Scones, three ways!


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Spring quarter is in full swing, as is the lovely bout of spring weather we’ve been having in Seattle!  I’ve definitely been enjoying the 60+ degree temperatures, but poor Junior is overdue for a haircut!  His black fur and Siberian husky ancestry means the poor guy is always panting when the temperatures start climbing.  Usually, I give him a short haircut because we spend so much time outside–we both love running and hiking and most outdoor activities in general!

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here’s my long haired pup, well behaved and adorable!

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here’s the short-haired pup, ready to get into whatever trouble he can!

Anyways, he’s overdue for a haircut, which means I get to spend a few hours at the groomer dealing with my feisty, bath-hating pup.  But, as soon as that’s done, we can go hiking and be outdoorsy and it’ll all be worth it!

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These scones are also worth it–worth turning your oven on in the heat, that is.  I took one of Ina Garten’s scone recipes and modified it to make three different flavors (what can I say?  I was in an indecisive mood!): cranberry orange, lemon blackberry ginger, and maple bacon.

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I think my favorite flavor was the cranberry orange scone, but the tastes were so different that it was hard to decide!  The cranberry orange scones were sweet and tart and got some great depth of flavor from the addition of almond extract.  The lemon blackberry ginger scones tastes bright and sunny with a little kick from the ginger, and the maple bacon scones tasted like a perfect breakfast–the crispy bacon and sweet maple syrup came together wonderfully.

Each batch comes together in a mixer, with no hard work required!  The trick to keeping the scones perfectly crumbly is keeping the butter and cream cold.  Chop up the butter into small pieces and keep it and the cream in the fridge until ready to use.  You should see flecks of butter in the dough before you cut out the scones!

Also, this is a small batch recipe, each batch making only 8 scones, so feel free to experiment with flavor!  If you think a combination sounds great, work the ingredients into your scone dough and see what happens!

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Cranberry Orange Scones
makes 8 scones

Ingredients:
2 cups flour, plus extra for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange zest (zest of one orange)
1 1/2 sticks (12 tablespoons) unsalted butter, diced and chilled
2 eggs
1/2 cup cold heavy cream
1/2 teaspoon almond extract
2/3 cup dried cranberries
egg wash (1 egg mixed with 1-2 teaspoons of milk)

Preheat your oven to 400 degrees, and line a baking sheet with a slipat or parchment paper.  In the bowl of an electric mixer, stir together the flour, sugar, baking powder, salt, and orange zest.  Add the chilled butter and stir on the lowest speed until the butter is the size of large peas.  Whisk together the eggs, heavy cream, and almond extract and add to the dough, stirring until just blended.  Stir in the cranberries.  (The dough should look a little lumpy, and that’s okay!)

Lightly flour a work surface and turn out the dough onto it.  Knead it into a ball, handling it as little as possible.  Roll out the dough to about 3/4 inch and cut into rounds.  I used an approximately 3 inch round cutter.  Collect the remaining dough and re-roll it out, cutting out more rounds until no dough remains.  Place the scones onto the baking sheet and brush with egg wash.  Bake the scones for about 20 minutes, until the tops are lightly browned and they feel firm to the touch.  Transfer them to a wire rack to cool completely.

 

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Lemon Blackberry Ginger Scones
makes 8 scones

Ingredients:
2 1/4 cups flour, plus extra for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ginger
2 teaspoons grated lemon zest (zest of two lemons)
1 1/2 sticks (12 tablespoons) unsalted butter, diced and chilled
2 eggs
1/2 cup cold heavy cream
1/2 cup blackberries, lightly chopped
egg wash (1 egg mixed with 1-2 teaspoons of milk)

Preheat your oven to 400 degrees, and line a baking sheet with a slipat or parchment paper.  In the bowl of an electric mixer, stir together the flour, sugar, baking powder, salt, ginger, and lemon zest.  Add the chilled butter and stir on the lowest speed until the butter is the size of large peas.  Whisk together the eggs and heavy cream and add to the dough, stirring until just blended.  Stir in the blackberries.  (The dough should look a little lumpy, and that’s okay!)  If the dough seems overly sticky (or if your blackberries were really juicy), add an extra tablespoon or two of flour and stir to combine.

Lightly flour a work surface and turn out the dough onto it.  Knead it into a ball, handling it as little as possible.  Roll out the dough to about 3/4 inch and cut into rounds.  I used an approximately 3 inch round cutter.  Collect the remaining dough and re-roll it out, cutting out more rounds until no dough remains.  Place the scones onto the baking sheet and brush with egg wash.  Bake the scones for about 20 minutes, until the tops are lightly browned and they feel firm to the touch.  Transfer them to a wire rack to cool completely.

 

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Maple Bacon Scones
makes 8 scones

Ingredients:
2 1/4 cups flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and chilled
2 eggs
1/2 cup cold heavy cream
1/4 cup pure maple syrup
4 pieces of cooked, cooled, and chopped bacon (about 1/2 cup)
egg wash (1 egg mixed with 1-2 teaspoons of milk)

Preheat your oven to 400 degrees, and line a baking sheet with a slipat or parchment paper.  In the bowl of an electric mixer, stir together the flour, sugar, baking powder and salt.  Add the chilled butter and stir on the lowest speed until the butter is the size of large peas.  Whisk together the eggs, heavy cream, and maple syrup and add to the dough, stirring until just blended.  Stir in the bacon.  (The dough should look a little lumpy, and that’s okay!)

Lightly flour a work surface and turn out the dough onto it.  Knead it into a ball, handling it as little as possible.  Roll out the dough to about 3/4 inch and cut into rounds.  I used an approximately 3 inch round cutter.  Collect the remaining dough and re-roll it out, cutting out more rounds until no dough remains.  Place the scones onto the baking sheet and brush with egg wash.  Bake the scones for about 20 minutes, until the tops are lightly browned and they feel firm to the touch.  Brush the warm scones with an extra bit of maple syrup, if desired.  Transfer them to a wire rack to cool completely.

 

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6 thoughts on “Scones, three ways!

  1. Another marvelous blog post. All 3 look great. I keep bookmarking your recipes. One of these days I will actually stop drooling over the posts and make them. I love ginger and the combo of lemon/blackberry/gingers sounds scrumptious!

  2. I really shouldn’t read about maple bacon scones when I only had a bowl of Cherrios for breakfast. Now I am already hungry for lunch! And that hole your dog with his short haircut is digging looks vaguely familiar…

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