scone

Fresh Blackberry Scones

Fresh Blackberry Scones

I was recently given some beautiful blackberries. I decided to make scones with some of them. Warm from the oven, with a cup of coffee, these are hard to beat.

While scones are traditionally served for breakfast or brunch, I often use them in a dessert. These scones make a great shortcake.

For dinner with a friend, I split the scones and filled them with some sliced peaches. I had tossed the peaches with a little sugar and some vanilla.  We topped them off with a scoop of ice cream. Blackberry and peach shortcakes- bliss. 🙂

For shortcakes, just split scones add fill with some seasonal fruit, sweetened, if you like. Top with ice cream or whipped cream. Easy dessert and very tasty.

Here is the recipe for the scones.

Fresh Blackberry Scones

 2 c. flour

1/3 c. sugar

1 T. baking powder

¾ t.  salt

6 T. chilled butter

2 c. blackberries, fresh preferred, but you could use frozen

1 t. orange zest

2 large eggs

1/3 c. heavy cream or half and half

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet.  Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.

Coffee Cinnamon Scones

Coffee Cinnamon Scones

Coffee Cinnamon Scones

If you love coffee I think you are going to love these scones. What better to have with your morning cup of coffee than a scone infused with coffee and cinnamon in the dough and finished with a coffee and cinnamon glaze? They are tender, full of coffee flavor and not too sweet. Simple to make, as with any scone the secret is not to over work the dough. You can eat these plain or with a bit of butter.

 

 

 

 

Coffee Cinnamon Scones

2/3 c. half and half

2 T. instant coffee powder or espresso powder

1 t. vanilla

1 egg

2 1/4 c. flour

1/2 c. sugar

1 T. baking powder

1 t. cinnamon

1 t. salt

1/2 c. cold butter

1 T. half and half, for brushing the scones

2 T. cinnamon sugar, for sprinkling on the scones

Coffee Cinnamon Glaze- recipe follows

In microwave safe container combine half and half with the coffee powder and heat 30 seconds or so. Stir to dissolve coffee and cool down before using. Heat oven to 400 degrees. Add vanilla and egg to cooled coffee mixture and beat until smooth. Set aside. Combine dry ingredients in a mixing bowl and cut in butter until mixture resembles coarse crumbs. Some small pieces of butter can still be visible. Stir in coffee mixture and mix gently until a soft dough forms. At this point you are supposed to press the dough into an 8-inch circle on a baking sheet. To get a really neat circle use an 8-inch cake pan. Sprinkle the pan with a little flour and put the dough in the pan. Press the dough into the pan. Turn the cake pan over onto an ungreased baking sheet. Do this part fast. Slam it down and then remove the cake pan. You will have a perfect 8-inch circle of dough. Use a sharp knife to cut the dough in half. If the dough is too sticky sprinkle the top with a little more flour. Cut in half again and then 2 more times. You will have eight wedges of dough forming 8 scones. Pull dough apart slightly using a spatula. They grow a lot when baking and this will give them more room to expand. Brush with the extra half and half and sprinkle with the cinnamon sugar. Bake for 20 minutes or until they spring back when touched lightly. Make glaze and drizzle over the warm scones. Makes 8.

Coffee Cinnamon Glaze

2 T. half and half

2 t. instant coffee powder or espresso powder

1 t. cinnamon

1 c. powdered sugar

Heat half and half and coffee powder together in microwave safe container for 10 seconds. Stir until smooth. Stir in cinnamon and powdered sugar until smooth and drizzle over the scones.

press dough into 8-inch cake pan

Press dough into 8-inch cake pan

Pull apart slightly before baking

Pull apart slightly before baking

Drizzle warm scones with glaze

Drizzle warm scones with glaze

Cherry Scones

Cherry Scones

Cherry Scones

I found myself with an open can of cherry pie filling. Those who know me know that I hate to waste anything. It sat there in the fridge for several days, taunting me. I wanted to do something different but I wasn’t sure what. In the end I decided to make cherry scones. I started with a basic scone recipe and adjusted some ingredients to allow for the moisture of the pie filling. I experiment a lot with this sort of thing and am usually pretty good at it. Most things come out just fine. Sometimes, however, things come out better than fine. This is one of those recipes. I almost want to call them cherry biscuits. Soft, not too sweet and full of flavor from both the cherries and a vanilla glaze. I will surely make these again. Here is what I did.

 

 Cherry Scones

3 c. flour

1/4 c. sugar

1 T. baking powder

1 t. salt

1/2 c. cold butter

1 1/3 c. cherry pie filling

2 eggs

2 t. vanilla

Glaze:

2 c. powdered sugar

2 T. vanilla

water

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly. I have silicone baking mats so that is what I use. Set aside. In mixing bowl combine dry ingredients and cut in butter to resemble coarse crumbs. Combine pie filling with eggs and vanilla and stir to blend well. Add to dry ingredients and stir until mixed well. Mixture will be a stiff batter. Scoop 1/4 cup portions of batter onto the baking sheets- leaving a couple of inches between them.  You will need both baking sheets. I used a 2 oz. ice cream scoop and got 22 scones. Bake for 15-17 minutes or until golden brown on the bottom. I switched my baking sheets about halfway through the baking. Remove to a cooling rack and make the glaze.

Combine the powdered sugar and vanilla in a small bowl and add enough water so the glaze is about the thickness of maple syrup, probably a couple of tablespoons. Dip the tops of each of the warm scones in the glaze and return to the cooling rack.

Cranberry Buttermilk Scones

Cranberry Buttermilk Scones

Cranberry Buttermilk Scones

I love scones fresh out of the oven. Don’t get me wrong- I’ll eat them even after a couple of days but there is nothing quite like the taste of fresh baked scones. These scones are actually baked in cake pans so this recipe is easy and tasty. If you don’t have buttermilk just add a little lemon juice to regular milk. Perfect breakfast for this weekend.

Cranberry-Buttermilk Scones

3 c. flour
¼ c. plus 2 T. sugar
2 t. baking powder
¼ t. salt
1 ¼ sticks (10 tablespoons) chilled butter, cubed
3/4 c. dried cranberries
½ c. buttermilk
3 large eggs
1 t. water

Preheat oven to 375 degrees. Combine flour with ¼ c. sugar, baking powder, and salt. Rub in butter with finger tips until mixture resembles coarse meal. Stir in cranberries. Combine milk with 2 of the eggs and beat together. Stir egg mixture into flour mixture and stir until dough begins to form into a ball. Turn dough onto a lightly floured surface and knead about 10 stokes until dough holds together. Grease 2 nine inch cake pans. divide dough in half and place one piece in each cake pan. Press dough out evenly. Combine remaining egg with 2 teaspoons water and beat until well mixed. Score top of loaves with sharp knife into 8 wedges each. Brush with egg mixture and sprinkle with reserved sugar. Bake until golden, about 30 minutes. Cool 5 minutes, turn onto plates and cool right side up. Cut along score marks. Serve warm. Makes 16.

Irish Soda Bread Scones

Irish Soda Bread Scones

Irish Soda Bread Scones

I was getting ready to make some Irish Soda Bread but then I got to thinking about scones. Couldn’t make up my mind so I combined them in this recipe. They came out really great. A little crispy on the outside and moist on the inside. Wonderful all on their own but even better with butter and jam or perhaps some Devonshire clotted cream.

  Irish Soda Bread Scones

2 c. flour

3 T. sugar

2 t. baking powder

1 t. baking soda

½ t. salt

1/3 c. butter

½ c. raisins

1 t. caraway seeds

2/3 c. buttermilk

1 egg

Milk

Extra sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with  flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough.  With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8. 

Fresh from the oven

Fresh from the oven

Blackberry Scones

Blackberry Scones

Blackberry Scones

I was in the mood for scones and was thinking of using some of my frozen blueberries but while looking for them in the freezer I saw the frozen blackberries first and ended up making blackberry scones instead. The end result was pretty darn good, if I do say so myself. Warm from the oven they are  crisp on the outside and moist and tender inside with a lot of juicy blackberries. Think it’s time to put on water for tea.  Here is the recipe so you can make them, too.

Blackberry Scones

 2 c. flour

1/3 c. sugar

1 T. baking powder

¾ t.  salt

6 T. chilled butter

2 c. blackberries -do not defrost if using frozen

1 t. orange zest

2 large eggs

1/3 c. heavy cream or half and half

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in berries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use 1/2 cup ice cream scoop to scoop batter onto a baking sheet.  Sprinkle with a little extra sugar, if you like. Bake in a preheated 375-degree oven for 22-24 minutes. Makes 10-12.   

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