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scones

Oatmeal Peanut Butter Chocolate Chip Scones

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Oatmeal Peanut Butter Chocolate Chip Scones

The June choice for the Avid Baker’s Challenger is Oatmeal Peanut Butter Chocolate Chip Scones. The photo on the Brown Eyed Baker’s website looks so good, I could just imagine what they tasted like.

The oatmeal gives these scones a wonderful texture, and the light peanut butter flavor is terrific. Add chocolate chips to the mix and you have some very, very tasty scones!

You need a light hand mixing these so they won’t be tough. I used my fingertips to blend the butter into the flour and, after the chocolate chips were added, I dug in with both hands and squished the dough together – it blended easier that way. Just be gentle.

Oatmeal Peanut Butter Chocolate Chip Scones

If you search for scones on my site, you’ll find that I have quite a thing for them. My delicious Cinnamon Scones also have oatmeal in them and I just love that chewiness it brings to them.

Since they’re rather rich, next time instead of making a 9″ circle and cutting them into 8 scones, I’ll make two 5-ish” circles and make them more like mini scones.

Eating one of the big ones is quite a substantial breakfast. Of course that didn’t stop me from eating the whole scone, washing it down with coffee, and licking my fingers. It’s like having a big ole’ oatmeal peanut butter chocolate chip cookie for breakfast!

Oatmeal Peanut Butter Chocolate Chip Scones

These Oatmeal Peanut Butter Chocolate Chip Scones are easy to throw together and so worth making. I’m planning on freezing a few of them and seeing how well they thaw. I’ll update you on that later.

Oatmeal Peanut Butter Chocolate Chip Scones

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Great texture from the oatmeal, rich from the peanut butter and chocolate chips.

Ingredients

  • 2 C all-purpose flour
  • 1 C old-fashioned oats
  • 1/3 C dark brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp cold butter, cut into small pieces
  • 3/4 C buttermilk
  • 1 egg separated
  • 1/2 C peanut butter
  • 1 C semisweet chocolate chips
  • Sparkling or large grained sugar for sprinkling on top

Instructions

  1. Preheat the oven to 400°. Line a wide baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, baking soda and salt. Add the very cold butter and cut or rub the butter into the flour mixture until blended and pea sized (easiest to use your fingers, but do it quickly so the butter doesn't melt).
  3. In a small bowl, whisk together the buttermilk and the egg yolk.
  4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter.
  5. Gently fold the ingredients together with a rubber spoon, very gently until it starts coming together. Then add the chocolate chips and gently knead with your hands until chips are incorporated. (Do not over mix the dough - you don't want tough scones).
  6. Turn the dough out onto the parchment paper-lined baking sheet and pat it gently into about a 9" circle. Whisk the egg white, then brush it all over the top of the dough. Sprinkle generously with the sugar.
  7. Cut the dough into 8 wedges (do not separate them) and bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out with just a few crumbs.
  8. Remove from the oven and let sit on the baking sheet for 5 minutes, then recut the scones and separate. Cool on a rack. Store in an air tight container for up to 3 days or, after they're completely cooled, freeze.

Notes

Tips and Stuff:

These were rather large and rich, so next time I would make two 4 to 5" circles and cut them smaller (and bake them for a few minutes less).

The changes I made from the original recipe:  I added a tablespoon of granulated sugar for a little more sweetness; I used salted butter; I used smooth peanut butter (hers called for chunky).

Don't overwork the dough - you don't want tough scones.  These are a little softer than usual for scones, but it works!

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 482Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 494mgCarbohydrates: 59gFiber: 4gSugar: 23gProtein: 11g

Nutrition Values are Approximate

© Adapted slightly from BrownEyedBaker.com
Category: Breads/Muffins

Gingerbread Scones

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Gingerbread Scones

Tis the season and all that! Gingerbread is one of my favorite holiday flavors and when I found this Gingerbread Scones recipe I just knew it was going to be made in my cozy little kitchen.

Scones hold a special place in my heart (and stomach) – they’re tender but hearty and always great with tea or coffee in the mornings. (Search for ‘scones’ on this site and you’ll see just how much I’m in love with them.)

The deep molasses flavor really comes through, along with the cinnamon and ginger. Be sure your ground ginger is fresh (yes, throw it away if the expiry date is 2005) – it really makes a difference in the flavor.

I love the texture and flavor of these scones.

There are a few people out there who’ve never had really good scones. I don’t know how many times I’ve heard people (a.k.a. my husband) say that scones are dry. They’re only dry if you over bake them. Otherwise, they’re tender, almost buttery, flavorful and delicious!

You’ll definitely know the holidays are upon us when that wonderful aroma from cinnamon/ginger baked goods is coming from your kitchen.

Whip up these fairly easy Gingerbread Scones for Thanksgiving or Christmas morning!

Looking for some more fantastic scone recipes? Look no further:

Oatmeal Peanut Butter Chocolate Chip Scones
Cinnamon Scones with Orange Glaze
Glazed Lemon Blackberry Scones

Gingerbread Scones

Gingerbread Scones

Yield: 8
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

These scones have a deep gingerbread/molasses flavor and a nice scone texture. 

Ingredients

  • 2 C all-purpose flour
  • 3 tbsp brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 3/4 tsp cinnamon
  • pinch of ground cloves
  • 1/4 C cold butter, cut into tablespoons
  • 1/3 C molasses
  • 1/4 C milk
  • 1 egg separated
  • coarse sugar for sprinkling tops of the scones

Instructions

  1. Preheat the oven to 400°.  Cover a cookie sheet with parchment paper (or Pam-sprayed aluminum foil).
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and pinch of cloves.  Cut in butter until the mixture resembles coarse crumbs.
  3. In a small bowl, combine the molasses, milk, and egg yolk until blended and smooth.  Pour the wet mixture into the dry mixture and stir until just moistened and combined.
  4. Lightly flour a flat surface and turn out the dough onto it.  Gently knead the mixture 6-8 times and pat into an 8-inch circle.  Cut into 8 equal wedges and place 1-inch apart on the prepared cookie sheet.  Beat the egg white with a fork, then lightly brush the top of each scone with the egg white and sprinkle generously with sugar.
  5. Bake the scones for 12-13 minutes, then remove from the pan and cool on a rack.

Notes

Tips and Stuff:

I like to cut the butter into the flour with my hands so I can break the butter up better and feel the texture.

I used coarse sugar, but regular table sugar will work OK.

Don't overbake!  They won't brown much while baking.

Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 563mgCarbohydrates: 47gFiber: 1gSugar: 15gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Orange Cream Scones with Orange Butter Glaze

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Orange Cream Scones

Oranges may be a Winter fruit, but they make such wonderful Summery baked goods like Orange Cream Scones with Orange Butter Glaze. You’ll notice I have quite a few scone recipes on this site (Search for “scones” and you’ll get a plethora of terrific recipes). They’re one of my very favorite breakfast choices!

These scones have a great, tender texture and the thick buttery orange glaze adds a bit of delicious decadence. A true companion to your morning coffee or tea.

Orange Cream Scones

I didn’t get great photos of the scones, but they’re so wonderful that I had to post them for you. Remember to use ultra cold butter and don’t work the dough too much so they won’t be tough.

You can make them wedge-shaped or traditional round biscuit-shaped scones. Just don’t forget the glaze. Oh, that glaze.

Put these in your recipe box/list/book/computer file to make soon. They’re delicious and utterly wonderful scones. You probably have all of the ingredients in your pantry, so go…. make them now.

These are slightly adapted from A Latte Food’s website – thanks to Michelle for this great recipe!

Orange Cream Scones

Orange Cream Scones with Orange Butter Glaze

Yield: 8
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Outstanding orange scones with a thick, buttery orange glaze. 

Ingredients

  • Scones
  • 2 C all-purpose flour
  • 1/3 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • zest from one large orange
  • 1/2 C (one stick) cold butter, cubed
  • 1 large egg
  • 1/4 C sour cream
  • 1/4 C heavy cream, plus extra for brushing on scones
  • 3/4 tsp vanilla
  • Glaze
  • 4 tbsp butter, melted
  • 1 1/2 to 2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp freshly squeezed orange juice
  • 2 drops orange extract

Instructions

  1. Preheat your oven to 400°.  Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest.  Cut in cubed butter and mix the dough with your hands or a pastry cutter until the butter is thoroughly mixed in and the butter is about the size of peas.  The dough will be crumbly.
  3. In a small bowl, whisk together the egg, sour cream, heavy cream and vanilla extract.  Pour the wet ingredients into the flour mixture and stir until just combined.
  4. Flour your counter or marble and turn out the dough onto it.  Pat the dough into a circle, about 1" thick (no thinner or they'll be tough).  Cut into 8 triangles and place on pan leaving about 2" between each, or into circles with a cutter if you prefer.
  5. Brush the tops of the scones with a little heavy cream and bake them for 13-14 minutes until the bottoms are just golden brown, turning the pan once during baking.
  6. Place the scones on a rack and cool completely.  Mix together the melted butter, 1 1/2 C of the powdered sugar, the vanilla, orange juice, and orange extract.  Whisk until smooth.  If too thin, add more powdered sugar - you'll want it to pour, but be a little thick.
  7. Place the used parchment paper under the rack and brush the glaze over each scone, covering the tops and sides completely with a thick layer.  Let glaze harden before storing in an air tight container for up to 3 days.

Notes

Tips and Stuff:

Make sure the zest is only the orange part of the orange - the white (pith) will be bitter.

If you prefer, instead of the orange extract use a 1/2 teaspoon more of orange zest in the glaze.

Don't over work the dough - you don't want the scones to be tough.  Start checking them at 13 minutes so the tips of the scones won't burn.

Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 569Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 541mgCarbohydrates: 102gFiber: 2gSugar: 61gProtein: 7g

Nutrition Values are Approximate

© Michelle - ALatteFood.com
Category: Breads/Muffins

Cherry Walnut Drop Scones

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Breakfast is my favorite meal of the day. You have so many options – sweet, savory, and of course bacon. Cherry Walnut Drop Scones are probably some of the best homemade scones I’ve made.

I usually cut scones into triangles, but traditional English scones are usually drop or round in shape.

Also, we pronounce it scone rhyming with the word “tone,” and they pronounce it scone, more like the word “ton.” Either way, these cherry scones are delicious!

The outside of the scones are browned and almost crunchy and the inside is soft and tender. They’re a little softer than traditional scones, but are oh, so good.

They were OK right out of the oven, but best of all when cooled completely and brushed with the sweet almond glaze and sprinkled with crunchy sugar. After they cooled and the glaze hardened it was hard to stop eating them!

You may want to make two batches.  Really.

Without the glaze, they’re barely sweet and very good, but I highly recommend the glaze. You can fiddle around with the dried berries and flavored yogurt – I don’t think you can go wrong with any combination. If you’re a scone lover, you’ll love these!

Update: I found these Cherry Walnut Drop Scones to be best the first day. If you can’t use all of them in one day, don’t glaze some of them, or be sure and freeze them for later! The glaze makes them a little soggy after a day or two of room temperature storage.

Cherry Walnut Drop Scones

Cherry Walnut Drop Scones

Yield: 12 - 14
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Tender, barely sweet with a sweet almond glaze.  Best scones I've had in a long time!

Ingredients

  • 2 1/4 C all-purpose flour
  • 2 1/2 tbsp sugar
  • 2 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 (6 oz) container low-fat vanilla (or flavored) yogurt (I used low-fat peach)
  • 1/2 C sour cream
  • 1 egg lightly beaten
  • 1/4 tsp almond extract
  • 1/4 C butter, melted
  • 1/2 C dried cherries, chopped
  • 1/3 C chopped walnuts
  • 1 C powdered sugar
  • 1-2 tbsp milk
  • 1/8 tsp almond extract
  • 1-2 tbsp sanding sugar (or white sparkling sugar) optional

Instructions

  1. Preheat oven to 400°.  Place parchment paper on a large baking sheet and set aside.
  2. In a large bowl, combine the flour, sugar, baking soda and salt.  In another bowl, combine the yogurt, sour cream, egg and extract.  Slowly drizzle in the melted butter into the wet ingredients, stirring while drizzling.  Stir the wet ingredients into the flour mixture until just moistened, making sure the flour on the bottom of the bowl in blended in.  Fold in the cherries and walnuts.
  3. Drop by heaping 1/4 cup, 2 inches apart on the baking sheet.  Bake at 400° for 12 minutes, until lightly browned, then turn down oven to 350° and bake for another 5-7 minutes (checking at 5 minutes).  Don't over bake.
  4. Remove to wire racks immediately and let cool while you stir together the glaze ingredients to a smooth consistency.  Place a sheet of waxed paper under the rack and generously brush the glaze on to the warm scones, covering all sides. 
  5. Sprinkle with sanding sugar (white sparkling sugar) if desired.  Best eaten the same day as baked.  Store in a loosely covered container (airtight container will make them soggy).

Notes

Tips and STuff:

I used dried cherries, but you can use any dried berry.

The dough is very sticky.

If you don't have vanilla yogurt, use any flavor you like.  I used low-fat peach yogurt in one batch of these.

Remember to turn down the oven at the end of baking so the scones won't burn.

Best after cooled completely and they freeze nicely!

Nutrition Information:
Yield: 14 Serving Size: 1 scone
Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 321mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Glazed Lemon Blackberry Scones

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I’m always looking for good breakfast baked goods and scones are at the top of my list.

I’ve posted quite a few different scone recipes in the past: Lemon Glazed Lemon Scones, Mini Chocolate Chip Scones, Cinnamon Scones with Orange Glaze, and Cherry Scones, and they’re all terrific. Scones are a real favorite of mine!

We have some beautiful Summer blackberries and I didn’t want them to go bad, so one of my first thoughts of course is scones.

These Glazed Lemon Blackberry Scones have such a tender crumb and are so lemony with that wonderful burst of fruit all the way through them. The lemon glaze really tops them off nicely and I can’t wait till tomorrow to have them with my morning coffee!

You could make these with any berry – blueberries, raspberries, strawberries, and they’d be great. The lemon base would go with any of them. Easy to throw together and they freeze well, too.

I prefer these Glazed Lemon Blackberry Scones with a ton of the lemon glaze, but you can adjust that to your liking. There’s plenty of lemon flavor in the scone itself.

For me, the more lemon the better!

Glazed Lemon Blackberry Scones

Glazed Lemon Blackberry Scones

Yield: 8
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes

Lemony, tender crumb with bursts of blackberries.

Ingredients

  • 2 C all-purpose flour
  • 1/4 plus 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter
  • 1/2 C cream or milk
  • 2 tsp fresh lemon zest (from 1 lemon)
  • 2 tbsp fresh lemon juice (from 1 lemon)
  • 1/2 tsp vanilla
  • 1 C fresh or frozen blackberries
  • Glaze
  • 3/4 C powdered sugar
  • 2 tsp fresh lemon juice
  • pinch of salt
  • 1-2 tbsp cream or milk (to desired consistency)

Instructions

  1. Preheat oven to 375°.  Cover a cookie sheet in parchment paper and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt.  
  3. Cut the cold butter into small pieces and add to the flour mixture, combining quickly with your hands (so the butter doesn't melt) until crumbly and butter is evenly distributed.
  4. Stir in the milk, lemon zest, lemon juice and vanilla until just combined.  Fold in the blackberries.  If using frozen blackberries, do not thaw them before adding.  
  5. On a lightly floured surface, gently shape the dough into a rectangle about an inch thick. Cut into 8 triangles and place on the parchment-covered cookie sheet, about 2 inches apart.
  6. Bake for 14-16 minutes, checking at 14 minutes, until golden brown.  Cool on a rack for about 20 minutes, then combine the ingredients for the glaze.  (Put a piece of aluminum foil or waxed paper under the rack before glazing).  
  7. Glaze each scone, completely covering it.  Let glaze harden before serving.

Notes

Tips and Stuff:

Yes, that is a tablespoon of baking powder.

If your blackberries are large, cut them in half before adding to the dough.

To freeze, lay the baked scones onto a cookie sheet and freeze for at least an hour. After frozen, put them into a labeled freezer bag with the air squeezed out of it.

Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 452mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 6g

Nutrition Values are Approximate

© SusanB
Category: Breakfast