Lemon-Poppy Seed Scones

From the kitchen of One Perfect Bite...Mother's Day will be here before we know it. I have a series of recipes that I want to share with you before it arrives. While they all will make delicious desserts, you'll find these recipes produce cakes and pastries that vary considerably in appearance and the amount of effort required to make them. These scones fall into the easy-to-make category and I know you will enjoy the unique flavor the lemon and poppy seed combination provides. I must, however, warn you that these scones have a subtle lemon flavor, so, if you want a more intense lemon hit be sure to increase the amount of zest and lemon juice you use. This simple recipe is easy to follow and save for making sure the scones are actually done at the end of the prescribed baking period, you'll have no trouble making them. If the mother you'll be cooking for is a lemon lover, she will really enjoy these scones. Here is how they are made.

Chocolate Chunk Scones

From the kitchen of One Perfect Bite...I've just finished baking a triple batch of these scones to send to a meeting that I can't attend tomorrow.  I thought they'd be perfect with morning coffee or tea and, hopefully, the scones will make up for my absence and keep my reputation intact. I found the recipe for them on the Joy of Baking website which is a must visit site for all who love to bake. The recipes to be found here never disappoint and there is a wealth of information that will improve the skills of novice and seasoned bakers alike.This is a simple, straight forward recipe and the scones are very easy to make. You'll have marvelous results if you keep your ingredients cold, use the best chocolate available to you  and avoid over-working the dough. I do hope you'll  give this recipe a try. Here is how the scones are made.

Fresh Apple Scones

From the kitchen of One Perfect Bite...If your holiday menus are not yet set in stone, you might want to consider these light, fresh apple, scones for Thanksgiving breakfast. They are simple to make and a perfect way to begin the long holiday weekend. I make and freeze these, and other scones and muffins, well before the holiday, in order to minimize any interference with dinner preparations that need to be started in the morning.  To serve, I defrost the scones in a microwave for about a minute and then transfer them to a toaster oven to warm and crisp for another 5 minutes or so.  The recipe for these scones is an adaption of one that I found in Midwest Living magazine. If you enjoy soft and cake-like scones, I think you'll be very pleased with the results you can achieve using this recipe. Here is how the fresh apple scones are made.

Fresh Apple Scones...from the kitchen of One Perfect Bite inspired by Midwest Living magazine

Ingredients:
Scones
2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
3/4 cup peeled and finely chopped apple
Cinnamon sugar
Glaze
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

Directions:
1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chopped apples. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place scones 1-inch apart on prepared baking sheet. Brush tops with additional whipping cream and sprinkle with cinnamon sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                      Two Years Ago Today:

            Orange Cinnamon Sweet Rolls                                    Old-World Christmas Cookie Round-Up                  

           Three Years Ago Today:                                                                    Four Years Ago Today: 

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Pumpkin Scones with Cranberry Butter

From the kitchen of One Perfect Bite...If you are looking for something a bit special to serve for breakfast on Thanksgiving morning, you might want to give these simple seasonal scones a try. They take minutes to prepare and they are packed with the flavors you associate with the holiday, but I have one caveat to share with those of you who consider making them: The cranberry butter must be made at least an hour before you plan to serve the scones, so plan your time accordingly. Other than that, this is a straightforward recipe that will give your holiday a kick-start. I do hope you'll give them a try. Here is how they are made.

Pumpkin Scones with Cranberry Butter...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Cranberry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
Scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional

Directions:
1) Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2) When ready to proceed, preheat oven to 400 degrees F. Grease a large baking sheet.
2) In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
3) In a small bowl, whisk the egg, pumpkin and milk. Add to crumb mixture just until moistened. Stir in pecans if desired.
4) Turn dough onto a floured surface. Knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on prepared baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones and 1/2 cup cranberry butter.

      

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Pumpkin Scones with Whipped Orange Butter

From the kitchen of One Perfect Bite...I hate to see summer end. The Emerald Valley goes brown once the grass and hay are baled and that's a sure sign that fall rains can't be far away. Commitments have started to fill my calendar and I've already pulled the recipes I'll need for the meetings and get-togethers that come with the change of seasons. I've just finished baking a triple batch of pumpkin scones and I like them well-enough to share with you. They are very easy to make and the ingredients used to make them speak to fall. The scones are mildly spiced, but there is no mistaking their ties to Halloween and Thanksgiving. I use a small quantity of masa in this recipe. Masa is an instant corn flour that is used in Mexican cooking. I keep it on hand because I think it improves the texture of biscuits and some quick breads and muffins. I've also added orange zest to the scones and the whipped butter that I serve with them. The flavors of pumpkin and orange really compliment each other and I use the combination whenever I can. I like to serve these warm with whipped butter that is at room temperature. I'll reheat these tomorrow morning, and because I know they'll disappear in the blink of an eye, I've held one back for myself. I think of it as private stock. The scones are fast, easy, inexpensive and seasonal. I really hope you'll give them a try.  Here's how they are made.

Pumpkin Scones with Whipped Orange Butter...from the kitchen of One Perfect Bite

Ingredients:
Orange Butter
8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon confectioners' sugar
zest of 1 orange
1 tablespoon fresh orange juice
Scones
2 cups all-purpose flour
1/4 cup masa harina (instant corn masa flour)
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 egg
1/2 cup canned pumpkin
1/2 teaspoon grated orange zest
1/3 cup 2% milk
2 tablespoons chopped pecans, optional

Directions:
1) To make orange butter: Combine butter, confectioners' sugar, orange juice and zest in a small bowl. Beat with an electric mixer until well-blended and fluffy. Refrigerate. Bring to room temperature before serving. Yield: 1/2 cup orange butter.
2) To make scones: Preheat oven to 400 degrees F. Grease or spray a baking sheet large enough to hold scones. Combine flour, masa, brown sugar, baking powder, pie spice, salt and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. In a separate smaller bowl, combine egg, pumpkin, orange zest and milk and whisk until blended. Add liquid ingredients to crumb mixture and stir just until dry ingredients are moistened. Stir in pecans, if using. Turn dough onto a floured surface and knead 10 times. Pat into an 8-inch circle. Cut into eight wedges and transfer to prepared baking sheet. Bake for 12 to 15 minutes, or until golden brown. Serve warm with whipped orange butter. Yield: 8 scones.

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Three Years Ago Today: Pom Koec - Belgian Coffee Cake

Oatmeal Scones with Dates

From the kitchen of One Perfect Bite...When I was a little girl we had a neighbor who made oat farls on St. Patrick's Day. If you're not to the shamrock born, it helps to know that a farl is a scone that's made from the same dough as plain Irish soda bread - the naked variety that's made with whole wheat flour and not much else. Oatmeal is usually added to the dough which is then cooked on a griddle until it's done. The griddle is a holdover from the days when there were no ovens in Irish kitchens and all cooking was done on the hearth. I have a morning meeting on Wednesday and I'm responsible for providing Irish treats to go with our coffee and tea. Because it's a large gathering, I want to make something that honors the spirit of the day, but, more importantly, is fast, easy and inexpensive to assemble and reheat. I've seen this recipe floating through the ether for several years now. I can't date the first occurrence of the recipe, so I 'm going to consider it one that is in the public domain. If I'm wrong, let me know and you'll be credited for the recipe. I tested the recipe last week and I'm happy to report that it makes lovely, soft scones that are dropped rather than shaped or cut. The sweetness of the scones comes from a very small amount of sugar and dates. These scones are more tender than most because cake flour is used to assemble them. They take 15 minutes to prepare and about 20 minutes to cook. It doesn't get any easier than this. Here's the recipe.

Oatmeal Scones with Dates...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 tablespoon vanilla
2-1/4 cups cake flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter-cut into bits
1/2 cup chopped pitted dates
1/4 teaspoon cinnamon

Directions:
1) Move a rack to middle third of oven. Preheat oven to 400 degrees F.
2) Whisk milk, eggs, brown sugar, and vanilla in a bowl until mixture is well combined.
3) In another bowl stir together flour, oats, baking powder, baking soda, cinnamon, and salt. Blend in butter until mixture resembles coarse meal.
4) Stir in dates and milk mixture until a sticky dough forms.
5) Drop dough by 1/3-cup measures onto an ungreased baking sheet. Bake scones for 15 to 18 minutes, or until they are golden. (Alternatively scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.) Serve hot with butter and jam. Yield: 8 servings.

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Australian Busters - One Perfect Bite
Drop Biscuits with Cheddar Cheese and Garlic Butter - One Perfect Bite
Blueberry and Lemon Tea Biscuits - One Perfect Bite