Crisscross Scone Loaf Recipes

CRANBERRY SCONE LOAF

Steps:

• Heat oven to 400°F. Grease and flour bottom only of 9-inch pie pan. In large bowl, combine quick bread and muffin mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in greased and floured pan.
• In small bowl, combine reserved egg white and water; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
• Bake at 400°F. for 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges; serve warm.

CRISSCROSS SCONE LOAF

Steps:

• sift flour,baking powder ,salt 1/4 c sugar.
• in mixing.
• bowl
• cut in shortening
• combine egg and milk,beat.
• add to dry ingredients
• mix.
• turn out onto floured board
• knead a minute
• roll out to 1/4 " rectangle 7.
• brush with melted butter
• sprinkle with cinnamon sugar
• roll up like jelly roll.
• seal edges.
• cut 14 equal slices.
• flatten each piece cut side down.
• with palm of your hand.
• have bread pan well butttered.
• arrange pieces on end,in zigzag fashion
• for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
• turn pan on its side on cake rack.slide bread out.

LOW-FODMAP 'COPYCAT' STARBUCKS CINNAMON CHIP SCONE RECIPE; GLUTEN-FREE

Steps:

• Preheat oven to 400ºF Position rack in center of oven Line heavy baking sheet with parchment paper or silicone baking liners Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer using flat paddle With mixer on low, cut butter into flour mixture until it resembles a coarse mealYou can also use your hands to help combine any big chunks Set aside this mixture for later incorporation Beat 1 egg in the same (or another) large bowl of electric mixer until very light and foamy (about 1 minute )Add vanilla extract and flour mixture and start the mixer on low speed, then pour the coconut cream on top of the flour Mix at medium-low speed for about 30 seconds until the dough just comes togetherIt will be very sticky Stir in the low-FODMAP cinnamon chips by hand Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about ½ inch thick (dough will be sticky and you may need to lightly coat it with some excess flour) Use a sharp knife, dough cutter or pizza wheel to cut each circle in half and then cut each half into 3 pie shaped wedges Put scones 2 inches apart on prepared baking sheet In a small bowl, beat the second egg Brush scones with beaten eggSprinkle scones liberally with cinnamon & sugar mixture Place scones in center of ovenBake 20 -22 minutes or until golden and cooked through Cool 10 minutes on a rack Top with low-FODMAP glaze (with added cinnamon) if desired

CLASSIC PASTRY SCONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
• In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.
• Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.
• Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
• Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.
• Bake in preheated oven until golden, about 16 - 18 minutes.
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.