Brown Sugar Cinnamon Scones

I have a confession to make: I use our blog as a place to store recipes! So I often refer back to my old posts to bake a certain flavor of scones or figure out a macaron recipe. Sometimes, a post will just be a reference for me so that I can find a recipe again. That is likely what this post will be. Perhaps later, I will be able to improve on these scones to really make them pop. I am thinking maybe some cinnamon chips or a cinnamon brown sugar filling.

There is nothing very spectacular about these cinnamon scones, but they are definitely yummy if you like cinnamon! I baked these for an order but wanted to have two types with glaze and two types without glaze. Sadly, these cinnamon-y scones ended up being the unglazed ones. I think they could be brought up a notch with some vanilla glaze though!

I have been baking scones a LOT lately, but that is okay. I’ve been baking different flavors of scones and I am getting to where I can probably start making the basic scone recipe from memory!

I do plan on making July macaron practice month though if I can. So expect a lot of macaron recipes at that time… if I can get my macarons back to where they were before the new oven that is!

cinnamon scones

Brown Sugar Cinnamon Scones

  • Servings: 16 servings
  • Print

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 Tbsp brown sugar
  • 5 Tbsp unsalted butter
  • 1 cup heavy cream
  • 1/2 tsp vanilla

Vanilla glaze

  • 3/4 cup powdered sugar
  • 3-5 tsp milk/water
  • 1/4 tsp vanilla

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, brown sugar, and cinnamon. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. When you have shreds of dough, pour the dough out onto a floured surface and finishing working the dough into a ball there.

Pat the dough out into a rectangle. Using a bench knife, cut the dough rectangle in half, then each half in half. Cut down the middle to form 8 squares and then cut each square on the diagonal to form 16 triangles.

Transfer each triangle to a baking sheet covered in parchment paper, leaving an inch or two of space between each wedge. Bake for 12-17 minutes until golden brown. Allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Cool completely before drizzling with glaze.

Stir together the powdered sugar, milk/water, and vanilla to make the glaze. Add a teaspoon of milk/water at a time until the glaze is desired consistency. Drizzle over the cooled scones.

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When Life Hands You Lemons: Make Lemon Scones

I have been sadly absent from the blog the past month! Many, many thanks to my hubby, Josh, for keeping the blog going. I mentioned at the beginning of May that three of our kids have birthdays in May (plus there is Mother’s Day to think about) so I was concentrating on those things as well as a big model rocket launching birthday party we had out in the desert on May 13th. That was definitely one of the more unconventional birthday parties we’ve done!

As Josh said, we have an overabundance of lemons coming from our lemon tree. And that means finding ways to use them other than in lemonade or lemon curd, although lemon curd is definitely something I want to make!

I had been wanting to make blueberry cheesecake scones for a while, but then I realized that they would be even better with lemon added as an extra layer of flavor. I also nailed down my recipe for lemon poppy seed scones. I had never actually written it down in recipe form.

So here are two new scone recipes for you all!

Let’s start with the lemon blueberry cheesecake scones. The most difficult part of making these scones is… how do you get the cheesecake part in? These aren’t the prettiest scones in the world, and I actually thought they tasted just okay. But… I’m not the most reliable taste tester right now as nothing really tastes good to me! So I have to depend on what my family tells me. Josh said these were yummy and I should post about them! They probably could have used some glaze just to make them look prettier but I don’t think the glaze would have added anything in flavor since the cheesecake filling was there to add a punch of lemon.

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The cheesecake filling was just 8 ounces of cream cheese, 1 Tablespoon of lemon juice, and 1/2 cup of sugar beaten together until smooth. The filling was too much for one batch of blueberry scones so I ended up making two batches. I attempted to keep the filling from oozing out of the scones too much by patting the each batch of scone dough out into a rectangle, spreading half of the filling over the rectangle, and then folding the dough in a gate fold like you would with paper

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Then, I sealed up all the open edges as best I could. Mostly, the sealing is to prevent the filling from coming out while patting the dough out again and then cutting the dough into wedges. One batch made 16 small scones.

Lemon Blueberry Cheesecake Scones

You can easily double all the ingredients to make 32 scones if you want to use a whole brick of cream cheese.

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • Zest of 2 lemons
  • 5 Tablespoons unsalted butter
  • 1 cup heavy cream + juice of 1 lemon
  • 1/2 cup dried blueberries, soaked in water and drained
  • 1- 2 Tablespoons heavy cream for brushing tops of scones
  • Coarse white sugar, optional

Cheesecake filling

  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

Directions

Preheat oven to 400 degrees F.

If possible, rub the lemon zest into the sugar before adding the sugar to the dry ingredients.

Sift together dry ingredients; flour, baking powder, salt, sugar and lemon zest. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream and lemon juice. Fold everything together; do not overwork. Fold in the dried blueberries until you have what looks like shreds of dough.

To make the cheesecake filling, use a hand mixer to beat together the cream cheese, sugar, and lemon juice in a small bowl until smooth.

Pour the dough out onto a floured surface and knead the dough gently as if you were making pie crust, until the dough comes together to form a smooth ball. Pat the dough out into a rectangle. Using a spatula, spread the cheesecake filling over the rectangle, leaving some room at the edges for sealing. Fold the dough in a gate fold and pinch or fold over the edges to seal. Don’t forget to seal the middle where the folds meet. You will now have a square of dough. Carefully pat the square out into a rectangle again and using a bench knife, cut the rectangle in half. Cut each half in half again, then cut down the middle of the rectangle so that you have 8 squares. Cut each square on the diagonal to get 16 triangles.

Using the bench knife, transfer each wedge to a baking sheet lined with parchment paper. Make sure there is an inch or two separating each wedge. Brush the tops of the scones with heavy cream and sprinkle sugar on the scones if desired. Bake for 12-17 minutes on the middle rack or until golden brown. Allow scones to cool on the baking sheet for 2 minutes before transferring to a cooling rack.

The lemon poppyseed scones are pretty straightforward so I will just post the recipe. I will note that instead of drizzling the glaze on, I brushed it on so that each scone was covered evenly in the glaze.

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Lemon Poppy Seed Scones

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • Zest of 2 lemons
  • 5 Tablespoons unsalted butter
  • 1 cup heavy cream + 1 Tablespoon lemon juice
  • 2 tsp poppy seeds
  • 1- 2 Tablespoons heavy cream for brushing tops of scones

 

Lemon glaze

  • 3/4 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon water or milk, until desired consistency

Directions

Preheat oven to 400 degrees F.

If possible, rub the lemon zest into the sugar before adding the sugar to the dry ingredients.

Sift together dry ingredients; flour, baking powder, salt, sugar, lemon zest, and poppy seeds. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Make well in center and pour in heavy cream and lemon juice. Fold everything together; do not overwork.

When you have what looks like shreds of dough (almost like when you are working with pie crust), pour the dough out onto a floured surface and finish kneading it there until the dough comes together and forms a smooth ball. Pat the dough out into a rectangle and using a bench knife, cut the rectangle in half so that you have two squares. Cut each square in half, then cut down the middle of the rectangle so that you now have eight squares.  Cut each square on the diagonal to get 16 triangles.

Using the bench knife, transfer each wedge to a baking sheet lined with parchment paper, making sure there is an inch or two separating each wedge. Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar if desired.

Bake the scones for 12-17 minutes or until golden brown. Cool on the baking sheets for 2 minutes before transferring to a cooling rack. Allow scones to cool completely before brushing with glaze.

To make the glaze, stir together the powdered sugar and lemon juice in a small bowl. Add water or milk and continue stirring until desired consistency. Brush the glaze onto the cooled scones.

I know that finishing the dough on a floured surface does add one step to the usual scone method, but this extra step helps me very much not to overwork the dough. It usually only takes 5-10 kneads before the dough comes together, smooths out, and forms a ball.

Also, baking time is very important! 2-3 minutes makes a big difference between a moist scone and a dry scone! Once the scones are golden on the edges and still pale on top, they only need about 2 more minutes to be perfect. There is also the burnt scone! Which I have done before.

 

White Chocolate Chip Cranberry-Orange Scones

The past three weeks have been a lot busier than I expected them to be! I posted about the macarons I tried to make for the refreshments after my son’s concert on April 8th. Those all ended up being eaten up by my family. Instead, I made chocolate chip cookies, Mary Berry’s lemon drizzle traybake, and sugar cookie custard fruit mini-tarts for the refreshments, all with the help of my mother-in-law. I really could not have made all of those desserts without her help.

And then, just to make things more crazy for myself, we had an early Easter lunch at our house on April 15th. So most of the week before that, I spent prepping the house and the food for Saturday. I’m glad I didn’t have to make all the food for Easter lunch! I did make a strawberry limeade cake with white chocolate buttercream frosting for one of our Easter desserts; I’m not sure if it tasted good or not because I only got one slice! I will try to post about that bake soon.

This past week was spring break for my kids from homeschooling. We drove to a nearby resort and it was so much fun! I had the chance to play with my kids, which is something I don’t always get to do. It was actually pretty nice to take a break from baking. But now, I am ready to get back to baking again.

In February, I made white chocolate chip cranberry-orange scones for the ladies’ tea room at our church’s Leadership Conference and never wrote down the recipe, so today, I decided to make it again. This time, I kept track of all my ingredients. If you would like to go straight to the recipe, scroll all the way down.

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I was making smaller scones (but not quite mini-size) so I chopped my white chocolate chips and using a pair of scissors, I snipped my dried cranberries into smaller pieces. I also soaked my dried cranberries in a little bit of water and an 1/8 tsp of orange extract before mixing them into the dough, just to make sure they weren’t too dry after baking in the scones. I never fully mix my dough in the bowl because I am afraid of overmixing.

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I dumped the dough out onto a floured surface and worked the rest of the flour into the dough using my hands.

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It doesn’t take too long for the dough to come together like this. Maybe 5 to 10 minutes.

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I doubled my usual scone recipe and patted the dough out into a rectangle that was around 16 inches by 9 inches. I wanted it to be 24 inches by 6 inches, but I didn’t want to pat the dough out too thin. The 16 x 9 rectangle was probably easier to work with anyway.

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I used a bench cutter and a ruler to divide the rectangle as evenly as possible. My cuts along the longer side were 2 inches apart, while the shorter side had 3 inch cuts. As shown above, there were 41 scones. I did end up with some scones that were larger than others or were an odd shape.

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When will I learn not to bake two cookie sheets at once? This was my second bake of the day and I was ready to be done, but I should have been more patient and baked only one sheet at a time. Because of my impatience, most of the scones in this batch ended up almost burned on the bottom. They weren’t so burned we couldn’t eat them though, so I was glad of that.

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I did like the golden brown color on top of the overbaked scones though! Maybe next time, I will use the convection feature on my oven when I bake these.

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I made my usual powdered sugar glaze to drizzle over the scones and added about an 1/8 tsp of orange extract to the glaze just to give it more orange flavor.

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I was afraid that the orange flavor would be too subtle, but my oldest son said he was able to taste the orange. Twelve of these scones (the nicest ones I could pick out that weren’t burnt) went to our church bookstore, but the rest stayed with us for breakfast. They were gone by this morning, and I have to confess that I was the one who probably ate most of them because they tasted so good!

White Chocolate Chip Cranberry-Orange Scones

  • Servings: 21 to 42 depending on how you cut the dough
  • Print

Halve the recipe if you do not need 42 scones.

Ingredients

  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 6 Tablespoons sugar
  • 10 Tablespoons unsalted butter, cold
  • 2 cups heavy cream (note: if desired, add the juice of the orange used for zest to a measuring cup then add the heavy cream to the measuring cup until you have 2 cups total of liquid)
  • 1 cup dried cranberries, soaked in water or orange juice, snipped into smaller pieces
  • 1 cup white chocolate chips, chopped
  • zest of 1 orange
  • 1/4 tsp orange extract
  • 1/4 tsp vanilla extract

Icing:

  • 3/4 cup powdered sugar
  • 3-5 tsp heavy cream
  • 3-5 tsp water
  • 1/8 tsp orange extract

Directions

Preheat oven to 400 degrees F.

Mix together dry ingredients in a large bowl; flour, baking powder, salt, sugar, and orange zest. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs. Make a well in the center of the bowl and pour in the heavy cream, orange extract, and vanilla extract. Fold everything together just to incorporate as much of the flour as possible; do not overwork. Fold the cranberries (make sure to drain off any extra liquid from the cranberries) and chopped white chocolate into the dough.

Dump the dough out of the bowl onto a floured surface. Knead the dough lightly until it comes together and there are no more streaks of flour in the dough.

Pat the dough out into a 16 in. x 9 in. rectangle. Using a bench cutter, make cuts along the longer side at every 2 inches, and along the shorter side at every 3 inches.  You will end up with around 42 scones.

Use the bench cutter to transfer each scone to cookie sheets lined with parchment paper. Brush the top of each scone with heavy cream and bake the scones one sheet at a time on the center rack of the oven for 12 – 15 minutes (15-20 minutes if making the larger scones), until golden brown.

Let scones cool on a wire rack before drizzling glaze over them.

To make the icing, mix together 3/4 cup powdered sugar, 3 tsp of heavy cream, and orange extract. Add 1 tsp of water at a time and mix until the icing is your desired consistency.

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Pumpkin Scones: Final Recipe

Last year around Thanksgiving, I had been trying to perfect a pumpkin scone. See the posts for Pumpkin Scones and Back to the Drawing Board: Pumpkin Scones.  I realized a few days ago that I never posted the final recipe that I thought was perfect. I ended up using a different scone recipe than I usually do. This new recipe also had the added bonus of making double what my usual recipe does. The original recipe is from Southern Living and is actually a recipe for sweet potato scones. I just modified it to work for pumpkin puree and pumpkin spice instead.

The dough was incredibly easy to work with! I don’t usually end up with such nice, neat circles like in the following picture.

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Even though it’s not the holidays anymore, here is the printable recipe in case anyone wants to make these!

Pumpkin Scones with Maple Icing

Ingredients

Pumpkin Scones

  • 5 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1½ Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp  ground cloves
  • 1 tsp cinnamon
  • 12 oz. unsalted butter
  • 1 cup pumpkin puree
  • 1 cup heavy cream + 2 Tbsp for brushing onto scones
  • 1 tsp vanilla
  • 1/4 cup turbinado sugar

Maple Icing

  • 3/4 cup powdered sugar
  • 3 – 5 tsp maple syrup
  • 3 – 5 tsp heavy cream

Directions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a large bowl. Add the butter and cut into the flour mixture using a pastry blender or a fork, until the butter pieces are the size of peas. Stir together pumpkin puree, heavy cream, and vanilla in a separate bowl. Make a well in the center of the flour mixture and pour the pumpkin/cream mixture into the well. Stir with a silicon spatula just until the dough comes together.

Sprinkle a clean surface with flour. Place half of the dough onto the floured surface and shape it into a circle between 6 and 7 inches in diameter and 1 inch thick. Brush circle evenly with remaining heavy cream. Sprinkle turbinado sugar evenly over dough circle. Using a bench knife, cut the circle evenly into 8 wedges. Place each wedge onto the prepared baking sheet.

Repeat with other half of dough.

Bake on the middle rack in the preheated oven until golden brown, about 15 to 20 minutes. Cool before using maple glaze.

Directions for maple glaze:

Sift the powdered sugar into a small bowl. Add maple syrup and heavy cream until the glaze is desired consistency. You can either brush or drizzle the glaze onto the cooled pumpkin scones.

Just one more thing before I close this post. I do something with my scone dough that probably isn’t a normal thing. In the step where you stir the heavy cream mixture into the batter, I only stir until it is barely holding together. Most of the dough is still very crumbly. What I like to do at this point is pour the crumbly dough (and it does pour and sometimes makes a bit of a crumbly mess!) out onto the floured surface and use a technique similar to “frissage” to make it come together. I usually use this method for making sweet tart dough and pie dough, but it seems to work well for me for making scones also. I plan on making scones again soon so I will try to take pictures of the process the next time I do!

-Lynn

 

 

Back to the Drawing Board: Pumpkin Scones

I mentioned in a post last week that I was going to experiment with pumpkin scones again this week. I did actually get to it this time! Unfortunately, I was not happy with how these turned out.

I made two changes to the previous recipe. I reduced the pumpkin puree from 3/4 cup to 1/2 cup, and then I increased the heavy cream from 1/4 cup to 1/2 cup. I guess this wasn’t the right way to go! The scones were a little bit dry, and they didn’t taste pumpkin-y enough!

This didn’t seem to matter to my kids. They ate them all up at breakfast the day after I made them.

But, they aren’t good enough to sell, so I’m going to go back to the 3/4 cup pumpkin puree and the 1/4 cup heavy cream and work from there. With my next batch, I will keep the 3/4 cup pumpkin and increase the heavy cream, since it seems like the dough is too dry.

I know that there are great recipes out on the Internet for pumpkin scones (I keep seeing the copycat pumpkin scone recipe for Starbucks!), but it seems like most scone recipes use eggs! I don’t want to use eggs, just because I love the original recipe so much that I want to keep that texture.

I did drizzle some maple icing on the scones, but even that was too sweet. I think I might need to temper it with some butter.

I also cut these scones the wrong way. Oops! I should have used the rectangle method instead of the circle method. These scones definitely need to be bigger and fatter!

So basically, I liked my first attempt better than my second attempt. But that is why this section of the blog is called Kitchen Experiments. I get to make mistakes and try to correct them! Thanks for reading!

-Lynn

 

 

Pumpkin Scones

At the end of August, I decided to bake pumpkin scones. Now, that probably isn’t the most appropriate time to do a fall bake, but we have a bunch of pumpkin puree in the freezer, and I wanted to start using some of it. Yes, we still have pumpkin puree in the freezer.

If you can make your own pumpkin puree, I’d highly recommend it. Yes, it makes a huge mess and takes all day (see the linked post: Pumpkins in July!), but canned pumpkin doesn’t quite match the color and taste of the homemade kind.

Once again, I fell back to my favorite scone recipe that uses heavy whipping cream as the liquid and just adjusted as needed for the flavor.

Pumpkin Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoon sugar
  • 5 Tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves

Method:

Preheat oven to 400 degrees F.

Sift together dry ingredients; flour, baking powder, salt, sugar, all spices. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs.

Mix together the heavy cream, vanilla, and the pumpkin puree in a bowl. Make a well in the center of the flour mixture and pour in the heavy cream and pumpkin puree mixture.  Fold everything together just to incorporate.

On a lightly floured surface, press dough out into a large circle. Cut the circle into 8 to 12 wedges and place each wedge on an ungreased baking sheet. Brush each wedge with heavy cream and sprinkle some coarse sugar on each wedge if desired.

Bake 15-20 minutes until brown.

These scones could have used some glaze, since scones always look prettier with glaze! But I think I had made a maple butter to go with these, so I didn’t make the glaze to go with them.

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The pumpkin scones before baking, brushed with heavy cream
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The pumpkin scones after baking

Since this bake was a while ago, I don’t quite remember if I was completely satisfied with how these turned out. I do know that whenever I make scones, whether or not I consider them a fail, they always disappear quickly. And these did.

I apologize in advance if you make these and they don’t turn out quite right. One thing that may not be correctly proportioned is the pumpkin puree and heavy cream. It seems like that should be 1/2 cup pumpkin and 1/2 cup cream, not 1/4 cup cream and 3/4 cup pumpkin. Since it is fall now, I will probably make these again very soon and change those proportions!

-Lynn

Ginger-Cardamom Scones with Cacao Nibs

 

 

My parents like to travel a lot. Sometimes because of my dad’s job and sometimes to see new places. They like to bring me different types of food from these places. Recently, they brought me roasted cocoa beans from Belize. I wasn’t sure what to do with unshelled cocoa beans, so they have been sitting in my pantry while I figure that out.

I do know that my second boy loves eating these. They are so full of caffeine though that he acts completely not like himself when he has some!

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Cocoa beans are a pain to shell by hand!

 

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This is a cocoa bean after I took a rolling pin to it. That didn’t work too well. I hit it a little too hard! Tapping the bean very lightly with the rolling pin ended up being the easiest way to crack the shell and gain access to the nib inside.

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After about 30 minutes, I only had a little less than a 1/4 cup of cacao nibs. That turned out to be plenty for 8 scones. In fact, I probably should have tried to make these nibs even smaller.

I used my usual scone recipe and just added 1/2 teaspoon of ginger, 1/4 teaspoon of cardamom, 1/4 cup candied ginger, and the cacao nibs.

Ginger-Cardamom Scones with Cacao Nibs

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 5 Tbsp unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 cup of cacao nibs
  • 1/4 cup candied ginger

Glaze:

  • 1/2 cup milk
  • 2 cups confectioners’ sugar
  • 1 Tbsp unsalted butter
  • 1/2 tsp extract of choice

Directions:

Preheat oven to 400 degrees F.

Sift together dry ingredients; flour, baking powder, salt, sugar, ginger, and cardamom. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Add in the cacao nibs. Make well in center and pour in heavy cream. Fold everything together; do not overwork.

Press dough out on lightly floured surface into a circle about 8 inches in diameter. Cut circle into 8 wedges. Place scones on ungreased cookie sheet, top with candied ginger, and brush with heavy cream. Bake 15-20 minutes until golden brown.

Let scones cool before using glaze.

Glaze Directions:

Mix milk and sugar together for glaze. Add extract and butter. Melt in microwave 30 seconds on high. Whisk glaze until there are no more lumps, then drizzle over scones.

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Unbaked ginger-cardamom scone.
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The scone after baking. The candied ginger disappeared into the dough. I think the quality of my candied ginger wasn’t very good; I will use a better kind next time.

I have learned that scones just look better with a glaze on them! Not all of them need the glaze. In fact, this one probably would have done better without it. I will give it a try without glaze next time. I think this recipe still needs a little work. The ginger flavor could be more pronounced, as well as the cardamom. They must still have been good, because my kids were more excited about these than the lemon poppyseed scones I made at the same time!

-Lynn