Tag Archives: scones

Banana Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Banana Scones

Banana Scones

Weekends are great for having a lovely leisurely breakfast (or brunch) so I’m getting you ready for the weekend with this recipe for some great tasting banana scones.  The flavor of banana is unmistakeable and enhanced by cinnamon and a little nutmeg.  A little like warm comforting banana bread but not so sweet.  I think they are perfect just as they are, but the original recipe I found included a Brown Butter Glaze to put on them after they are baked.  This could elevate them to a dessert if you are so inclined.  We enjoyed them plain, so no glaze for us, but I am including the full recipe here.

The scone dough is tender and lightly seasoned.  It includes mashed banana and yogurt as the moisture source in the dough.  The recipe produces a large yield ( I got 30 small-sized scones), but they freeze well, so you could bake half and freeze half to be baked at a later time, or just make half the recipe for a reduced number of scones.  If you do freeze them, remember to add about  5  minutes to the baking time.  You will have some lovely breakfasts to look forward to in the weeks ahead.

BANANA SCONES WITH BROWN BUTTER GLAZE

YIELD:  about 14 – 16 large or 25 -30 small scones

INGREDIENTS:

Just a few ingredients, including yogurt or sour cream.

Just a few ingredients, including yogurt or sour cream.

For the scones:

  • 2  1/2 cups all-purpose flour
  • 2  1/2 cups white whole wheat flour*
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 8 Tablespoons  ( 1 stick ) cold butter, cut into small pieces
  • 1  1/2 cup mashed banana  ( about 3 – 4 bananas)
  • 1 cup low-fat greek yogurt or sour cream
  • Buttermilk, if needed, plus more for brushing the tops

For the glaze:

  •  8 Tablespoons,  (4 oz.) butter
  • 1 1 /2 – 2 cups confectioners’ sugar
  • 3 Tablespoons milk, plus more as needed

DIRECTIONS:

1.  Preheat the oven to 400*F.  Line baking sheets with silicone baking mats or parchment paper.

2.  In a very large bowl, combine flours, sugar, baking powder, cinnamon, salt and nutmeg.  Whisk to blend.  Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas.

Cut butter into the dry ingredients.

Cut butter into the dry ingredients.

3.  In a second bowl, combine the mashed banana and yogurt and stir to blend.  Add the banana mixture to the bowl with the dry ingredients.

Fold banana mixture into dry ingredients.

Fold banana mixture into dry ingredients.

Fold together gently with a spatula until a dough begins to come together.  (Be careful not to over mix, as it will result in tough, dense scones.)  If some of the dry ingredients are not incorporating into the dough, add a bit of buttermilk 1 tablespoon at a time just until all dry ingredients are moistened and incorporated.

4.  Turn the dough out onto a lightly floured work surface.  Gently knead a few times to ensure even mixing.  pat the dough out into a slab about 3/4 -to-1-inch thick.  Cut out rounds of dough using biscuit/doughnut cutters  (about 3 1/2-inch diameter for large scones or 2 1/2 inch diameter for smaller scones.)  Place dough rounds on the prepared baking sheet at least an inch or two apart.  Lightly brush the tops with buttermilk.**

5.  Bake the scones until the tops are golden brown and scones are just set, about 16 – 18 minutes for large scones and 14 -15 minutes for smaller ones.  Let cool on a wire rack.

Don't they look tender and light?

Don’t they look tender and light?

6.  While the scones are cooling, make the glaze.  Heat the butter in a small skillet over medium heat.  Let melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color,  being careful not to burn it.  Set aside to cool slightly.  Transfer the browned butter to a bowl and whisk in the confectioners’ sugar.  Whisk in the milk a little at a time until the mixture is smooth.  Spoon or drizzle the glaze over the scones and let set before serving.

Scrumptious with a little butter on a warm scone.

Scrumptious with a little butter on a warm scone.

*  I prefer using half white whole wheat flour in as many baked goods as is feasible, but you can use all all-purpose flour if you wish.

** At this point you can place the unbaked scones on a baking sheet, transfer to the freezer and freeze until solid.  Then store in an air-tight container and save for later.  To bake after freezing, just bake as normal but add a few minutes onto the baking time and check to be sure they are fully baked through.

IMG_3694

SOURCE:  Adapted from  The Kitchen, via Annie’s Eats.

Cinnamon Chip Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,
Cinnamon Chip Scones

Cinnamon Chip Scones

You know how, when you eat a potato chip, one is never enough?  Like that certain brand of chips that claim ” you can’t eat just one.”   Well, these scones are like that.  Rich with butter, they are studded with sweet, spicy cinnamon chips.  If you would like to enrich them even further you may add chopped nuts.

Spicy, cinnamon chips scattered throughout.

Spicy, cinnamon chips scattered throughout.

We love these scones, and being a cinnamon lover, I like to add some ground cinnamon to the dry ingredients.  Also I keep buttermilk powder in the house, so when a recipe like this one calls for buttermilk, I just measure out the correct amount of dry powder and add water to equal the amount of buttermilk needed.

Scones are always best eaten while they are still warm, and these are no exception.  Of course two people probably are not going to eat eight scones while they are still warm, so to get that same warmth, just zap one quickly on medium heat in the microwave.  That’s what we do for a quick breakfast with coffee.  Frequently I will make scones while I’m making dinner, so we have one for dessert while it is warm, and then the rest are ready to be reheated as needed for breakfast(s).

CINNAMON CHIP SCONES

SERVINGS:   Makes 8 scones

You will find many uses for these packaged cinnamon chips.

You will find many uses for these packaged cinnamon chips.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/4  teaspoon salt
  • 1/4  cup sugar
  • 1/4  teaspoon ground cinnamon
  • 1/2  cup butter, preferably unsalted
  • 1/2  cup buttermilk  (or 1 Tablespoon vinegar in a measuring cup,. add milk to  1/2  cup mark.  Stir to combine.)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2  cup cinnamon chips
  • 1/4  cup chopped nuts (optional)

1.  In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon and sugar.

2.  Cut in butter with pastry blender until mixture resembles coarse crumbs, with a few chunks of butter still visible.

3.  In a separate bowl, whisk together buttermilk, egg and vanilla.  Pour the wet ingredients over the dry ingredients, and stir to combine.  Stir in cinnamon chips and nuts, if using.  Do not over mix the dough.

4.  Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together..  At this point you may pat it into a circle about 8 inches in diameter,  cut  into 8 triangles, and transfer to baking sheet;  or you can scoop up about 1/3 cup dough, and place on parchment lined baking sheet for a “drop-style” scone.  That is how I made the ones pictured here.

Crispy edges, soft and tender inside.

Crispy edges, soft and tender inside.

5.  Bake in a preheated 400*F oven for 12 – 14 minutes, until they’re golden brown.  Remove from the oven and serve warm.

IMG_3073

These deliver on their promise. What’s better than cinnamon when it’s warm!

SOURCE:  King Arthur Flour,  The Baking Sheet

Cap’n Crunch Scones

Posted by deliciousonadollar in Breakfast, Brunch, Muffins & Scones and tagged with , , , , , ,

Cap’n Crunch Scones

Cap’n Crunch is haunting me!…  I thought I was done with him years ago, but here he is back again; reinvented in a new form.  Oh, but what a form it is!   Scones, one of the (many) loves of my life, containing “The Cap’n”, plus cream, plus corn.  A rather odd combination, but somehow it works, and the resulting scones are just great.  You must try them and see for yourself.  They’re not just for breakfast, and definitely not just for kids.

In my previous experience with Cap’n Crunch cereal, when eaten for breakfast it seemed to soak up the milk and become very soggy, thus losing its appeal for me.   I prefer to snack on the cereal dry which provides lots of crunch—of course, that’s what the name says it should do, so what’s up with becoming so mushy when wet?   I know, I’m rambling, so back to the point;  in this recipe you want the cereal to become mushy so you puree it to get crumbs, then add cream for the crumbs to soak up.

CAP’N CRUNCH SCONES

YIELD:   Makes 8 large scones

CEREAL PUREE

  • 1 cup Cap’n Crunch Cereal, ground in the food processor
  • 3/4 cup heavy cream

SCONES

  • 1 1/4 cup frozen corn, thawed
  • 1/2 cup Cap’n Crunch Cereal
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter
  • 3/4 cup cereal puree, from above
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon butter flavor (optional)

GARNISH

  • 1/4 cup cereal puree, from above
  • 1/4 cup heavy cream
  • additional Cap’n Crunch cereal for garnish

DIRECTIONS

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper, or grease a scone pan.

2.  For the cereal puree:  Grind 1 cup of cereal in the food processor; place in a bowl or measuring cup and add the heavy cream.  Stir; set aside to soak while you measure the rest of the ingredients.

Pureed cereal with cream added.

3.  For the scones:  Put the corn and 1/2 cup cereal in the food processor and puree until smooth.**  Place the mixture in a bowl and whisk in the flour, brown sugar, baking powder, and salt.  Cut in the butter until it’s in lumps the size of peas.

   ** My corn was still a little frozen, so I didn’t get a smooth puree.

Add the 3/4 cup cereal puree, egg, vanilla, and butter flavoring, if using.  Mix until the dough comes together, then pat into an 8-inch circle on the prepared pan, or portion the dough into the wells of the scone pan.  If baking on a sheet pan, cut the dough into 8 wedges, then back up each wedge so there’s 1/2″ of space between each one. ( Leave adequate room between them as they tend to spread a bit.)

4.  Combine the 1/4 cup cereal puree and 1/4 cup heavy cream and use to brush the tops of the scones and then decorate each one with additional pieces of cereal.

Brush tops with more puree and decorate with pieces of cereal.

5.  Bake for 20 – 25 minutes, until the tops are golden brown.  Remove from the oven and serve warm.

Warm from the oven. Ummmmh, so good!

SOURCE:   The Baking Sheet,  King Arthur,  Holiday 2012

Pumpkin Ginger Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,

Pumpkin Ginger Scones

Pumpkin used in baked goods seems to be gaining in popularity.  It is one of the most common flavors of Fall and gets used right through the Holidays.  Most typically it gets made into pies and served as dessert, however I am seeing more and more recipes for pumpkin used in breads, muffins and scones.  I love pumpkin in any form, I am also crazy about scones and as most of you know by now, crystalized ginger.  So when this recipe with those three magic words as its title found its way into my house recently I was preheating the oven before I got to the end of the recipe.

An absolutely lovely breakfast item they are full of flavor from the spices and dried fruit, and they also have a pleasant bite from the ginger bits that will get you going in the morning.  They are extremely easy to mix together, bake up in a jiffy, and you can be enjoying them within an hour.  They are wonderful warm from the oven, but also reheat nicely in the microwave.  This is another recipe you might want to have handy for Thanksgiving morning.  If you are having house guests, set out a basket of muffins and scones, hot coffee and juice and let your guests help themselves to breakfast.

INGREDIENTS

YIELD:  Makes 8 scones

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

    Essential ingredients: pumpkin, raisins, and crystalized ginger.

  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup ( 1 stick ) cold unsalted butter
  • 1 cup raisins ( use golden, dark, or some of both )
  • 1/2 cup crystalized ginger cut into fine dice
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg

DIRECTIONS

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment, or lightly grease a scone pan.

2.  In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt and spices.  Cut in the butter until it’s the size of peas.  Stir in the raisins and ginger bits.

3.  Stir the pumpkin, vanilla, and egg together and add to the dry mixture, mixing until the dough comes together.  Pat the dough into a circle on the prepared baking sheet, or scoop into the wells of your scone pan.

4.  Cut the dough into 8 wedges with a greased bench knife or other knife.  Pull the scones back away from each other to give them 1/2″ space between them.  Bake for 14 – 17 minutes, until golden brown.  Remove from the oven and serve warm or cold.  (They are best warm!)

Fresh out of the oven, just waiting for YOU!

SOURCE:    The Baking Sheet,  King Arthur Flour,  Holiday 2012

Oatmeal Pear Scones

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Brunch, Snacks and tagged with , , , , , , , , , ,

I went to the orchard recently to get some fresh apples and pears.  While there I noticed some recipes that were available using some of the products they were selling.  On looking through them I came upon this one for scones that included chopped fresh pears. Unusual, I thought, and worth trying out.  The recipe also called for ground ginger, but I knew immediately that I would put in some crystalized ginger, because pears need something with a little zing to enhance their flavor, and also just because I love candied ginger and use it whenever I can work it in. The recipes were free for the taking, so—I came home and soon began to bake these scones.  There is no rolling of dough or cutting involved.  They are simply dropped by the 1/4 cupful onto a baking sheet.  Quick. Easy.  Try them!

OATMEAL PEAR SCONES

YIELD:  Makes 10 dropped-style scones

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 Tablespoon finely chopped crystalized ginger (optional, my addition)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted cold butter, cut into pieces
  • 3/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup unpeeled, finely chopped pear

1.  Preheat oven to 400 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large bowl, combine all the dry ingredients, i.e. flour through salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3.  In a small bowl, combine yogurt, egg and vanilla.  Add to dry ingredients all at once.  Mix until dry ingredients are moistened.  Gently stir in pear.

4.  Place  10  1/4 -cups of dough on the baking sheet, 2 inches apart.

5.  Bake for 17 – 20 minutes or until golden brown.  Serve warm.

Adding the crystalized ginger worked out very well.  It added an occasional sharp little bite to a very nice, not too sweet accompaniment  to coffee.  I’m so glad to have found this recipe.  I think you will enjoy it, too.

SOURCE:  Courtesy of Belltown Hill Orchards

Peach Cobbler Scones

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,

Peach Cobbler Scones

August is National Peach Month, did you know?   I have known it all along, but for some reason I haven’t gotten around to a post centered around peaches, except for the one on Peach Liqueur.  Peaches are my all-time favorite fruit.  I think they are so beautiful to look at, they smell heavenly, and the taste of a ripe, juicy peach is beyond description.

Three Blushing Beauties!

Georgia is known as the Peach State, and I’m sure what they grow there is wonderful,  but I must also put in a plug for the peaches grown here in Ct.  The variety known as the Hale peach was developed and grown right here in the town where I live.  I know I’m  probably biased but I think the peaches grown here are the best, and I try to enjoy them as often as I can during the season.  Peach Pie is a favorite dessert that I always make. However I learned of this recipe for scones with sliced peaches baked right in them and it looked intriguing so I had to make them.  The first time I made them they disappeared so quickly there wasn’t a crumb left to photograph.  So I had to make them again so I can share them with you.  Believe me this was not a hardship.  In fact I made a double recipe so I could freeze some for us to enjoy later when the weather turns cool.  (see note below about freezing them)

PEACH COBBLER SCONES

SERVES:   8 medium or 10 small scones

INGREDIENTS

  • 3  cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 & 1/2 sticks unsalted butter, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, plus more for brushing
  • 1-2 ripe peaches, sliced thin

Cinnamon-Sugar Topping

  • 2 Tablespoons sugar
  • 3/4 teaspoon cinnamon

DIRECTIONS

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

1.  In a large bowl, combine all the dry ingredients,  flour through salt.

2.  Cut in the butter with a pastry cutter or two knives, until small pea-sized crumbs form.

Add the liquid ingredients to the dry.

3.   Mix together the egg, vanilla, and buttermilk, and stir into the crumb mixture to form a dough.  Chill for about 15 minutes if the dough is too soft.

4.   On a lightly floured board, roll out into a rectangle 10″ x 12″.  Brush 1/2 the dough with some buttermilk.

5.  Lay the peach slices in even rows over the side you have brushed.  Sprinkle evenly with half the cinnamon-sugar mixture.  Carefully fold the other side of the dough over the peaches–like closing a book.  Press down lightly.

6.  Slice the dough into 8 – 10 pieces.  Transfer to a parchment-lined baking sheet.  Brush the top of each scone with some buttermilk and sprinkle with the remaining cinnamon-sugar.   Bake about 15 – 18 minutes at 400 degrees.

Flaky and warm from the oven……so good!

Note:  Shaped, unbaked scones may be frozen on a baking sheet, and when firm placed in a covered freezer container to be baked at a later time.  Bake as directed straight from the freezer, just add a few minutes extra baking time, and check for doneness.

SOURCE:   Joy the Baker

Lemon Ginger Scones

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , , , , , ,

The first time I had a piece of crystalized ginger, I immediately loved it;  my imagination went a little wild as I thought of all the ways I could use it.  Since then I’ve experimented with putting it in a variety of baked goods.  I found out that it likes being “center stage”, without a lot of other ingredients to compete with.  That way you get the full impact of its gingery, spicy, sweetness.  This recipe for scones with lemon and candied or crystalized ginger is a great example of that.  It’s one of my favorites—I hope you like it too.

LEMON GINGER SCONES

Makes 6 large or 12 small scones

 Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • zest of one lemon
  • 1/2 cup chopped crystalized ginger
  • 2/3 cup buttermilk
  • egg wash and turbinado sugar for tops

Directions

Preheat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper.

Mix all dry ingredients together ( flour through salt) with a whisk.  Cut in cold butter with pastry cutter or two knives.  Stir in lemon zest and chopped ginger. Add buttermilk.  Stir just to moisten.

Turn out onto lightly floured board and knead gently to unify. With hands form into a disc about  7 inches round by 1 1/2 inches thick.

Cut into 6 large or 12 small triangles, and place on prepared baking sheet.  Brush tops with egg wash ( I use a little Egg Beaters) and sprinkle with coarse sugar.  Bake at 400 degrees for 20-25 minutes, or until golden brown and a toothpick tests clean.

Serve warm with jam.  I particularly like blackberry jam that I make in the summer when blackberry season comes around.  I’ll save that story or another day!

SOURCE;    A  Carolyn Original

Bacon-Date Scones with Orange Marmalade Glaze

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , ,

A very close friend of mine who happens to be English, first intoduced me to scones, which she bakes frequently.  A visit to her home for “a cuppa’ always included freshly baked scones, warm from the oven, and falling apart tender.  They were served with some of her homemade jam and butter.  These were as comforting as comfort food can get.

I made myself a promise that I would learn to bake scones, too; and I did.

Over the years I have experimented with various flavor combinations,  some of which I plan to share with you in the future.  The recipe I have for you today, however, is one I found recently in the Pillsbury Bakeoff 100 Winning Recipes booklet.  I made a minor modification from the original recipe as published.  I baked them on a Saturday morning, and Mr. D., my husband. ate three of them warm from the oven with his coffee; ( and I ate two,  HA!)

The sweetness of dates coupled with the smokey saltiness of bacon and hint of orange work so well together.  I’m sure you will want to try them.  They are very easy to make, but as with all scones, remember to handle the dough as minimally as possible for the most tender outcome.

Bacon-Date Scones with Orange Maramlade Glaze

  • 2 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon grated orange zest
  • 4 teaspoons baking powder
  • 6 tablespoons cold butter
  • 1/2 cup chopped precooked bacon
  • 1/2 cup chopped pitted dates
  • 1/2 cup chopped walnuts
  • 3/4 cup whipping cream
  • 1 egg

Preheat oven to 400 degrees.  Line 2 cookie sheets with parchment paper, or spray with no-stick cooking spray. 

  1. In a large bowl, combine flour, sugar, orange zest and baking powder; mix well.  Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
  2. In a small bowl, stir together bacon, dates and nuts.  Stir 1 cup of this mixture into the flour mixture; set aside the remaining bacon mixture.  Make a well in center of flour mixture.  In another small bowl, lightly beat cream and egg together with wire whisk.  Pour into well of flour mixture.  Stir with fork until flour mixture is moistened.  Gently form into 2 balls.
  3. Place one ball on each cookie sheet, and pat them into  8-inch rounds.  Using a knife dipped into flour, cut each round into 8 wedges; do not separate.  Sprinkle top of each round with remaining bacon mixture, pressing lightly into dough.
  4. Bake 14 to 16 minutes or until edges are light golden brown.

Glaze

  • 1/2 cup Orange Marmalade
  • 2 tablespoons butter

In small microwavable bowl, microwave glaze ingredients on High 20 – 30 seconds or until melted, stirring until smooth.  Spread glaze evenly over the 2 rounds.  Carefully separate into 16 wedges.  Serve warm.      Store any leftovers tightly covered.  May be reheated in microwave briefly to enjoy later.