Gingerbread Scones with Espresso Glaze

I never used to be a gingerbread flavor fan of anything. Something changed a few years ago I guess my taste buds changed and I suddenly flipped in the opposite direction. I now love gingerbread and I had to go about creating a recipe recently one morning. There is something I truly cannot stand when it comes to a scone; it cannot be even remotely dry. I can’t stand a dry scone. I know some people may scoff when they read my recipe and find out I use heavy cream. The cream creates a scone that will still be moist even a few days later (not to mention the butter). The dark brown sugar also helps in creating a moist scone as well as lending that molasses flavor that is needed when making gingerbread flavored treats. We were eating these even up to a week later and they were still moist. Please do not skip on the glaze; it makes these sconces sing! It may sound like an overpowering flavor next to the gingerbread but I assure it is not.

Gingerbread Scones

2 C all-purpose flour

1/4 C lightly packed dark brown sugar

1/2 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

8 Tbsp. unsalted butter, cubed and very cold

1/2 Cup heavy cream very cold

1 egg yolk

1/4 Cup molasses (such as Grandmas brand)

In a small bowl combine the cold heavy cream and egg yolk with a small whisk or fork. Stir in the molasses and set the bowl back in the fridge for about 20 minutes to ensure the mixture is cold. In a large bowl combine the first 8 ingredients. Using a pastry blender cut in the butter until it resembles size of peas. Make a well in the center. Add in the wet cream mixture and combine until it becomes almost a cohesive ball. Gently bring the dough together by shaping with your hands just to bring the dough together so there are no stray bits. Tear off a large piece of plastic wrap and dump the scone mixture out and using a bench scraper (instead of your warm hands) shape and form into a long rectangle log with straight sides that measures about 10 1/2inches long x 1 1/4 inches high. You will have a log with straight sides as the picture shows below. Chill the scone “log” in the plastic wrap for about 20 minutes in the fridge or 10 mins in the freezer.


Preheat the oven to 400 degrees. F. Line a baking sheet with either a Silpat liner or parchment paper. Unwrap the plastic wrap and using a bench knife/scraper cut into 8 equal sized triangle shaped scones. Brush the scones with a little bit of cold cream or beaten egg white that you have leftover. Space the scones a few inches apart. Bake for 10 minutes at 400 degrees then drop the oven temp to 375 degrees and continue baking for another 5-6 minutes until set.

While the scones are baking mix up the glaze as per below. Note: The scones will be very soft so let them set up while still on the tray before attempting to move them.

(In this picture below; you’ll see the white spots; those are actually cold pieces of butter which ensures the scones are moist once baked).

(This is how the “log” will look once you shape it while in the plastic wrap; I also use a bench scraper to shape instead of my warm hands. Shape it into 10 1/2 inches long by 1 1/4 inch thickness x about 3 inches wide)

Allow the glaze to set and serve slightly warm or allow to cool completely.

Espresso Glaze

1 2/3 C confectioners sugar

2 Tbsp. coffee (It does not have to be hot).

1/4 tsp. + 1/8 tsp. finely ground instant espresso powder

In a bowl combine the sugar and espresso powder. Mix in the coffee until the glaze is combined.


Cranberry Orange Scones

 

I am a cranberry hoarder. Every Fall/Winter I squirrel away fresh cranberries in my freezer for baked goods all year long. I LOVE fresh cranberries. I love the tart burst in a scone or bread and orange is the perfect flavor pairing. The secret to a scone that “stands up tall” is to allow the dough to become firm and cold before placing in a hot oven, so they rise and then dropping the temperature a bit to allow them to bake further. The scones a delight with a cup of hot coffee or tea and perfect for guests or family for a nice breakfast treat.

 

 

 

Cranberry Orange Scones

1/2 Cup whole milk

1  1/2 tsp. white vinegar

1 large egg

2  1/4 C all purpose flour

1/4 C sugar

zest of one large orange, divided

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 stick (1/2 C) unsalted butter, cut in 1/2 inch pieces and kept cold

1 Cup heaping fresh cranberries, some cut in half

Egg wash: one large egg whisked well

 

Line a baking sheet with parchment paper.

In a small bowl or measuring cup mix the milk with the vinegar and let sit for 10 minutes, then whisk in the egg.

In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and half the orange zest. Using a pastry blender cut in the butter until mixture resembles the butter in size of peas. Add the milk mixture and mix until dough just comes together. Fold in the cranberries. Mixture will be sticky. Turn out the mixture onto a large piece of plastic wrap. With floured hands, flatten the dough into a circle about 1 inch thick. Wrap the round securely with the plastic wrap and freeze for 30 minutes.

Unwrap the dough and using a pastry cutter, cut in 8 pieces. Place scones onto prepared baking sheet 1 1/2 inches apart.  Brush each of the scones with egg wash. Place the entire baking sheet in the fridge to chill for 15 minutes. Preheat oven to 400° F.

Remove baking sheet from fridge and bake scones in middle of oven for 10 minutes, then decrease oven temperature to 375° F and bake for another 5-6 minutes or until scones are golden brown and set. Remove from oven and let cool on the baking sheet over a wire rack. Let cool for about 10 minutes, then spoon orange glaze over each scone. Serve warm or at room temperature.

 

Orange Glaze:

1 Cup confectioners sugar

2 Tablespoons fresh orange juice

zest of half the orange

pinch of salt

In a small bowl stir the ingredients together vigorously until no lumps of sugar remain.

 


Vanilla Bean Cream Scones with Vanilla Glaze

Vanilla Bean & Cream Glazed Scones

Sometimes you just wanna be a little plain, am I right? (Ergo- lazy). It’s a total vanilla kind of day. If attitude were a flavor, it would be vanilla. You don’t want to put makeup on, you want to live in your jammies or sweats all day (same thing-duh!) and not get dressed. Forget about engaging your brain. You just want to exist. The couch is seriously calling your name. Perhaps you even called in sick or you blew off your first hour of class or perhaps the whole shootin’ day for that matter. You are oh so ready to binge watch something good all day while you are lazy as a fat cat on your over stuffed couch. Think Garfield on a Monday.

Yep, you are in a vanilla state of mind boo. The signs are all there….you’ve been needing a serious mental health day. Trust me- I’ve been there. Don’t EVEN feel guilty. No! you NEED THIS!

Enter the vanilla bean scone, dripping with vanilla glaze and coffee in hand. This recipe is so easy, you don’t have to think too much about it. This is what you need babe. I suggest you make these ahead of time through the shape and cut stage and freeze them solid on a sheet pan. Then pop them in a freezer bag and bake off as many as you want for those moments when you are feeling like being a little vanilla.

Vanilla Bean Cream SconesVB SconeGlazed Vanilla Bean Cream Scones

 

Vanilla Bean Cream Scones

yield: 8 scones

2 Cups all purpose flour

1 Tbsp. baking powder

1/2 C sugar

1/2  tsp. kosher salt

5 Tbsp. cubed cold unsalted butter

1 Cup heavy cream

2 tsp. vanilla bean paste

Egg wash:

Whisk together one egg  and 1 tsp. heavy cream (or milk)

Vanilla Bean Glaze

1 Cup confectioners sugar

2 Tbsp.  milk

1/2 tsp. vanilla bean paste

 

In a food processor place, flour, sugar, baking powder, and salt and pulse to combine. Add cold cubed butter and pulse 4 times. Dump into a large bowl. Mix the heavy cream and vanilla bean paste together and pour in the bowl and mix gently with a rubber spatula until combined. Dump out onto a lightly  floured board and gently knead about 5 times- just long enough for dough to come together. Pat into a round circle 8 inches wide. Cut into 8 equal triangles. Place onto a parchment lined sheet pan at least 1  1/2 inches apart. Chill for 30 minutes (while you go be lazy for a while). Preheat the oven to 425° F. Make sure the oven rack is in the middle position. Brush each scone with egg wash  and bake for 15 minutes. Let scones rest for 10 minutes. Make vanilla glaze and drizzle each scone. I like to double drizzle because I’m kind of a slut when it comes to glaze, but if you want to, you can also totally cover them in glaze.

Note: If you are baking them from frozen state, don’t thaw but just bake them a little longer until golden brown.

 


Pumpkin & Spice Glazed Scones

 

pumpkin spice scone

Pumpkin season is here! Have you been to Trader Joe’s?!  If you have, then you know what I’m talking about- they take it to a whole other level,  it’s  a PUMPKINpalooza. Crazy. I left there in awe of all the pumpkin things they offer- it got me inspired to make a good pumpkin scone. It had to be moist, it had to have the right amount of spice, and it had to have a great glaze. I did three variations of the recipe before I came up with the right mixture of spice. FYI, pumpkin spice mix you buy in the store did not do it. Trust me on this. Pumpkin needs a lot of spice in order to let it sing. See below also for my tips on getting moist, tall scones.

Don’t you just love Fall? A good cup of hot cider, a great scone, the Sunday paper. What more does a girl need?

PumpkinSpiceGlazedScone

pumpkin spice scones with classic glaze and spiced glaze

 

pumpkin spice scone with classic and spiced glazed

Pumpkin Spice Glazed Scones

yield: 8 scones

2 Cups All Purpose Flour

1/2 Cup sugar

1 Tbsp. Baking Powder

1/2 tsp. salt

1  1/4 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. mace (seek this out- it makes all the difference!)

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1 stick (1/2 C) cold cubed unsalted butter

1/2 Cup canned pumpkin puree

1 lg. egg

1 tsp. vanilla

3 Tbsp. heavy cream

[Tips for making great scones:]

  • Cut the butter first into small cubes, and set back in the fridge for 10-15 minutes to keep cold while you measure out the rest of the ingredients.
  • Using a food processor helps to avoid overworking the dough AND keeping the butter cold while mixing.
  • Do NOT overwork the dough. Overworking/overmixing the dough results in a drier less moist scone.
  • Chill the formed scones to help retain their shape when baking (results in a taller scone).
  • Always use an oven thermometer to make sure the oven is calibrated to the exact temp called for in the recipe.
  • Place the rack in the mid high portion of the oven rather than the lower portion (prevents bottoms getting too brown)

Scones:

In a food processor place the flour, sugar, baking powder, spices and salt. Pulse 4-5 times to combine well. Add the cubed cold butter and pulse until mixture resembles a coarse meal with the butter resembling size of peas.

Dump the flour/butter mixture into a large bowl and form a well in the center. In a glass measuring cup whisk together the puree, egg, vanilla, and cream. Add puree mix to the flour mixture and with a rubber spatula fold in the dry ingredients until combined. DO NOT OVERMIX! Turn the dough out onto a lightly floured board and pat into a 7 inch circle. Cut like a pie into 8 equal wedges and place scones on  prepared baking sheet, leaving at least 2 inches space between scones. Chill the scones in the refrigerator for 30 minutes.

Preheat the oven to 425° F and prepare a sheet pan with either parchment paper or a Silpat liner.

Bake the chilled scones at 425° F for 15-16 minutes. Avoid overbaking to ensure a moist scone.

Let the scones cool before glazing.

To glaze: Prepare the classic glaze and dip the top of each scone into the glaze (some will run down the sides) and set on a wire rack over a piece of parchment. Once set- mix the spiced glaze and drizzle over each scone. FYI: I think they taste better a bit warm, so I nuke mine in the microwave for about 20-30 seconds.

Classic Glaze:

3/4 Cup confectioners sugar + more if needed

2  1/2 Tbsp. milk

In a small bowl whisk together the glaze until smooth. Add a Tbsp. or more confectioners sugar as needed if glaze not thick enough. You don’t want it too thin.

Spiced Drizzle Glaze:

Once the scones are dipped in the classic glaze, use the leftover Classic Glaze in the same bowl and whisk in these spices: 1/4 tsp. cinnamon, 1/8 tsp. nutmeg, pinch of ginger, pinch of cloves.

Note: to turn the glaze a more pumpkin color- I add a bit of chocolate brown gel paste food coloring along with electric yellow gel paste to achieve the perfect pumpkin color; using a toothpick of each at a time until desired color. Wait until the classic glaze is set until you drizzle the spice glaze over.


Cinnamon Swirl Scones

If a cinnamon roll and a scone had a baby it would be a cinnamon swirl scone, yes?  I know-stay with me (yes-it’s absurd-but just go with it). It’s what you make when your kid, husband or clan wants a cinnamon roll but you don’t want to futz with all the work of making rolls and quite frankly you don’t have the time…and DON’T you DARE whack a can of store bought something or other on the side of the counter. No, just no.

 

Cinnamon Swirl Scones 1

Cinnamon Swirl Scones 2

 

cinnamon swirl scones 3

 

Cinnamon Swirl Scones 4

Cinnamon Swirl Scones

yield: one dozen scones

Cinnamon filling:

1/2 Cup light brown sugar

1 Tbsp. Saigon cinnamon

3/4 tsp. vanilla powder

1/8 tsp. mace

6 Tbsp. softened unsalted butter

In a small bowl with a silicone spatula mash together all the filling ingredients until well combined, set aside.

Scone dough:

2  2/3 Cup self-rising flour

3 Tbsp. granulated sugar

2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla powder

6 Tbsp. cold unsalted butter, cut into small cubes; kept cold

3/4 Cup cold buttermilk (or if you don’t have buttermilk mix together 3/4 Cup milk with 1/2 tsp. fresh lemon juice or 1/2 tsp. white vinegar and let sit for 10 minutes)

Egg wash:

1 large egg

2 tsp. milk

1. With a fork whisk together the egg and milk and set aside.

Make Dough:

1. In a stand mixer bowl place the dry ingredients and using a hand whisk or fork- mix well. Add the cubed cold butter and blend by hand with a pastry blender until mixture has pieces of butter the size of peas.

2. With the paddle attachment and mixer on low; pour in the buttermilk and mix until mixture just comes together. Remove dough and turn out onto floured surface, fold and knead together gently about 6 times until dough is no longer sticky. Pat and shape the dough gently into a rectangle and with a rolling pin, finish rolling dough into a 12×9 inch rectangle. If you don’t have a ruler- use a 1/4 sheet pan as a rough guide for size. Make sure you have ample flour underneath the dough so when you go to roll up the dough it does not stick to the counter. Lift up all 4 edges of dough and place any extra flour to ensure it is not sticking.

3. Smear the cinnamon filling onto the dough and leave about 1/2 inch space at both edges of long sides, and about 1/4 inch of space on borders of short sides. Take the long side of the rectangle that is furthest away from you and gently roll towards you taking about 1/2 inch at a time, rolling into a log as tight as you can. Once the log is completely rolled together- pinch the dough seam with your first two fingers to ensure it is sealed as tight as possible. With a bench scraper, cut log into 12 equal pieces. Place cut side of scones onto prepared pans- (6 scones onto each pan), reshaping into circles gently as needed and place at least 2 inches apart.

4. Preheat the oven to 450° F. Place pans in refrigerator to chill for 20 minutes. After chilling, brush top and sides of scones with egg wash; checking again to make sure the seams on each roll are sealed. Bake in preheated 450° F oven for 14-15 minutes until light golden brown. Note: some of the filling may ooze and seep out (don’t worry-it happens even if you are careful). Let scones cool on sheet pan placed over wire rack until almost completely cooled, then drizzle with icing per recipe below.

Icing:

1 Cup + 3 Tbsp. confectioners sugar

2 Tbsp. milk

In a small bowl whisk together sugar and milk until smooth. Add additional sugar if needed to adjust consistency. You want a thickness that when pulling a table knife through the mixture; the icing does not hold the line of the knife.