Ann T - your scone recipe

18 years ago

I can't thank you enough for your Raspberry/Blueberry Scone recipe. We've enjoyed it many times since I copied it. I made them again this morning with some blueberries from the freezer. My Mom is mighty happy!

Sort by:Oldest

Comments (6)

User
18 years ago
You are so very welcome Pat.

I know that you are probably very busy, what with your daughter and with school, but it is nice to see you posting again. When will you be finished with school?

Ann
pat_t
Original Author
18 years ago
One more year. The new semester begins Aug. 25th. It's been a long boring summer and I'm ready to go back. Relaxed & refreshed.

I'll be in the kitchen 4 days a week this semester. Mon. & Wed. I'll be cooking in the student restaurant - the class is officially called "Kitchen Management". Tuesdays are also in the restaurant - "Cuisines of the World". Thursdays I'll be in the front of the house in the restaurant for "Banquet Management". And then on Fridays - my favorite class of all with the Master Chef Zombori: Pastry Specialization.

That's probably WTMI, but thanks for asking.
Related Discussions
Ann T - A question about serving your scones
Q
Comments (4)
Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann
...See More
AnnT, I made your Rasberry Scones again today.........
Q
Comments (1)
Diana, You are very welcome. And so is your family. It is always nice to get positive feedback when someone tries a favourite recipe. Ann
...See More
Another Ann T scone question
Q
Comments (1)
They will be fine in the fridge until morning. I freeze them unbaked too. David
...See More
Yet another AnnT scone question
Q
Comments (2)
Jo, scones and biscuits are basically the same thing. I think of biscuits as unsweetened or savory and scones as something sweet. I make biscuits with cheese and herbs (dill, thyme, rosemary, chives, etc..) and have added bacon, and ham and fried onions. Call them a scone or a biscuit it doesn't really matter. These can be made as rolled out biscuits/scones or as drop biscuits/scones. Just add a little extra cream/buttermilk. And you can serve these biscuits as a round or cut into triangles like scones. Here is the recipe I use for biscuits. You will notice that there isn't much difference. I use cream or buttermilk. With the buttermilk the only change I make is to add a little baking soda. scone shape biscuits rolled and cut drop biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450Â°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Other addtions:Bacon, ham, fried onions, chives or other herbs.....etc.
...See More
kathleen_li
18 years ago
No, I enjoyed hearing it. It sounds very exciting...
There's a culinary school 45 min from here, just opened in this location. They have a Cafe open to the public. I have heard it is very good..have to get there.
Good luck to you!
ntt_hou
18 years ago
Hey guys, I'd like to make some too but couldn't find the link to the recipe for AnnT's scones.

Would you mind post the recipe or the link to it please?

Thanks in advance!

Natalie
User
18 years ago
Here it is:

Home Cookin Chapter: Recipes From Thibeault's Table

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. With
the Chocolate you can add it along with the cream.
ntt_hou
18 years ago
Thanks so much AnnT! My mouth is watering already just reading and looking at the recipe =o)

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

By Houzz

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

Full Story

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

Full Story

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

Full Story

121

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

Full Story

LIFE How to Handle Inherited Things You Don’t Really Want

By Jennifer Ott Design

Whether you’ve inherited a large collection of items or a single bulky piece of furniture, it’s OK to let it go if you don’t need or want it

Full Story

161

HOUZZ TOURS My Houzz: DIY Love Reforms a Dated Cape Ann Home

By Theresa Fine

Handmade touches and classic neutrals transform a dark Massachusetts house into a beautiful home fit for a family

Full Story

LIFE Simple Pleasures: Indulging in Teatime

By Laura Gaskill

Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant

Full Story

HEALTHY HOME How to Childproof Your Kitchen

By Julie Kim

Knives, cords and chemicals can be a recipe for disaster around babies. Here’s how to make your kitchen safer for kids

Full Story

HOLIDAYS Mercifully Minimal Halloween Decor

By Sheila Schmitz

Don't fret last-minute Halloween decorating — sometimes just one perfect pumpkin is all the fall embellishment your front yard needs

Full Story

LAUNDRY ROOMS New This Week: 3 Eye-Catching Laundry Rooms

By Mitchell Parker

Just because you have high-tech appliances doesn’t mean your laundry room has to look like something from outer space

Full Story

Ann T - your scone recipe

Comments (6)

User

pat_t
Original Author

Related Discussions

kathleen_li

ntt_hou

User

ntt_hou

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Ann T - your scone recipe

Comments (6)

User

pat_tOriginal Author

Related Discussions

kathleen_li

ntt_hou

User

ntt_hou

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

pat_t
Original Author