King Arthur’s Scones


2 3/4 cups unbleached all-purpose flour

1/3 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter

1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional

2 large eggs

2 teaspoons vanilla extract or the flavoring of your choice

1/2 cup to 2/3 cup half and half or milk


2 teaspoons milk

2 tablespoons sparkling white sugar or cinnamon sugar, optional


1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2) Work in the butter just until the mixture is unevenly crumbly; it is normal for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you are using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you have not incorporated any add-ins); or a 6″ circle (if you have added fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.




1 item(s) egg(s)
1 cup(s) sugar
1/2 cup(s) regular butter, at room temperature
1 Tbsp vanilla extract
1 cup(s) fat-free plain soy milk
2 medium banana(s), overripe, smashed
1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp baking powder
4 serving(s) Dried Cranberries, Craisins, Ocean Spray
2 cup Bisquick Baking Mix, Original All-Purpose


In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg , and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the soy milk and bananas. In a separate bowl, mix together the flour, baking soda, baking powder , and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Sprinkle the dried cranberries stirring to incorporate them to batter. Spray a loaf pan with non-stick spray and pour in the batter. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.




1 cup(s) cooked broccoli, florets
1 medium uncooked baby carrots, diagonally sliced
1 cup(s) snow peas, rinsed
1 cup(s) uncooked string beans, diagonally sliced
5 serving(s) Tofu, extra firm, Simple Truth, diced and previously fried
1 spray(s) olive oil cooking spray
2 Tbsp low sodium soy sauce
3 cup Thai Kitchen Simmer Sauce, 10-Minute, Mild, Green Curry


  • Spray cooking oil to a frying pan. Add the dice tofu an sprinkle the soy sauce over it. Stir occasionally and cook until golden brown. Set aside. Bring Simmer Sauce to boil in 3-quart saucepan on high heat. Reduce heat to medium. Add vegetables, cook 5 minutes., stirring occasionally. Stir in tofu; simmer 5 minutes, stirring occasionally. Serve with cooked couscous.

Thai Green Curry Vegetables