Posts Tagged Scones

Cookies ‘n Cream Scones

I found this recipe on another food blog.

  • 1 cup heavy cream, cold (we used 35% cream)
  • 1 egg
  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking power
  • 1/2 teaspoon salt (we didn’t use because we use salted butter)
  • 5 tablespoons cold butter, cut into small pieces
  • 1 cup crushed Oreos
  • 1 cup white chocolate chips (we used semi-sweet)
  • Additional cream for brushing scones

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

2. In a small bowl, beat the cream and egg together. Set aside. In a large bowl, whisk together flour, sugar, salt (if using) and baking powder.

3. Add cold butter pieces to flour mixture. Use your fingers to combine. Stop when you have it mostly fixed in, with butter being about pea-sized.

4. Pour cream and egg into flour mixture. Stir until just combined. Add in Oreo chunks and chocolate. Knead by hand until it comes together (original says to do this in the bowl, but we needed the space provided by a floured countertop).

5. (Now it says to turn out dough onto countertop, which we had already done.) Divide dough into two pieces, patting each down into a circle. Cut into wedges. Place wedges on prepared baking sheet and brush with cream.

6. Bake scones 15-18 min (our needed almost 20. The cream on top also made it look like it was still unfinished even when it was cooked through). Cool 10 min before serving.

Cookies and Cream Scones

Verdict: The dough itself was pretty tasteless. The only things giving these scones taste were the Oreos and chocolate chips.




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Double Chocolate Scones

I know I found this recipe online somewhere. Looking for it now, I see it on a bunch of different sites, but none look like the one where I originally found it.

Originally this is supposed to have a cinnamon butter sauce with it, but I just made the scones.

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt (omitted because we use salted butter)
  • 4 ounces (1/2 cup) cold butter, cut into pieces
  • 1 cup chocolate chips
  • 1 egg
  • 3/4 cup buttermilk
  • 2 tablespoons sugar (we may have used more or less, as this is for sprinkling and we didn’t measure as we sprinkled)

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

2. In a large bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt (if using). Cut in butter until coarse and grainy. Stir in chocolate chips.

3. In a small bowl, beat the egg. Add buttermilk. Add to dry ingredients and mix until dough just comes together.

4. (We did ours differently from the two wedges the recipe suggested. We transferred our dough to a floured surface, rolled it out and used a square cookie cutter to cut out square scones.) Sprinkle with sugar.

5. Bake 2o to 25 min, until firm in the center when lightly touched.

Verdict: Everyone enjoyed them. They were good. But maybe not the best scones I have had.

No cinnamon butter sauce needed!

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Buttermilk Scones

I got this recipe from a co-workers wife and then tweaked it a bit by adding cinnamon, because in my opnion cinnamon makes everything better. I’m like 99% sure that she is British, or at least her parents are, and I was told that they are real British scones. I might be wrong, but they are very yummy.

2 cups flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, chilled
1/2 cup buttermilk
1 egg
1 1/2 teaspoon vanilla
2/3 cup raisins
1 teaspoon cinnamon

1. Preheat oven to 375.
2. In a large bowl, stir together the flour, sugar, baking powder, baking soda and cinnamon. Cut the butter into cubes and distribute over flour mixture. With a fork, cut in the butter until mixture resembles coarse crumbs. 
3. In a small bowl, stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in raisins.
4. With lightly floured hands, pat dough into an 8 inch circle on an ungreased baking sheet. With a serrated knife, score into 8 wedges (don’t cut all the way through).
5. Bake 20-25 minutes, or until top is lightly browned and toothpick inserted in centre of scone comes out clean. Remove the baking sheet to a wire rack and cool 5 minutes.

You can subsitute other dried fruits instead of rasins (like cranberries but then you might have to take out the cinnamon) and I am going to attempt a chocolate chip scone with this recipe. I’ll let you know how it turns out.

Also, I use either two knives or a pastry knife to cut in the butter because I found it hard with the fork.


PS: Chocolate chips instead of raisin? Yummy!!

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