scone recipe

Cherry Pie Scones

Cherry Pie Scones

Who doesn’t love cherry pie? I know I do. I got together for coffee with a couple of friends recently and I wanted to make something to have with our coffee.

I used cherry pie filling as the base for these scones. My pie filling was homemade.  Store bought cherry pie filling would work fine, too. They were just sweet enough and came out this beautiful pink color. They did remind me a little of cherry pie. Nothing bad about that.

The scones were great just as they were- but would also make a wonderful base for shortcake. I think with a scoop of ice cream or a bit of whipped cream, these scones would also make a nice dessert.

Cherry Pie 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.

Fresh Peach Scones

Fresh Peach Scones

I’ve really been in the mood to make scones lately. It has been hot, so I haven’t been baking as much. Scones bake pretty quickly, though. These were well worth heating up the kitchen for a little while. Since I had some beautiful peaches, I decided to use them in the batter.

They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.

These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.

I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.

Fresh Peach Scones

3 cups flour

½ c. sugar

1 tablespoon baking powder

1 t. cinnamon

1 t. nutmeg

Pinch of cloves

½ t. salt

10 T. cold butter (1 stick plus two tablespoons)

¾ c. half and half or milk

1 egg

1½ t. vanilla

1½ c. peeled, chopped peaches – about 3-4 peaches

Glaze:

2 c. powdered sugar

About 2-3 T. half and half

1 t. vanilla

Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs.  Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches.  Use ice cream scoop to make scones, placing scoops of dough onto baking sheets.  Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze  or drizzle it over them.  Makes  22-25 depending on size.

Orange and Oatmeal Scones

Orange and Oatmeal Scone

I love fresh scones, still warm from the oven. Since it is citrus season, I decided to make scones with some seasonal orange flavor.  These scones have a nice, crunchy outside and crumbly, tender middle.

The orange juice and orange zest gives them a wonderful flavor. The oatmeal gives them a lovely texture and the raisins add just a bit if sweetness. A very nice combination.

These are great served warm, topped with sweet butter and jam. They are perfect for breakfast or brunch.

You can also use these scones as the base for a berry shortcake. Split, topped with sweetened berries and some whipped cream, they turn into a simple and tasty dessert.

 

 

Orange and Oatmeal Scones

2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest

Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.

Cherry Scones

Cherry Scones

Cherry Scones

Who doesn’t love cherry pie? I know I do. I got together for coffee with a couple of friends recently and I wanted to make something to have with our coffee. I used cherry pie filling as the base for these scones. My pie filling was homemade.  Store bought cherry pie filling would work fine, too. They were just sweet enough and came out this beautiful pink color. They did remind me a little of cherry pie and summer. Nothing bad about that. The scones were great just as they were- but would also make a wonderful base for shortcake. I think with a scoop of ice cream or a bit of whipped cream, these scones would also make a nice dessert.

 

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.

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.