scones / muffins
Lemony Buttermilk Blueberry (or Strawberry) Scones
makes 8-12 (from alexandracooks.com) To make your own buttermilk: Place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use as directed. What you need 1 cup fresh blueberries (150 g) 2 3/8 cups all-purpose flour (304 g) 1.5 teaspoons (5 g) baking powder 0.5 teaspoon (3 g) baking soda 1/4 cup (55 g) sugar 1 teaspoon (6 g) salt (omit if you use salted butter) 1 teaspoon grated lemon zest, from 1 lemon 1/2 cup (113 g) cold, unsalted butter 3/4 cup (180 g) buttermilk, plus more as needed For finishing 1 tablespoons melted butter turbinado or brown sugar for sprinkling What to do Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, sugar, salt, and lemon zest. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a food processor to cut the butter into the dry ingredients - 10 pulses to pea-sized lumps. Transfer to bowl. Add 3/4 cup buttermilk and the blueberries, and mix gently with a wooden spoon or spatula until the dough holds together. If the mixture seems dry, add a tablespoon more buttermilk (or more as needed). If necessary, knead gently with your hands to help the dough come together. Drop on parchment lined cookie sheet using a generous 1/4 cup scoop. Chill scones for 20 minutes at this point before baking them. Brush the top with melted butter. Sprinkle with sugar. I like to place the pan on another rimmed baking sheet because often the bottom of my scones burn, but if you don’t have issues with your baking sheets, just use one sheet. Bake until the tops of the scones are lightly browned, about 20 minutes. Remove from the oven, let cool briefly, then serve with butter on the side. |
Peach Scones
What you need 1 eggs, divided 1/2 cup buttermilk 1 teaspoon vanilla or almond extract 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter, diced 1 large ripe peach, diced (or 16 ounce can drained well) *additional sugar to sprinkle on top What to do 1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper; set aside. 2. In a small bowl, combine 1 egg, buttermilk, and vanilla; set aside. Reserve 2 tablespoons milk mixture; set aside. 3. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter to the flour mixture and mix on medium speed until well blended. 4. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Stir in the peaches. 5. Dust the counter with flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a 7-inch circle. Cut into 8 wedges. 6. Place the wedges on the baking sheet 2-inches apart. 7. Brush the tops of the wedges with the reserved egg wash. Sprinkle the tops with sugar. 8. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached. Makes 8 scones. |
Pina Colada Scones
What you need: 3 cups flour (12.75 oz) 1⁄2 cup sugar (3.5 oz) 2 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 6 tablespoons cold butter cut into pieces 1 cup vanilla yogurt 1⁄4 cup half and half or milk 1 cup dried pineapple pieces (6 oz pkg) 1⁄2 cup coconut What to do: Mix together flour, sugar, baking powder & soda (in mixer bowl) Cut in butter (with paddle attachment) Add yogurt & milk; mix just until moistened Mix in the pineapple & coconut Divide dough in half Pat the dough into two 7-inch circles Cut each circle into 6 or 8 pie shaped wedges Optional: Brush tops of scones with milk for a slight shine. Separate wedges & bake at 400 degrees for 20 minutes until golden brown. |
Cherry Walnut Scones
What you need: 3 cups flour (12.75 oz) 1⁄2 cup sugar (3.5 oz) 2 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 6 tablespoons cold butter cut into pieces 1 cup vanilla yogurt 1⁄4 cup half and half or milk 1 cup dried cherry pieces (5 oz pkg) 1⁄2 cup walnuts chopped What to do: Mix together flour, sugar, baking powder & soda (in mixer bowl) Cut in butter (with paddle attachment) Add yogurt & milk; mix just until moistened Mix in the cherry pieces & walnuts Divide dough in half Pat the dough into two 7-inch circles Cut each circle into 6 or 8 pie shaped wedges Optional: Brush tops of scones with milk for a slight shine. Separate wedges & bake at 400 degrees for 20 minutes until golden brown. |
Cranberry-Orange Oatmeal Scones
1-1/2 cups all-purpose flour 1 cup oatmeal 1/3 cup sugar, plus more for sprinkling tops 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1-1/2 cup fresh cranberries or 1 cup dried 1 teaspoon grated orange zest 1/3 cup heavy cream, plus more for brushing tops 2 large eggs, lightly beaten Adjust rack to center of oven and preheat to 400 degrees F. Place parchment paper on a baking sheet and set aside. In a large bowl, sift together flour, 1/3 cup sugar, baking powder, and salt. Using a pastry blender, or 2 knives, cut in butter until the largest pieces are the size of small peas. Stir in cranberries and zest. With a fork whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to combine. Pat dough into 2 flat circles about 1" thick. Cut each circle to form 6 triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Transfer scones from baking sheet to wire racks to cool. Frost if desired with an almond sugar glaze. Makes 1 dozen |