Archive for the ‘Scones’ Category


Classic Currant Scones

October 22, 2011

Classic Currant Scones from the the Flour cookbook. The best scones I’ve ever made! They were tender without falling apart. Just a little sweet, but still ready for some jam or honey. Moist, but not so moist that you’d mistake them for anything other than a scone.

The recipe calls for creme fraiche, which I couldn’t find at the grocery store, so I followed the instructions to make my own. I made a small batch, mixing 8oz heavy cream with 1 Tablespoon of buttermilk and letting it sit in a warm spot overnight (I put mine on top of the refrigerator). When I opened the container in the morning, I found a bowl of pure silk. Oh my goodness, it was so creamy and delicious! It doesn’t have the tang of sour cream or yogurt, so I can see why the recipe says not to substitute.

Michele sent me this recipe and we baked “together” from different parts of the country. Be sure to check out her blog post to see how hers turned out!

If you don’t have the book, you can find the recipe here on Google books.


Tuesdays with Dorie: Oatmeal Nutmeg Scones

May 24, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Oatmeal Nutmeg Scones, selected by Patricia of Life With a Whisk. You might want to just go ahead and check out Patricia’s post, because I didn’t do so well with this recipe.

I made half the recipe and the dough was really wet. I could easily form it into a circle, but it was difficult to cut it into wedges. After baking for a little bit, it grew back into a circle and got pretty brown pretty fast. I made these early in the morning and wasn’t exactly inspired to bake, so I think that caused me to goof somewhere along the way.

They tasted OK, though they were pretty cakey rather than flaky.

I bet you can do better than I did with this recipe. Open your copy of Baking: From My Home to Yours to page 30, or click over to Life With a Whisk to get the recipe.


Tuesdays with Dorie: Toasted Almond Scones

February 22, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Toasted Almond Scones, selected by Mike of  Living Out West. Have you taken a peek at Mike’s blog? He’s always baking up something wonderful, taking beautiful photos of it, and then featuring it in an entertaining blog post. Be sure to visit!

What’s in ’em? Finely ground almonds, finely chopped almonds, and almond extract, plus the usual suspects: sugar, egg, flour, baking powder, salt, milk, and butter.

What I did:

  • I made 1/2 recipe, which made 6 scones.
  • I replaced the heavy cream with whole milk (so I used all whole milk, rather than a combination of heavy cream and whole milk).
  • I baked 4 scones and put the other 2 in the freezer to be baked in the future.
  • Before baking, I brushed the scones with milk and sprinkled them with pearl sugar, which unfortunately looks like pretzel salt.

How it went: I was nervous about over mixing, but these came together quite nicely, so there was no need for me to manhandle them!

How it tasted: We tried these not long after they came out of the oven. They were tender in texture and full of almond flavor. There were some comments from the other bakers about these not being very sweet; I’m not a sweet scone person, so I was happy to eat mine plain and enjoy its nutty goodness. My husband, who likes things on the sweeter side, took my advice and ate his with some jelly (after asking me if they were covered in salt). He wished he had a cup of tea to go with his scone. Next time!

Looking for a nicely nutty scone recipe? Open your copy of Baking: From My Home to Yours to page 29, or Mike will have the recipe published today.


Triple-Fruit Scones

April 16, 2010

I made these scones years ago and then forgot about them. After making them again, I can guarantee that I won’t let years pass before the next time I make them! The recipe is from Cooking Light, so they are not as decadent as some scone recipes, but that’s part of what I like. They’re just sweet enough from the fruit and the sprinkling of raw sugar on top. Delicious.

Triple-Fruit Scones

What makes them triple-fruit? Some of my favorites: dried apricots, dried cranberries, and orange rind. I liked these plain. Then I had one with jam and loved it. Then I started thinking about how good they’d be with lemon curd. No clotted cream though; the Cooking Light police would come to get me.

The recipe is here on Take a look at the comments on the recipe link for suggestions for other fruit combinations.

Triple-Fruit Scones

from Cooking Light

  • 3  cups  all-purpose flour
  • 1/3  cup  sugar
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 6  tablespoons  chilled stick margarine or butter (I used unsalted butter)
  • 1/3  cup  chopped dried apricots
  • 1/3  cup  sweetened dried cranberries
  • 3/4  cup  low-fat buttermilk
  • 2  teaspoons  grated orange rind
  • 1  large egg
  • 1  large egg white
  • 1  tablespoon  sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet lined with a silicone mat or parchment or coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm.

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