Scone Recipes

Apple Scones

2 cups all-purpose flour
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons butter
1 cup dried apples, chopped
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 large egg

For the topping:
1 teaspoon sugar
1/8 teaspoon ground cinnamon Preheat oven to 375 degrees; spray a large baking sheet with nonstick cooking spray. In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. Stir in the apples. In a small bowl, combine the applesauce, buttermilk and egg; mix well. Add to the dry ingredients; stir just until moistened. The dough will be sticky. Place the dough on the baking sheet. With wet fingers, shape it into an 8-inch circle about 3/4-inch thick. In a small bowl, combine sugar and cinnamon; sprinkle over the top of the dough. With a sharp knife, score the top surface into 8 wedges, cutting about 1/4-inch deep. Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Serve warm.


Swedish Scones

2 cups flour
1/4 cup sugar
1/8 teaspoon salt
1 tablespoon baking powder
1 1/4 cups heavy whipping cream

With a spoon, mix all ingredients until just wet. Don't over-mix. Add
your favorite fruit to the amount you desire. My favorites are
cranberries, blueberries or chocolate chips! The secret to using
fruit is to freeze it before adding to the dough mixture; it stays
whole that way.

Take half the dough and knead 4 times on a lightly-floured surface.
Shape into a flat circle and cut into 8 pie shapes. Place pieces on
parchment paper. Brush triangles lightly with cream and sprinkle with
sugar. Bake at 350° until bottoms are golden brown.

Pumpkin Ginger Scones

2 cups flour
7 T. plus 1 t. sugar, divided
2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. baking soda
5 T. cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

In a large bowl, combine the flour, 7 T. sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 T. butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt the remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 for 15 to 20 minutes or until golden brown. Serve warm. Makes 8 scones.

Strawberry Scones

1/2 cup diced fresh strawberries
1/4 cup half and half or light cream
2 cups Flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries

Topping
3 tablespoons sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract

Preheat your oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.

In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges.

To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones. Yield: 8 to 18 scones, depending on your choice of pan.

Cherry Cream Scones

1/3 c dried cherries
1/4 tsp cream of tartar
1/2 c boiling water
1/4 c butter, room temp
1 1/2 c flour
1 egg, separated
1 1/2 Tbs sugar
1/4 c sour cream
1/2 Tbs baking powder
1/4 tsp salt
1/3 c + 1 Tbsp half-and-half cream
3/4 tsp almond extract


Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a mixing bowl. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add this to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface (just until dough can be handled). Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar.Bake at 400 degrees F. for 15 to 20 minutes. Makes 6 scones.

Cinnamon Coffee Scones

2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/4 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings

Directions:
1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (After blending, butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2 inch thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

Starbucks Carmel Scones

3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margerine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips

Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)

Preheat oven to 425º F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

Blueberry Scones

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400°.
Place a Silpat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3
tablespoons sugar, baking powder, and salt. Using
a pastry blender, or two knives, cut in butter
until the largest pieces are the size of small
peas. Stir in blueberries and zest.

Using a fork, whisk together the cream and the
eggs in a liquid measuring cup. Make a well in
the center of dry ingredients, and pour in cream
mixture. Stir lightly with fork just until dough
comes together. Turn out onto a lightly floured
surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches
thick. Using a floured knife, cut into four
3-inch squares. Cut squares in half on the
diagonal to form eight triangles. Transfer to
prepared baking sheet. Brush tops with cream, and
sprinkle with sugar. Bake until golden brown, 20
to 22 minutes. Transfer scones from baking sheet to wire racks to cool.