) and 'del' (part). 'Farls' should replace the words 'quarters' in the definition of Scone above. (See the recipe for 'Soda Scones').

The Highland Scone Gourmet offers the following: "Now, just what is a SCONE? Well, it's probably a "cookie", but it's really more of a short-bread, but not exactly. It's not quite a "tea cake", and even our British friends wouldn't call it a "biscuit". They are not too sweet, not too fruity, and very, very big. You can eat them any time you'd eat a cookie (and a lot of times you wouldn't)..."


Here are our Canada Tree Nut Scone Recipes-to-be
Apple Nut Scones Apricot White Chocolate Walnut Scones Basic Nut Scone Recipe
Basil-Parmesan Nut Scones Buckingham Palace Nut Scones Buttermilk Almond Scones
Buttermilk Apricot Nut Scones Cape Breton Nut Scones Cape Cod Cranberry Nut Scones
Cherry Cream Nut Scones Chocolate Hazel Nut Butter Scones Cinnamon Persian & Black Walnut Scones
Cinnamon Raisin Nut Scones Cranberry Lemon Nut Scones Cranberry Black Walnut Scones
Curried Pumpkin and Ginger Nut Scones Date Nut Scones Double Chocolate Nut Scones
Fruited Oat Nut Scones Gingerbread Nut Scones Heart-Shaped Cherry Nut Scones
Killer Buttermilk Nut Scones Lacy Apple Nut Scone Lemon Nut Scones
Maple Pecan Scones Oatmeal Nut Scones Old Fashioned Cream Nut Scones
Old Fashioned Orange Nut Scone Old Scottish Oat Nut Scones Orange Date Nut Scones
Orange Poppyseed Nut Scones Poppy Seed Nut Scones Pumpkin Nut Scones
Savory Cheese Nut Scones Savory Nut Scones Canada Pine Nut Scones
Scottish Oat Nut Scones Soda Nut Scones Stargazer Date Nut Scones
Toasted Pecan Scones Treacle Nut Scones Your recipe here!


Basil-Parmesan Nut Scones
Submitter:
1 Recipe buttermilk biscuits
1/2 c Parmesan
1 Tbs Basil
Dash garlic & onion
Black pepper
Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). (4 servings)
Number of Votes: 0
Total Score: 0
Place: ?

Chocolate Hazel Nut Butter Scones
Submitter:
2 c flour
1/2 c sugar, brown
2 1/2 tsp baking powder
1/4 tsp salt
1/4 c butter, sweet; chilled
3/4 c hazel butter, creamy
1/4 c milk
2 egg
2 tsp vanilla
1/2 c hazel nuts, unsalted; chopped
3/4 c chocolate chips, semisweet
Preheat oven to 375F In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture, then cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the hazel nuts, butter, milk, egg, & vanilla; then add to the flour mixture and knead until combined. Knead in the peanuts and chocolate chips. Put the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake 18 - 20 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool 5 minutes.
Number of Votes: 0
Total Score: 0
Place: ?

Old Scottish Oat Nut Scones
Submitter:
3 c flour
4 c rolled oats
1/2 c sugar
8 tsp baking powder
1 tsp salt
1 c currants
2 eggs; beaten
1 c butter, melted
2/3 c milk
Put first six dry ingredients into large bowl. Mix. Make a well in center. Beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir to make soft dough. Pat into two 6 inch circles. Transfer to greased baking sheet. Score each top into 8 pie shaped wedges. Bake in 425F oven for 15 minutes until risen and browned. Split and butter.
Number of Votes: 0
Total Score: 0
Place: ?

Double Chocolate Nut Scones
Submitter:
3 c all-purpose flour
1/4 c granulated sugar
4 t baking powder
1/4 t salt
1/2 c butter or margarine
3 large eggs
1/2 c milk
3/4 c mini chocolate chips -- divided
1 t grated orange peel
1/4 c white chocolate chips
Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar, baking powder, and salt in a large bowl to mix well. Use a pastry blender or two knives to cut in the butter until coarse crumbs form. Beat the eggs and milk in a small bowl with a wire whisk or a fork; when thoroughly blended, stir, along with 1/2 cup of the mini chocolate chips and the orange peel into the flour mixture just until blended. Shape the dough with lightly floured hands into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife. Bake for 20 to 25 minutes until golden. Cool completely on a wire rack. Meanwhile, stir the remaining 1/4 cup of mini chocolate chips and the white chocolate chips in separate small, heavy saucepans over very low heat until melted and smooth. Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines. Makes 8 scones. [Redbook; Nov 1990] per Fred Peters
Number of Votes: 0
Total Score: 0
Place: ?

Apple Nut Scones
Submitter: vigil@esca.com (Sandra)
2 c flour
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c cold butter or margarine
1 shredded apple
1/2 c milk
milk for brushing tops
sugar for sprinkling
cinnamon for sprinkling
Measure flour, sugar, baking powder, soda and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out on lightly floured surface. Knead gently 8-10 times. Pat into two six inch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped wedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter. Variation: Currant Apple Scones - Add 1/2 cup currants to batter.
Number of Votes: 0
Total Score: 0
Place: ?

Basic Nut Scone Recipe
Submitter:
2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
5 Tbs sweet butter
1/4 c vegetable shortening
1/3 c milk
Place the baking sheet in the oven and preheat to 450 degrees F. Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones). Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended. Make a well in the center and stir in the milk. Lightly mix with a fork until the ingredients form a soft dough. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough. Roll out with a rolling pin to approximately 3/4 inch thick. Cut into triangles with a sharp knife. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush only the tops with lightly beaten egg or milk. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown. Lift onto a wire rack with the spatula to cool. (If you were to make cheese scones, you would add 1 3/4 cups very finely grated mature cheddar cheese, and a pinch of dry English mustard)
Number of Votes: 0
Total Score: 0
Place: ?

Buckingham Palace Nut Scones
Submitter:
3 1/2 c flour
pinch of salt
3/4 cup butter
1 Tbs baking powder
1/2 c sugar
1 egg
1/2 c milk
1/2 c raisins
Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet, brush with beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot.
Number of Votes: 0
Total Score: 0
Place: ?

Cape Breton Nut Scones
Submitter:
2 c flour
2 Tbs sugar
1 Tbs baking powder
1 tsp salt
1/4 tsp baking soda
1 c raisins or currants
1/2 c sour cream
1/4 c oil
1 egg; slightly beaten
3 Tbs milk
Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavored butter or honey.
Number of Votes: 0
Total Score: 0
Place: ?

Cape Cod Cranberry Nut Scones
Submitter:
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 c butter or margarine
1 c cranberries, coarsely chopped
2 tsp grated orange peel
2/3 c sugar
1/2 c buttermilk or sour milk
Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.
Number of Votes: 0
Total Score: 0
Place: ?

Fruited Oat Nut Scones
Submitter:
1 1/2 c flour
1 1/4 c oats (quick or old fashioned)
1/4 c sugar
1 Tbs baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz pkg. diced dried mixed fruit
1/2 c milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon
Heat oven to 375É F. Combine flour, oats, sugar, baking powder, and salt. Cut in margarine until mixture resembles course crumbs; stir in fruit. Add combined milk and eggs, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden brown. Break apart; serve warm. Makes 1 scone with as many wedges as you scored.
Number of Votes: 0
Total Score: 0
Place: ?

Killer Buttermilk Nut Scones
Submitter:
2 1/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c currants
1 egg, slightly beaten
2 Tbs sugar
1/2 tsp baking soda
1/2 c cold butter, cubed
1 c buttermilk
Preheat oven to 425 (F). Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor; add butter and process until the mixture resembles coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky. With floured hands, press the dough into a ball. Knead delicately a dozen times. Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat this with remaining dough. Paint the scones with egg. Bake 12-15 minutes.
Number of Votes: 0
Total Score: 0
Place: ?

Old Fashioned Orange Nut Scone
Submitter:
2 c flour
1 Tbs baking powder
1/4 c butter
1 tsp grated orange rind
3/4 c cream
1/4 c sugar
1/2 tsp salt
1/2 c currants
1 egg
Mix all together and pat into a 6 inch round baking pan. Cut into quarters. Bake at 350F about 25 minutes.
Number of Votes: 0
Total Score: 0
Place: ?

Orange Date Nut Scones
Submitter:
1 3/4 c flour
1/2 c sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c butter
1 egg
2 Tbs milk
1 tsp orange peel
1/2 tsp vanilla
2/3 c chopped dates
Combine all dry ingredients. Cut in butter, add dates. Combine all liquids, beat slightly to break up the egg, and add to dry ingredients. Gently shape dough into a ball; place on floured board and pat into a large circle about 1/2" thick. Cut into wedges, place on baking sheet and bake at 350 degrees about 15 to 20 minutes.
Number of Votes: 0
Total Score: 0
Place: ?

Canada Pine Nut Scones
Submitter:
2 c flour
4 tsp baking powder
2/3 c milk
2 eggs
2 Tbs sugar
3 Tbs Canada pine nuts
2 Tbs melted butter
Pine Nut SconeCombine flour, pine nuts and baking powder in medium bowl; stir in milk. Beat eggs till light and fluffy, add sugar and butter. Mix with milk mixture until smooth, like for pancakes. Drop by large tablespoonfuls (those big soupspoons work well) onto a hot, -lightly- greased griddle (here's where that can of Pam works) and cook over moderately low heat until pale gold, turning several times. Serve -hot-, split and buttered or spread with jam. (I usually spread thinly with butter and run under broiler till lightly toasted.... The scones, silly, not me toasted!!) Surgeon General's warning: these are a highly addictive substance and should be used sparingly. :)
Number of Votes: 0
Total Score: 0
Place: ?

Orange Poppyseed Nut Scones
Submitter:
2 1/4 c flour
1/2 c sugar
1/4 c poppyseed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 c butter
1/4 c orange juice
1 large egg
1 tsp orange peel
Preheat oven to 375 degrees F. Mix all dry ingredients together. Cut butter into flour mixture until it resembles cornmeal. Beat the egg slightly into the orange juice; add liquid mixture to dry mix and gently shape dough into a ball. Cut the ball in half, and pat each half out on a floured surface into a circle about 1/2 inch thick, and 8 inches around. Cut into wedges and place on a baking sheet. Bake 15 to 20 minutes, until golden brown.
Number of Votes: 0
Total Score: 0
Place: ?

Savory Cheese Nut Scones
Submitter:
2 c flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 c grated Cheddar cheese
3 Tbs Parmesan cheese
1/3 c butter
1/3 c milk
2 eggs
Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter,1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.
Number of Votes: 0
Total Score: 0
Place: ?

Scottish Oat Nut Scones
Submitter:
1 1/2 c uncooked old-fashioned oats
1 1/2 c flour
1/2 c raisins or currants
2 Tbs sugar
1 Tbs baking powder
1 tsp cream of tartar
1 stick margarine, melted
1/3 c milk
1 egg, beaten
Mix together all dry ingredients. Mix together wet ingredients then add to the dry ingredients. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into a circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at 425F. Cool on a rack. These freeze well in a plastic bag and can be reheated in the microwave. Wrap each one in a paper towel and zap for about 30 seconds.
Number of Votes: 0
Total Score: 0
Place: ?

Treacle Nut Scones
Submitter:
2 c flour
1/2 c firmly packed dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c dried currants
1/4 c unsalted butter
2 Tbs dark molasses
3/4 cup buttermilk
Melted butter
sugar
Preheat oven to 425F. Sift flour, dark brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and pour into dry ingredients. Mix dough until just blended. Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to the touch, about 20 minutes. Serve scones hot.
Number of Votes: 0
Total Score: 0
Place: ?

Cherry Cream Nut Scones
Submitter:
1/3 c dried cherries
1/4 tsp cream of tartar
1/2 c boiling water
1/4 c butter, room temp
1 1/2 c flour
1 egg, separated
1 1/2 Tbs sugar
1/4 c sour cream
1/2 Tbs baking powder
1/4 tsp salt
1/3 c + 1 Tbsp half-and-half cream
3/4 tsp almond extract
Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a mixing bowl. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add this to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface (just until dough can be handled). Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar.Bake at 400 degrees F. for 15 to 20 minutes. Makes 6 scones.
Number of Votes: 0
Total Score: 0
Place: ?

Toasted Pecan Scones
Submitter:
4 c flour
4 tsp baking powder
2 Tbs sugar
1 c cold butter, cut into pieces
4 large eggs
4 Tbs milk
1 c finely chopped toasted pecans
In a food processor, process the flour, the baking powder, the sugar, and the butter until the mixture just resembles coarse meal. In a small bowl whisk together the eggs and the milk, add the mixture to the processor, and blend the dough, pulsing the motor, until it is just combined. Turn the dough out onto a floured surface and knead in the pecans. Roll or pat the dough 1/2 inch thick, with a 2" cutter cut out rounds, and transfer them to a greased baking sheet. Bake the rounds in the middle of a preheated 425 degree oven for 14 minutes, or until they are pale golden. Makes 30 scones.
Number of Votes: 0
Total Score: 0
Place: ?

Old Fashioned Cream Nut Scones
Submitter:
2 c flour
3 tsp baking powder
2 Tbs sugar
1/2 tsp salt
4 Tbs butter
2 eggs, beaten (reserve 1 Tablespoon egg white for brushing on top)
1/3 c heavy cream
2 tsp sugar
Here is the scone recipe I use. I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream. Preheat oven to 400 degrees. Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives. Beat eggs slightly with cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Rolls each part out into a circle that is 1" thick and 6" in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Bake for 15 minutes.
Number of Votes: 0
Total Score: 0
Place: ?

Buttermilk-Apricot Nut Scones
Submitter:
2 c flour
1/4 c sugar
1/2 Tbs baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c butter, cold, cut in pieces
1/3 c chopped dried apricots
1/4 c buttermilk or yogurt
1/4 c apricot nectar
1 egg, lightly beaten
Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky).Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me). Pat dough into a 9" circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400 degrees F for 15 minutes, or until golden.
Number of Votes: 0
Total Score: 0
Place: ?

Stargazer Date Nut Scones
Submitter:
1 1/2 c all-purpose flour
1/2 c whole-wheat flour
1/4 c bran
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 c brown sugar
1/2 c unsalted, chilled butter
1 egg
2/3 c buttermilk
2/3 c dates
Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. Add the egg, buttermilk and dates; do not overmix. (If the dough seems too sticky to work with, add a couple more Tbs flour.) Shape the dough into a rectangle about 2 inch think on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes. Cool on a rack. 12 scones
Number of Votes: 0
Total Score: 0
Place: ?

Gingerbread Nut Scones
Submitter:
2 c flour
1/8 tsp ground nutmeg
1/3 c firmly packed brown sugar
1/2 tsp salt
1/3 c unsalted butter, chilled
2 tsp baking powder
1 large egg
1/8 tsp baking soda
3 Tbs molasses
1/2 tsp ground ginger
3 Tbs milk
1/2 tsp cinnamon
1 tsp vanilla
1/8 tsp ground cloves
Preheat oven to 350F. Lightly butter a 10" circle on a baking sheet. In large bowl, stir together flour, brown sugar, baking powder, baking soda, spices, and salt. Cut the butter into the flour mixture, until it resembles course crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add egg mixture to flour mixture and stir to combine. (You could add raisins here if you want.) With lightly floured hands, pat the dough into an 8" circle on the prepared baking sheet. Cut into 8 wedges. Bake 20-25 minutes. Let cool 5 minutes, then transfer to rack to cool (some more). Re-cut into wedges, if necessary.
Number of Votes: 0
Total Score: 0
Place: ?

Cinnamon Persian & Black Walnut Scones
Submitter:
2 c flour
1/4 c plus 1 tsp sugar, divided
2 tsp. baking powder
1 tsp. plus † tsp cinnamon, divided
1/4 tsp salt
1/2 c butter or margarine
1/2 c buttermilk
1 egg
3/4 c chopped persian walnuts
1/4 c choped black walnuts
1 egg, beaten
Preheat oven to 425 degrees. Sift together flour, 1/4 cup of the sugar, baking powder, the 1 teaspoon cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Stir milk and egg into flour mixture with the persian and the black walnutswalnuts. Divide dough in half. Pat into two 6-inch circles. Cut each circle into 6 wedges. Place on ungreased baking sheet. Brush with beaten egg. Combine remaining sugar and cinnamon. Sprinkle over scones. Bake for 12 to 15 minutes. Cool.
Number of Votes: 0
Total Score: 0
Place: ?

Date Nut Scones
Submitter:
2 c flour
4 tsp baking powder
1/2 tsp salt
1/4 c butter
1 Tbs sugar
1 c dates, cut small
1 egg
2/3 c milk
Sift together flour, baking powder and salt, rub in butter, add sugar and dates and blend thoroughly. Mix in beaten egg and milk. Divide into three portions and form into rounds. Roll half inch thick and cut each crosswise in fours. Place on greased baking pan, brush with milk and bake in moderately hot oven, 375 degrees to 400 degrees for twelve minutes. Split top and butter.
Number of Votes: 0
Total Score: 0
Place: ?

Lemon Nut Scones
Submitter:
4 c flour
2 Tbs baking powder
1/4 c sugar
1/4 tsp salt
3 Tbs grated lemon peel
1/2 c butter, cut in pieces
2 eggs, beaten to blend
2/3 c milk or buttermilk
Preheat oven to 450 degrees. Grease and flour baking sheet. Sift flour, sugar and salt in deep bowl. Stir in peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk or buttermilk to form soft but not sticky dough. Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using 2-inch floured biscuit cutter. Set 1/2-inch apart on prepared baking sheets. Brush with cream or milk for a rich sheen. Bake until scones are golden brown, 12 to 15 minutes. Makes 16 to 20 scones. Serves hot with sweet butter, jam and marmalades
Number of Votes: 0
Total Score: 0
Place: ?

Pumpkin Nut Scones
Submitter:
1/4 c butter
1 c cold cooked, mashed pumpkin
4 heaping tsp baking powder
3/4 c sugar
3 c cake flour
1/2 c milk
Cream butter and sugar. Add pumpkin and mix well. Add sifted dry ingredients and as much milk as needed to achieve a soft dough. Empty dough onto a well floured board and with well floured hands, pat dough out to 1/2 inch thick. Cut with small biscuit cutter, shake off excess flour and place with sides touching on hot cookie sheet. Bake at 450 degrees for 10 to 13 minutes on top shelf of oven. Butter immediately (tops and insides). Makes 30 to 40 biscuits.
Number of Votes: 0
Total Score: 0
Place: ?

Savory Nut Scones
Submitter:
8 oz pork sausage
1/2 c finely chopped onions
2 c baking mix
1/2 c milk
1 tsp instant onion
1/2 tsp crumbled dried oregano
Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks. Drain off excess fat; cool slightly. In medium size bowl combine baking mix and sausage mixture. Pour in milk and stir with a fork just until evenly moistened. Turn out onto ungreased baking sheet. With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife. Sprinkle instant onion and oregano over the top. Bake at 400 degrees for 20 minutes. Cool 5 minutes and serve warm. Variation: Add a little grated cheese to baking mix.
Number of Votes: 0
Total Score: 0
Place: ?

Heart-Shaped Cherry Nut Scones
Submitter:
1 c dried sour cherries
1 c warm water
1 c flour
1 c whole wheat flour
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 c chilled butter -- cut in bits
1 large egg yolk
3/4 c buttermilk
Soak cherries in warm water. Let stand until softened, 1 hour. Drain and discard liquid. Preheat oven to 375 degrees. In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg. Using a pastry blender cut butter into flour mixture until coarse crumbs form. Mix together egg yolk and buttermilk. Make a well in the center of flour mixture. Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms. On a floured surface, knead dough 10 times. Using a floured rolling pin, roll dough to a 1 in. thickness. Using a floured 3 in. heart-shaped cookie cutter, cut out scones. Gather trimmings, roll dough to a 1 in. thickness, and cut out more scones. Place scones, 1 in. apart, on an ungreased baking sheet. Bake until golden, 18 to 20 min. Transfer to a wire rack to cool. Dust with confectioners' sugar.
Number of Votes: 0
Total Score: 0
Place: ?

Apricot White Chocolate Walnut Scones
Submitter:
2 c flour
1/3 c sugar
2 tsp baking powder
1/2 tsp salt
1/4 c unsalted butter, chilled
1/2 c heavy (whipping) cream
1 large egg
1 1/2 tsp vanilla extract
6 oz white chocolate, chopped
1 c walnuts, toasted coarsely chop **
1 c finely chopped dried apricots
I noticed someone in here was requesting apricot recipes and someone else is partial to white chocolate, so to kill two birds with one scone here is a delicious scone recipe from one of my parents' cookbooks. They lived in England for three years, where scones are virtually the staff of life. Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.

** To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant. Yield: 8 servings

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Poppy Seed Nut Scones
Submitter:
3 c flour
3 Tbs poppy seeds
1 Tbs baking powder
1/4 tsp salt
1/2 c chilled butter, cut in small pieces
1 cup plus 1 Tbs milk
3 large eggs
1 Tbs sugar
Additional poppy seeds
(Note: dough is very sticky.) Preheat oven to 450ÉF. Line 2 heavy large baking sheets with parchment. Blend flour, 3 Tbs poppy seeds, baking powder and salt in large bowl of electric mixer. Add butter and beat until mixture resembles coarse meal. Whisk 1 cup milk, 2 eggs and sugar in small bowl to blend. Add to flour mixture and mix just until smooth dough forms (dough will be very sticky). Transfer dough to generously floured work surface. Sprinkle dough lightly with flour. Gently roll out to 1/2-inch-thick round. Using 2 1/2-inch round cookie cutter, cut out scones. Transfer to baking sheets. Re-roll scraps and cut out additional scones. Transfer to sheets. Whisk remaining egg and 1 Tbs milk in small bowl. Brush mixture over scones. Sprinkle with additional poppy seeds. Bake scones until golden brown, about 12 minutes. Cool on rack. Serve warm or at room temperature. Makes about 20
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Cinnamon Raisin Nut Scones
Submitter:
2 c flour
1/3 c sugar
1 Tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 c butter
2/3 c milk
1 egg, beaten
1 tsp vanilla
1 c raisins
Heat oven to 400 degrees F. Combine flour, sugar, baking powder, cinnamon and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Combine milk, egg and vanilla. Add to flour mixture; stir until dry ingredients are moistened. Stir in raisins. With floured hands, shape dough into 8-inch round on ungreased cookie sheet. Sprinkle with additional sugar, if desired. Cut dough into 8 wedges; slightly separate wedges. Bake at 400 degrees F. for r 15 to 20 minutes. Serve warm. Makes 8 servings.

VARIATIONS: Orange Cinnamon Scones: Add 1 Tbs grated orange peel to dry ingredients. Gingerbread Scones: Add 1 teaspoon ginger to dry ingredients and 2 Tbs molasses to liquid ingredients.

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Oatmeal Nut Scones
Submitter:
1 3/4 c flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 c sugar
3/4 c butter, cut into little bits
1 1/3 c old-fashioned rolled oats
1/2 c dried currants
1/2 c buttermilk
1 egg, beaten, for brushing scones
Preheat oven to 375 degrees. In food processor sift together flour, baking powder, baking soda, salt & sugar. Add butter & blend until it resembles coarse meal. Mix in oats, currants, & buttermilk until it just forms a sticky dough. On a floured surface knead dough gently 6 times & roll out into a 1-inch thick round. With a 3 inch round cutter dipped in flour cut out as many rounds as possible, then transferring to a lightly greased baking sheet. Gather scraps & re-roll dough. Cut out more rounds. Brush scones with egg and bake in oven for 20 minutes, or until golden brown.
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Buttermilk Almond Scones
Submitter:
1 egg
1 1/2 c buttermilk
2 tsp almond extract
4 c flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c sugar
1 1/2 c butter
2 c toasted sliced almonds, chopped
Set oven at 425 degrees. Beat together egg, buttermilk and extract. Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles course crumbs. Add almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto lightly floured surface and knead gently 5-6 turns. Divide dough in quarters and pat into 1/2" thick circles. Cut into 6 wedges. Bake on greased baking sheets. Brush scones with cream and sprinkle with a little sugar and a few slices of almonds. Bake 12-15 minutes. Makes 24 scones.
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Cranberry Lemon Nut Scones
Submitter:
2 c flour
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
6 Tbs chilled butter
1/2 c dried cranberries
2 tsp grated lemon peel
2/3 c buttermilk
2 tsp milk
1 tsp sugar
Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.
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Lacy Apple Nut Scone
Submitter:
1 1/4 c flour
4 Tbs brown sugar, divided
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/4 c margarine
1 c finely chopped, peeled apples
1/4 c light sour cream
1 egg
1/3 c chopped pecans
1 Tbs light sour cream
1/4 tsp cinnamon
In large mixing bowl, combine flour, 3 Tbs sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times. Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 Tbs sour cream and sprinkle with mixture of remaining 1 Tbs sugar and cinnamon. Bake in 400o F. oven about 15 minutes or until golden brown. Serve warm. Yield: 8 servings. Per Serving, 1 wedge: 210 calories, 1 g dietary fiber, 10 g fat, 231 mg sodium.
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Maple Pecan Scones
Submitter:
3 c Flour
1 c Pecans, chopped
1 1/2 Tbs Baking powder
3/4 tsp Salt
3/4 c Cold unsalted butter
2/3 c Maple syrup plus a little-extra for brushing
1/3 c Heavy cream
Heat oven to 350'F. Grease and flour a 9-x-13 baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly flouted surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool. Yield: 12 scones
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Cranberry Walnut Scones
Submitter:
2 c flour
2 Tbs sugar
2 tsp baking powder
1 tsp freshly grated nutmeg or nutmeg
1/2 tsp baking soda
1/2 c butter, butter
1/2 c sweetened dried cranberries
1/2 c chopped walnuts
3/4 c buttermilk*
1 egg, separated
2 tsp sugar
Ready in 40 minutes. 375 F oven. Lightly grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, nutmeg, baking soda and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add cranberries and walnuts; mix well. In small bowl, combine buttermilk and egg yolk; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead lightly 12 times. Divide dough in half; place on greased cookie sheet. Pat each half into a 6-inch circle. Cut each into 6 wedges. Do not separate. In small bowl, beat egg white slightly; brush over top of scones. Sprinkle with 2 teaspoons sugar. Bake at 375 F. for 15 to 20 minutes or until golden brown. Cool 10 minutes. Serve warm. 12 scones * To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup. © 1996 The Pillsbury Company
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Curried Pumpkin and Ginger Nut Scones
Submitter:
3 c flour
1 Tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 c chopped crystallized ginger
1/2 tsp curry powder
1/4 tsp turmeric (optional, for color)
5 Tbs sugar
1/2 c cold butter, cut in eight pieces
1/2 c cooked, pur»ed pumpkin
1 c buttermilk, yogurt or sour cream
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs. In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth. Add this to the dry ingredients, stirring till just combined. Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about 1/2 to 3/4 inches thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones. Bake the scones in a preheated 425ÉF oven for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature. Yield: 25 scones.
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Soda Nut Scones
Submitter:
12 oz barley flour
1 heaped tsp baking soda
1 tsp salt
8 to 11 fl. ozs. buttermilk
Sieve dry ingredients into a mixing bowl. Make a well in the centre and pour in all the milk at once. Mix with a broad-bladed knife, working quickly and gently to form a firm dough. Roll round, into a circle and cut into four farls. Bake on a hot griddle until brown on both sides.
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Canada Nutculture Association, Ottawa, Canada: "Progress through Research & Development"