Ingredients:

Procedure:

1. Combine sugars, flour, bran, soda and raisins (or other delicious thing. If a wet thing, combine in step 2 instead.)
2. In a separate bowl, whisk together milk, juice, oil, molasses (honey/vanilla) and eggs.
3. Combine wet and dry.
4. Portion into prepared muffin tins.
5. Bake @350º until set.

Ingredients:

Procedure:

1. Whip sugar and vegetable oil until very well combined.
2. Gradually add eggs, vanilla and orange zest, beating well after each addition. Mixture will thicken and become very smooth.
3. Combine remaining dry ingredients in a separate bowl, then stir into egg mixture.
4. Mix well, but not excessively.
5. Divide dough in half.
6. Preheat oven to 350ºF.
7. With wet hands, form each half into a log, about 2″ shorter than the length of your pan and 2½” wide.
8. Bake until well golden, about 25-30 minutes.
9. Turn oven down to 250ºF.
10. Cool logs until you can comfortably handle them.
11. Slice on a bias, about 1½” wide.
12. Lay cut-side up on a baking pan and bake again for 40 minutes.
13. After 40 minutes, turn oven off and leave cookies inside to cool.

Procedure:

1. Cream butter and sugar until light and fluffy.
2. Beat in vanilla and egg and combine thoroughly.
3. Stir in flour, cornmeal, salt and baking powder. Mix with paddle attachment on low speed until dough becomes one cohesive lump.
4. Stir in cranberries until evenly distributed.
5. Divide dough in half and form two logs, about an inch in diameter.
6. Wrap logs in plastic and freeze or refrigerate.
7. Preheat oven to 350ºF.
8. When dough is cool enough that it’s no longer sticky, slice about ¼” thick.
9. Lay slices out on a cookie sheet lined with parchment or silpat. You may place them fairly close together, as these cookies do not expand very much.
10. Bake until edges are just beginning to brown, rotating once, about fifteen to twenty minutes.
11. Transfer to wire rack immediately.

Procedure:

1. Stir together the flour, sugar, baking powder, salt, almonds and butter.
2. On medium-low speed, “cut” in the butter. It’s right when the mixture looks like coarse meal and the butter pieces are roughly pea-sized.
3. Leave the mixer on and slowly add the buttermilk, pouring it in a long, slow, stream.
4. You will probably not need the full cup of buttermilk; and you’ll be sorry if the dough is too wet.
5. Stop pouring when the dough begins to stick together. It should be crumbly, but not dry. When you press it together between your fingers, it will feel almost satiny, though not slick or wet. Stir in the strawberries. Keep in mind that adding fresh or frozen berries will also add moisture.
6. Turn the dough out onto a very lightly floured cutting board. Pat it out into a circle,approximately nine inches in diameter and maybe an inch and a half thick.
7. Brush top and sides with egg wash, if using.
8. Cut into wedges – eight or twelve according to your preference.
9. Use your knife to transfer the scones to your baking sheet. The dough may try to stick to the cutting board; do not be alarmed.
10. Bake at 400º F. until the edges are golden brown and you cannot stand waiting a moment longer.
11. Let cool on the baking sheet for just a few moments. The are at their very best still warm.

Procedure:

1. Using the paddle attachment of your fabulous stand mixer, cream butter and sugar until light and fluffy.
2. Add molasses and eggs and stir to mix thoroughly.
3. Sift together all dry ingredients and add to the molasses mixture.
4. Stir until thoroughly combined.
5. Dough should be soft and smooth.
6. Chill at least thirty minutes.
7. Form dough into balls approximately 1″ – 1 ½” in diameter.
8. Roll balls in white sugar or turbinado or demera sugar.
9. Bake on nonstick baking sheet at 350º F. until edges are firm.