scones

Pineapple Scones

Pineapple Scones

This is one of my favorite scone recipes. Pineapple gives them a wonderful flavor, then they are topped with a crunchy cinnamon  and nut combination. What’s not to love?

I am always surprised when someone tells me they don’t like scones. Often, the comment is that they are too dry. My reply is that you haven’t had a good scone.

Good scones are slightly crisp on the outside and tender on the inside. These scones never disappoint. These are great served warm from the oven, topped with jam.

I made these in a recent cooking camp with kids. We were having a tea party. For the kids, I left off the nuts, due to allergies. The kids loved them. They had them with strawberry jam and whipped cream.

Pineapple Scones

3 c. flour
1/3 c. sugar
1 T. baking powder
½ t. salt
¾ c. butter
1 (8 oz.) can crushed pineapple in juice, undrained
milk
3 T. chopped nuts
1 T. sugar
½ t. cinnamon

In medium bowl mix together dry ingredients and cut in butter to resemble coarse crumbs. Stir in pineapple and stir until dough starts to hold together. Place dough on lightly floured surface and knead 10-12 strokes until dough holds together, but is tender and soft. When you first start to mix this dough- you might think there is something wrong- that you need to add more liquid. Be patient. There is a lot of moisture in the pineapple and as you mix the dough it WILL come together.  Roll or press dough ½ inch thick and cut out with 2-2 ½ inch biscuit cutter. Place on ungreased baking sheet. Re-roll scraps and cut out remaining dough. Brush scone with milk. Combine remaining ingredients and sprinkle over scones. Bake in a preheated 400-degree oven for about 15 minutes. Makes 21.

Chocolate Orange Scones

Chocolate Orange Scones

Chocolate Orange Scones

These  scones are a great addition for breakfast or a brunch. The dough is flavored with orange zest and they are studded with chocolate chips. They would also be a nice start for Valentine’s Day. They aren’t really sweet, which I like. You can serve them with strawberry preserves and whipped cream.  They can also become dessert by splitting the scones and using them as the base for a berry shortcake.

 

 

Chocolate-Orange Scones

1½ c. baking mix, like Jiffy or Bisquick or homemade
1 T. grated orange peel
¾ c. heavy cream
½ c. milk chocolate chips or 3 oz. milk chocolate, chopped

Combine baking mix and orange peel in medium bowl. Stir in cream to make a soft dough that forms into a ball in the bowl. On floured surface gently knead in chocolate and press or roll dough to 3/4- inch thickness. Cut into 2 1/4 -inch rounds, rerolling scraps. You should get 8. Place on and ungreased cookie sheet and bake in a preheated 425-degree oven for 8-10 minutes.
Double chocolate version: Knead 3 tablespoons of cocoa into dough with the chocolate chips.

 

Caramel Pumpkin Scones

Caramel Pumpkin Scone

Caramel Pumpkin Scone

I love the flavor of these scones but also their sort of rustic appearance. The soft dough is dropped by spoonfuls onto baking sheets. I use an ice cream scoop to do this. They rise up into tender, slightly sweet scones with cracks over the surface. I have made these before and normally top them with a powdered sugar glaze. Alas, I was out of powdered sugar and didn’t feel like making any so I had to improvise. I decided to make a vanilla flavored caramel instead. It worked out well and I will do this again, even if I am not out of powdered sugar.

 

Here is the recipe.

 

Caramel Pumpkin Scones

4 c. all purpose flour

1/2 c. sugar

1 T. baking powder

1 t. each salt, cinnamon, allspice, nutmeg and ginger

1/2 t. cloves

1 1/2 sticks cold butter

1 c. cooked pumpkin or winter squash

3 oz. milk

2 eggs

Caramel:

2/3 c. sugar

3 T. butter

2 t. vanilla

 

Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier.  Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack.

Meanwhile make caramel by placing the sugar in a small saucepan and cooking over medium heat until sugar has melted and turned a golden color. Remove from the heat and stir in butter and vanilla. Mixture will bubble a lot. Keep stirring until smooth.  Mixture is really hot. You can hold the scones and dip the tops in the warm caramel mixture or use a spoon to drizzle the caramel over the top.  If you are dipping the scones transfer the caramel into another container- the saucepan will be hot and make it tricky to dip them without getting burned. I used a shallow metal bowl and it worked great. Caramel will be very shiny and sticky but will cool down and become less shiny and sticky.   Makes about 20-30 depending on the size of the scoop you use.

 

 

 

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

Chocolate Orange Scones

Chocolate Orange Scones

Chocolate Orange Scones

Going with the thought that there is NEVER a bad time of day for chocolate here is a great recipe for breakfast or brunch. They are not very sweet, but very tasty. Serve with butter and preserves or use for the base of a shortcake.

Chocolate-Orange Scones

1 1/2 c. baking mix, like Jiffy or Bisquick or homemade

1 T. grated orange peel

3/4 c. heavy cream

1/2 c. milk chocolate chips or 3 oz. milk chocolate, chopped

Combine baking mix and orange peel in medium bowl. Stir in cream to make a soft dough that forms into a ball in the bowl. With your hands or a 2 oz. cookie scoop form dough into balls and place on an ungreased baking sheet. Flatten slightly. You should get 8. Bake in a preheated 425-degree oven for 8-10 minutes.  

Double chocolate version: Knead 3 tablespoons of cocoa into dough with the chocolate chips.

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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