Wednesday, November 10, 2010

We are loving scones here lately!  I learned from Life as Mom that you can pre-make scones, freeze them unbaked, and then bake them the morning you want to eat them. Here is a collection of scone recipes that I have been using lately.

These recipes are from Good Cheap Eats.

Chocolate-Fresh Cranberry Scones
4 cups self-rising flour
1/2 cup sugar, brown sugar, or sucanat
1/2 cup butter, cubed
1/2 cup milk
1/4 cup cream
2 eggs
2 teaspoons vanilla
1 cup cranberries, coarsely chopped
1/2 cup chocolate chips

Preheat oven to 400°. Measure flour and sugar into the bowl of food processor fitted with metal blade. Secure lid and pulse briefly to mix. Add butter pieces and process until coarse crumbs are formed. Pour crumb mixture into a large mixing bowl.

In processor bowl, combine milk, cream, eggs, and vanilla extract. Slowly pour wet ingredients into dry crumb mixture and add berries and chocolate and stir quickly, just until dough forms. Overmixing will result in tough scones. Empty dough onto lightly floured surface. Knead three or four times with floury hands. Dough will be sticky. Shape dough into large, flat rectangle. Cut into squares. Divide into and place evenly on ungreased cookie sheet. (I like to line it with parchment or a silpat mat.)

Bake for 12 to 14 minutes, until lightly browned. Cool slightly on a rack and then glaze with the following mixture, if desired.

Lemon-Blueberry Scones

5 cups flour – can be a combination of whole wheat and unbleached flours
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, cut into cubes
1 1/2 cup half and half
zest of one lemon
1 1/2 cups blueberries

In large bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until coarse crumbs form. Add half and half, lemon zest and blueberries. Fold gently until combined. Turn out onto floured surface and knead gently until dough comes together. Pat or roll to 1 inch thickness. Cut into squares. Bake for 15 minutes at 375° or flash freeze and store in the freezer.
If baking from frozen, increase baking time 5 minutes.

Red, White, and Blue Scones
5 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 sticks butter
2 to 2 1/2 cups half and half
1 cup raspberries
1 cup blueberries

In large mixing bowl combine flour, sugar, baking powder, and baking soda. Cut in butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in half and half, just until mixed. Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 16-20 squares, depending on how big you want them. Place on a parchment or silpat-covered tray, keeping the scones about 2 inches apart. These will spread a fair amount.

If baking right away, bake for 10-15 minutes in preheated 400° oven. Cool slightly before serving.

If preparing ahead of time, flash freeze on a tray. Once solid, transfer to ziptop freezer bag. Bake according to directions, increasing baking time if necessary. (Baked scones can also be frozen in a ziptop freezer bag.)

This recipe comes from Tammy's Recipes.

Pumpkin Scones with Cinnamon Icing

1 cup whole wheat pastry flour

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons butter, sliced and chilled
1/3 cup pumpkin puree
1/3 cup heavy whipping cream
6 tablespoons brown sugar
2 teaspoons vanilla extract

Cinnamon Icing Ingredients:
1 cup powdered sugar
1 teaspoon ground cinnamon
1-2 tablespoons milk

1. In a large mixing bowl, whisk together the first 8 ingredients (dry). Cut in butter until coarse crumbs form.
2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.
3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don't over-knead.)
4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.
5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.
6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.

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