1 & 3/4 cups All-Purpose Flour
1/4 cup Granulated Sugar, plus additional for sprinkling over tops
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 tablespoons Kerrygold Pure Irish Butter, cold, cut into pieces
1/3 cup Raisins (optional)
1/2 cup 2% Milk
Egg – 1 large, plus additional beaten egg for brushing over tops
Preheat oven to 425°F.
In a large bowl, stir together the flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender (or two knives) cut the butter into the flour mixture to form coarse crumbs. Add raisins.
Whisk together the milk and 1 egg. Make a well in the flour mixture, pour in milk mixture and stir just until a soft, moist dough is formed.
Turn dough out onto a lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough (do not over knead or the scones will be tough). Pat to 1 & 1/2 inch thickness.
Using a well-floured biscuit cutter, cut out 6-8 rounds (depending on which size cutter you use) recombining scraps as necessary. I was able to make eight scones with my biscuit cutter.
Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown, about 12-14 minutes. Serve warm with butter or jam.
1 cup plus 2 tablespoons milk
1/4 cup butter, melted
2 tablespoons white vinegar
2 large eggs, slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins
1-2 Tablespoons caraway seed (optional)
Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
3/4 Cup firmly packed brown sugar
3/4 Cup trans-fat free vegetable shortening
1/2 Cup granulated sugar
1/4 Cup Water
1 Teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 Cup all-purpose flour
1 Teaspoon salt (optional)
1/2 Teaspoon Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. About 2-1/2 Dozen
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.
High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins
1⁄2 cup chopped walnuts
Heat oven to 400°.
Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
Bake until lightly browned and edges are set, 12-15 minutes.
Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.