scones

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Blueberry Scones

Published September 2, 2014 by jenmatteson

I’ve been on a bit of a berry kick lately, and unfortunately, my eyes were bigger than my berry hungry stomach. Get it!? Of course, the best price for berries is Costco, where you get a crap-ton (yes, it’s a scientific measurement) for the same price your local grocery sells those teeny tiny cartons. So, while it’s a better bang for your buck, it’s quite a bit of berries to eat for two people. Not to mention that I eat mostly blueberries – what we have the most of – and Nate exclusively eats raspberries (which, yes, I prefer, but are SO much more expensive).

Blueberry Scones

We were heading out of town for the 4th of July weekend, so I knew if we didn’t eat them up, they’d go bad. I decided to make something we could take with us for the weekend, so I whipped up these beautiful blueberry scones.

I may or may not (mostly may) have been making a handful of other things at the same time, so I overlooked the fact that there is lemon zest in these. Whoops! They still taste awesome, but I wished I remembered because they would have had just a little more pop! The scones are flakey and light, and not too sweet. A perfect little breakfast snack – a great idea to bring to share at work or any brunch gathering!

Blueberry Scones

Blueberry Scones

Source: Adapted from Marth Stewart
Servings: 8

Ingredients:

2 cups all-purpose flour
3 tbsp. sugar, plus more for sprinkling
1 tbsp. baking powder
3/4 tsp salt
6 tbsp. cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 tsp lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. In the bowl of a food processor, pulse together flour, 3 tbsp. sugar, baking powder and salt. Add butter and pulse until the largest pieces are the size of peas. Transfer to mixing bowl and stir in blueberries and zest.

3. In a liquid measuring cup, whisk together heavy cream and eggs. Make a well in the center of the flour mixture and pour in egg mixture. Lightly stir with fork until dough just comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares, then cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet, brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes, until golden brown. Transfer to wire rack to cool.

Lemon Poppy Seed Muffins

Published March 19, 2014 by jenmatteson

A few days ago, I got a wax and facial from my girlfriend who is an esthetician.  It was awesome.  Even better, we drank wine, before, during (mostly me during) and after.  She offered me some snacks after, one being a lemon poppy seed scone.  I’m not typically a pastry person – and it’s definitely not because I don’t like them, but because they are sooo sooo not very good for you.  I like to use up my calories in wine 😛  Anyway, I did have one, and it made me really want to make them.

Lemon Poppy Seed Muffins

Clearly, you can see I didn’t make scones, rather muffins.  I thought this would be a slightly healthier option, with a little less butter.   I also substituted apple sauce and extra baking powder for eggs. But, you really can’t hide that full stick of butter in the batter.  Oh well, we must indulge every now and then.  I think I’ll try out the lemon poppy seed scones next time.  My pumpkin scones turned out so well, it’d be too hard not too.

Lemon Poppy Seed Muffins

The lemon zest and juice keep these light and fluffy muffins tasting bright and fresh.  Nate has taken one to work most days for breakfast; I think they are perfect for on the go, snacks or breakfasts!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Source: Adapted from Two Peas and Their Pod
Servings: Makes 12 large muffins

Ingredients:

2/3 cup sugar
grated zest of one lemon
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
juice of one lemon
3/4 cup plain Greek yogurt (sour cream will work here)
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 tbsp. poppy seeds

Directions:

1. Preheat oven to 400 degrees.  Spray muffin tin with oil or place paper muffin cups in molds.

2. In a large bowl, rub sugar and lemon zest together with fingertips until fragrant and sugar is moist.  Whisk in flour, baking powder, baking soda and salt.  In another large bowl, whisk together lemon juice, Greek yogurt, eggs, vanilla and butter until well blended.

3. Pour liquid ingredients into dry ingredients and gently stir to blend, careful not to over-mix.  Fold in poppy seeds.  Divide batter evenly into muffin tins (I made smaller muffins, not in a mini muffin tin, so they were more reasonably portioned, so it ended up making 18 medium muffins instead of 12 large). *If you like them just a bit sweeter, sprinkle some coarse sugar over the top of the divided batter.

4. Bake for 18-20 minutes, or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.  Remove from oven and let cool on wire rack before removing from pan.

Recipe Swap: Pumpkin Scones with Maple Glaze

Published October 5, 2012 by jenmatteson

The latest recipe swap theme was breakfast.  I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings.  I was excited and worried all at the same time.  I’ve been wanting to make something pumpkin this fall, but wasn’t sure what.  However, pumpkin is usually hit or miss, as not everyone likes it.  Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.

Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful.  The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide.  If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares.  Obviously, this didn’t affect the taste of the scones, just how many I had.  As you can tell by my picture below, I had 6 really long pieces.  I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally.  The plus side is that I’d have 4 more scones!  Smaller, of course.

When making the glaze, I thought it might be too sweet as all I could taste was sugar.  However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.

The scones were excellent, and the glaze was perfect.  The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance.  The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe.  The only down side is that I still have 2/3 of a can of pumpkin 😉  I am thinking there might be more pumpkin recipes to come.

**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin.  However, I could (should) have just make more scones because they were gone before I knew it.  My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him.  Nate absolutely loved these, and has pretty much eaten the rest of the batch.  I think I’ve had two 😦

Pumpkin Scones

Source: Sweet Beginnings
Servings: 12

Ingredients:

For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
1 egg

For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup

Directions:

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.  Transfer to food processor work bowl.  Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).

3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg.  Fold into dry ingredients and form dough into a ball.  Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.

4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares.    Then cut an X into each square, making twelve triangles.  Place on prepared baking sheet.  Bake until browned and flakey, about 14-16 minutes.  Cool on wire rack.

5.  While scones are baking, in a small bowl, add confectioners sugar and vanilla.  Stream in maple syrup while whisking until glaze reaches desired consistency.  Drizzle over scones while on cooling rack.  Let cool completely before storing.



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