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Posts Tagged ‘scones’

Blueberry Scones

Blueberry Scones

Blueberry Scones Recipe (makes 12 small scones)

Ingredients:
2 cup all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
2/3 cup fresh blueberries
1/2 cup toasted chopped walnuts
zest of 1 large orange or 2 lemon
2 eggs
2/3 cup heavy cream
1 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits, nuts and zest.
  2. In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
  4. Place scones, 2 inches apart,  on a baking sheet lined with parchment paper, and chill in freezer for 30 minutes (see note below). In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing  flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
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Tropical Fruit Scones

Tropical Fruit Scones

You may use different dried tropical fruits you like to create different taste to the scones. I happened to have some dried pineapples and dried mango from making orange mango nut bread, so that’s what I used. I also added some dried cranberries for some color.

Tropical Fruit Cream Scones (makes 12 small scones)

Ingredients:
2 cup all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
1/2 cup of chopped dried tropical fruit(s)– I used pineapple and mango combination
1/2 cup toasted chopped walnuts
2 eggs
2/3 cup heavy cream
1 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits and nuts.
  2. In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve warm.

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Chocolate Cherry Scones

Chocolate Cherry Scones

Chocolate Cherry Scones(makes 12 small scones)

Ingredients:

2 cups all purpose flour, plus extra for sprinkling
2 1/2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
1/4 cup semi-sweet chocolate chips
1/4 cup dried tart cherries
2 eggs
2/3 cup whole milk or heavy cream
1/2 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut, chocolate chip and cherries. Toss to mix well.
  2. Add eggs, vanilla extract and milk (or cream) in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for glaze. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, then cut into 6 small wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

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I am experimenting this new recipe while corn is still in season. The corn was sweet and juicy, and to prevent the liquid from the corn drawing out during baking and thus creating dense scones (lesson learned from the disastrous Banana Scones), I roasted the corn kennels in a dry clean pan first. I can smell the corn from the scones, and they taste quite mild just like any classic scones, although I would probably add another 1/2 teaspoon of sugar next  time. Walnut, as usual, adds texture to the bite. The scones taste better if served with butter, otherwise it’s a little plain on its own.

Corn & Walnut Scones

Corn & Walnut Scones

Corn & Walnut Scones Recipe (makes 8 pieces)

Ingredients:

2 cups all purpose flour, plus extra for sprinkling
1 1/2 tbsp dry milk powder
2  1/2 tbsp sugar— will use 3 tbsp sugar next time
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
corn kennels of 1 ear of corn– roast in clean dry pan until slightly char, let cool
2 eggs
2/3 cup milk
1/2 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, milk powder, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut and roasted corn kennels, mix well.
  2. Add eggs, vanilla extract and milk in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for egg wash. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, and cut into quarters, for a total of 8 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

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The first time I had a scone it was from a bakery. My impression of it was that it is dry, crumbly, not much flavor but very fulfilling. I have never really like scones ever since, until recently my neighbor gave me some scones and told me to eat it warm– then I start to appreciate the simplicity of its flavor. This recipe is from my neighbor but I made some changes on the ingredients and preparation method.

Raisin & Cranberry Scones

Raisin & Cranberry Cream Scones

Raisin & Cranberry Cream Scones Recipe (makes 12 small scones)

Ingredients:
2 cup all purpose flour, plus extra for sprinkling
2 1/2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
1/2 cup of raisin & dried cranberry combined
1/2 cup toasted chopped walnuts
zest of 1 large orange or 2 lemon
2 eggs
2/3 cup heavy cream
1 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits, nuts and zest.
  2. In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately with butter, jam or lemon curd.

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