Scones are in a category of the baking world called quick breads. This means that scones (and other quick breads like biscuits) can be made and baked quickly because chemical leavening is used instead of yeast to make the bread rise.  Baking powder is what is used to leaven these scones and you may notice that this recipe has a lot of baking powder in it. This helps the scones be very fluffy.  Scones are very similar to an American biscuit and the two baked goods have very similar ingredients and techniques for making them. While there are varying kinds of scones around the world, the scones that are typically seen in American bakeries are slightly sweetened and typically have fruit or other add-ins mixed in.

Ingredients:

• 2 c flour, plus more for hands and work surface
• 1/2 c  sugar
• 1/2 tsp salt
• 1 Tab baking powder
• 1/2 c butter, frozen, cut into 1/4 cubes
• 1/2 c heavy cream or buttermilk (plus 2 Tab for brushing)
• 1 large egg
• 11/2 tsp vanilla
• 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Directions:

1. Preheat the oven to 425°.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.
3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal.
4. Toss your berries or other mixins if using throughout the mixture at this point.
5. Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use.
6. Pour the wet ingredients into the dry ingredients.
7. Mix just until the liquid is absorbed. The dough will be shaggy and crumbly at this point but it will come together on the counter.I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop! Those gluten strands are going to start developing as soon as the liquid is added. We aren’t making a crusty, chewy yeast bread here! Be very gentle!
8. Turn the dough out onto a lightly floured counter top.
9. With floured hands, gently pat out the dough to about 1″ thick.
10. Fold the dough in half and then turn it 90 degrees.
11. Pat out and fold again about 5 more times. Be very gently with the dough here.
12. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
13. Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet.
14. Brush lightly with cream and sprinkle liberally with  sugar, if desired.
15. Bake at 425° for 13-16 minutes until golden brown. If desired, sprinkle with extra sugar for more texture.
16. Eat warm with coffee or tea. Try not to eat the whole pan. It’s a challenge.
17. Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325F (162C) until warmed through.

Note:  Always make sure your fat and liquid ingredients are cold. You want a cold dough to hit the oven. The steam created from the evaporation of the water helps to create lighter scones.
Be very gentle with the dough and handle as little as possible. The heat from your hands will warm up the dough and working the dough too much will result in tough scones.
This recipe makes a sweet scone which is what we are used to in America. If you want a less sweet scone, cut down on the sugar in the recipe by half.

Ideas for flavoring your scones:
ADD SPICES such as cinnamon, nutmeg, cardamom, clove, allspice, and ginger into the dry ingredients when mixing.
ADD HERBS such as mint, basil, rosemary, and thyme into the dry ingredients when mixing.
ADD CITRUS ZESTS such as orange, lemon, lime, and grapefruit into the liquid ingredients when whisking them together.
ADD EXTRACTS such as vanilla, lemon, almond, anise, and mint into the liquid ingredients when whisking them together.
ADD MIX-INS such as fresh or frozen berries (blueberries, raspberries, cherries, strawberries), chocolate chips, toasted coconut, chopped nuts (pecans, almonds, pistachios) after cutting in the butter and before adding the liquid.
ADD A GLAZE OR FROSTING if you want more of a dessert scone. A simple powdered sugar glaze made with lemon or orange juice or a light cream cheese frosting can be added after baking and cooled slightly for a sweeter more dessert-like scone.

Serves:  8 scones

Source:  bakerbettie.com

Frozen bread dough is soooo easy to use.  If you have a wholesale source, you can buy large sheets of it and just pop whatever on top.

Ingredients:

• 1 loaf  frozen bread dough, thawed
• 1/3 c olive oil
• 1 c sharp Cheddar cheese, grated
• 1/3 c real bacon bits
• 3 Tab chopped fresh green onions or 1 small onion, thinly sliced

Directions:

1. On a lightly floured board, roll thawed dough into a 14 x 12-inch rectangle.  If dough shrinks back after rolling, let rest for 10 minutes and then continue rolling.
2. Carefully transfer rectangle of dough to baking sheet pan.
3. Lightly coat bread sheet with olive oil.
4. Evenly sprinkle cheese over dough.
5. Top with bacon bits and onions. .
6. Let rise in warm area until almost double in size.
7. Bake at 350° for 20-30 minutes or until golden brown and done in the center.
8. Remove from oven and pan to cool on a wire rack.

Source:  Bridgeford Bread

蔥油餅 cōng yóubǐng (scallion/spring onion pancakes). This delicious, easy-to-make snack is sold on street corners all over the Middle Kingdom.  This dish is often mistakenly called a pancake but is bread, unleavened bread – pancakes are made from batter.

Ingredients:

• 2 c plain (all-purpose) flour
• 1 c warm water
• Vegetable oil
• 1 c spring onions, finely chopped
• Salt
• White pepper

Directions:

1. Sift flour into a mixing bowl.
2. Add water gradually mixing until blended together.
3. On a floured surface, knead into a smooth, elastic dough.
4. Roll into a ball.
5. Cover with a damp cloth,
6. Let sit for 30 minutes.
7. Separate dough into 2 pieces.
8. Roll into balls.
9. On a floured surface, roll out dough thinly (2 mm).
10. Daub some oil over surface of each piece of rolled dough.
11. Spread spring onions evenly over dough.
12. Sprinkle salt, and add a pinch of pepper.
13. Roll dough tightly like a burrito.
14. From end to end, roll each loop into a spiral like a snail shell.
15. Tuck tail end on top of spiral.
16. Roll into a disc about the size of a dinner plate.
17. Add 1 to 2 tablespoons of oil to a flat-bottomed fry pan.
18. Bring to a medium heat.
19. Fry on both sides until golden brown.
20. Slice like a pizza and serve immediately with or without a dipping sauce,

Serves:  6 as snack or as part of a meal

Source:  Cookchina.

More good things with frozen bread.

Ingredients:

• 1 loaf frozen bread dough =, or frozen rolls, thawed
• ½ c shredded Swiss cheese
• ¼ c Parmesan cheese
• ¼ c green onions
• Poppy seeds
• Melted butter

Directions:  

1. In a small bowl combine cheeses and onions; set aside.
2. Divide dough into 16 pieces (do not need to divide rolls).
3. Roll each piece into a rope approximately 5-6-inches long.
4. Place on greased cookie sheet.
5. Brush each piece with melted butter and top with cheese/onion mixture (approximately 1 tablespoon per stick).
6. Let rise until doubled.
7. Bake at 375° for 10-15 minutes, or until golden brown.
8. Remove frompan to cool on wire rack.

Serves:   makes 16

Source:  Bridgeford

Good old Bisquick – another winner!
Ingredients:

• 3 c Bisquick™
• 2 tsp grated orange peel
• 3/4 C orange juice
• 1 package (3 ounces) cream cheese, softened
• 2 Tab orange marmalade
• Sugar

Directions:

1. Heat oven to 450°.
2. Mix Bisquick, orange peel and orange juice until soft dough forms.
3. Beat vigorously 30 seconds.
4. Place dough on surface generously sprinkled with Bisquick.
5. Roll in Bisquick to coat.
6. Knead 10 times.
7. Roll dough 1/2 inch thick.
8. Cut with 2 1/2-inch cutter dipped in Bisquick.
9. Place on ungreased cookie sheet.
10. Mix cream cheese and marmalade.
11. Spoon about 1 teaspoon cream cheese mixture onto center of each circle.
12. Sprinkle with sugar.
13. Bake 8 to 10 minutes or until golden brown.

Serves:  makes 15 – enough for 3 boys!

Source:  Betty Crocker