Eugene Patrick - Scone Recipes: The Ultimate Scone Cookbook with 31+ Of My Favorite Recipes! Making Baking Scones Easy for Everyone! Including Blueberry Scones, English Scones, Irish Scones & MORE!

Scone Recipes: The Ultimate Scone Cookbook with 31+ Of My Favorite Recipes!

Making Baking Scones Easy for Everyone! Including Blueberry Scones, English Scones, Irish Scones & MORE!

Copyright 2015 - Add any disclaimers and the like that you wish to put here.

By reading this document, you assume all risks associated with using the advice given below, with a full understanding that you, solely, are responsible for anything that may occur as a result of putting this information into action in any way, and regardless of your interpretation of the advice

S cones were early known in the British Commonwealth countries like England, Ireland, Australia, New Zealand, Canada, and others. But throughout the time, they have become more and more popular in the western regions. For many people in the United States, tea parties are not complete without the presence of scones.

Scones, which used to be round shaped, and now more commonly made in triangular shape, have evolved from their meek beginnings to be quite extravagant. While the basic ingredients of a standard scone recipe are butter, flour, baking powder, sugar, and milk, it doesnt mean you need to stop from there! There are a lot of ways you can make your scones extra special.

In this book you will learn 31 easy and delicious ways you can make your scones extra special.

I ngredients

• 2 cups all-purpose flour
• 2 tablespoons chopped fresh chives
• 1 cup whipping cream
• 1 tablespoon baking powder
• teaspoon salt
• teaspoon finely ground pepper
• cup cold butter
• cup finely chopped cooked bacon
• cup Cheddar cheese
• Wax paper

Directions:

1. Preheat the oven to 220C. Stir in together the baking powder, all-purpose flour, and salt in a medium-sized mixing bowl. Put the butter in the flour mixture using a pastry blender until becomes crumbly. Refrigerate for about 5 minutes. Add cup plus 2 tablespoons of cheese, chives, cream, bacon, and pepper; mix them well until you form dough.

2. Place the dough onto the wax paper; press down the dough to form round shape. Cut the round into 8 wedges. Put the wedges 2 inches apart on a slightly oiled baking sheet. Brush the tops of wedges with cream.

3. Bake for about 13 to 15 minutes or until it turns golden.

I ngredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup whipping cream
• teaspoon salt
• cup cold butter
• cup chopped toasted pecans
• 1/3 cup brown sugar
• Wax paper

Directions:

1. Preheat the oven to 220C. Stir the all-purpose flour, brown sugar, baking powder, and salt in a mixing bowl together. Cut the butter into the flour mixture using a pastry blender until it becomes crumbly and mixture will look like little peas. Freeze for about 5 minutes. Add the pecans and cream and continue stirring until all the dry ingredients become moistened.

2. Move the dough onto wax paper; press the dough into a round gently. Cut the round into 8 wedges. Put the wedges 2 inches apart on a slightly oiled baking sheet. Brush the tops of wedges with cream just until moistened.

3. Bake for about 13 to 15 minutes or until it turns golden.

I ngredients:

• 2 cups all-purpose flour
• 1 cup whipping cream
• 1 tablespoon baking powder
• cup cold butter
• teaspoon salt
• cup shredded Swiss cheese
• cup finely chopped baked ham
• Mustard Butter

Preparation

1. Preheat the oven to 220C. Stir together the all-purpose flour, baking powder, and salt in a mixing bowl. Cut the butter in the flour mixture using a pastry blender until it becomes crumbly and mixture becomes look like little peas. Freeze for about 5 minutes. Add the cheese, cream and ham and continue stirring until all the dry ingredients become moistened.

2. Move the dough onto wax paper; press the dough into a round gently. Cut the round into 8 wedges. Put the wedges 2 inches apart on a slightly oiled baking sheet. Brush the tops of wedges with cream just until moistened.

3. Bake for about 13 to 15 minutes or until it turns golden. Serve warm together with mustard butter on top.

I ngredients

• 2 cups all-purpose flour
• 1 cup whipping cream
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup sweetened dried cranberries
• 1/2 cup cold butter
• 1/4 cup roasted salted pistachios

Preparation

1. Preheat the oven to 220C. Stir together the all-purpose flour, baking powder, sugar and salt in a mixing bowl. Put the butter in the flour mixture using a pastry blender until becomes crumbly. Refrigerate the mixture for about 5 minutes. Add cream, pistachios, and cranberries; mix them well until you form dough.

2. Place the dough onto the wax paper; press down the dough to form round shape. Cut the round into 8 to 10 wedges. Put the wedges on greased baking sheet. Brush the wedges with cream.

3. Bake for about 13 to 15 minutes or until it turns golden.

I ngredients:

• 3 tablespoons finely chopped pimiento
• 2 cups all-purpose flour
• 1 cup whipping cream
• 1 tablespoon baking powder
• 1 cup whipping cream
• cup cold butter
• teaspoon salt
• cup shredded sharp cheddar cheese

Preparation

1. Preheat the oven to 220C. Stir together the all-purpose flour, baking powder, and salt in a mixing bowl. Cut the butter in the flour mixture using a pastry blender until it becomes crumbly and mixture becomes look like little peas. Freeze for about 5 minutes. Add cream, pimiento, and cheese; stir them until the dry ingredients become moistened.

2. Move the dough onto wax paper; press the dough into a round gently. Cut the round into 8 wedges. Put the wedges 2 inches apart on a slightly oiled baking sheet. Brush the tops of wedges with cream just until moistened.

3. Bake for about 13 to 15 minutes or until it turns golden.

I ngredients:

• 2 tablespoons finely chopped ginger
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup whipping cream
• teaspoon salt
• cup dried apricots
• cup cold butter
• 1/3 cup sugar
• Vanilla Glaze

Preparation

1. Preheat the oven to 220C. Stir in together the baking powder, all-purpose flour, and salt in a medium-sized mixing bowl. Put the butter in the flour mixture using a pastry blender until becomes crumbly. Refrigerate for about 5 minutes. Add ginger, cream, and apricots; mix them together until you form dough like texture.

2. Place the dough onto the wax paper; press down the dough to form round shape. Cut the round into 8 to 10 wedges. Put the wedges on a greased baking sheet. Brush the wedges with some whipping cream on top.

3. Bake for about 13 to 15 minutes or until it turns golden. Drizzle with vanilla glaze.

I ngredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon chopped fresh rosemary
• 1 cup whipping cream
• teaspoon salt
• cup grated Asiago cheese
• cup cold butter
• 3/4 cup finely chopped fresh pear

Directions:

1. Preheat the oven to 220C. Stir together the all-purpose flour, baking powder, and salt in a mixing bowl. Cut the butter in the flour mixture using a pastry blender until it becomes crumbly and mixture becomes look like stiny peas. Freeze for about 5 minutes. Add cream, cheese, peat, and rosemary; stir them until the dry ingredients become moistened.