Preheat the oven to 350° F.
1 cup butter
1/2 cup sugar
Add & mix:
2 1/4 cups flour
1/4 cup brown rice flour
Press into buttered and floured 9 x 13 pan. Bake for 26 minutes or until golden.
While baking crust, mix together:
2 cups sugar
1/3 cup flour
1 tsp baking powder
1 1/2 tsp lemon zest
6 Tbsp lemon juice
Pour on hot crust. Bake until lemon mixture is set (30 minutes – cut to test.) Dust with some powder sugar, as desired. Cool & cut (8 x 5).
Cinnamon Bun Scones
Yield: 16 scones
Preheat oven to 425 F.
Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat. In a food processor, pulse until soft crumbs form.
Transfer to a small bowl:
2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon
In the processor, combine and pulse until the mixture resembles small peas:
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into
1 T pieces
Transfer to very large bowl & make a well in the center.
Combine and toss with flour mixture until firm dough forms:
3/4 cup heavy cream or 1/2 and 1/2 1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)
Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
Bake for 11 to 15 minutes or until browned. In a medium bowl, beat together until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
1/4 cup cream cheese, softened
1 t fresh lemon juice
2 cups confectioners’ sugar
Orange Cranberry Chocolate Chip Toasted Walnut Scones
Yield: approx. 24
Beat together (wets) and set aside:
1 1/2 cups buttermilk
2 tsp vanilla extract zest of 1/2 an orange (about 1 tsp)
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
Cut into drys (as for pie crust): (I use a food processor for this part)
1 1/4 cups chilled butter (2 1/2 sticks)
Add to drys:
1 cup dried cranberries
1 cup toasted walnuts or almonds
1/2 cup chocolate chips
Pour wets into drys and mix together (with a tossing motion) until a loose, soft dough forms. Scoop out onto greased baking sheet with an ice cream scoop about 1½ inches apart. Brush with cream and sprinkle with raw sugar.
Bake at 425 F 12-15 minutes.
Prep ahead: Scoop the scones out onto an ungreased baking sheet that will fit in your freezer. After frozen solid, store in a hard plastic container up to one month in the freezer. When you’re ready to bake, just place them on a baking sheet 1½ inches apart, brush with cream and sprinkle with raw sugar. Bake at 400°F 15-18 minutes.