GLAZED PEACH SCONES

GLAZED PEACH SCONES
http://honestcooking.com/glazed-peach-scones/
These are seriously the best scones ever!  I might even like them better the pumpkin ones.  Kylan was over and had one - he even liked them.

2 cups plus 2 T flour

• ⅓ cup brown sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed and cold
• 1 egg
• ¼ cup heavy whipping cream, plus more for brushing
• ¼ cup sour cream
• 2 tsp vanilla extract
• ½ cup fresh peaches, diced

Vanilla Glaze

• ½ cup powdered sugar
• 1 Tbsp vanilla extract
• 1-3 Tbsp heavy whipping cream

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

PUMPKIN SCONES

DOUBLE–GLAZED PUMPKIN SCONES by NancyCreative, adapted from Food.com

http://nancycreative.com/2011/10/04/pumpkin-scones-as-good-as-starbucks-or-maybe-even-better/

• 2 cups all-purpose unbleached flour
• 7 Tablespoons packed brown sugar (or about 1/2 cup)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half and half
• 1 large egg

POWDERED SUGAR GLAZE

• 1 cup plus 1 Tablespoon powdered sugar
• 2 Tablespoons half and half

SPICED GLAZE

• 1 cup plus 3 Tablespoons powdered sugar
• 2 Tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Preheat oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked out great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly-floured surface and form it into a 1-inch thick rectangle, about 9 inches long and 3 inches wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425 degrees for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.

While scones are cooling, make the first glaze…

POWDERED SUGAR GLAZE: Mix the powdered sugar and half and half together, blending until smooth.

When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.

As the glaze firms up, make the second glaze…

SPICED GLAZE: Combine the powdered sugar and half and half, blending until smooth. Then add in the spices, and blend mixture until smooth.

Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.

Enjoy these scones with your favorite coffee or hot tea…perfect on a chilly autumn morning!

SIMPLE CREAM SCONES

SIMPLE CREAM SCONES
http://fabulesslyfrugal.com/2013/05/simple-maple-pecan-scones-recipe.html
These were tasty!  Made for Mother's Day 2013.  We made the Maple-Pecan ones.  Used real maple syrup.  I didn't have any pecans so used walnuts.

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
• 1/2 cup currants (optional)
• 1 cup heavy cream

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan (10" worked). Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Cranberry-Orange Scones

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Maple-Pecan Scones

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar (measure accurate)and 2 Tbsp maple syrup together. Taste before putting on scones.  Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

See Martha Stewart paper for more ideas.  Have tried the lemon-ginger and loved them.

CHEDDAR-DILL SCONES

CHEDDAR-DILL SCONES
We really likes these.  Maker 12.
http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe/index.html

UPDATE: I made these again and they turned out so, so good.  I made them in the food processor until the step where you add the dill, cheese and 1 T flour.  I just kneaded it in.  Not sure if it turned out so much better because of food processor, but they were so light and fluffy.  Yum!  Had with a spaghetti meal.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, small-diced
• 1/2 - 1 cup minced fresh dill (we didn't like it with 1 cup - 1/2 cup worked better for us.  I just got some fresh dill from WinCo - 1/2 cup was one package - cut with scissors until stems)
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggsand heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

RASPBERRY SCONES (2 different recipes)

RASPBERRY ALMOND BUTTERMILK SCONES
http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-scones/
Really good!  They went flat for me but I think maybe because I added all the buttermilk instead of keeping out the 2 T for the top.  They still tasted really good.  We liked better the next day. Loved the addition of almond extract.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
• 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners' sugar (only did 1 cup)
• 1 Tablespoon (15ml) cream or milk (only used 1/2 T)

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
5. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Additional Notes:

1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

These were really good and easier to make than I thought they would be.

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

MAKE SURE AND HAVE FLOUR ON THE SURFACE AND A SCOOPER TO PUT THE FLOUR ON YOUR HANDS BEFORE GETTING HANDS DIRTY. IT IS REALLY STICKY! (nylon scraper works great getting off hands)

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

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2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

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3/4# (3 cubes) margarine, softened

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6 eggs

4 1/2 cups orange juice

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6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.