Sugar Plum Scones Recipes

SUGAR PLUM SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and buttermilk; stir into crumb mixture just until moistened. Stir in plums and orange zest. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Combine egg and milk; brush over scones. Sprinkle with coarse sugar. Bake at 375° for 15-20 minutes or until golden brown. Serve warm.

CORNMEAL PLUM SCONES

Steps:

• Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
• Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
• Heat oven to 400 degrees. Line a baking sheet with parchment.
• In a small bowl or measuring cup, mix together the cream and egg.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
• Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
• Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

SUGAR PLUMS

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.