Oh, it’s been a while my lovelies. I don’t think I’ve made scones in a year.
Mainly it’s Himself’s sugar restrictions, that plus reining myself in. But Fall is coming. Pumpkin spice lattes are saturating the atmosphere. Made some pumpkin bread last week for our respective offices, but then my contrary nature just refused to make a pumpkin scone.
But, honestly, what is it about pumpkin pie, or pumpkin bread, or lattes – that orange bit itself is pretty tasteless. But the spice? Oh, yes. The spice. That’s where the magic is.
These scones are light and just barely sweet. Perfect for slathering in butter and honey or orange marmelade. Makes 16 minis or 8 standard.
1 ¾ c. AP flour
¼ c. sugar
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ c. cold butter, cubed
¾ c. buttermilk
1 egg, separated –white lightly whisked.
½ tsp. vanilla extract
Sparkle sugar (or granulated sugar)
Preheat oven to 425*.
1. Line a standard size cookie sheet with parchment paper.
2. In a large bowl, mix the dry. Cube the cold butter and drop it in the dry mix. Cut it in until it is after pea-sized but not yet coarse crumb.
3. Stir in the nuts and cranberries.
4. Whisk together the egg yolk, vanilla and buttermilk.
5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands, gently, gently flatten the ball in to a disc about 8″ across and 1″ high. (or, divide the ball in two and flatten both those in to discs about 1″ high). Heavily flouring your board knife or a large chef’s knife, cut the circle in to 8 triangles. (Or you can make two 6” discs for 16 minis.)
**A Karen lazy step here is, I actually put my parchment on the counter and use it to help form the dough, then cut the scones directly on it, and slide it on to the cookie sheet.
6. Brush the tops and backs (not the sides) with the egg white, sprinkle with sparkle sugar.
7. Bake 425* 15-18 mins until golden brown.
8. Cool slightly, slather in butter and munch.
It is becoming apparent that I am mildly obsessed with scones. So much so, that I am contemplating giving them their own tab here on the Yum.
These are delicious. Himself said they reminded him of an apple fritter (although there is no apple in there, just tons of butter and cinnamon.
For this swirl, you make your scone dough as usual, then roll it out and treat it like a cinnamon roll. This quick dough is more delicate than a yeast dough, though, so I needed to use my board blade to help roll it up, then slice it.
For the dough
2 c. AP flour, with 2 Tbsp reserved
¼ c. sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp. salt
8 Tbsp unsalted butter (This is one stick. 7T cold & cubed, 1 set aside and melted)
1 egg yolk
¾ c. buttermilk or a mixture of half plain yogurt/half milk
1 tsp. vanilla extract
For the filling
2 Tbsp. powdered sugar
1 Tbsp. cinnamon
For the glaze
1 c. powdered sugar
1 Tbsp fresh orange juice
Orange zest, if you like
You’ll need 2 bowls, and preheat the oven to 400*; line a baking sheet with parchment.
In one bowl, whisk together the egg yolk, vanilla and buttermilk.
In the second bowl, mix together the dry ingredients.
Cut in the 7 Tbsp butter with a pastry cutter until it’s pea-sized.
Gently mix in your liquid – you’ll have a lumpy, mostly mixed mess.
Dust your pastry board with the reserved 2 Tbsp flour and dump the dough mess on it.
Gently press the dough together to get a mostly homogenous lump. You may need to dust the board with a little more flour.
Gently roll the dough to about 12” x 24”.
Spread with the melted butter, sprinkle with the cinnamon and the powdered sugar.
Gently roll the dough long ways like for cinnamon rolls.
Cut in to 1” pieces and arrange on your baking sheet at least ½” apart. (Flour your knife w/ each pass) You’ll need to gently push them back into a circular shape before baking.
Bake for about 15 minutes until golden.
While they are baking, whisk together the glaze.
When you take the scones out of the oven, brush them with the glaze immediately while they are still hot.
Once they cool, you can drizzle them with some more icing if you like the whole drizzled look.
Fat 9 g
Sodium 121 mg
Carbs 33 g
Protein 3 g
Lemon. Yum. When it comes to sweets, lemon really is my favorite. Even more than chocolate. A while back, S. at work asked if she could buy some scones from me for a family member in her 90’s. I always say no to these requests – being paid takes away the fun – but it was really hard to refuse. So, I found a vanilla scone recipe at Joy of Baking, and of course tweeked it a bit. They turned out nicely, and the grandma sent me a hand-written thank you card. Got me a little verklempt.
So…..today I made a double batch to take to work tomorrow, one for the office and one for S. to take to Grandma’s.
Lemon Pistachio Vanilla Scones
Tender and lemony - a delightful not-too-sweet treat for breakfast, brunch or an afternoon coffee.
1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped and mixed with the liquids).
For the glaze
Zest of the other half of that lemon
Juice of one lemon (about 3-4 Tbsp)
1 c. confectioner's sugar
For the garnish
1/2 c. pistachios, finely chopped
Preheat your oven to 400*.
Line a standard size cookie sheet with parchment paper.
In your mixer or your food processer, put all the dry ingredients. Pulse a couple times to mix. Cube the cold butter and drop it in the dry mix. Pulse until the mix looks like coarse corn meal.
Whisk together the egg yolk, vanilla and buttermilk.
Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands (this dough is quite sticky), gently, gently flatten the ball in to a disc about 8" across and 1" high. (or, divide the ball in two and flatten both those in to discs about 1" high). Heavily flouring your board knife or a large chef's knife, cut the circle in to 8 triangles.
Use the heavily floured knife to help life the triangles to the baking tray. The dough is really soft and will lose its shape if you try to just pick it up and move it with your hand. If the scones are a little flourly, don't worry about. You can brush that off after they bake, and the glaze will hide imperfections.
Bake 20-22 minutes, until they are golden brown and sound hollow when thumped.
Remove from the oven and let cool almost completely.
Make the glaze: mix the lemon zest, juice and confectioner's sugar. It should be the consistency of crepe batter.
Use a pastry brush to glaze the scones (right in the pan, if you like) and while it is still wet sprinkle on the chopped pistachios. Gently press them in to the glaze so they stick.
3/8/2015 – Well, this sucks. This post was hacked and deleted, and I don’t have a back up. Stupid hack fucks. At least we still have pictures, and honestly this is the same scone base I always use, just with two Tbsp clementine zest and 1/2c. chopped fresh or frozen cranberries added and skip the lemon and pistachio, and the glaze is made with the juice from those clementines.
Fresh cranberries. I LOVE this time of year, in part because of the fresh cranberries. And cranberry and orange? Heaven in my book, absolute heaven!
I thought I’d try a scone with fresh cranberry instead of the treacly sweet dried kind, and some orange. Google led me to our Lady of Excellence and Butter, Ina Garten. These are delicious, and on the cakey side more than the biscuity side. I’m too lazy for a round cutter, so wedged discs it was for me – and I like to brush on my glaze while the scones are still hot – it dries as a pretty shine, and keeps them from drying out if you’re planning to take your sconage to your co-workers the next day.
3 sticks of butter (relax - this makes A LOT of scones)
1 tsp. vanilla
1 c. heavy cream
1 1/4 c. chopped fresh cranberries
For the glaze
1 Tbsp. orange zest
1/4 fresh orange juice
2 c. powdered sugar
Crystal sugar for the top.
For the orange honey butter
6 Tbsp soft unsalted butter
2 Tbsp honey
1 tsp. orange zest.
Preheat oven to 375*. Line two cookie trays with parchment.
Cube the butter and stick it in the freezer. Whir the dry ingredients and the orange zest in the bowl of your food processor. Add in the super cold butter and whir til it looks like crumbs. (Ten or twelve pulses). Put in to a big mixing bowl.
Mix the eggs, vanilla and cream. Add that and the chopped cranberries and gently fold the dough together. Divide the dough in to 3rds, and for each third gently roll it in to a ball, then roll it to a disk about 7" across. slice in to 8 wedges. Repeat for the other two, and place them on the cookie trays.
Bake about 20-25 minutes. They should be golden brown and sound hollow when thunked. While they're baking, mix together the glaze. It should be about the consistency of maple syrup.
When you remove the scones from the oven, let them cool 5 minutes. Then use a pastry brush and coat them - top, sides and all. While the glaze is still moist, sprinkle with the chunky sparkly sugar.
Mix all the ingredients for the honey butter, and serve it with the scones.