From the Lake Holm Ward Cookbook
- flour
- cooking spray
- low salt chicken broth
- chopped onion
- chopped green pepper
- raisins
- fresh lemon juice
- pepper
- crumbled feta cheese
- chopped fresh parsley
- cornbread dressing mix- like Stovetop Stuffing
- chopped celery
- chopped onion
- green chilis
- grated cheddar cheese
- tortillas
- cream of chicken soup
- sour cream
- green chilis
- cheddar cheese
- mustard
- mayonnaise
- bread crumbs
- lemon pepper
- dried parsley
- pasta
- white beans and juice
- tortellini
- diced celery
- Cajun style stewed tomatoes
- fresh lemon juice
- half and half
- green onion
These make some bigundo, tasty, tender scones that are super quick and fun to experiment with. They are very cakey, almost like large cookies, so a cup of tea is definitely in order. I made 1/4 of the recipe with chopped Granny Smith apples, 1/4 with cinnamon sugar sprinkled on top, and 1/2 with chopped almonds and a tablespoon of amaretto. I liked the varieties in that order. In the future I would shape them smaller by half and try more different ingredient combinations, as suggested by allrecipes.com bakers and by my available ingredients.
Ideas: more apple bits crammed in there, as much as the dough can take; different fruits: peaches, dates, pear, apricot, berries; orange and lemon juice and zest; poppy seeds; chocolate chips; pumpkin puree and pumpkin spice; currants, cranberries; desserted up with glaze or as a base for shortcake
- sour cream
- whole wheat flour
- baking powder
- salt
- chopped toasted walnuts or cooked wheat berries
- maple syrup
- large egg
- Vegetable oil or nonstick spray for greasing baking sheet.