Scones

While I really enjoy using my stand mixer (Hamilton Beach), I would not use it on scones. I do scones by hand and work them very little. I don't know what would happen if I worked the dough too much, but I don't think the result would be good.

May I suggest a buttercream frosting for your first KitchenAid trial. ;)

Scones

I agree do NOT work scone dough too much, just so that it binds together by hand.
The scone is really a pleasant vehicle to get other goodies to the mouth,
add a little sugar to your recipe and you can have strawberry jam and cream on them, or add maybe a few currants and they are usually split and buttered, the list goes on, or add a little grated cheese to the dough, some where I have a recipe for a savoury snack scone, if I can find it I will post it.

qahtan

very nice tiny cheese and onion scones, tnt

Tiny Cheese, Onion and Olive Scones

1½ oz (40 g) Parmesan (Parmigiano Reggiano), grated
1½ oz (40 g) strong Cheddar, grated
1 medium onion, diced
6 black olives, pitted and chopped
1 tablespoon olive oil
6 oz (175 g) self-raising flour
½ level teaspoon salt
½ level teaspoon mustard powder
½ level teaspoon cayenne pepper
1 oz (25 g) butter
1 large egg
approximately 2-3 tablespoons milk
freshly milled black pepper

Sauté the onion, and cool,and proceed as per make scones,

heat the oven to gas mark 6, 400°F (200°C).

i got this recipe in a highschool cooking class, i was amazed how well they came out



scones
2 c flour
3 TBSP sugar
1 TBSPbaking powder
6 TBSP cold butter
1/4 c chopped nuts, toasted (I personally use more like half a cup or even a full cup... and anything from dried fruit to chocolate chips work well:lips:)
1 beaten egg
1/2 c half and half (light or full fat, but Ii say avoid milk, doesn't come out as good in my book)
1 TBSP half and half
2 tsp sugar

Combine flour 3 TBSP sugar, baking powder, and 1/4 tsp salt. Cut in butter, stir in nuts if desired (a must in my book). Combine egg and 1/2 c half and half, then add to dry ingredient mixture. Stir until moistened. Turn dough out on floured surface. knead 12 to 15 stroked or until nearly smooth. Pat or roll to about 1/2 inch thick disc. Cut however you like (discs, or triangles) or don't cut at all, cut them after they bake. place scones 1 inch apart (if they have been cut) on ungreased cookie sheet. brush tops wih remaining half and half and sprinkle with remaining sugar. bake at 400 degreesfor 12 to 15 minutes or until golden brown. remove from baking sheet and cool on wire rack for few minutes, but serve warm. if desired a glaze of powder sugar milk and vanilla can be made to serve on top, i believe it is 1 c powder sugar, 1 TBSP milk and 1 tsp vanilla, mix together, should be thick consistency, but still liquid, slightly thinner than molasses.


*if using dried fruit, i reccomend soaking it in some hot water for a few minutes before adding to dough, that way the fruit is moist and plump, and the scones are not dried out

I have two very good recipes but, rather than post them here, I've posted them on the recipes forum (don't want to get in trouble with the moderator):lol: