Lemon Blueberry Scones

Lemon Blueberry Scones

Although I can eat a scone anytime of the year now that temperatures are dropping and there is actually a few flakes of snow on the hood of my car, they seem to be calling my name on a more frequent basis.

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Lemon Blueberry Scones

If you are still purchasing your scones at the local shop stop immediately and give these Lemon Blueberry Scones a try.  One bowl baking at it’s best and no ‘knead’ to be intimidated.  Worried you’ll eat the whole batch yourself?  Which is a definite possiblilty as a warm from the oven scone is swoon worthy.  Pack your cooled scones into a ziplock bag (or maybe 2 for extra protection), freeze and thaw as desired.  Once thawed, a few seconds in the microwave to warm slightly will give you the ‘hug’ you need to start your day, or finish your day, or brighten your afternoon.  Heck, heat up 2 and share with someone!

If your new to baking remember for scones you need COLD butter and when zesting make sure to only use the outer peel not the white part underneath the skin of the lemon.  The pith is the bitter white just under the thicker skin so go lightly!  Don’t worry if you have a little more or less of the zest, whatever you have will work fine.

 

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Lemon Blueberry Scones

Most important, make sure your baking powder is fresh, fresh, fresh.  If it has been open and sitting in your cupboard for over 6 months toss and purchase the smallest container you can.  Baking soda and powder lose their magic powers so don’t buy the giant Costco container if you will not be using it up in several months!!

Fresh or frozen blueberries work in this recipe and I recommend using the small wild blueberries for the best taste.  If using frozen berries you may need to bake a minute or two longer but remember to check half way through the baking time to see how quickly they are baking.

For an extra touch you can mix a little lemon juice with some icing sugar and lightly drizzle your cooled scones!

Lemon Blueberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper.  Makes approx. 8

Ingredients:

1 3/4 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup cold butter

1 egg

1/4 cup whipping cream or 18% cream

1 cup fresh or frozen blueberries

Method:

In a large bowl, combine the flour, sugar, baking powder, salt and zest.

Using a grater (I use a box grater and the larger holes) grate the cold butter on top of the flour mixture.  With your hands lightly toss the flour over the butter until lightly coated.

Stir in the egg and cream and then the blueberries (mixture may look messy) until you have everything combined.

Onto a lightly floured surface turn out dough.  At this this point you might have to gather some bits together so don’t panic.  Either pat out or roll out your dough into a large circle about 1 1/2 inches thick.  Place on prepared baking sheet.

(I find when using the frozen berries my mixture is easier to pat out but with fresh berries easier to lightly roll out.)

Using a pastry cutter or knife cut dough into 8 pieces and separate slightly.

Brush with a little cream and sprinkle with some granulated or coarse sugar.

Bake 15 minutes until golden and just firm to the touch.  Remove from oven and cool slighly before eating.

 

 

White Chocolate Orange Scones

White Chocolate Orange Scones

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White Chocolate Orange Scones

White Chocolate Orange Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces white chocolate chips or chopped white chocolate

Method:

Preheat oven to 400F.  Line a baking sheet with parchment paper and place a 2nd baking sheet under lined sheet.  (This helps to prevent the bottom from over baking.)

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas OR use a box grater and grate the butter into the flour mixture and toss lightly until butter pieces are coated with the flour mixture.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, (now it will look like a nice little square pacakge) adding flour as necessary to prevent sticking.  Put on alightly floured plate and freeze for about 10 minutes.

Put dough on lightly floured surface and roll out to a large circle about 1/2 thick and score into 8 portions.

If desired, brush to tops with a little cream and sprinkle with sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Best eaten day of baking but wrap well and microwave for 5-10 seconds on the second day IF there are any leftovers.

Pumpkin Scones with Maple Frosting


Pumpkin Scone
Pumpkin Scones with Maple Glaze – sweetenuf.ca

If you’ve been following my blog for a while you know I love scones and today’s scones are from Sarah Kieffer’s ‘The Vanilla Bean Baking Book‘.  Perfect for breakfast, brunch, afternoon coffee or as a little pick me up anytime I think a well made scone cannot be beat (well, maybe by a perfectly made vanilla cupcake with vanilla frosting and sprinkles…)

Pumpkin scones with maple glaze are my new fav and even though this recipe requires a little more labour in the form of folding and rolling and a quick freeze of the dough for 10 minutes before rolling and folding and baking they are worth the extra effort.  The next day they were still light, tender and not the tiniest bit dried out.  With or without the maple glaze they are a hit.

Remember to purchase pumpkin puree NOT pumpkin pie filling and make sure the can contains 100% pumpkin not a mix of pumpkin and squash!  I always have a can of pumpkin in my cupboard and any leftover can be frozen, fed to your cat or dog (it’s healthy and they love it) or used to whip up a batch of pumpkin muffins (look under muffins on my blog for a recipe!)

Pumpkin Scones

Ingredients:

2 1/4 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup unsweetened pumpkin puree

1/3 cup heavy cream, plus more for brushing on tops before baking

1 egg + 1 egg yolk

1/2 tsp vanilla extract

3/4 cup unsalted butter, COLD and cut into 1/2-inch pieces

Method:

Preheat oven to 400F.  Stack 2 cookie sheets and line top one with parchment.

(Having 2 sheets stacks help prevent the bottoms from overbaking before the scone is completely baked.  Works well for cookies too!)

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.  In a medium bowl, whisk the pumpkin puree, heavy cream, egg, egg yolk and vanilla.

Add the cold butter pieces into the flour mixture and use a pastry cutter or 2 knives to cut the butter into the flour until you have nicely flour coated pea size pieces.  Add the wet ingredients and mix with a spatula until just combined.

Transfer dough to a lightly floured surface, and knead a few times until it comes together, adding a little flour at a time as necessary, if dough is too sticky.  Pat the dough gently into a small square and roll it into a 12-inch square.  Fold the dough into thirds similar to a business letter.  Fold the dough into thirds again, forming a square.  Transfer the dough to a lightly floured plate or pan and FREEZE for about 10 minutes.

Return dough to lightly floured surface and roll into a 12-inch square and fold it business letter style again! Place the dough seam side down and roll into a 12 x 4-inch rectangle.

With a sharp knife or bench scrapper cut the dough into 4 equal rectangles and then each of those rectangles in half to form triangles.  Place scones on prepared sheet 2-inches apart and brush the tops lightly with a bit of heavy cream.

Bake 18-25 minutes checking half way through baking time and rotating pans, until bottoms and tops are golden brown.  Cool slightly and top with some maple glaze.

Maple Glaze: Combine 1/3 cup pure maple syrup, 1 cup icing sugar and 1/2 tsp vanilla, until smooth.  Drizzle on warm scones.  Enjoy!  Wrap any leftovers well and microwave for a few seconds if desired.

 

Chocolate Scones


Chocolate Chip Scones
Tender Chocolate Chip Scones

I’m bringing in 2018 with light tender chocolate chip scones.  These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work (well its not really any work at all).  I brushed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.

Baking tip:  Use 2 baking sheets so your scones won’t brown too quickly on the bottom before the top is fully baked!

You can easily switch these up by omitting the chocolate or adding in a cup of craisins.  Any way you make these scones from ‘Fine Cooking’ they are fabulous, simple to make and a sure hit!  No more coffee shop scones for you once you try these lovelies!

Scones
Chocolate Chip Scones

Chocolate Scones

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

1 cup chocolate (I used dark and white chocolate chips)

For Topping Scones:

2 tablespoons whipping cream

1-2 teaspoons brown or granulate sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Prebaked Choc Chip Scones
Oven ready Scones

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

White Chocolate Blueberry Scones


White Chocolate Blueberry Scones
White Chocolate Blueberry Scones – sweetenuf.ca

These light and slightly sweet delicious scones can be made with raspberries or strawberries.  I think almost any fruit in season would work with this simple recipe.

My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting!  Only in season during July and August my favourite way to purchase them is frozen.  This allows me to enjoy blueberries in my baking or smoothies any time of the year.

Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre.  New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity.  Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.

Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes.  I hope you enjoy this simple and quick recipe as much as I do.

White Chocolate Blueberry Scones

Preheat oven to 400F.  Parchment line a cookie sheet and set aside.

In the bowl of a food processor pulse together several times:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/ tsp salt

1/2 tsp baking soda

4 tablespoons sugar

Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.

Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently.  (DO NOT THAW frozen berries if using.)

Combine in a large measuring cup:

3/4 cup buttermilk

1 large egg

Pour liquid ingredients into dry ingredients and fold together until combined.  Fold in 1/2  cup chopped white chocolate or white chocolate chips.

White Choc Blueberry Scones Ready to Bake
Scones ready to bake at 400F

Press dough into a circle on prepared pan.  (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth.  Bake for 18-20 minutes until browned and baked through in the centre.

Let cool slightly and cut into 8-12 wedges.

For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.

 

Orange Chocolate Scones


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These Orange Chocolate Scones are the perfect breakfast or afternoon tea accompaniment for this Easter weekend or any weekend for that matter.

I made these light and flaky scones one weekend and the following weekend packed up the ingredients to whip them up while out of town on a ‘girls’ weekend.  They come together quickly and the dark chocolate and orange are a wonderful flavour combination.

This is one of the many wonderful recipes from The Vanilla Bean Baking book.

If you do decide to bake them fresh when away from home combine the dry ingredients in a ziplock bag and combine the wet ingredients in a plastic container. Wrap your butter separately as well as your chocolate.  The scones will come together before your oven even preheats!

Orange Chocolate Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces bittersweet chocolate, chopped into small pieces or use chocolate chips

Method:

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

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, add flour as necessary to  prevent sticking.  Put on a floured plate and freeze for about 10 minutes.

Put dough on floured surface and roll out to 12-inch square and fold into thirds again.  Now roll into a 12 x 4-inch square and with a sharp knife cut it into 4 rectangles and cut the rectangles on an angel to form triangles.

If desired, brush to tops with a little cream and sprinkle with a little sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Vanilla Bean Baking Book Tip-use 2 baking sheets to protect the bottom of the scones from browning too quickly.

Sweetenuf tip-instead of cutting your butter into small pieces grate your cold butter into the dry ingredients and them combine with your fingers…quick, quick, quick!20170325_114538

Cinnamon Toast Scones

Cinnamon Toast Scones

Perfectly toasted bread with a thick coating of cinnamon sugar melting slowly into the butter layered on the warm toast evokes memories of mornings as a kid.  This wasn’t an everyday breakfast but it is interesting how the combination of sugar and cinnamon makes me think of this delicious toast topping still!

Today’s heavenly Cinnamon Toast Scone recipe is reminiscent of the above buttery, cinnamony yum.

Follow the easy directions and make sure to not over mix the dough and you will be rewarded with light, high, flakey scones.  Dipped in melted butter and then cinnamon sugar…well they are nothing less than fabulous.

Like most scone or biscuit recipes you need to make sure your butter is cut in small pieces and cold, cold, cold.  Also use an egg straight from the fridge and cold 10% cream ( I used whipping cream so any type of cream, Half and Half, 18% or 35% will be fine).  Remember the pieces of cold butter heat up in the oven releasing steam and making the scones nice and light.

A few simple steps and you will be enjoying these Cinnamon Toast Scones with your next coffee or tea.

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Ingredients for Scones
Raggedy dough ready for a few kneads

 

Perfectly Baked Scones

This recipe is from a 2014 Fine Cooking Magazine and I’m definitely glad I finally got around to baking and, of course, eating them.

Cinnamon Toast Scones

Preheat oven to 375F and line a cookie sheet with parchment.

Ingredients:

1/2 cup cold butter, cut into about 16 pieces

1/2 cup cream

1 large egg, straight from fridge

1 tsp vanilla

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Method

Measure cream into a glass measure and add in egg and vanilla.  Use a fork and mix together then return to fridge until ready to use.

In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended.  Remove cold butter from fridge and cut into the flour mixture until you have some small pieces and some pea sized pieces of the butter.

P0ur the cold milk/egg mixture over the flour and using a rubber spatula quickly stir and fold until you have a raggedy, moist dough, with some flour remaining. (See 2nd photo above.) scrape dough and flour bits onto counter and knead a few times just until dough comes together and is evenly moist.

Pat into a rectangle about 8×4 inches and then cut this into squares (I got about 12 although if you make them smaller you may get 18 per the original recipe).

Place on baking sheet a couple of inches apart and bake until nicely browned (see 3rd picture above) and remove from oven.  Let cool until you can handle and then dip tops in 1/4 cup melted butter and then in a mix of 1/3 cup + 1 1/2 tsp ground cinnamon.

Eat immediately or if enjoying later warm for a few seconds in microwave.  I think these are best eaten within a couple of days of baking.  Give them a try and let me know if they are now one of your favourites.  Don’t forget to follow me on Instagram to see what else is being baked up, sweet_enuf!

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