Scones of Many Flavors

Scones are the sweet cousins to biscuits. I’ve developed a base recipe and several flavor variations, all included here. They come together quickly and can bake while you’re waiting for your morning coffee to finish brewing.

maple_walnut_scones_girlgamechef

Serves: 6-8

Time: 25 minutes

2 c. all-purpose flour

2 Tbsp. granulated sugar

2 tsp. baking powder

½ tsp. table salt

½ tsp. baking soda

½ tsp. ground nutmeg

½ c. cold unsalted butter, cut into ¼-inch pieces

¾ c. full-fat buttermilk

1 egg whisked with 1 Tbsp. water until foamy

Preheat oven to 425°. Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs then stir in any fruits or nuts being used. Stir in buttermilk just until mixture is evenly moistened. Turn out onto lightly floured surface and knead gently just until it holds together. Press into a 12” round and fold twice in opposite directions. Press again into an 8-inch round and cut into 6-8 wedges. Place 1” apart on a parchment paper lined baking sheet. If time allows, refrigerate for 15-20 minutes. Brush with egg wash and sprinkle with sugar. Bake 12-15 minutes or until golden brown on top and bottom. Remove to a wire rack to cool completely.

 Flavor Variations

Scones Minis (for scones about 2-3 bites in size):

  • Divide dough in half and pat each into a disc about 1” thick. Cut each disc into 6-8 wedges.

Raisin or Cranberry:

Add 1 c. whole raisins or dried cranberries which have been soaked in warm water or warm orange juice for 10-15 minutes. Drain off water and lightly pat dry, then toss with a little of the flour from the recipe.

 

Apricot-Almond:

Soak ½ c. snipped dried apricots overnight in a few tablespoons of water or brandy (see how-to above). Drain off water and lightly pat dry, then toss with a little of the flour from the recipe.

  • Add 1/3 c. toasted sliced almonds

  • Add 1 – 1 ½ Tbsp. almond paste to the flour when cutting in the butter

 

Oat Orange:

Decrease flour to 1 ¾ cup and add ½ c. ground toasted oatmeal

  • Substitute nutmeg with same amount of cinnamon

  • Add 2 Tbsp. honey and 1 Tbsp. grated orange rind to buttermilk

 

Maple Walnut (pictured above):

  • Increase flour to 2 ¼ cups

  • Omit nutmeg

  • Add ¾ c. chopped, toasted walnuts to flour mixture before dividing

  • Add 2 Tbsp. maple syrup to buttermilk then divide in half

  • Cut in butter to whole amount of flour then divide in half

    • Into one half, add half of buttermilk and 1 tsp. maple extract (extract will darken the dough)

    • Add the remaining plain buttermilk into the other half

    • Pat each portion of dough into rounds as above, putting one round on top of the other. Proceed with patting and folding as above, which will create a marbled effect