Scones

Fresh Cranberry Orange Scones

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Happy November! In honor of November and the soon approaching American holiday, Thanksgiving, I had to utilize the fruit of November – Cranberries! With fall, comes fresh cranberries.  Fresh cranberries seem to only enter your local grocery store between mid-October through the holidays, which stinks.  Luckily fresh cranberries freeze well and can be stored all year long, so stock up now! I’ve been wanting to make fresh cranberry scones since May, well now I finally can and they were worth the wait.

They are without a doubt my new favorite scone recipe! The tart cranberries pair beautifully with fresh orange zest and the soft pillowy dough. I like to top these scones with turbinado (raw) sugar for an added crunch to contrast the soft inside.  These scones are even better with a small smear of soft butter and a cup of camomile tea or coffee.  Perfect for breakfast or afternoon tea.

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Scones are easy to make and don’t take long to whip up! If you have guests from out of town or friends and family coming for brunch, these are a must have.  This recipe is great, if you have left over cranberries from Thanksgiving and don’t want to through them out.

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Fresh Cranberry Orange Scone Recipe:
1 C. Roughly Chopped Fresh Cranberries
1 Orange Zested
1/2 tsp. Vanilla Extract
2 tbsp. Sugar
2 C. All Purpose Flour
2 1/2 tsp. Baking Powder
3 tbsp. Sugar
1/4 tsp. Cinnamon
1/2 tsp. Salt
1/3 C. Cold Butter
1 Egg (Beaten)
4-6 tbsp. Milk
Turbinado (Raw) Sugar

Preheat oven to 400.

Instructions:
1. In a small bowl, add roughly chopped cranberries, orange zest, vanilla extract and 2 tablespoons of sugar. Mix together and set aside.

2. In a medium size bowl, measure out and mix your flour, baking powder, cinnamon, salt and 3 tablespoons of sugar.

3. Add your cubed butter into your dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

4. Add your beaten egg, cranberry mixture and milk and mix until you have a dry/sticky dough. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

5. On a baking sheet lined with parchment paper, place 6-9 blobs of dough down. Top with turbinado sugar and bake the scones for 12-15 minutes. Scones are done when the edges are a light golden brown and firm to the touch.

Hope you fall in love with these scones!

xo,
Marlee

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Orange Blueberry Scones

Orange Blueberry Scones

So I really like scones, so I made these scrumptious little morsels! Orange blueberry scones with a glaze made of blueberry juice and orange zest.

Orange Blueberry Scones

Sometimes I’m not always a lover of blueberries in baked goods, since they become squishy and loose that tart bite that I love about blueberries.  With that being said, I decided to use dried blueberries instead of fresh!  I’ve never eaten or used dried blueberries before.  I was surprised by how sweet they were, which is kind of silly really, since dried fruits have a concentrated sweetness.

Orange Blueberry Scones

For this recipe I let the blueberries soak in a small amount of water,  just barely covering them.  This isn’t something that has to be done, but I wanted the residual blueberry water for the glaze.  By the way, scones are always better with glaze!

Orange Zest and Blueberry Juice

Orange Blueberry Scones

Orange Blueberry Scone Recipe:
2 C. All Purpose Flour
3 tbsp. Sugar
2.5 tsp. Baking Powder
1/2 tsp. Salt
1/2 the zest from 1 Orange
1/3 C. Cold Butter
1 Egg Beaten
1/2 C. Dried Blueberries (Soaked in water – optional)
4-6 tbsp. Milk

Glaze:
1 C. Powdered Sugar
1-1 1/2 tbsp Blueberry Water or Milk
1/2 the zest from 1 Orange

Preheat oven to 400.

Instructions:
1. In a small dish, soak the dried blueberries in water. The water should just barely cover the dried blueberries. Set aside.

2. In a larger bowl, combine the dry ingredients and orange zest.

3. With a pastry cutter, combine the butter and dry ingredients. The consistency should look like wet sand.

4. Add the wet blueberries (without the liquid) into the dry/butter mixture. Be sure to save the blueberry water (you will want to use it for the glaze). Add the beaten egg and milk and mix together.

5. On a floured surface, form the dough and flatten to a 1/2 to 1 inch thickness and cut into any desired shape. Place onto a sheet pan lined with parchment paper and bake for 10-12 minutes or until the edges are a light golden brown.

6. Once cooled, combine the ingredients for the glaze and top each scone.

Orange Blueberry Scones

I hope you try these at home! They’re really good – I promise!

xo,
Marlee

Apple Pie Scones

Hi World! This is my first official blog post on Something Sweet! I will be baking, creating and providing recipes, tips and tricks to inspire the everyday baker and dessert lover! And what better way of starting than baking up my favorite and comforting scone recipe – Apple Pie Scones!

So, I don’t mean to be a brag, but these scones are pretty freaking good! If you ask my grandparents, they are the BEST scones they’ve ever had.  Being their granddaughter, some might say, “Well, they’re being nice.”  This is what I have to say about that, “They’ve eaten a variety of scones!” So don’t just look at my recipe and think it’s just another scone recipe, because it’s not!

If I was to describe my scones in the simplest terms possible it would be a threesome (for all you french pastry enthusiasts a menage a trois) between a scone, a biscuit and an apple pie.  What a naughty scone, right? More like a delicious mashup!  It has the taste and look of a scone, but the flaky and moist dough of a biscuit and the apple, cinnamon goodness of an all-American classic.

Apple Pie Scones

Is your mouth watering now!? These scones are a perfect way to start your day or an afternoon pick me up with a great cup of coffee. Trust me, these are really easy to make and worth the calories!

Apple Pie Scones

Look at all of those nooks and crannies soaking up cinnamon glaze goodness…yummm! Alright, alright, I’ll finally get to the recipe!

Apple Pie Scones
Apple Pie Scone Recipe:
Apple Pie Mixture:
1 Lg. Honey Crisp Apple
1 tbsp. Butter
2 tbsp. Light Brown Sugar
1/3 C. Chopped Walnuts
Dash of Cinnamon

Basic Scone:
2 C. All Purpose Flour
3 tbsp. White Sugar
2.5 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/3 C. Butter
4 – 6 tbsp. Milk
1 Egg

Glaze:
1 C. Powdered Sugar
1/2 tsp. Cinnamon
1/4 tsp. Vanilla Extract
1 – 2 tbsp. Milk

Preheat the oven to 400.

Instructions:
1. Peel and chop (diced) one large honey crisp apple (or any similar apple) .

2. In a medium saute pan, melt the butter and brown sugar on medium heat.  Once combined, add the diced apple and a dash of cinnamon.  Cook for about 3 minutes then add the chopped walnuts and cook for an additional 2 minutes.  Once the apple mixture is cooked, let cool to room temperature.

3. In a mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Cube 1/3 cup of butter and add to the dry ingredients.  You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

4. After the butter and dry ingredients are incorporated, add 1 beaten egg, the apple pie mixture and 4 tablespoons of milk.  If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together.  (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

5. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

6. On a baking sheet lined with parchment paper, bake the scones for 10-15 minutes. Scones are done when the edges are light brown.  Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, cinnamon, vanilla extract and milk.   If the glaze is too thick, add more milk.  If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!

I hope you love these scones as much as my grandparents and I do!

xo,
Marlee