Good Morning...Here's the second recipe for scones. It's called Featherlight Scones. They turn out large and light. They are not too sweet but I guess you could add some sugar to the mix. These are the only 2 recipes I've tried although I have a binder filled with recipes for scones.....3 cups all-purpose flour (I use bread flour), 3 tsp. baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup cold butter (2 sticks)...I freeze the butter and then grate it into the mix, 1 egg, 1 cup vanilla yogurt (store brand seems fine), 1/2 tsp. vanilla extract, 2 tsp. milk, sugar. In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter (I grate it..frozen) until mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla just until combined (DO NOT OVERWORK THE MIX). Turn onto a floured surface and knead 6-8 times (Dont overwork).Roll into a 9 inch circle. Cut into eight wedges. Place on an ungreased baking sheet (I cover sheet with parchment paper). Brush tops with milk and sprinkle with sugar. Bake at 425 for 12-15 minutes or until tooth pick comes out clean. Serve warm with jam/jelly. These freeze well. These are not real sweet....but delicious. Enjoy. I may have to bake some of these today...the other ones are almost gone.
Lynn

Maybe we should start a SCONES section after reading these recipes.
I could read about them and dream!!!!!

Now I'm hungry. I'll have to get that last cream scone that I hid in the frig.

Lynn

I have a recipe for whole wheat date scones. They're kind of a drier texture and not real sweet, but I really love them. The recipe is from Ovens of Brittany, a bakery that used to be in Madison many years ago. I love scones too.

I hope you will share the recipe.

Here's the whole wheat date scone recipe: Preheat oven to 400. Mix 2 c. whole wheat flour, 1 1/2 c. all purpose flour, 4 t. baking powder, and 1 t. salt. Cut in 1 stick of cold butter until the size of small peas. Add 1 c. chopped dates. Mix 2 eggs, 1/2 c. plus 1 T. milk, and 1/4 c. honey. Add to the flour mixture. Only stir until just combined. Don't overmix. If necessary you can add a little more milk, but the dough is not supposed to be wet. Press into a circle to a thickness of 1 1/2 inches. Cut into 8-10 wedges. Bake 15-20 minutes.

The recipe calls for brushing with an egg wash which makes them glossy brown, but I don't think it adds anything good to the taste. Maybe they could be brushed with the heavy cream and sprinkled with sugar like the original cream scone recipe!

These all sound good, thanks!

Thanks Doggramma for the recipe. I have some dates around here (somewhere). I'm going to find them and try these lovely scones.

I made the cream scones. Very quick and easy! I made a couple changes: instead of vanilla I used almond extract and then pressed sliced almonds on top; i didn't freeze the butter; and i didn't add cream and sugar to the tops.

They were wonderful for a perfect fresh morning here in WI!

Oh, I like the changes....love nuts. They look absolutely delicious. Lynn