Cranberry Orange Scones

INGREDIENTS:

  • 3 cups All-Purpose Flour
  • 1/3 cup sugar (rounded)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch pieces
  • 3/4 cup dried cranberries
  • 1 tablespoon orange extract
  • 1 cup half & half

METHOD:

  1. Preheat oven to 190°C. Line baking sheet with parchment paper. (Parchment isn’t necessary, but it helps.)
  2. Sift flour, sugar, baking powder, salt and baking soda into large bowl. (By “sift” I mean put the ingredients in a large bowl and stir well with a whisk.) Mix in orange peel.
  3. Add butter and rub in with fingertips, or cut in with a pastry blender, until mixture resembles coarse meal. Mix in dried cranberries.
  4. Measure half & half into glass measuring cup and add orange extract. Add half & half, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
  5. Cut ball of dough in half.  Form dough into 2 1-inch-thick rounds. Cut into 6 wedges each. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush with a little half and half and sprinkle with sugar, if desired.
  6. Bake at 190°C until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Huckleberry Scones

INGREDIENTS:

Makes 8 Scones

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons, unsalted butter, cut into cubes and frozen
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups fresh or thawed huckleberries

METHOD:

  1. Preheat oven to 200 degrees C.  Line a baking sheet with parchment paper.
  2. In the bowl of a food processor add the flour, baking powder, baking soda, sugar and salt.  Pulse to combine.  Add the butter and pulse until it looks like coarse meal.  Add the sour cream, milk and huckleberries, pulse just until the dough comes together.
  3. Turn the dough out onto a lightly floured board and pat to make an 8 inch circle.  Use a knife to cut into 8 wedges.  Place on prepared baking sheet.
  4. Bake 17-20 minutes, until golden brown on top.

Cinnamon Yogurt Scones

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INGREDIENTS:

Makes 8 Scones

  • 2 cups unbleached all purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into 1/2″ cubes
  • 1 teaspoon ground cinnamon
  • 1 6 oz container of Light Vanilla Yogurt
  • 3 tablespoons heavy cream

METHOD:

  1. Preheat oven to 220 degrees C.  Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add the flour, brown sugar, baking powder, baking soda and salt.  Mix lightly with a whisk.  Add the butter and use a pastry cutter or your hands to mix in the butter to make a coarse meal.  Add the cinnamon and stir to combine.  Add the yogurt and heavy cream and mix just until the dough begins to come together.  Turn out onto a lightly floured board or counter.  Pat the mixture together to make an 8 inch circle.  Use a bench scraper or long knife and cut into 8 wedges.  Place on prepared baking sheet.
  3. Bake 14-16 minutes or until the scones are lightly browned and a tester comes out clean.  Cool slightly and devour.

Irish Scones

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INGREDIENTS:

makes 12 scones)

  • 2 cups (500ml capacity) of plain flour
  • 2 tsps baking powder
  • 120g caster sugar
  • pinch of salt
  • 225g unsalted butter, slightly softened and chopped
  • 120ml milk
  • 1 small egg, lightly beaten
  • 1/2 C raisins (optional)
  • Eggwash (1 small egg, beaten with a dash of milk)

METHOD:

  1. Preheat oven to 190°C.
  2. Sift the flour, baking powder, sugar and salt together in bowl. Rub the butter into the flour with your fingers until it resembles breadcrumbs. You could use a food processor but the manual method will yield softer scones (in my opinion anyway).
  3. Make a well in the centre and add the milk, egg and raisins. Lightly mix until it just comes together to a slightly sticky dough. Add more flour if it gets too sticky (especially on humid, hot days).
  4. Turn out onto a lightly floured surface and gently knead about 5 times (don’t overmix or overknead as this will make them tough).
  5. Pat out into a 2cm thickness and use a round cutter to cut out rounds and place on a lightly greased baking tray. Alternatively, pat into a 2cm thick rectangle and transfer into a baking dish (one big enough to fit it cosily). Use a knife to score into 12 portions.
  6. Or you could shape a 2cm thick circle and cut 12 wedges. Place wedges onto baking tray.
  7. Brush with eggwash and bake for 25-30 minutes until the outside is golden.

*Note that Irish Scones don’t rise as high as English scones and are more heavier and denser on the inside and crispier on the outside.*