Tag Archives: Scones

Gingerbread Scones

Christmas would not be Christmas without any gingerbread treats. And these gingerbread scones, topped with coarse sugar that adds a nice sparkly touch, are definitely a treat–especially for breakfast or brunch. They’re not really sweet enough to be considered a dessert scone, but they have a rich gingerbread flavor and are great in the morning with some coffee or tea.

I just saw the movie The Man Who Invented Christmas and it’s the perfect movie for this time of year! It’s about how Charles Dickens came to write his much-loved classic, A Christmas Carol. It will certainly get you in the holiday mood, kind of like how eating gingerbread-flavored things can get you in a holiday mood. Hmmm…I wonder if Dickens happened to have any gingerbread scones as he was writing his story?

GINGERBREAD SCONES by NancyC

Makes 8 large scones

  • 2 cups all-purpose unbleached flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/2 Tablespoons light or dark brown sugar, packed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 egg, separated
  • Coarse sugar, for sprinkling on top

Preheat oven to 350˚F. Line a large baking sheet with parchment paper; set aside.

In large bowl, blend the flour, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, cloves, and nutmeg. Cut in the butter with a pastry blender until mixture resembles coarse crumbs.

In a medium size bowl, mix the molasses, milk, vanilla, and egg yolk (save the egg white for later). Stir this mixture into the crumbly flour mixture, forming a crumbly dough.

Place dough on a lightly floured surface and knead about 6 times. Pat into an 8-inch circle on prepared baking sheet, then cut into 8 wedges (if you don’t want the wedges to bake together, separate them by about an inch on the baking sheet).

Beat egg white well, until foamy, and brush over scones. Sprinkle with coarse sugar and bake at 350˚F for 20 to 22 minutes, until set. If you hadn’t separated the scones on the baking sheet, they will have baked together, so you can slice them where you had cut them before baking. Serve scones warm or let cool.

Have you made any gingerbread goodies this season? Or have you seen the Dickens movie?

Sharing at Happiness is HomemadeWeekend PotluckMeal Plan MondayFiesta FridayThursday Favorite ThingsFull Plate Thursday.

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Chocolate Chip Scones

Chocolate Chip Scones @ NancyCThe first time I had these scones, they were made by Priscilla. She brought them to work as a snack for a co-worker’s birthday, and they were really good. She had made them with dried fruit and everyone wanted the recipe. The second time I had these scones, Brenda had made them and brought them into work. She had been craving chocolate, so she decided to try them with chocolate chips instead of dried fruit. And of course, they tasted just as wonderful.

I decided to try these scones with chocolate chips, too– those mini semi-sweet chocolate chips, because you get more bits of chocolate in every bite! They’re a great treat for breakfast and they even make a great dessert–or a snack in the afternoon!

CHOCOLATE CHIP SCONES by NancyC, adapted from a recipe by Priscilla T.

  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), room temperature
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips (note: instead of chocolate chips, you can substitute dried fruit and/or chopped nuts)

Preheat oven to 350˚F. Lightly grease or line a baking sheet with parchment paper; set aside.

In a medium bowl, combine sour cream or Greek yogurt and baking soda; set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter using a pastry blender.

Stir the sour cream or yogurt mixture and then the egg into the dry ingredients until just moistened. Fold in the mini semi-sweet chocolate chips.

Turn onto a floured surface and knead briefly. Roll or pat dough into a round 10″ disc that is 3/4″ thick. Cut into wedges and place on parchment-lined baking sheet. Bake at 350˚F for 17 to 20 minutes, until lightly golden. Serve warm or let cool completely.

These scones have a great texture–they’re a little moist, but not too moist. They’re sweet, but not too sweet. I think they’re best when they’re warm from the oven, but they’re pretty good when they’ve cooled, too. You can’t go wrong with these scones! I think they’re one of my favorites. Do you like making scones? What’s your favorite kind to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Create with Joy.

White Chocolate Peppermint Scones

white-chocolate-peppermint-scones-nancycI like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂

WHITE CHOCOLATE PEPPERMINT SCONES by NancyC

  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup crushed candy canes or peppermint candies
  • 1 cup white chocolate chips
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla

PEPPERMINT GLAZE:

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoons crushed candy canes for sprinkling on top
  • Optional: 1/2 Tablespoon coarse sugar for sprinkling on top

Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.

In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.

Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.

To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.

Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?

Wishing you a blessed and joyful Christmas!

Linked to Fiesta Friday.

Blueberry and Buttermilk Scones

Blueberry and Buttermilk Scones @ NancyC

Have you ever been to an afternoon tea? I’ve been to two–one was at a hotel and the other was at a bed and breakfast. They were both such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

51AHe0DsRfL._SX416_BO1,204,203,200_My tea time memories came to mind as I was looking through my review copy of Afternoon Tea at Home by Will Torrent. Just looking at the cover photo will make you want to treat yourself to a special tea time or host your own afternoon tea!

The book has a wide selection of recipes–scones, spreads, tarts, cakes, tea sandwiches, cookies–everything you could ever want for tea time. And there are beautiful full-color photos of the recipes.

I decided to try the Blueberry and Buttermilk Scones since I had already been thinking about making some scones. The book also includes instructions for making Honeycomb Butter to serve along with these scones, but I just made the scones. I really liked them–they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!

BLUEBERRY AND BUTTERMILK SCONES from Afternoon Tea at Home

Makes 16 small scones

  • 2 3/4 cups (350 g) all-purpose flour, plus extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 1 stick butter (125 g), chilled and diced
  • generous 1/3 cup (75 g) granulated sugar (also called caster sugar)
  • 2/3 to 3/4 cup (175-200 ml) buttermilk (I used 3/4 cup)
  • 1 1/4 cup (150 g) fresh or frozen blueberries
  • 2 Tablespoons whole milk
  • 2 Tablespoons turbinado or demerara sugar (these are raw, unrefined sugars; you can substitute granulated sugar if you don’t have these)

Preheat oven to 400˚F (200˚C). Note: I also lined a baking sheet with parchment paper for the scones.

Sift the flour, baking powder, and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands (I found it easier to use a pastry blender rather than my hands). When the mixture resembles sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. One the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 6 1/4 inches (16 cm) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with butter or honey butter.

These scones would be great not only for tea time but for breakfast or brunch, too!

Have you been to an afternoon tea? Or hosted one?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday. Show and Share, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Chocolate Chip Coffee Toffee Scones

ChocolateChipCoffeeToffeeScones@NancyCreative.com It’s been a while since I’ve made scones. I think the last ones I made were Blackberry Scones, and that was about a year ago.  So when I had the chance recently to try some different coffee blends, compliments of Community Coffee, I thought of making scones because they go great with coffee in the morning. And I decided it would be fun to try making some coffee-flavored scones. I envisioned them with some chocolate chips and toffee, too–those flavors are always good with coffee. These scones are more cake-like than biscuit-like. They’re more dessert-like than breakfast-like. But if you like having dessert for breakfast, then you’ll especially like these! 🙂 Everyone who tasted these scones really liked them, so I think you will, too. CommCoffee

This scone recipe calls for 1/4 cup very strong coffee (plus 2 more Tablespoons for the glaze). I used the Golden Caramel Blend, but any of these other blends (House Blend, Creme Brûlée) would work well in this. And just a little note–as these scones were baking, they were looking a little puffy, which worried me a little when I took them out of the oven. But as they cooled, they settled down nicely. So don’t be alarmed if you notice some puffiness when you take them out of the oven!

CHOCOLATE CHIP COFFEE TOFFEE SCONES by NancyC

Makes 8 scones

  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup very strong coffee, cooled (you’ll also need 2 more Tablespoons for the Coffee Glaze-see below)
  • 1 large egg

COFFEE GLAZE

  • 1 1/2 cups powdered sugar
  • 2 Tablespoons very strong coffee, cooled
  • 1/2 Tablespoon Half & Half (light cream)
  • Additional mini chocolate chips and toffee bits for sprinkling on top

Preheat oven to 400˚F. Line a large baking sheet with parchment paper.

In medium-size bowl, mix flour, sugar, baking powder, baking soda, and salt. Use pastry cutter to blend butter into flour mixture; mixture will be crumbly . Stir in mini chocolate chips and toffee bits.

In small bowl, mix plain Greek yogurt, coffee, and egg until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 400˚F on your center oven rack for 17-18 minutes, until golden. Note: If you bake these less than 17 minutes, your scones may be under-baked in the middle. Also, the scones may look a little puffy, but they will settle down as they cool.

Cool scones for about 20 minutes (or you can cool them completely), then top with the Coffee Glaze.

To make glaze, put powdered sugar in a small bowl, then add the coffee and Half & Half (light cream) and stir until ingredients are well blended. Drizzle over cooled scones-you can drizzle as little or as much as you like (you’ll probably have some extra glaze left over). Then lightly sprinkle some additional mini chocolate chips and toffee bits over the glaze. Let glaze set, then cut into wedges where scored, and serve.

ChocolateChipCoffeeToffeeScones2@NancyCreative.com Coffee and coffee-flavored scones are a great way to start the day! This was the first time I’ve used coffee as an ingredient in a recipe. Have you made any recipes with coffee?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Us Wednesday, Wake Up Wednesday, Full Plate Thursday, Inspiration Thursday, Thursday Favorite ThingsLet’s Get Real Friday, Weekend Potluck, Simply Sundays, Sunday Features, Nifty Thrifty Sundays, Making Memories Monday, Saturday Soiree.