Tag Archives: scones

Skillet Cranberry Orange Scones

Get your skillet out!  Spoil your family this week and make Skillet Cranberry Orange Scones for breakfast.

If you’ve been following me for a while, you know about my weakness for this quick bread, because it’s so incredibly versatile.  I rolled thousands of scones when I owned a bake shop, and still regularly make them for home.  These buttery scones are bursting with cranberries and orange zest, and then glazed (twice for good measure) with a sweet orange glaze.   I’ve really come to love baking a small batch in the skillet, and the presentation is simple and beautiful.

Cranberry Scones SweetRevelations

Often people mistakenly think that scones are bland, dense, and dry.  I can assure you, these are not.  The trick with scones, is to handle the dough as little as possible, use good quality frozen butter, and fresh buttermilk.   A batch of scones is easily mixed in 20 minutes or less, is done by hand, and they can be prepared ahead of time, frozen and baked as needed.   I know right?  I can’t talk these things up any more, they sell themselves!

cranberry scones, sweetrevelations

With the holidays approaching, I always, and I mean always, have a batch ready in the freezer.  They are the perfect tea time treat when company arrives, make an excellent gift, and are a delicious addition to any holiday brunch table.  I can also bake up a few in the morning, right from the freezer, for the kids before they head off to school.

cranberry scones- sweetrevelations

I bet your kitchen is in full swing with holiday baking.  I hope you might take a few minutes to mix up a batch of scones and have a much deserved coffee break!

Happy baking friends,

Renee

Skillet Cranberry Orange Scones

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp orange zest
  • 1/2 cup butter, frozen
  • 1/2 cup buttermilk
  • 1 tsp orange extract
  • 1/2 cup sour cream (full fat works best)
  • 1 egg
  • 1 1/2 cup fresh or frozen cranberries

Orange Glaze

  • 1 cup powdered sugar
  • 2 tbsp orange juice

 

Preheat oven to 415°

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, salt and zest.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, extract, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  As best you can, fold in the cranberries with your hands.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too).  Bake for about 25-30 minutes, until dough is cooked and scones are golden.

4.  While scones are baking, mix the powdered sugar and orange juice into a smooth glaze.  Once scones are baked, drizzle with orange glaze while they are still warm.

Notes:

  1.  Don’t worry if you don’t have a skillet.  You can use a round cake pan, lightly sprayed with baking spray, or bake the scones on a cookie sheet lined with parchment.
  2. Scones do very well in the freezer.  Roll a batch and freeze on a cookie sheet (before baking).  Simply bake from frozen, adding additional time as needed.
  3. This recipe doubles nicely.  I usually make a double batch, baking one up and freezing the other for later.

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Skillet Apple Scones {with Maple Butter Drizzle}

Fall is here which means it’s apple picking time everybody!  I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards.  They’re so, so good.  Good for eating, amazing for baking.  It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter!  It’s truly the best time of year for baking.

applescones

As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh.  I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant).  Apples are an excellent choice too!

I opted for baking in the skillet this morning, which makes for a beautiful presentation.  The scones are rustic looking and full of apple flavour and great texture.  Often people tell me they don’t enjoy scones because they find them dry.  These couldn’t be further from that, moist inside with chunks of cinnamon-y apples and drizzled with an amazing Maple Butter that a friend gave to me.

applescone

You don’t need to bake these in a skillet.  You can easily roll and cut them as I’ve done in this Glazed Cherry Almond Scone recipe.  Bake some now and throw the rest in the freezer for later.  They bake up perfectly, right from frozen, and make an excellent breakfast treat or fast dessert with tea when company arrives.

apple scone

Happy fall baking friends,

Renee

xo

 

Skillet Apple Scones

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup butter, frozen
  • 1/2 cup buttermilk
  • 1/2 cup sour cream (full fat works best)
  • 1 egg
  • 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
  • small apple sliced thinly for garnish
  • Maple Butter for drizzle

Preheat oven to 415°

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  As best you can, knead in the cinnamon apples.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices.  Bake for about 20-25 minutes, until dough is cooked and scones are golden.  Eat warm and drizzle with Maple Butter.

Notes:

  1.  My Maple Butter was from Gilbertson’s Maple Products.  Amazingly good.  My jar is hidden in the back of the fridge.  Some things aren’t meant to be shared, like colds, chocolate, bad photos, and really good Maple Butter.

 

 

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Glazed Cherry Almond Scones

Fresh bread is my nemesis.  Warm out of the oven, it gets me every time.  It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.

scone[1]

I find the whole process of kneading and rolling so comforting.  Always have.   For the past few days I’ve been down and out with a bad cold.  The constant coughing when I lay down has left me restless and unable to sleep.  So I find myself in the kitchen early in the morning rolling dough to feel better.  Yesterday it was these cinnamon buns, today scones.

It seems everyone in this house wins when mom doesn’t feel well!

scone 6[1]

This is my favourite recipe that I’ve shared with you before.  It’s so incredibly versatile.  When you can use fresh fruit do so, it’s worth it.   Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze.  I’m feeling better already!  These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones.  The simple almond glaze is a must.   I tried this flavour recently at a local bake shop and was smitten with the combination!

scone 2[1]

No butter or additional spread is needed.  Warm and glazed these scones are simply enough all on their own.  Bake some now and freeze the rest for another morning.  These would be an excellent make ahead item for Christmas morning!

scone 4[1]

Glazed Cherry Almond Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 2 cups frozen tart cherries
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp almond extract
  • chopped almonds to sprinkle on top

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread whole cherries all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Combine the powdered sugar, milk and extract and the glaze warm scones.  Top with chopped almonds.  Enjoy!

 

 

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Perfect Fresh Peach Scones {For Your Freezer}

I made these scones this morning.

I made these scones yesterday morning.

I probably will make these scones tomorrow morning.  And the morning after.

peachscone2

I’ve been making scones first thing in the morning for a really long time.  When I had the bake shop, I baked thousands of scones at the crack of dawn.  Literally.  Hand rolled and cut, these were one of our most requested items.   Some with just a sprinkle of sugar on top and some with a sweet sugar glaze.

Who doesn’t love a fresh warm buttermilk scone straight from the oven?   Rolled and layered with chunks of fresh seasonal produce, it’s the perfect morning snack or tea time treat.

peachscones4

The beauty of this scone recipe, is the versatility.  Switch out the peaches for fresh pears and some ginger.  Remove the cinnamon and add lemon zest and fresh blueberries.    Throw in some cinnamon and raisins.

It requires minimal mixing and next to no kneading.  The less you work it, the better.

I roll new flavours all summer long as produce comes into season.  Then I freeze unbaked scones on a cookie sheet.  Once frozen, I store them in a freezer bag and bake as needed all fall and winter long.

peachscones3

 

I throw a few into the oven each morning as I’m getting ready for work.  Then a quick wrap with saran and the kiddo’s can grab a warm one on their way out the door.

Isn’t that the best way to start your day?

The recipe makes a generous amount of scones, bake some today and freeze the rest!

Do you have a favourite scone recipe?  I would love to hear about it!

Enjoy!

 

Fresh Peach Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp cinnamon
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 1 medium fresh peach, thinly sliced
  • 2 tbsp melted butter and cinnamon sugar for topping (2tbsp sugar + 1 tsp cinnamon)

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, salt and cinnamon.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread thin peach slices all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Brush the scone log with the melted butter.  Sprinkle with cinnamon sugar.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Eat warm!

 

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Buttermilk Scones with Clotted Cream

What a beautiful morning!  The sun is shining through every window and I can hear the birds outside!  It’s a bit unusual though because my house is eerily quiet and I’m the only one home this morning.  It’s just me and the dog.

I must say the peace is heavenly…..

O.K. ….two really important things are happening today…

First, it’s my friend’s birthday.  Happy Birthday girl!  She lives in London, England and is currently roaming the streets of Italy with another friend of ours.  I am so jealous, envious, HAPPY for them!  They will be eating great food and drinking great wine.   Cheers to you my friend, have a wonderful day.

Second, I made Clotted Cream yesterday and am feeling all smug and proud of myself.  It’s a cross between butter and whipped cream.  I sometimes buy English Double Devon as a treat for myself but it is hard to find and costly.   My girlfriend and I had a Cream Tea on one of my last nights in England a few years ago and it was “lovely’ as she says.  Homemade scones piled high with Clotted Cream and preserves, and of course a cup of tea.  Delish.   How appropriate that I made it the day before her birthday then.  And here I sit, birthday morning, thinking of my friend, eating one of these goodies with the homemade preserves I made here.

The Clotted Cream is ridiculously easy.  Almost embarrassing frankly, for my inflated ego at the moment.  Use the heaviest whipping cream you can find, with a high fat content (mine was 35%).  Pour 4 cups into a heavy-bottomed oven safe pan.  Cover and place in the oven at 180° and leave it for 12 hours.  Untouched.  Done.  No kidding.  Remove after 12 hours (try not to slosh the cream during transport) and allow to cool for about an hour.  Place in the fridge over night and tah-dah!  When you wake, there will be a glorious, thick layer of clotted cream on top.  Skim off with a slotted spoon and put in a jar.  Use on scones, pancakes, muffins, etc.  The remaining heavy cream can still be used for baking.  Shamelessly easy, but still feelin smug.

The scones are Buttermilk Scones from Nigella Lawson.  These are not sweet which makes them a perfect fit for cream and preserves.  So easy to make and I made them this morning in under 1/2 hour.  One of the reasons scones tend to be so dry is because they are baked far too long.  Twelve minutes is all that’s needed.   Once the scones are dry on the bottom, remove from the oven and allow to cool.

Nigella Lawson’s Buttermilk Scones

  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons sugar
  • 4 tablespoons (1/4 cup) unsalted butter
  • 2 tablespoons soft vegetable shortening
  • 1 1/4 cups buttermilk
  • 1 egg, beaten, for an egg wash (optional)
  • 1 large lipped baking sheet or half sheet pan
  • 1 (2-inch) biscuit cutter, preferably fluted

Preheat the oven to 425° and line a large baking sheet with parchment paper.

1.  Put the flour into a bowl with the baking soda, cream of tartar, and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.

2..Lightly flour your work surface. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out 2-inch scones with a biscuit cutter. (Mine are never a uniform height, as I only pat the dough into its shape without worrying whether it’s irregular or not.)

3.  Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish.

4.  Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and your favourite jam.

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