Cherry Almond Scones

Are you feeling lazy like you never want to get out of your PJ’s? Staring out the window wondering what you are going to do today?  Contemplating perhaps if you really want to take a shower and get dressed or continue on in your favorite outfit that includes something of the flannel variety?  The post-Christmas crash will do it every time. All that running around and the lead up can leave one exhausted. When you come down from the Christmas high you pretty much don’t want to do anything. Brushing your teeth is a major event. I get it. As you know, there are many ways to make scones. I like to call this the lazy man version. You mix it, dump it out into one big slab shaped in a circle. No cutting with a biscuit cutter, no rolling. Just mix, dump, shape and bake. The scones come out super moist and you throw that bad boy right into the middle of the counter, slice it into 8 wedges, and make everyone grab their own scone right off of the tray once they cool a bit. Here’s to lazy days….

Cherry Scone single 2

Cherry Scones 2

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Using wet hands, pat it into a circle about 1 inch thick and score the top lightly with a knife, brush with cream, sprinkle with sugar

Cherry Scones

Once it cools enough, slice into 8 wedges and serve right off the tray

Cherry Scones 3

Cherry Almond Scones

2 Cups all-purpose flour
1/4 Cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

6 Tbsp. unsalted butter, cubed (kept cold)
1 heaping cup lowfat yogurt (I like to use vanilla)
1 large egg
1/2 tsp. almond extract
1 tsp. vanilla
zest of one lemon or orange (whatever you have on hand)
3/4 Cup dried sour cherries
1/2 Cup coarsely chopped toasted almonds

milk, cream or half n half (whatever you have on hand for brushing top of scones)

sugar (for sprinkling top of scones)

1. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.

2. Combine the dry ingredients in a medium to large bowl. Using a pastry cutter, cut in the cold butter until you have a coarse meal. Create a well in the center.  Combine the yogurt, egg, extracts,  and zest and add to the well of the dry ingredients in the bowl. Using a fork bring in the wet ingredients until just combined. Fold in the cherries and the nuts.

3. Turn out onto prepared sheet and using wet hands shape into a circle 1 inch thick. Brush with cream or milk and sprinkle with sugar. Score the top lightly with a sharp knife. Bake at 375 degrees F for about 20 minutes unti lightly browned and a toothpick comes out clean when pierced. Let cool slightly and cut into wedges, serve warm.


Sweet Lavender Scones with Whipped Meyer Lemon Butter

Someday I will travel to Provence France to see the great lavender fields. This is a reoccurring dream of mine. I envision myself standing in a vast field of lavender before me, as far as the eye can see, with the warm sunshine basking my upturned face only to feel the soft undulating breeze while I inhale deeply to breathe in the scent of lavender.  This is on my bucket list. Until then….I will make lavender scones, I will buy lavender sachets, I will buy lavender oil from Trader Joes (the best) to sneak into my bathwater, I will stop and sniff every lavender bush I see, I will buy lavender honey. France awaits, but you can dip into the fantasy with me by trying these wonderful scones. When you open the container of lavender, be sure to take a deep whiff, close your eyes and dream with me.

Sweet Lavender Scones

3 cups all-purpose flour

3/4 cup granulated sugar

1 tablespoon baking powder

2   1/2  teaspoons dried (culinary) lavender buds

1 teaspoon kosher salt

1/2 teaspoon baking soda

10 Tbsp.  (1  1/4 sticks) chilled unsalted butter, cut into  1/4″ cubes

3/4  cup buttermilk (+ a little more for brushing tops of scones)

1  Lg. egg

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

1. Arrange rack in middle of oven; preheat  to 400°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next  5 ingredients in a large bowl. Add butter; using a pastry blender to cut in butter until  mixture resembles coarse meal.

2. Whisk 1 cup buttermilk,  egg, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Using a rubber spatula fold in the wet ingredients until just combined; being careful not overwork the dough.

3. Transfer to a lightly  floured surface; with floured hands, pat into an 8 inch square 1 inch thick. Cut into 16 equal squares.  The dough will be wet. To help keep scones shaped; use wet fingers to maintain each square shaped scone. Brush each scone with buttermilk. Sprinkle with sugar and a few lavendar buds. Space the scones at least 2 inches apart.

4. Bake one tray at a time until scones are  golden and a tester inserted into the center comes out clean, 15-17 minutes.  Transfer to wire racks; let cool. Serve warm or at room  temperature with whipped meyer lemon butter (recipe below).

Whipped Meyer Lemon Butter

1/2 stick (1/4 cup) unsalted butter, room temp

2 Tbsp. meyer lemon vanilla bean marmalade

Stir together the butter and marmalade until well combined.


Triple Orange Scones With Orange Glaze

These scones are packed with orange flavor. There is triple flavor from orange zest, orange extract and candied orange peel. I had some candied orange peel that I wanted to use up so I got inspired to make scones with a true assertive flavor. If that were not enough I glazed them with orange icing. I really like how these turned out. I hope you will too! Happy Baking, Suzie.

Triple Orange Scones With Orange Glaze

2 C all-purpose flour

1/4 C sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 stick unsalted butter; cubed

zest of 2  large oranges

1/2 C chopped candied orange peel

1 heaping Cup vanilla low-fat yogurt (I like to use Greek)

1 Lg. egg

1 tsp. orange extract

1-2 Tbsp. cream or half-n-half for brushing top of scones.

1. In a medium bowl; whisk the flour, sugar, baking powder, baking soda and salt. Set aside.

2. Cut up the butter in small cubes and add it to the flour mixture and blend by hand with a pastry blender; mix in the butter until all of the butter is mixed in but resembles the size of small peas.  Add in the candied orange peel and mix with a fork.

3. In a separate bowl; whisk the yogurt, egg, orange extract and orange zest.

4. Make a well in the center of the flour mixture and add in the wet ingredients; mix gently to combine but don’t over mix.

5. Turn out the dough onto a floured board and pat the dough into a 1 inch circle. Cut into 8 equal portions. Brush the top of the scones with half-n-half or cream.

6. Bake at 350º F for about 20 minutes until toothpick inserted comes out clean. Transfer the scones to a wire rack to cool. Make the orange glaze. Spoon the orange glaze over the scones. Let cool to set the glaze.

Orange Glaze

1  Cup Icing (confectioners) sugar

2 Tbsp. fresh orange juice

In a small bowl combine the sugar and orange juice and whisk to combine until smooth.


Blueberry Drop Scones

Scones are probably one of my favorite breakfast treats. A hot scone, the morning paper and a good cup of joe is the beginning of a good day. The thing I love about scones is the possibilities are endless. You can make up any combination of fruit or fruit and nuts. This scone recipe is simple and rustic; no rolling out, no fussy cutting, just scoop and drop. This is a good recipe if you have company coming for a weekend. Make the batter ahead of time-scoop them all out on a parchment lined sheet tray, freeze until firm and then remove them from the tray, store in a ziplock bag; then when you want scones you can bake them off; you just have to adjust the baking time for longer.

Blueberry Drop Scones

(yield: 8-10 scones)

2 Cups all-purpose flour

1/4 Cup sugar, plus more for sprinkling on top

2 tsp. baking powder

1/4 tsp. salt

2 tsp. lemon zest

6 Tablespoons cold butter, cut into small cubes

1 Cup fresh or frozen blueberries

1 Large egg

3/4 Cup milk

1. Preheat oven to 425 degrees F. In a medium bowl, with a fork combine flour, sugar, baking powder, salt and lemon zest. Using a pastry blender cut in the cubes of butter until mixture is crumbly but you still have pea sized pieces of butter.

2. In a measuring cup whisk the egg and milk. Make a well in the center of the dry ingredients and add the milk mixture using a fork to combine. Fold in the blueberries. The batter will be very wet.

3. On a baking sheet lined with parchment paper drop batter using an ice cream scoop; leaving 2 inch space between each scones. Sprinkle with sugar. Bake until golden brown, about 12 minutes. Serve warm.


Petite Lemon Scones

This time of year you see weird things in the store once we get close to the Holidays. One of those “weird” things is the candied fluorescent looking fruit intended for making fruitcake. Does anyone really make fruit cakes besides monks? Anyway…I actually like the candied lemon peel and candied orange peel because I love them both in scones or cakes and it saves a lot of time buying the peel vs. making your own. Mind you, it’s not as good as making your own but it does save time. I love the petite scones you see at Starbucks and I got inspired to come up with one of my own mini scones recipes. It helps when you are dieting but still want a scone. You just have to learn to cut yourself off- yeah, kind of like donut hole restraint the same exact thing. Hey…you gotta start somewhere.

Petite Lemon Scones

(yields about 16 scones)

2 Cups all-purpose flour

1/4 Cup sugar

1 tsp. baking powder

1 tsp. baking soda

pinch of salt

zest of one lemon

1 stick unsalted butter, cubed; kept cold

3/4 Cup buttermilk; kept cold

1 large egg

1 tsp. lemon extract

1/4 Cup diced candied lemon peel (it normally comes already diced)

1/3 Cup pecans; toasted and chopped fine (optional)

heavy cream (for brushing tops of scones)

Lemon Glaze:

3/4 Cup Confectioners sugar

3 tsp. lemon juice

3  3/4 tsp. heavy cream

1. Preheat the oven to 350º. Prepare 2 sheet pans with parchment paper or a Silpat liner.

2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest; whisk to combine. Using a pastry cutter; cut in the cold butter until the mixture resembles a coarse meal.

3. Whisk the buttermilk, egg and lemon extract. Make a well in the center of the flour mixture and pour in the buttermilk mixture and using a fork combine the ingredients. Mix in the candied lemon peel and nuts (optional).

4. Turn out the dough (it will be very wet) onto a floured board and pat the dough into about 1 inch thick. Cut the scones into 1- 1/2 inch round or square scones.

5. Place the mini scones on 2 baking sheets lined with parchment or Silpat and brush with the cream. Keep the other sheet in the refrigerator until ready to bake. Bake at 350 degrees for ~ 15 minutes. Let cool on the sheet placed on a wire rack for about 10 minutes, then let cool on a wire rack until completely cool.

6. Make the glaze; whisk together the sugar, lemon juice and heavy cream until smooth. Spoon about 1 tsp. of the glaze onto the scones and place over a wire rack with paper or a tray underneath to catch any drips.  Let the glaze sit until firm. Enjoy.

Printable Recipe:

https://docs.google.com/document/d/1EHAx14Hpom6nXxmJdll62iYmh3QhciebH7q7tcKzQeY/edit?hl=en_US

Happy Baking,

Suzie