Jam Filled Walnut Scones

These cute little scones are perfect for a light breakfast or afternoon tea.  The jam is already included!  The addition of a light glaze drizzle adds the finishing touch.  Very tasty and pretty!

If you don't have buttermilk on hand, you can make a substitute by putting 1 tsp vinegar or lemon juice into your measuring cup and then adding whole milk until it measures 2/3 cup.

Unsalted  butter is always best, but you may use salted butter and just omit the 1/4 tsp salt.

Ingredients:
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt *(omit if using salted butter)
6 TB unsalted butter, chilled*
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup jam
1 cup powdered sugar and milk for glaze (optional)

Preheat oven to 400 degrees F.  Lightly butter a baking sheet.

In a large bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate the cold butter into the mixture bit by bit, and stir between gratings. (Or cut butter into small pieces and cut in with a pastry blender.)

In a small bowl stir together the buttermilk and vanilla. Add to flour mixture and stir to combine. With lightly floured hands, divide the dough into two equal-sized pieces and pat each portion into a 5-inch circle on a lightly floured surface.  With a sharp knife or pizza roller, cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet. Using the point of a sharp knife, make a slit in the top of each scone. Carefully spoon 1 teaspoon of jam into each slit.

Bake 16-19 minutes, until the tops are lightly browned.  Remove baking sheet and let scones cool for 5 minutes.  Serve warm or transfer scones to a wire rack to cool a bit more, then drizzle with glaze if desired.

Glaze:
In a small bowl, measure 1 cup powdered sugar.  Add milk a little bit at a time until the glaze is a good drizzle consistency.

May be stored in airtight container. These scones also freeze well.

Recipe from "Simply Scones" by Leslie Weiner and Barbara Albright 

Happy Baking!

Fig Pistachio Scones

I've been scrambling to use up all my figs! I've made jam, scones and cookies and even dehydrated a bunch in my new dehydrator. I have a bread recipe I want to try too.

Once again I consulted my trusty Simply Scones cookbook and sure enough, there was a fig scone recipe. Who could resist the addition of pistachios? If you don't have pistachios, slivered almonds or walnuts would be lovely as well.

This recipe makes about 6 scones.

Ingredients:

1-1/4 cup flour

3 TB brown sugar

1-1/2 tsp baking powder

1/4 tsp salt (omit if you use salted butter)

1/3 cup unsalted butter, chilled

1 large egg

2 TB milk

1/2 tsp vanilla

1/3 cup shelled pistachio nuts

1/3 cup chopped trimmed figs

Preheat oven to 375 degrees F. Lightly butter a  baking sheet. 

In a large bowl, whisk together the flour, brown sugar, baking powder and salt.  Using a cheese grater, grate the cheese into the flour mixture and stir until mixture resembles coarse crumbs. (Or cut butter in with a pastry blender.)  

In a small bowl, stir together the egg, milk and vanilla.  Add the egg mixture to the flour mixture and stir to combine.  The dough will be sticky.  Stir in the nuts and figs until evenly distributed.

Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 3" between scones.   Bake for 20-25 minutes or until golden brown.

Remove from oven and cool for 5 minutes before removing to wire rack.  Serve warm or cool completely and store in an airtight container.

Enjoy!

Oaty Chocolate Cinnamon Scones

I tweaked a recipe I already had and came up with these delicious and hearty scones. I think they would also be good if you replace the chocolate chips with raspberries or blueberries. Enjoy!

Oaty Chocolate Cinnamon Scones

2 cups flour

1 cup old-fashioned rolled oats

¼ cup sugar

¼ tsp cinnamon

1 TB baking powder

¼ tsp cream of tarter

½ cup butter, cold

1/3 cup heavy cream

2 large eggs

1-1/2 tsp vanilla

½ cup mini chocolate chips

Preheat oven to 425 degrees F.

In a large bowl, stir together the dry ingredients.  Grate the cold butter into the dry ingredients, stirring until incorporated (or cut butter into small pieces and cut in with a pastry cutter). In a small bowl, mix the cream, eggs and vanilla. Add liquid to the dry ingredients. Stir in chocolate chips until mixture sticks together.

Pat dough into an 8” cake pan then turn out and cut into 8 wedges. Place wedges on a cookie sheet and bake 15-17 minutes. Serve warm.

Happy Baking!

Gingerbread Scones

If you like Gingerbread, you will love these scones! They are perfect for a cold winter morning breakfast, or in the afternoon with a cup of tea.  This recipe is from Simply Scones. Yum!

 

2 cups flour

1/3 cup brown sugar

2 tsp baking powder

1/8 tsp baking soda

½ tsp ginger

½ tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1/3 cup cold butter

1 large egg

3 TB molasses

3 TB milk

1 tsp vanilla extract

Preheat over to 375-F.  Lightly butter a 10-inch circle in the center of a baking sheet.

In a large bowl, whisk together the dry ingredients.  Cut in the butter with a pastry cutter, or grate it in with a cheese grater (that’s how I prefer to do it).  In a small bowl mix the egg, molasses, milk and vanilla.  Add to dry ingredients and mix until dough forms. You may need to get your hands in there!

Pat the dough into an 8-inch circle in the center of your baking sheet.  Using a pizza roller or sharp knife, cut into 8 wedges. Sprinkle with raw sugar. Bake 20-25 minutes.  Drizzle with icing if desired (just mix some powdered sugar and a little milk or water).

Happy Baking!

Chocolate Chip Scones

I have many scone recipes on this blog. We love scones at our house!  I didn’t think I would need any more scone recipes, but my friend Jennifer brought these to work and I tried one and…. OMG…. so light and buttery and melt in your mouth! I HAD to have this recipe. Jennifer told me she got it from America’s Test Kitchen. The recipe calls for currents but she substituted mini chocolate chips. Bravo! These are a winner and you won't believe how simple they are to make. Try them, you’ll like them!

Chocolate Chip Scones

Makes 8 scones

2 cups flour

1TB baking powder

3 TB sugar

½ tsp salt *(omit if you use salted butter)

5 TB cold unsalted butter

½ cup miniature chocolate chips

1 cup cold heavy cream

Preheat oven to 425 F.

In a large bowl, whisk together flour, baking powder, sugar and salt*.

Using a cheese grater, grate the butter into the flour and stir it in. You can also cut the butter into small pieces and incorporate it with a pastry cutter, but the cheese grater is so much easier! Stir in the chocolate chips.  Pour the heavy cream on top and mix until a soft dough forms. Knead the dough a few times if necessary.

Press the dough into an 8-inch cake pan, then turn it out onto a lightly floured surface. Cut into eight wedges.  Transfer scones to an ungreased baking sheet and bake 12-15 minutes, until lightly browned.

Remove from pan and serve warm. Yum!

Cornmeal Scones

These are really nice sweetened up with some butter and honey, or your favorite jam.  They taste like cornbread, so could even be eaten for dinner with chili or stew.

Cornmeal Scones

1-1/2 cups flour
3/4 cup yellow cornmeal
1/4 cup packed brown sugar
2 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
1/3 cup unsalted butter, chilled
1/2 cup milk
1 large egg
1/2 tsp vanilla
1 egg mixed with 1 tsp water for glaze (optional)

Preheat oven to 375 degrees F.  Lightly butter a 9-inch circle in the center of a baking sheet.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt.  Cut the butter in with a pastry cutter, or grate it in with a cheese grater, stirring to distribute.

In a small bowl, stir together the milk, egg and vanilla.  Add liquid to flour mixture and stir to combine.

Pat dough into an 8-inch circle on the prepared baking sheet.  If desired, brush the egg mixture over the top of the dough.  With a serrated knife or pizza cutter, cut into 8 wedges.  Bake for 15-18 minutes, or until top is lightly brown.  Re-cut into wedges and serve warm.

This recipe is from Simply Scones. 

Happy Baking!

Pumpkin Scones

Here's a wonderful recipe for the pumpkin season! I found it at Sweet Pea's Kitchen, a fabulous blog that I frequent often.  I decided to go ahead and write up my own version of the recipe because I use a different method of baking scones than she does. I pretty much bake all my scones the same way, no matter what the recipe. I whisk the dry ingredients together, grate in the butter, then add the liquid.  I pat the dough in an 8-inch circle on a cookie sheet, cut into 8 wedges, and bake.  This way you don't have to roll out the dough.  I'm a lazy baker and any short cuts I can take, I will :-) 

I also like to use a plain glaze instead of the spiced one she uses. Just my own personal preference. If you don't like sweet scones, you can certainly leave off the glaze.

Pumpkin Scones

2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
6 TB cold butter
1/2 cup pumpkin puree
3 TB half-and-half
1 large egg


Preheat oven to 450-F.  Lightly butter an 8-inch circle in the middle of a large cookie sheet.

In a large bowl, whisk together the dry ingredients. Grate in the butter and mix until it resembles cornmeal. In a small bowl, mix together the pumpkin, egg and 1/2 and 1/2.  Add to dry mixture and stir until dough is formed.

Put the dough onto the prepared cookie sheet and pat into an 8-inch circle. Using a knife or pizza roller, cut the dough into 8 wedges (but leave in the circle).

Bake for 18-20 minutes until golden brown. Remove from oven, recut the scones, then cool.

Glaze with a simple powdered sugar glaze (about 1 cup powdered. sugar and 1-2 TB milk).

Happy Baking!

Granola Scones

Here's another great recipe from my trusty Simply Scones cookbook. These are no wimpy scones! They are hearty and filling -- delicious plain, with butter, or with jam or apple butter. I made some granola the other day (yum!), so I used it in this recipe. Store-bought granola will work just fine too!

Granola Scones
 Makes 8 scones

1-2/3 cup flour
1/ 3 cup whole wheat flour
1/4 cup brown sugar
 2-1/4 tsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, chilled
1/3 cup milk
1 large egg
1 tsp vanilla
1-1/2 cup granola

Preheat oven to 375-F.  Lightly butter a baking sheet.

In a large bowl, whisk together all dry ingredients except the granola.  Using a cheese grater, grate the cold butter into the dry ingredients,  stirring often.

In a small bowl, whisk egg, milk and vanilla.  Add to flour mixture.  Stir or use fingers to knead in the granola.

Pat mixture  into an 8-inch circle directly on the baking sheet.  Using a knife or rolling pizza cutter, cut circle into 8 wedges.  Bake for 20-25 minutes.

Happy Baking!

Cranberry Chocolate Chunk Scones

Do you like cranberries and chocolate together? If so, you will love these scones.

I can't recall where I found the original recipe for these. It called for fresh cranberries, which I am not fond of, so I substituted dried. I also changed the baking method and used the format I prefer for scones, which is to pat the dough into a circle directly on the cookie sheet.

These have a great texture and are not overly sweet. They are wonderful as is, or spread with a little butter. Enjoy!

Cranberry Chocolate Chunk Scones

1 cup dried cranberries
1/2 cup dark chocolate, chopped
2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
6 TB cold unsalted butter
1 egg, beaten
1/2 cup heavy cream
1 TB raw sugar to sprinkle on top

Preheat oven to 400-F.

Lightly butter an 8-inch circle in the center of a cookie sheet.

In a large bowl whisk flour, sugar, baking powder, and salt. Cut butter into pieces then work into flour with a pastry cutter (or grate in the butter with a  cheese grater) until the mixture resembles coarse meal.

Stir in cranberries and chocolate.

In a small bowl, whisk together egg and cream. Add egg mixture to flour mixture and stir until just combined.

Pat into an 8-inch circle on the prepared cookie sheet. Using a sharp knife or pizza cutter, cut dough into 8 wedges. (Leave the wedges in the circle, do not pull them apart.) Sprinkle lightly with sugar.

Bake for ~20 minutes or until top is lightly brown. Remove from oven. Cut the scones again and serve immediately, or cool and store in an airtight container.

Happy Baking!

Cranberry Orange Scones

Fall is just around the corner and I'm starting to crave those traditional fall flavors--apple, cranberry, pumpkin....  I am excited to start baking all my favorite fall recipes! This recipe for Cranberry Orange Scones fits the bill, although truthfully, I make these any time of year :-) They are delicious--moist and not overly sweet, but just sweet enough. Serve with or without butter, or with some marmalade jam. Yum!

Before you start baking, be sure to read my Baking Tips for Breads, Muffins and Scones. Enjoy!

Cranberry Orange Scones
Yields 8 scones

1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half  or cream
1 egg
2 cups flour
7 tsp sugar
1 TB orange zest
2 tps baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup unsalted butter, cold (or use regular butter and omit 1/2 tsp salt)
1 TB milk (for brushing on top)
Raw Sugar (for sprinkling on top)

Preheat oven to 400-F

In a small bowl, combine cranberries, orange juice, cream and egg. Set aside. In a large bowl, combine flour, sugar, orange zest, baking powder, salt and baking soda.  Cut in butter until the mixture resembles coarse crumbs. Add liquid mixture to dry mixture and stir until a soft dough forms.  On a floured surface, gently knead 6-8 times.  Pat dough into an 8-in. circle.  Cut into 8 wedges (a pizza roller works great).  Separate wedges and place on an ungreased baking sheet.  Brush with milk and sprinkle with raw sugar.  Bake for 12-15 min. or until lightly browned.

Happy Baking!

Blueberry Coffeecake Scones

These scones are AMAZINGLY delicious. They take a little bit of extra work, but it is so worth it. They have a cake-like texture and the crumb topping with the blueberries is oh so yummy. This recipe came from my trusty Simply Scones cookbook.

You can even do a lot of the prep work ahead of time. I like to mix up the dry ingredients the night before, so all I have to do is add the butter and wet ingredients in the morning. I've even made the crumb topping ahead too. Just cover it with plastic wrap and put in the fridge. In the morning it will take half the time to whip these up for breakfast.

Blueberry Coffeecake Scones
Makes 8 scones

Scones:
2-1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp salt
1/2 cup unsalted butter*, chilled (or if you use salted, omit the 1/2 tsp salt)
2 large eggs
1/4 cup milk
1 tsp vanilla
1/4 tsp dried or fresh grated lemon peel
1 to 1-1/2 cups fresh or frozen (thawed) blueberries

Crumb Topping:
3/4 cup flour
1/4 cup light brown sugar
1/8 tsp cinnamon
1/4 cup unsalted butter*, chilled

Preheat oven to 375-F. Lightly butter an 11-inch-diameter circle in the center of a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pasty blender, cut in the butter until mixture resembles coarse crumbs. Or, use a cheese grater to grate the butter in (that is how I do it.)

*I highly recommend using unsalted butter for scones. It just gives them a nicer flavor. If you bake a lot, it's a good idea to keep a couple of packages of unsalted butter around.

In a small bowl, stir together the eggs, milk, vanilla and lemon peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, gently mix in the blueberries until evenly distributed.

Put more flour on your hands :-) and pat the dough into a 9-inch-diameter circle in the center of the prepared baking sheet.

To prepare the crumb topping, in a small bowl stir together the flour, brown sugar and cinnamon. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Or, use the cheese grater method.

Sprinkle the topping lightly into the dough. Press it in a bit. With a sharp knife (or a rolling pizza cutter!), cut the circle into 8 wedges. Bake for 30-35 minutes, until the top is lightly browned and a toothpick inserted into the center of a scone, comes out clean. Now, I usually tell you not to over-bake things, but it's ok with scones to get them a little browner if that's what it takes to get the insides cooked all the way.

Remove from oven and let cool about 10 minutes. Re-cut into wedges and serve.

Happy Baking!