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| Apricot White Chocolate Scones Via Betty Crocker |
Mother's Day is fast approaching and breakfast in bed is a popular treat for mom; so we thought we would share some recipes for scones. They offer a lot of versatility. They are a great breakfast or brunch food, they can be served warm or cold and they can be savory or sweet. Enjoy!
Apricot White Chocolate Scones
Ingredients:
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted
Steps:
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
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| Bacon Cheddar Scones Via Mostly Homemade Mom |
Bacon Cheddar Scones
Yield: 8 scones
8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
1 3/4 cup flour
2 1/4 teaspoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
6 tablespoons cold butter
2 eggs, beaten slightly
1/3 cup milk
Instructions:
In a large bowl, combine flour, baking powder, ground mustard, and salt. Using a pastry blender or two knives, cut in the cold butter until you have coarse crumbs.
Add in milk and beaten eggs and stir until moist. Stir in shredded cheese and bacon. Plop dough out onto a greased circle sheet. Press into a circle as wide as the cookie sheet. Cut into 8 slices, but don't separate the slices. Bake at 400 for 15-20 minutes or until golden brown. Adapted from Taste of Home.
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| Strawberries & Cream Scones Via The Domestic Rebel |
Strawberries & Cream Scones
Author: Hayley Parker, The Domestic Rebel
Prep time: 20 mins Cook time: 18 mins Total time: 38 mins
Serves: 8
Ingredients:
3 cups all-purpose flour
6 Tbsp white sugar
1 tsp salt
4 & 1/2 tsp baking powder (make sure it's fresh!)
1/2 tsp cinnamon
1/2 cup (1 stick) very cold butter
1 & 1/3 cups very cold heavy cream, plus more for brushing tops of scones
1 tsp vanilla extract
About 2 cups fresh strawberries, chopped into small pieces
For Glaze:
2 oz. cream cheese, room temperature
1 tsp vanilla extract
1 Tbsp lemon juice
About 2 cups powdered sugar
Crystal sanding sugar, optional
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.
In a large bowl, sift together the flour, sugar, salt, cinnamon, and baking powder until blended and fine. Using a handheld cheese grater, grate the butter into the flour mixture.
Toss the butter with the flour mixture until coarse crumbs form. Make a well in the center of the flour mixture and add in the cream and vanilla. Use a fork to gently pull the flour mixture into the cream until just barely combined together; fold in the strawberries last, just barely folding them into the batter. Do not overmix, as this leads to tough scones.
Lightly dust a small work surface with flour and turn the dough out onto it. Knead the dough briefly, folding it into itself a couple times and form the dough into a ball. Roll or press it out until it's about 1/2" thick and about 8-10 inches in diameter.
Cut the dough into 8 pieces and place them staggered on the baking sheet. Brush the tops with remaining heavy cream and sprinkle with additional white sugar, if you'd like. Bake for approx. 15-18 minutes or until golden brown. Cool completely.
To make your glaze, whisk together the softened cream cheese, vanilla and lemon juice until blended. Add in the powdered sugar until a thick yet syrupy glaze has been achieved.
Drizzle it onto the cooled scones and sprinkle with coarse crystal sugar, if you'd like. Serve immediately or store scones airtight at room temperature for up to 2 days.
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