Ingredients
2 2/3 cups all-purpose flour
2/3 cup whole-wheat flour
2/3 cup oatmeal
1/2 cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped fresh figs (if unavailable, whole
canned figs may be drained and chopped)
1/2 cup (1 stick) unsalted butter (at room temperature)
1 3/4 cups whipping cream

Methods
Heat oven to 400 degrees F. Combine dry ingredients in medium bowl. Add figs. Cut in butter until mixture is crumbly. Add cream and mix as quickly and briefly as possible. Dough should be firm enough to knead, yet still sticky like biscuit dough.

Form dough into ball and place on lightly floured surface. Flatten with hand to about 1/2-inch thickness. Cut dough into scones using 3-inch biscuit cutter. Remaining scraps can be combined, re-rolled and cut.

Place scones on ungreased baking sheets that have been covered with parchment paper or on very lightly greased baking sheets. Bake in preheated oven 12 minutes or until golden brown. Check to see if scones are done by lifting with spatula or tip of knife. Bottoms of scones should be golden brown.

When done, remove from oven; let cool a few minutes on the baking sheets, then serve immediately with your favorite jam or marmalade.

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/4 cup butter
1 cup blueberries
1/2 cup buttermilk
1 tablespoon unsulphered molasses

Methods
1. Preheat oven to 425*F (220*C). Grease a large baking sheet. Set aside.
2. Mix first 4 ingredients in a large bowl. Cut butter in flour mixture until mixture resembles tiny peas.
3. Add blueberries and mix lightly. Gradually add milk and molasses. Be gentle with dough so berries are not crushed.
4. On a lightly floured surface, shape dough into 1/2-inch thickness circle.
5. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Bake for 12 to 15 minutes until risen and browned.

Ingredients
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1 cup coarsely ground pecans
1/2 pound butter, chilled and cut into cubes
1 cup sour cream
1 cup milk

Methods:

Heat oven to 375 degrees F.

Sift together flour, baking powder, and salt. Add sugar and pecans. Cut in butter until mixture resembles bread crumbs.

Combine sour cream and milk, add to dry mixture, and stir just until mixed. On well-floured board, divide dough into 6 balls, flatten each to 5/8-inch thickness, and cut into wedges or circles.

Bake on ungreased sheet until golden brown, 15 to 20 minutes.

Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup Sun sweet Lighter Bake
2 tablespoons margarine
1 (8 ounce) carton low fat vanilla yogurt
1 cup chopped fresh or frozen cranberries*
1 large egg white, lightly beaten
1 tablespoon granulated sugar

Methods
Coat baking sheets with cooking spray; set aside.

Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly. Stir in yogurt; add cranberries.

Shape dough into a ball. On floured surface, pat out to a 9-inch circle. Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray. Arrange on baking sheets, spacing 2 inches apart. Brush with egg white and sprinkle with sugar. Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Methods
Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Ingredients
3 c. self-rising flour
1 tsp. baking powder
Dash of salt
1 1/2 tsp. sugar
6 tbsp. sweet butter
1/2 c. milk

Methods
Preheat oven to 375 degrees. Sift flour, baking powder and salt. Add sugar. Cut in butter with a fork to corn-meal sized mixture. Add milk.

Roll out to one-inch thickness. Cut into 2 inch circles.

Place on greased cookie sheet and bake for 15 to 20 minutes or until lightly golden.

Ingredients
2 cups Unsifted all-purpose flour
1 tablespoon Baking powder
2 tablespoons Paprika
1/3 cup Butter — cut in pieces
1 cup Cheddar cheese — shredded
2 large Eggs
1/2 cup Plus 2 tbsp. heavy cream
Baked ham — thinly sliced

Methods
Preheat oven to 425~F. Lightly grease large baking sheet; set aside.In large bowl of electric mixer, mix flour with baking powder, paprika, 3/4 teaspoon salt and 1/4 tsp. pepper.Add butter; at low speed, beat until mixture resembles coarse crumbs.Stir in 1/2 cup cheese.

Beat eggs with 1/2 cup heavy cream until blended.At low speed, beat egg mixture into flour mixture just until blended.

Turn out dough onto lightly floured surface; shape into ball.With floured rolling pin, roll to 1/2-inch thickness; cut out scones with 2 1/2 inch cutter.

Reroll scraps and cut out. Place scones on prepared baking sheet. Brush tops with remaining heavy cream; sprinkle with remaining cheese.

Bake 15 minutes, or until golden. Split scones; fill with ham.

Ingredients
3 c. Bisquick
1/2 c. orange marmalade
1/2 c. raisins (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 tbsp. orange juice
1 egg, beaten

Methods
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto floured board; sprinkle with flour.

Roll into 9 inch circle. Cut into 12 wedges using floured knife. Brush with beaten egg and sprinkle with sugar. Alternate wedges – wide and narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.

Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, cut into bits
1 large egg
3/4 cup milk
1 cup shredded extra sharp Cheddar cheese

Methods:

Heat oven to 425 degrees F. Grease cookie sheet.

Sift flour, sugar, baking powder, and salt. Blend in butter with fingers until mixture resembles fine crumbs.

Lightly beat egg and milk. Stir in, along with cheese, just until blended.

Turn dough out onto lightly floured surface (dough will be sticky). Working with half the dough at a time, pat into a 5-inch round, about 1 inch high. Score dough to mark 6 wedges, but do not separate.

Bake 20-25 minutes until golden. Serve warm or cool on rack.

INGREDIENTS
2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1 lemon, zested and juiced
2 tablespoons poppy seeds
1/2 cup soy milk
1/2 cup water

DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
3. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
4. Bake for 10 to 15 minutes the preheated oven, until golden.