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.
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)
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.
I don’t know who is more of a sucker for a tourist trap. Me or my husband. We were driving down to Southern California recently and we just had to stop at Casa de Fruita. If you are driving down to LA from San Francisco, you will pass by it. You can’t miss it if you tried. We actually have passed by here a million times on our way to Los Angeles before but never stopped.
I swear, there is something about getting older and the direct correlation of being sucked into a tourist trap. Am I right? This time, “The Husband” just had to stop. Joking aside, it’s actually quite an impressive place. They have just about every dried fruit known to man. It’s kind of a dizzy experience. It’s hot, you’re thirsty, and they have cold drinks, and oh yeah; TONS OF FRUIT. They know just what the heck they are doing. The multiple signs beckoning you each 1/4 of a mile.
Classic marketing ploy, but effective. You try to think of a reason NOT TO STOP.
You are in the parking lot faster than you can say alien abduction.
Dried kiwi, check. Dried apricot, check. Dried figs, check. Dried pineapple, oh yeah…check. Before you know it, you have spent a quick 20 bucks.
I keep dried pineapple in our house so when the urge strikes me; I can whip up these scones. They are my go to scone recipe when I’m in the mood for scones. I actually have to hide the dried pineapple from my husband because he will polish it off before I even realize I am out of it. Casa de Fruita had dried pineapple already in small cube form, so I could not pass it up. I bought a big bag of it. One less step of chopping to do when making scones. I’m sucked in immediately.
Oh yeah, I hid it in the cupboard the minute we got home….
Orange Pineapple Scones
2 C all-purpose flour
1/4 C sugar
1 tsp. baking powder
1 tsp. baking soda
1 stick unsalted butter; cubed
1 large orange; zested * (or 1 1/2 Tbsp. zest)
1/2 C chopped dried pineapple
1/4 C chopped candied orange peel * (if you can’t find candied orange peel; simply double the orange zest to 2 oranges) or you could add in chopped dried apricots also in place of the orange peel.
1 heaping Cup; vanilla lowfat yogurt (you can substitute buttermilk if you don’t have yogurt)
1 Lg. egg
1 tsp. orange extract
1-2 Tbsp. cream or half-n-half for brushing top of scones.
In a medium bowl; whisk the flour, sugar, baking powder, baking soda and salt. Set aside.
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 dried fruit and with a spoon; mix to combine.
In a separate bowl; whisk the yogurt, egg, orange extract and orange zest.
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.
Turn out the dough onto a floured board and pat the dough into a square that is 3/4 – 1 inch thick. Cut into 8 equal portions. Brush the top of the scones with half-n-half or cream.
Bake at 350º for about 20 minutes or until light golden brown.