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
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
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
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.
