Tag Archives: scones

Cranberry Streusel Scones

css4It’s no secret that I love scones.  Done right, they are melt-in-your-mouth goodness.  I have had my share of dry scones and my share of hard scones, and these, my friends, are neither.  There’s something about fresh cranberries that make everything taste a bit better.  Maybe it’s the fact that you really only crave them during one season of the year, late fall to early winter, that makes it extra special.  These scones have a hint of orange and light spices, so you have a bit of citrus that cuts down on the tart berries.

My son thought it was really funny to shake the berry.  Because, if you shake it hard enough, you can hear the seeds rattling around inside.  It was like his own personal maracas, and he would violently shake the berry next to his ear and laugh.  It was fun until he shook it a bit too hard and hit himself on the side of the head.  Sigh…

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Cinnamon Chocolate Chip Scones

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It NEVER fails.  Every time I go to a coffee shop, I always order a scone with my drink.  I don’t know what compels me to do so.  Maybe I subconsciously think that my coffee will taste better.  Maybe I just really like scones.  Rarely do I order the same scone, but I always order the same drink.  I know, I’m weird like that.

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I have had scones that are dry, dense, and hard.  (Maybe that’s where the coffee/scone combo came into my head–the coffee helped me eat the scones!)  These scones are flaky and soft and anything but dry.  The cinnamon adds a nice touch and is not overpowering at all.  Eating it with a dab of the lemon cream makes it taste like heaven–light and refreshing.  Continue reading

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Christmas Scones

CS1Thanksgiving flew by and now Christmas is almost here.  I have been piled under a mountain of essays these past few weeks and have just now emerged. Yeah to Christmas Break almost being here!  And speaking of Christmas, one tradition that I had growing up was my mom making cinnamon rolls Christmas morning.  In elementary and middle school, I was up before the rolls were done, but once I hit high school, it was the smell of the rolls from the oven that awoke me.  (You can read about these cinnamon rolls here .)   Now that I have children of my own, I am thinking about what traditions I want to continue, and a large breakfast spread is on the top of my list!

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I had some leftover fresh cranberries from Thanksgiving that I wasn’t sure what to do with.  And believe it or not, I have never worked with fresh cranberries before.  Wow, what a difference is fresh versus dried! I didn’t realize how naturally sweet fresh cranberries are! I’m not sure I’ll ever go back.  Dried, schmied…well, maybe in a salad.   Continue reading

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Raspberry White Chocolate Scones

I made it home from Charlotte. In one piece.  Barely.  The second leg of the trip consisted of sitting on the airplane for an hour and twenty minutes while they fixed a problem with the de-icer.  And then we took off for our three-hour tour.  (Somehow, I think Gilligan’s Island would have been more fun than being “stranded” on a plane with an 11-month old.)

Anyway, it’s good to be back home.  While I’m getting re-adjusted to the time zone, I thought I’d share with you some scones I made before I left.  They are very similar to the Mocha Chocolate Chip Scones, except you add raspberries and white chocolate chips instead.

The recipe is pretty versatile; you could mix and match whatever your heart desires.  Or craves.  A quick note about making fruity scones.  You have to work with the fruit quickly and fold them into the dough (fold is the key word), otherwise you will mash them into the dough, and end up with a soggy scone.  They will also come out of the oven a little gooey, but leave them on the cookie sheet for a minute or so, just until they set up a bit, and you can easily transfer them to a cooling rack.

So enjoy some fruity scones, and if you need the basic tutorial, check out this post.  xoxo!

Raspberry White Chocolate Scones

3 c flour

1/2 c sugar

1/2 t baking soda

1 T baking powder

3/4 t salt

1 c white chocolate chips

1 c frozen or fresh rapsberries

1 1/2 sticks unsalted butter

1 c buttermilk

1/4 c lemon juice

1 t real vanilla extract

heavy cream

coarse sugar

Preheat oven to 400 degrees.  Cut the cold butter into 1/2-inch cubes with a knife and place in a bowl.  Cover with Saran wrap and put in the freezer for 30 minutes.  After the 30 minutes, place the dry ingredients in a food processor with the very cold butter.  Pulse until the butter is pea-sized.

Transfer the mixture to a deep bowl.  Create a well in the middle and then add the buttermilk, vanilla, lemon juice, and chips.  Using a wooden spoon or a spatula, stir the dry ingredients into the wet, until it is incorporated.  Then genty fold in the raspberries.  (If you don’t gently fold in, your berries will be smooshed and your scones will then all turn pink.)

Place the dough onto a lightly floured surface.  Press into a disc 1-2 inches thick.

Using a pastry cutter, cut out 12 scones and place 6 on each cookie sheet.  (They spread a bit, so don’t put them all on one cookie sheet.)  Brush with a little bit of heavy cream and sprinkle with coarse sugar.  Bake for 12-16 minutes, or until edges are golden brown and toothpick inserted comes out with just a few crumbs.

Cool on a wire rack.  They can be stored up to 2 days in an airtight container.

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Mocha Chocolate Chip Scones

Scones in the morning make me happy.  I love to sit down and have a cup of coffee, some fruit, and a warm scone.  These scones make me particularly happy because they have a little bit of espresso and an explosion of chocolate. 

Scones are a little tricky to make.  Many times I’ve attempted scones and they have not turned out.  They were too soft, too tough, too flat.  However, after many attempts and a little research, I learned a few tricks to make them easier and come out of the oven tasting heavenly.  These scones are not too sweet and not too dry.  For this recipe you need real, unsalted butter.

Cut the butter into small pieces and place in a bowl.

Put some Saran wrap around the bowl and place in the freezer for about 30 minutes.  (Make sure you time this, so you don’t forget.  You don’t want the butter frozen, but very, very cold.) Continue reading

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Cranberry Orange Scones

 

Home.  It’s my favorite place to be.  When I’m having a bad day, all I can think about is being home, sitting on the couch with a nice cup of tea or hot chocolate, watching the fire, and letting my problems melt away.  When I’m out shopping, I think about the pillows, curtains, and accessories that would be perfect in my home.  And when I think about home, I think about my husband and baby boy, and there’s no place I’d rather be.  On Saturday mornings, I like to make a nice, big breakfast.  It’s the only morning where the family isn’t rushed or hurried.  I love the smell of french toast, waffles, and scones on these leisurely days.  These scones are one of my favorite things to make in the winter, because they remind me of spring.  Something about that orange scent and cranberry goodness.  They aren’t that hard to make;, you just have to get over your fear of getting dirty.  Yes, you need to gently, and quickly, work with the dough, which means you’ll be in the nitty-gritty of it all.  To make these Cranberry Orange Scones, you will need the following:

Take out one stick (1/2 cup) of cold butter and cut it into tablespoon-size cubes.

Then put them in a bowl and return it to the fridge until you are ready to work with it again.  This way, your butter doesn’t soften.  Scones are a bit particular.  Warm butter is not their friend.

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