Strawberry Lemon Scones

It's been a while since I  have made scones so I was happy to have a chance to make some. I had strawberries in the fridge that needed to be used and this scone was the perfect way to use them. These scones were fantastic and I can't wait to make them again!

Strawberry Lemon Scones

Recipe adapted from Munchkin Munchies

2 1/2 cups of all-purpose flour

2 TBSP sugar

1 TBSP baking powder

1/4 tsp salt

1/2 cup butter, cut into cubes

1 cup diced strawberries

Zest of 1 lemon

2 eggs, beaten

1/2 cup heavy cream

Turbinado sugar, for sprinkling

Powdered sugar & milk for drizzle

1. Preheat oven to 400 degrees F. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.

3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown. Drizzle scones with lemon curd and top with sanding sugar. Mix powdered sugar and enough milk to make a glaze. Drizzle over scones.

Five Chip Scones

Today was the first day back to school for my daughter so I let her pick what she wanted for a special breakfast. Usually she picks either beignets or scones (what can I say, she is TOTALLY my kid!). Last night she told me she wanted scones. I wanted something new so I decided to create my own scone recipe.

Earlier in the week I made these 5 chip cookies to send to my best friend. It is one of my favorite cookie recipes and I thought it would make a great scone. So I took all my favorite things from the cookie (the oats and five different chips) and turned it into a delicious scone.

They were FANTASTIC and a new family favorite. I know I sent my baby girl off to school with full belly and a smile on her face!

Five Chip Scones

2 1/2 cups flour
1/2 cup oats
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup brown sugar (packed)
11 tablespoons butter
2/3 cup milk
2 tablespoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup peanut butter chips
1/3 cup butterscotch chips
1/3 cup milk chocolate chips
1/3 cup white chocolate chips

Preheat oven to 425 degrees F.

Mix flour, pats, baking powder, salt, sugar and brown sugar, until well incoporated. Cut the butter into tiny pieces and mix into the flour mixture. Mix in chips. Add the milk and vanilla extract, and mix to form a dough.

Cut dough in two and shape into 2 rounds, 1/2 inch thick. Cut into 8 wedges. Seperate slightly to help cook. Cook for 15 - 17 minutes or until golden brown and cooked through in the middle.

TWD: Honey Nut Scones

Oh my goodness... It has been 10 days since my last blog post! I really didn't realize it had been that long. Time kinda slipped away from me. The past 10 days have been crazy. My hard drive on my laptop broke and I had to take it in to get repaired and I was without internet access for 4 days (TORTURE!).  Then we cleared out of our rental house and moved to a hotel. We are buying a house and won't close on it until next week so for the time being I am without a kitchen. :( But, I have still have some things to post so hopefully I can keep blogging from the hotel. :)

These scones I made before I completely packed up my kitchen and we loved them. Then again, what isn't to love? Honey and walnuts wrapped up in a scone! YUM!

Thanks to Jeanette of Whimsical Cupcake for hosting this week. The recipe can be found at her blog. 

TWD: Chestnut Scones

Or not really. :) These scones call for chestnut flour which I didn't have and wasn't going to run out and get. I substituted cake flour for the chestnut flour and used hazelnut coffee creamer in place of the heavy cream. The scones were good but not what Dorie intended, that's for sure! Hopefully one day I'll try the recipe the way it was written!

Thanks to Andrea of Andrea in the Kitchen for hosting this week. The recipe can be found at her blog.

TWD: Oatmeal Nutmeg Scones

I don't think I've ever met a scone I didn't like. I thought these were delicious. The flavor was very subtle and while they were great plain they were also great with jam. YUM!

Thanks to Patricia of Life with a Whisk for hosting this week. The recipe can be found at her blog.

TWD: Toasted Almond Scones

I love scones. I love almonds. I love almond scones! These scones are super almond-y with ground almonds, sliced almonds, and almond extract. Definitely yummy and definitely will be made again!

Thanks to Mike of Living Out West for hosting this week! The recipe can be found at his blog.

Pumpkin Scones with Cinnamon Chips and Crystallized Ginger

You didn't honestly think that pumpkin mania would come and go without a new pumpkin scone recipe, did you? :) These are great "grown-up" scones. The crystallized ginger adds a bit more heat than ground ginger and I loved that addition. While the kids ate these, they started to pick around the ginger bits. The best part of this recipe is that you can increase or decrease the the ginger or cinnamon chips to your liking.

Enjoy!

Pumpkin Scones with Cinnamon Chips and Crystallized Ginger

Recipe from King Arthur Flour

2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
3/4 cup cinnamon chips

1/4 cup crystallized ginger, chopped

2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is crumbly. Stir in chips and ginger.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until moistened.

Line a baking sheet with parchment. Scrape the dough onto the parchment and divide it in half. Round each half into a 6" circle. The circles should be about 3/4” thick.

Brush each circle with milk, and sprinkle with coarse sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges.

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.

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 425F.

Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

Bacon Scones

Out of all the scones I've made, I am pretty sure this is my first savory scone. It is filled with bacon, onions, and cheddar cheese. They were fantastic and we all loved them. They were great by themselves but would also be a great on the side of some eggs.

Have a great weekend!

Bacon Scones
Taste of Home

1 3/4 cups flour

2 1/4 tsp baking soda

1 tsp ground mustard

1/2 tsp salt

1/4 tsp pepper

6 TBSP butter

2 eggs

1/3 cup milk

1/2 cup chopped onion

1/4 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

In a large bowl, combine first 5 ingredients. Cut butter into mixture. In a small bowl, combine milk and eggs. Stir into dry ingredients just until moistened. Fold in onion, cheese, and two thirds of the bacon.

Transfer the dough to a baking sheet and pat into a 7 1/2" circle. Cut into 8 wedges but do not seperate. Sprinkle with remaining bacon.

Bake at 400 for 18-20 minutes or until golden brown.

Scone Nibbles

It's no secret that I love scones and I love miniature food. Why it took me so long to make mini scones, I will never know! I get the King Arthur Flour catalog and often tear out recipes to try. This was one of them and I LOVED these. Glaze or no glaze didn't really matter... these are delicious chocolate chip scones. Perfect for breakfast, brunch, dessert, or really anytime!

Enjoy!


Scone Nibbles
King Arthur Flour

2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 TBSP baking powder
1/2 cup butter
1 to 2 cups of mini chocolate chips (I used regular)
2 large eggs
2 tsp vanilla
1/2 to 2/3 cup half & half or milk

Glaze:
3 1/2 cups powdered sugar
7 TBSP water, enough to make a thin glaze
1 tsp vanilla

Whisk together all the dry ingredients; mix in butter until crumbly. Stir in chips.

In a seperate bowl, whisk together eggs, vanilla, and 1/2 cup half & half. Stir the wet into the dry. Mix in more half & half if the dough seems dry.

Scrape the dough onto a well floured surface and pat into an 8" square. Cut into 16 2" squares, then cut each square in half to make 32 small triangles.

Transfer scones to parchment lined baking sheet and freeze for 30 minutes.

Bake at 425 for about 20 minutes or until golden brown. Remove and cool completely.

Mix glaze ingredients and coat scones. Place on a rack to set.

Lemon Scones

So fluffy. So lemony. So delicious! Next time I will be trying these with a blueberry curd. Mmmm... can't wait! Enjoy!

Lemon Scones
Recipe slightly adapted from Baking Power
8 regular scones or 16 small scones

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
zest of 1 lemon
3 Tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
1/2 cup milk
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract

Glaze:
3/4 cup powdered sugar
1 Tablespoon fresh lemon juice
½ teaspoon lemon extract
1 Tablespoons milk

Preheat oven to 400 degrees. Grease a large baking sheet. In a mixing bowl, sift flour, sugar, baking powder, and salt. Add the lemon zest and toss flour mixture with your hands. Rub in butter with your fingertips, until mixture resembles small crumbs. In the center of the flour mixture, make a well and pour in the whipping cream, egg yolk, and vanilla extract. Blend liquids with a fork. Mix all the ingredients with a spoon, just until blended and moistened. On a flour-dusted surface, knead dough several times and separate to form 2 small balls. Flatten them to about ¾ inch thick, and cut each circle into 8 wedges. Transfer all 16 scones on a baking sheet, separating them by at least ¼ inch. Brush tops with remaining cream. Bake for 16-18 minutes, or until inserted toothpick comes out clean.

While baking, combine the ingredients to make glaze. After scones have cooled slightly, drizzle each with glaze.

Blueberry Sour Cream Scones

Today my baby girl turns 5. Yes, I realize that means she really isn't classified as a "baby" anymore, but she is my first and she will always be my baby!

In honor of Anya, I thought I would post scones. Anya loves scones about as much as I do. I remember when she was 3 she would ask for "yummy triangles" for breakfast. Now that she is older, she calls them scones and is even open to different shapes (hence the rectangles above!).

I hope you enjoy the scones... I know we did!

Blueberry Sour Cream Scones
Adapted from Recipezaar

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking soda
4 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
Zest of 1 lemon
1 cup very cold butter (cut into small cubes)
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl blend the sour cream with the egg, vanilla and baking soda, and lemon zest; set aside.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, and salt. Toss in blueberries.

Using a pastry blender or your fingers cut in cold butter cubes.

Add in the sour cream mixture; mix JUST until moistened.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round (or rectangle, if you prefer).

Cut dough into 12 even wedges.

Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

SMS: Orange Scented Scones

It's no secret that I love scones. I make them so often and enjoy them so much! I was happy that a scone recipe was chosen for this week. I love any chance I get to try a new scone recipe!

These scones were different than others I have made because of the homemade oat flour. The recipe calls for ground oatmeal. I loved what it did for the texture of these scones. The orange flavor was subtle, but definately there. Overall, these were good scones and I will definately make them again. Hmmmm.... maybe with the addition of mini chocolate chips. YUM!

Thanks to Robin of Lady Craddock's Bakery for hosting this week. The recipe can be found at her blog.

Apple Scones

Have you ever sat down and tried to write up 15+ posts in one day? It's kind of crazy. I have a hard time thinking of what to write for one post most of the time, let alone multiple posts. I am definately a better cook/baker than I am a writer!

But, I am way backed up on posts and my draft folder is overflowing. If I wait until after the move to get these posts up, I may forget what is what. So, here I am, trying to get as many drafts scheduled for posting as I can.

What does that mean for you? A lot of yummy recipes with VERY minimal writing. I hope you can forgive me! ;)

These scones were fantastic and I loved the bits of apple in them. So moist and yummy. Granted, I have yet to meet a scone that I didn't like!

Enjoy!

Apple Scones

Recipe from Living Tastefully

• 1 1/4 cups flour

• 4 tablespoons brown sugar, divided

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 cup unsalted butter

• 1/4 cup sour cream

• 1 egg

• 1 cup finely diced apples

• 1 tablespoon sour cream

• 1/4 teaspoon cinnamon

In the bowl of a food processor, combine flour, 3 tablespoons brown sugar, salt, soda and baking powder. Process briefly. Cube cold butter and add to the flour mixture. Pulse until the butter resembles peas.

In a large bowl, combine 1/4 cup sour cream and egg and mix until blended. Stir in diced apples. Add the flour mixture and stir until combined. Gather the dough together into a ball in the bowl, and with floured hands, knead lightly 5 times.

Divide the dough in half and place on a baking sheet that has been lined with parchment paper or Silpat. With floured hands, press each into a disc about 5-inches in diameter. Using a floured knife, cut each disc into four wedges and separate the wedges slightly.

Brush top of dough with remaining 1 tablespoon sour cream. Sprinkle with mixture of remaining 1 tablespoon brown sugar and cinnamon.

Bake at 400 degrees for 20-25 minutes, or until done.

White Chocolate and Lime Scones

It's been way too long since I have posted about scones. I think I may lose my "Scone Queen" title because of this. ;)

I came up with this scone recipe over the weekend because I had WAY too many limes that needed to be used and Anya had been asking to make Daddy something with white chocolate since that is his favorite. So... White Chocolate and Lime Scones were born.

Let me tell you, these were awesome! And I'm not just tooting my own horn. I really enjoyed these a lot. There is a subtle coconut flavor from the coconut extract, but if you aren't a coconut fan, you could substitute vanilla extract.

Enjoy!

White Chocolate and Lime Scones

1/3 cup granulated sugar

2 tsp lime zest

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter, chilled

1/2 cup milk

1 large egg

1 teaspoons coconut extract

1/2 - 1 cup white chocolate chunks or chips

Rub lime zest and sugar together. Mix in flour, baking powder, and salt. Cut in butter until crumbly.

In seperate bowl, mix together milk, egg, and coconut extract. Add to flour mixture and combine. Stir in white chocolate.

Pat dough into circle and cut into 8 triangles. Alternately, you could drop the scones directly onto baking sheet.

Bake at 375 for 15-20 minutes.

Snickerdoodle Bundt Cake & Snickerdoodle Scones

Whoa... I am BEHIND on posts! I made these recipes weeks ago and am just now getting around to posting them. It has nothing to do with the food. I promise you they were delicious. But for some reason I have a huge pile up of posts in my draft folder. I need to get on top of it! :)

I love snickerdoodles. They are such delicious little cookies. I tried Snickerdoodle Blondies and fell in love with them. Julia from Dozen Flours posted a comment on the blondies telling me that she had also made a cake. Then I saw it on Ingrid's blog (3 B's) and knew I had to give it a shot.

It was a HUGE success! Such a simple looking cake, but it packs a big flavor punch. It was so good plain, but I bet it would be great warm with a big scoop of vanilla ice cream. YUM! Writing this post is making me want to whip up another bundt cake right now!

Also, I figured since I am so behind on posts, I would double up and have a snickerdoodle party! We all know I love scones and these were great! I loved the addition of cinnamon chips, but they would be great without them, too. I know those chips are a pain to find!

Enjoy!

Snickerdoodle Bundt Cake

Dozen Flours

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

Preheat oven to 325F. Here's the exact way I made the crust: Using a spray product like Pam with Flour,generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

-----------------------------------------------------------------------

Snickerdoodle Scones

Craving Comfort

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter
1 egg
2 teaspoons cinnamon
1/2 cup cinnamon chips. (optional)
additional cinnamon sugar

Preheat oven to 350º.

Spray baking sheet with cooking spray.

Combine sour cream and baking soda in a small bowl. Set aside.

Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.

Cut in butter until mixture resembles fine breadcrumbs.

Combine egg with sour cream mixture. Add cinnamon.

Gently stir into flour mixture until moist.

Place on baking sheet and pat into a 3/4 inch thick circle.

Cut into 8 wedge shaped pieces. Move slightly so they are not touching.

Dust with cinnamon-sugar.

Bake 15 to 20 minutes or until golden brown.

Drizzle with glaze:

2 cups powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Water/Milk to thin to desired consistency

Orange Essence Chocolate Chip Scones

It's the 27th and that means DB posting time. Unfortunately, there will be no Apple Strudel here today. :(

I was so excited about this challenge and decided to wait and make it when Nathan got home. But, the month kept passing by and the date kept getting changed. So, needless to say, with Nathan only getting home 5 days ago, strudel has been the last thing on my mind. (I promise this will be the last time I use this excuse! HA HA HA!)

But, if I was going to miss a challenge, this is the one to miss because I KNOW I will be making this really soon. I am looking forward to trying my hand at making strudel. Plus, we are heading down to Bavaria in two weeks and I want to compare this to authentic strudel from Bavaria. YUM! Check out the Daring Baker blogroll for some FANTASTIC looking strudel.

I didn't want to leave you recipe-less, so how about some delicious scones? Orange and chocolate... YUM!!!!



Orange Essence Chocolate Chip Scones
Recipe from Baked Perfection

Scones:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
3 tablespoons orange zest
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 1/4 cups whipping cream (heavy cream)

Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, baking powder, orange zest, salt, and chocolate chips (by hand). Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches.

Note: Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

Icing:
1 cup powdered sugar
2-3 tablespoons orange juice

Mix together until a thin icing consistency to pour over warm scones.

Chocolate Chunk Scones

I was talking to Nathan this morning and told him that I am starting to feel like a cat chasing a string. Every time it feels REALLY close to Nathan coming home, someone yanks that string a little farther away. Redeployment is one of the hardest parts of the entire deployment. I know it sounds funny, but believe me... it is TOUGH! We originally thought that Nathan would be home earlier in the month, then hoped for Mother's Day, and then hoped for at least the 15th. Well, it's now the 15th and we still have a few more days to wait. Don't get me wrong... I am beyond excited about his return. But the wait is killer! So... what do you do when you are on pins and needles waiting for the return of your husband? You make every excuse to eat sugar! HA HA HA!

Holly of Phe-MOM-enon posted these scones and I LOVED them. They are everything you want a scone to be. I especially loved the chocolate chunks in them. SO GOOD! It felt like I was eating a chocolate chip cookie for breakfast, but, hey, I think I deserve CCC's for breakfast! :)

I am posting the recipe as it was on Phe-MOM-enon, but I wanted to note that I didn't follow the directions exactly. I didn't have time to worry about rolling out the dough and folding it. After the dough was mixed I just patted it into a rectangle, sliced individual scones, and then baked. They turned out amazing!

ENJOY!

Chocolate Chunk Scones
Recipe from Phe-MOM-enon

2 cups sifted cake flour, spooned in and leveled
1 1/3 cups all-purpose flour, spooned in and leveled, plus 1/4 cup additional for kneading and rolling
6 tablespoons granulated sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1 cup plus 2 tablespoons heavy cream
1 large egg1 large egg yolk (reserve white for egg wash)
1 egg white beaten with 1 teaspoon cold water, for egg wash
1 tablespoon raw turbinado or sparkling sugar
1/2 cup good quality semisweet chocolate, chopped

Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Have ready a large, ungreased baking sheet. For ease of cleanup, I lined mine with a piece of parchment.

Combine the flours, sugar, baking powder and salt in the bowl of an electric mixer with the paddle attachment. Add the butter and mix for 2 to 2 1/2 minutes, or until the mixture forms pea-size bits. Gently add and mix the chocolate chunks into the flour/butter mixture, just to distribute them.

Whisk together the cream, egg, and yolk. Remove the paddle attachment and replace with the dough hook. With the machine off, add the cream/egg mixture to the flour mixture, then blend on low speed just until the dough starts to form a ball of big clumps - don't overmix.

Sprinkle a clean work surface with about 2 tablespoons of flour to start and turn the dough out onto the work surface, scraping out the bowl with a bowl scraper or rubber spatula. Lightly flour your hands and knead the dough five or six time til it comes together nicely then press it into a square about 8 inches big.

Move the dough aside and clean the work surface, then flour it again with about 2 tablespoons more flour. Using a well floured rolling pin, replace the dough in the center of your work surface and roll it into a 9x12-inch rectangle, with the 9 inch side parallel to the edge of the counter. Fold the dough like a business letter, folding one-third down from the top, then the bottom third up over the top, pressing the edges gently to align them the best you can. You should end up with three layers of dough. Press the top gently with your hands, then roll into a 17x4 inch strip.

Using a sharp knife or bench cutter, cut the rectangle into 12 pieces. When placing on the baking sheet, invert each scone and space them 2 inches apart. Brush the tops with the egg wash and sprinkle with the sugar.

Bake the scones for 15 to 18 minutes, or until slightly firm to the touch. Remove them from the oven and cool them on the sheet for about 5 minutes before serving them warm.

Double Orange Scones with Orange Butter

Aren't these little minis adorable? I think so! I loved these little guys! They were full of orange flavor thanks to orange zest and mandarin oranges in the dough. And the orange butter was fantastic on top! Definately a scone that I will be making again!

Double Orange Scones with Orange Butter
Pillsbury

Scones:

2 cups flour
3 TBSP sugar
2 1/2 tsp baking powder
2 tsp orange zest
1/3 cup butter
1/2 cup mandarin orange segments, chopped
1/4 cup milk
1 egg, slightly beaten
1 TBSP sugar

Orange Butter:

1/2 cup butter, softened
2 TBSP orange marmalade

Heat oven to 400. Line cookie sheet with parchment paper; set aside.

In large bowl, mix flour through zest. Cut in butter until mixture is crumbly. Add orange, milk, and egg; stir just until mixture leaces side of bowl and soft dough forms.

Place dough on floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 7" round. Sprinkle with 1 TBSP sugar. Cut into 8 wedges; seperate slightly.

Bake 15-20 minutes or until golden brown.

Meanwhile, in small bowl, beat butter until light and fluffy. Stir in marmalade. Serve with warm scones.

Raspberry White Chocolate Scones

All I have to say is YUM!!!! These scones required a little more work than usual because they are rolled out and filled with the raspberries and white chocolate, but they are worth it! Seriously... SO GOOD! Try them!



Raspberry White Chocolate Scones
Recipe from PickyCook (Great step-by-step photos on her blog!)

10 tablespoons unsalted butter, frozen
1 1/2 cups fresh raspberries
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
zest of one lemon
1/4 cup of white chocolate chips
vanilla sugar to sprinkle on top

1. Adjust oven rack to middle position and heat oven to 425 degrees. Grate 8 TBSP butter. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place raspberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with vanilla sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:

After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Iced Cinnamon Bun Scones

I love homemade cinnamon rolls. For me, they are totally worth the effort. I love a warm cinnamon roll straight from the oven slathered in a cream cheese frosting. YUM! Now I'm drooling!

This recipe combines two of my favorites- cinnamon rolls and scones. These scones can be made when you are craving cinnamon rolls but don't have the time to make them.

These scones have a wonderful brown sugar/cinnamon mixture that is kneaded lightly into the dough. This creates delicious cinnamon swirl throughout the scones. Then, to make a good thing even better, there is a DELICIOUS cream cheese frosting on top.


I had the scones two ways... with and without the frosting. They are fantastic either way, so if you want to save a few calories, you could omit the frosting. But for me... I like to go all out! :)

Iced Cinnamon Bun Scones
Food & Wine Annual 2004

2/3 cup brown sugar
1 stick cold unsalted butter, cut into 1/2 inch dice, PLUS 2 TBSP softened
1 1/4 tsp cinnamon
3 cups AP flour, plus more for dusting
1/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1 cup heavy cream
1 large egg
1 tsp vanilla
1/4 cup cream cheese, softened
1 tsp lemon juice
2 cups powdered sugar

Preheat oven to 425. Line a large baking sheet with parchment paper.

Mix brown sugar, 2 TBSP softened butter, and 1 tsp cinnamon until soft crumbs form. Set aside.

Mix flour, sugar, baking powder, salt, and 1/4 tsp cinnamon. Add diced butter and mix until pea-sized crumbs form. Make well in center and add cream, egg, and vanilla. Stir with a wooden spoon until a firm dough forms. Sprinkle brown sugar mixture over the top and knead into dough until it is just incorporated, leaving some streaks.

Turn dough out onto lightly floured surface and knead 3 times. Pat dough into 8" roun. Cut the round into 8 wedges and transfer to baking sheet. Refrigerate 10 minutes.

Bake the scones for 18-20 minutes or until they are nicely browned.

In a medium bowl, beat the cream cheese with the lemon juice. Add powdered sugar and beat until smooth. Spread the icing over warm scones.