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everythingscones08_little-house-dunes

by Heather Harris Brady

This recipe was inspired by the oat bran muffin recipe I have that I like so much. While these scones are whole grain, they are lighter and fluffier than many a coffeeshop scone. They are also very light on sugar.

Feel free to make substitutions or additions to the mix-ins, that’s part of the fun!

Everything Scones, Makes about 9 5″ scones

  • 1/4 c. butter
  • 1 c. oat flour
  • 3/4 c. spelt flour
  • 1/2 c. white whole wheat flour
  • 1/2 c. regular all-purpose flour
  • 2 t. baking powder
  • 1/4 c. sugar
  • 1/2 c. old-fashioned oatmeal soaked in 1/3 c. milk
  • 1 t. vanilla
  • 1 t. almond extract
  • 2/3 c. whipping (heavy) cream
  • 1 c. bittersweet chocolate chips
  • 1 mashed banana
  • 1/2 c. shredded coconut

Preheat the oven to 400. Combine the flours, baking powder and sugar in a food processor bowl. Add the butter.

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Process to crumbs. (You can cut this in if you don’t have a food processor.)

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Add the soaked oatmeal and all but 2 T. of the cream and process for 10 seconds. Let this mixture sit for five minutes, so the flour can absorb the liquid.

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Add the rest of the cream, vanilla and almond extract. The mixture will be sticky.

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Turn the dough into a bowl and fold in the chips, coconut and banana.

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Pat the dough into nine dollops on a greased baking pan. Sprinkle them with coconut if you like.

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Bake for 12-15 minutes, until lightly brown.

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Remove the baked scones to a rack to cool.

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See, light fluffy whole grain goodness!

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Goodness smeared with butter 😉

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These are large scones, so you can cut them in half to serve if you like. They keep nicely for a few days at room temperature, wrap and freeze for longer storage.

quinoascone2_little-house-dunes

by Heather Harris Brady

May is always crazy at our house and somehow each year manages to be more hectic than the last. In the midst of dance performances, end of the year concerts and college exams I’ve managed to lose my camera, so I apologize in advance for these ipad pics. That said, one still has to eat and I threw these scones together in a few minutes one morning before we left for the theatre for the day.

The quinoa flour, besides being a nice shot of protein and calcium, gives these a melting, delicate texture that plays well with the filling I reused from my chocolate babka recipe. I think that I actually prefer quinoa flour in these now, as opposed to regular wheat flour.

Quinoa Scones, Makes about eight 3″ squares

  • 4 T. butter
  • 2-1/3 c. quinoa flour
  • 1/2 c. all-purpose flour, or GF blend
  • 1/3 c. granulated sugar
  • 2 t. baking powder
  • 1 c. heavy cream
  • 1 egg
  • 1 t. vanilla

Filling

  • 4 T. butter
  • 3/4 c. chocolate chips
  • 1/3 c. cocoa powder
  • 1/2 c. powdered sugar

Make the filling using the directions from my previously posted chocolate babka recipe. Set it aside.

Preheat the oven to 400. Combine the flour, sugar, and baking powder in a mixing bowl, then cut in the flour.

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Combine the heavy cream, egg and vanilla in a mixing cup and beat well. Stir it into the flour briskly until the flour is all absorbed.

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Grease a baking dish and pat half the dough into the bottom.

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Sprinkle half the babka filling over the bottom layer, then repeat with the rest of the dough and filling.

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Bake about 15 minutes.

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Cut in squares and serve warm. Store any leftovers at room temperature, covered with plastic wrap.

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Two years ago: Pita Chips
One year ago: Aebelskiver (Danish Pancakes)

blueberryscones21_little-house-dunes

by Heather Harris Brady

I love the combination of blueberry and lime, and it really takes these scones up a level as the tart lime glaze balances out the sweetness of the scones. These are not sturdy scones for spreading with butter, jam and cream; rather, these have a delicate crumb thanks to the heavy cream and are closer to tiny coffeecakes. If you can find fresh wild blueberries, by all means use them, but the lime can even perk up somewhat bland bigger cultivated berries.

Blueberry-Lime Scones, Makes Eight Large Scones

  • 1 cup of fresh blueberries, washed and picked over
  • Two fresh limes
  • ¾ c. sugar
  • 4 T. butter
  • 2 t. baking powder
  • 2-1/4 c. flour
  • 1 to 1-1/3 c. heavy cream
  • 1-1/2 c. powdered sugar

Preheat the oven to 400.

Put the sugar in a bowl and grate in the zest from the limes.

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Work the zest into the sugar with your fingers until fragrant. Stir the flour and baking powder into the sugar.

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Cut in the butter until you have soft crumbs pea-sized or smaller.

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Stir in the heavy cream, depending on your flour you may need the extra amount to achieve a soft dough.

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Turn the dough out onto a floured work surface. Knead it quickly six-seven turns.

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Pat it out into a circle. Top the dough with the blueberries and carefully fold them in.

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Gently pat the dough back out into a circle about an inch thick. Sprinkle it lightly with 1/3 c. of sugar if you like a crunchier top crust.

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Cut into eighths and put them on a lightly greased cookie sheet.

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Bake for about 15-20 minutes, until the tops are crackled and the bottoms are lightly brown. They will spread a bit and puff up in a comforting way.

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While the scones are baking stir together the powdered sugar, adding the juice from the limes until you have a spoonable glaze.

Put the hot scones on a baking rack and drizzle with the glaze.

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Serve warm or at room temperature.

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These scones are best the day they’re made but will keep an additional day or two at room temperature.

Warm leftover scones slightly before serving.

One year ago: Fresh Peach Pie

schnecken_little-house-dunes

by Heather Harris Brady

Whenever anyone asked my grandpa what he would prefer to be called (Alt, Alton, etc.) he always said the same thing, “Call me anything but don’t call me late for dinner”. These little rolls remind me of that because I don’t know what to call them (biscuit, scone, whatever) but no one will want to be late when they are coming to the table warm from the oven. I made them as a birthday breakfast for my cinnamon-loving son, but they are quick enough that you could throw them together anytime.

Since these were a birthday treat I used heavy cream, but you can substitute yogurt in for the cream. I do if I don’t have cream on hand.

Cinnamon Scones, Makes 16 3” scones

  • 4 T. butter
  • 1/3 c. sugar
  • 2 t. baking powder
  • 2-1/2 c. flour
  • 1-1/2 c. heavy cream
  • 2 t. cinnamon
  • 1/3 c. brown sugar
  • 1/3 c. quick cooking rolled oatmeal

Preheat the oven to 375. Combine the flour, sugar, and baking powder in a mixing bowl. Cut in the butter.

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Stir in 1 cup of the heavy cream and mix well. Depending on your flour, add enough of the remaining heavy cream to achieve a soft dough.

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Turn the dough out and knead it 6-8 turns. Roll it out into a rectangle about ¼” thick.

Combine the cinnamon, brown sugar and oatmeal. Sprinkle the dough, reserving 1/3 of the cinnamon mixture.

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Roll up the dough up starting on one of the long sides. Cut into 1” thick slices and place on a greased cookie sheet.

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Sprinkle the reserved cinnamon mixture on top of each spiral.

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Bake for about 15 minutes, until the scones are a light golden brown. Serve warm. Cover leftovers loosely with plastic wrap and store at room temperature.

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One year ago: Hot Fudge Sauce

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by Heather Harris Brady

So this is the view outside my kitchen window, complete with deer tracks leading from the compost pile to my garden:

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It can mean only one thing – holiday baking! Since I did my complete cookie list last year, I’ve been working on some new things this time around. But you have to take a break sometimes amirite? The holidays are a marathon not a sprint after all. I love these with a hot cup of tea. They would also be a great way to pamper any overnight guests.

Lemon Poppyseed Scones, Makes about 16

Zest from three lemons

2 T. sugar

4 T. butter

3 T. poppy seeds

1 t. almond extract

1 egg

2/3 c. heavy whipping cream

2-1/4 c. flour

1 T. baking powder

Combine the zest and sugar in a bowl. Work the zest into the sugar so the lemon oil really comes out. Preheat the oven to 375.

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Combine the sugar with the rest of the dry ingredients, then cut the butter in.

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Beat the liquid ingredients together and stir them in.

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When the flour is all incorporated, turn the dough out on a floured countertop and knead it about 8-10 turns. Then I like to roll it all out and cut cute little circles. Lay them out a greased cookie sheet.

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Bake them for 12-15 minutes, until they puff up and just barely brown.

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While they’re baking make the lemon glaze. Combine 2 T. softened butter and the juice from two lemons in a bowl. Stir in 2 c. powdered sugar until it’s smooth. Then spoon the glaze over the scones, hot from the oven.

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They’re smallish, so you can eat more than one. . .it’s okay.

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If you’re compelled to put something on them, lemon curd and a dab of raspberry jam would be fantastic.

One year ago: Finnish Teaspoon Cookies

cream scones little house by the dunes

by Heather Harris-Brady

Scones are really just the rich first cousins who’ve married well to the more humble biscuits. Same method, dolled up with cream and an egg.

You can roll these out into a big circle and cut them into the more traditional triangle shapes before you bake them, or you can cut them into fluted rounds like I’ve done here. That’s the way they come out on silver trays at the St. Regis during afternoon tea. It’s a magical place where one’s biggest dilemma is whether to have lemon curd or raspberry jam on the next bite with a dollop of clotted cream.

Cream Scones Recipe, Makes about 18 2″ rounds or 8 large triangles

4 T. butter
2 c. unbleached all-purpose flour
2 t. baking powder
1/3 c. sugar
1 c. whipping cream
1 egg

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Combine the dry ingredients together in a bowl and preheat the oven to 400. Cut in the butter with a pastry blender.

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Beat the cream and egg together, then stir it into the flour to make a soft dough. Turn the dough out onto a floured surface and knead it quickly 6-8 turns.

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Roll it out about 1/3″ thick.

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Cut out your shapes and lay them on a lightly greased cookie sheet. If you have time I like to brush the tops with cream and sprinkle them with a little granulated sugar.

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Bake for about 15 minutes or until lightly browned. They will puff up impressively into flaky little towers of deliciousness.

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I’m posting this recipe today for my aunt’s birthday, she loves scones and tea at the St. Regis. Happy birthday Aunt Linda!

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