Starbucks' Date Scones

Serving Size: 12

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup unsalted butter -- chilled
1 egg
2/3 cup 1% buttermilk
2/3 cup dates

Cooking Directions:
Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter.
Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.)
Shape the dough into a rectangle about 2 inches thick on a floured surface.
Cut into 12 triangles.
Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes.
Cool on a rack.
This recipe yields 12 scones.

Starbucks' Chocolate Meringue Drops

Ingredients:

1/3 cup egg whites
= (or 1/3 cup Eggology liquid egg whites)
1/2 cup white sugar
6 ounces semi sweet chocolate chips - (3/4 cup)
1/2 teaspoon pure vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts - (generous)

Cooking Directions:
Preheat oven to 350 degrees.
Place rack in lower third of oven.
Cover two large baking sheets with parchment paper.
In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
This recipe yields 12 to 18 cookies.

Starbucks' Caramel Scones

Ingredients:
3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or cloves - (modest)
3/4 cup milk or cream - (to 1 cup)
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract -- (optional)
1 cup butterscotch chips
1/2 cup grated walnuts -- (optional)
=== TOPPING ===
1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Cooking Directions:
Preheat oven to 425 degrees.
Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter.
Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl.
Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins.
Brush tops with egg white and add ground butterscotch chips.
Bake until browned -- 16 to 18 minutes.
Dust with confectioner's sugar when cool.
Comments: Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course.