Now this blog was not started to be a cooking or baking blog, but because I’ve had time this weekend to be able to bake, I want to share these recipes (see my previous post for the other recipe!). Today was a perfect day for baking – due to it being a rainy day.
Scones are probably my favorite breakfast baked good along with muffins. Best of all, scones are surprisingly easy to make (not that muffins are not easy to make)! Now, I can’t remember where I found the main recipe for them, but this is the one I use.
The recipe I’m sharing is for Blackberry Vanilla Scones. I typically come up with flavors based on the things I like or whatever sounds good. At the bottom are a few other kinds scones I’ve concocted.
So let’s get down to it.
What you’ll need:
- 2 1/4 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 stick of butter – chilled and cubed (usually right out of the fridge is good, then just cut it into cubes)
- 1 cup of heavy cream
- A dash or so of vanilla – I don’t usually measure how much vanilla I put in to my baking, but this was probably about a teaspoon worth (more can always be added).
- A ceramic scone pan – trust me, this makes life 10x easier and can double for cornbread!
What to do:
*Note: I typically do all of my mixing in the Kitchen Aid with the flat beater. You don’t need the hook for this since it isn’t a bread like dough!
- Pre-heat the oven to 375 degrees.
- Mix flour, sugar, baking powder, and salt.
- Add the cubed butter and mix until it becomes coarse.
- Add in the vanilla.
- Add in the heavy cream.
- Mix together
- You’ll see the dough start to form at this point and if you are using the Kitchen Aid, you’ll notice it starts to become a little harder for it to mix. Mix it only a little longer then turn it off and take it out.
- Sprinkle some flour on to a surface (counter top, table etc.) and knead the dough for about 5 minutes by hand.
- Roll and cut the dough and shape the pieces in the ceramic dish.
- Top with berries (or chocolate chips – whatever you’re feeling)
- Bake for 25 – 30 minutes.
This recipe makes 12-16 scones.
Some other flavors I’ve tried:
- Chocolate chip
- Strawberry and Chocolate chip
- Double Lemon Poppy Seed
- For this one you’ll need
- 2 tablespoons of lemon zest
- 1/4 cup of lemon juice (fresh is always the way to go)
- 1 tablespoon of poppy seeds
- Everything else in the recipe above remains – instead of vanilla use the lemon juice
- These ingredients should get mixed in before the butter is added
- For this one you’ll need
*Note: all berry and chocolate chip scone recipes I have done the same way as the ones above – berries/chocolate chips baked on top.