I found an easy way to make AnnT's Scones!

16 years ago

Not that they aren't easy anyway, but, as the arthritis in my shoulder was not behaving this morning and I wanted scones, I got out the food processor and used it to mix everything but the fruit.

They were just as scrumptous as they were the first time when I did them by hand! So for those of us who have problems with arm/hand strength, know that you can mix them in the food processor, then add the fruit when you roll them out. They come out great! Today's were apple/raspberry. YUM!

Tami

Featured Answer

sally2_gw

16 years ago

I mangle pastry dough when I use the food processor, but I'm glad it worked for you.

Speaking of Ann's scones, I started to make them the other day when my daugtter was in town, and asked her whether she'd prefer blueberries or raspberries. Well, turned out she doesn't like fruit in pastries or muffins, other than pies. What to do, since I had the dough prepared. I decided to add cinnamon and some chopped, toasted walnuts. I don't remember if I added any other spices, but they turned out quite tasty, and she loved them. So, Ann's basic scone recipe is quite adaptable. Thanks, Ann!

Sally

Sort by:Oldest

Comments (13)

doucanoe
16 years ago
I use the FP same as you, Tami! So much easier, isn't it?

Reminds me I need to make a batch of them soon...

Linda
tami_ohio
Original Author
16 years ago
Way easier! My shoulder hurt way to much to even try. I even had to have hubby open the darn carton of heavy cream.

Tami
Related Discussions
I need an EASY way to fert citrus in container
Q
Comments (16)
Meyermike is correct about slow release fertilizers releasing their nutrients according to the temperature. The warmer the temperature, the grater the nutrient release, and accordingly, the cooler the temperature the lower the release of nutrients. This is exactly what makes them so valuable to the grower. In fact slow release fertilizers are the #-1 method of fertilizing container trees, including citrus trees. In volume no other type of fertilizer comes close. This is because just about 100 percent of all commercial nurseries fertilizer their container production using a 6 9 month slow release fertilizer. The benefit of a slow release fertilizer reacting to the temperature, is that during the spring and summer season, when the temperatures are optimum for tree growth, a slow release fertilizer releases a higher level of nutrition, just at the time when the tree's growth demands it. Then during the cooler fall and winter months when a tree still requires some nutrition, but because of the cooler temperatures, the nutrition is supplied at a reduced level, again just what a tree requires. It certainly is not "feast or famine", rather it is nutrition supplied according to the tree's need. Further, many growers use both a slow release fertilizer, and a water soluble fertilizer as their fertilizer program. Osmocote Pro is a very popular slow release fertilizer. Osmocote Prod contains the three macro nutrients nitrogen, phosphorous, and potassium, plus all 12 of of trace elements. You can find it at most Home Depot Store.
...See More
Ann T, I made your rye bread recipe
Q
Comments (20)
Okay, I made AnnT.'s rye bread, and totally messed it up. I first made a batch of my regular bread, and it rose just fine. Then I made the rye bread, and I know that rye flour is low in gluten, but this stuff just never rose. I waited and waited, till I figured it had risen as much as it was going to, so I proceeded to the next step, and formed it into loaves. I knew as soon as I touched the dough, they were going to be bricks, and that's just what happened. After leaving the loaves to rise for several hours, I finally put them in the oven, and yes, they're bricks. I'll try the recipe again in a couple of weeks, to see if it happens again. For the life of me, I don't know what happened, unless I measured wrong and didn't realize it. DGS was helping me, and I could easily have gotten distracted. Sally
...See More
Ann T's cheese danish still worth making?
Q
Comments (23)
Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds
...See More
Delicious! Thanks Ann T
Q
Comments (15)
Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream. AnnT Rita
...See More
annie1992
16 years ago
Thanks, Tami, I'll try that next time. I don't have a problem that causes me pain if I do it by hand, but I love them for breakfast and anything that makes things go faster in the morning is right up my alley!

Annie
jessyf
16 years ago
OMG my secret has been discovered

Glad it was!

Sorry about the arthritis. I have bad knees, no arthritic but still. Hugs.
User
16 years ago
Yes, a food processor can be used to cut in the butter for scones, biscuits and also for pastry. I prefer to add the liquid in by hand though not by the food processor. It is a matter of "feel" for me. But I can definitely understand the need to use the machine for the whole process if you are suffering from arthritis.

Ann
tami_ohio
Original Author
16 years ago
Next batch will be an experiment with cinnamon chips! I think I'm going to add about 1 teaspoon of cinnamon to the dry mix, then add cinnamon chips at the end instead of fruit.

Tami
annie1992
16 years ago
I've also added maple extract, walnuts and maple glaze to those scones and it's really good that way.

Sally, I also fail abysmally when making pie crust in the food processor, it never goes right and I always end up having to put the stuff in the freezer for half an hour to make it even possible to handle it.

Since this only gets dumped out onto the counter and patted out, not rolled thinly, it might work better, I guess I'll see...

Annie
User
16 years ago
You are welcome Sally.
Scones are like biscuits. You can adjust them to suit your own taste. Add lemon, orange or lime zest. White or Dark Chocolate. Or cocoa powder for a chocolate scones. Different dried or fresh fruits. Cinnamon, vanilla sugar, etc...
pat_t
16 years ago
I use the FP to cut in the butter also. Then mix in the wet ingredients by hand, same as Ann. I use the same method when making biscuits.
sally2_gw
16 years ago
Chocolate scones - now there's a brilliant idea.

Sally
lascatx
16 years ago
I haven't been on this forum much and haven't seen this apparently famous scone recipe, but making scones is one of the reasons I don't laugh about DH getting me a food processor so he could make pie dough in it once a year or two. It's the only way I make scones.

Tami, I've made them with cinnamon chips -- I think you'll like them. I dusted mine with coarse sugar or cinnamon sugar too. Enjoy!
tami_ohio
Original Author
16 years ago
The cinnamon ones were a little dryer than the others, but were still really good!

Tami

I found an easy way to make AnnT's Scones!

sally2_gw

Comments (13)

doucanoe

tami_ohio
Original Author

Related Discussions

annie1992

jessyf

User

tami_ohio
Original Author

annie1992

User

pat_t

sally2_gw

lascatx

tami_ohio
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I found an easy way to make AnnT's Scones!

Comments (13)

tami_ohioOriginal Author

Related Discussions

tami_ohioOriginal Author

tami_ohioOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

tami_ohio
Original Author

tami_ohio
Original Author

tami_ohio
Original Author