Foodie Friday: Scones

Zucchini Cheddar Scones
Via Barker by Nature


Scones are a great choice for breakfast or brunch.  They are so versatile and can be savory or sweet - appealing and satisfying to both sides of the coin!  We've found some delicious scone recipes for you to add to your collection.  Enjoy!

Zucchini Cheddar Scones
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Yield: 8 scones

Ingredients:
2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup (full-fat) sour cream
2/3 cup zucchini, grated and drained (see post or note below for further clarification)
3/4 cup sharp cheddar cheese, grated, divided

Instructions:
Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, and sugar.

Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.

In a small bowl, whisk together the egg and sour cream, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and a 1/2 cup of the cheese; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.

Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Sprinkle the top of each scone with a little of the remaining cheese.

Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
Serve warm!

Notes:
Scones are always best eaten the day of, but will keep, in an airtight container for 3 days. Scones may also be frozen for up to 2 months. Place them in a freezer safe bag and press all of the air out. When you're ready to reheat, preheat oven to 300 degrees, place the scones on a baking sheet, and bake until warmed through.


Vanilla Scones
Via Stuck on Sweet


Vanilla Scones

Prep time: 10 mins
Cook time: 14 mins
Total time:24 mins
 Author: Jessica from www.stuckonsweet.com
Recipe type: Breakfast/Dessert
Serves: 8 scones

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup granulated sugar
1 egg
1/2 cup milk
1 tablespoons pure vanilla extract (I used vanilla bean paste)
3/4 cup cold unsalted butter, cubed
Vanilla Glaze:
1 1/2 cups confectioners sugar
2 tablespoons water (may need more)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract (I used vanilla bean paste)

Instructions:
Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.

In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms - careful not to over-mix.

In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.

Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.

While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.



Lemon Almond Scones with Lemon Icing
Via Seasonly Creations


Lemon Almond Scones with Lemon Icing
Prep 25 mins
Cook 17 mins
Total 42 mins
Author:  Nicole Cline - Seasonly Creations
Yield 12 scones

Ingredients:
For the scones:
3 cups all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
2 eggs
1/3 cup milk
1 teaspoon almond extract
1 teaspoon fresh lemon juice
1/2 cup slivered almonds
2 tablespoons flour, set aside

For the lemon icing:
1 1/2 cups confectioners sugar
2 tablespoons milk
2 teaspoons fresh lemon juice

Instructions:
For the scones:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Whisk flour, sugars, baking powder and salt together in a large bowl until thoroughly combined.

In a medium bowl, whisk together eggs, almond extract, milk, lemon and grated lemon peel. Set aside.

Using a fork or pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in almond slivers, just until they are evenly incorporated.

Stir the milk mixture into the flour mixture until the dough starts to come together.
Place two tablespoons of flour on a cutting board and turn the dough out onto the surface. 

Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together, but knead as minimal as possible.

Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges so that you have a total of 12 scones.
Carefully move each scone onto the lined baking sheet so that they are sitting about one inch apart from each other.

Bake for 15-17 minutes on the top rack. Drizzle icing over scones once they some out of the oven (no need to wait until they are cool). Serve warm or store in an airtight container.

For the lemon icing:

Whisk confectioners sugar and milk together. Whisk in lemon juice. Drizzle over scones.


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