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Raspberry Cream Cheese Scones

April 26, 2019

When I worked in a bakery in high school and part of college, we used to make the best berry cream cheese scones. They were more like a soft, sweet drop biscuit than traditional European scones (although I love those, too!).

During the summers, I used to arrive at 5:00 am and bake off the scones. Occasionally, I’d make the dough, too, but it was in gigantic portions that were mixed in an industrial size electric mixer so I never had the chance to translate it into something attainable for a small kitchen.

I miss those scones.

White Chocolate Macadamia Nut Scones with Vanilla Coffee Salt

March 30, 2017

Just out of curiosity, what is the authentic shape of a scone? All of the scones I’ve eaten in Ireland are round. That’s probably a safe bet. But a lot I eat in the U.S. are wedges or triangles. It’s the shape I make most often, too.

Call me crazy, but every once in a while I like to pull a wild card and make them square or rectangle. In the grand scheme of things, I realize this really doesn’t matter. A good scone is a good scone regardless of shape. This is simply a little sneak peek into the things that roll through my head when I’m in the kitchen – authentic scone shapes.

Speaking of good scones. I have some for you today!

We returned from Kauai this past weekend. It was our first trip to that island and our second to Hawaii. As usual, the travel gave me some inspiration for the kitchen along with a few ingredients that made their way back to California via my suitcase.

Almond, Zucchini and Ginger Scones

June 6, 2016

These candied ginger scones are made with almond and spelt flours. Fresh lemon zest brightens the flavor for summer and zucchini keeps each bite soft and tender.

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

I promise I won’t spend all summer talking about the heat. But I also won’t fool myself into thinking this is going to be easy. 100 degree temps June through about October is going to take some getting used to.

Even more so because I am not a summer person. Summer has always been my least favorite season of the year. I’m all about fall. I even love the cold temps of winter, although I’m glad that I now get to drive to the snow versus having it come to me.

Despite my cool weather preferences, the one thing summer has never done is kept me from baking. I still gladly fire up the oven. That’s what the air conditioner is for, right?

Nectarine Coconut Peanut Flour Scones Recipe

July 24, 2014

After Tuesday’s pork chop post, I decided to switch gears with my peanut flour experiments and try something sweet and baked.

Scones remain my favorite type of pastry and recipes for them are also very easy to play around with. While breads and cakes can be tricky for getting the right rise and texture when mixing in alternative flours, scones are much more forgiving.

Peanut flour in scones creates delicious results. Even if you modify a recipe just a little by adding some, it gives them a lighter, crumbly texture and that expected mild nutty flavor.

For these scones, I modified a recipe from my book and I decided to incorporate coconut flour in this mix. It is another ingredient I’ve been testing out lately. If you haven’t used it, know that it has a bit of a grainy texture that really comes through when a baked good is warm. Once it cools, I find the density, texture and flavor it adds to be a winner. Just don’t expect these to be exactly like a standard bakery scone made with all-purpose flour.

They are delicious in their own unique way.

I kept some whole wheat flour in the mix to help with the binding and then studded the whole dough with chunks of sweet white nectarines and finely shredded coconut. Once they are out of the oven, let them cool completely before serving and handle carefully to prevent crumbling.

Nectarine Coconut Peanut Flour Scones

Makes: 8 scones

½ cup coconut flour

½ cup 28% light roast peanut flour

¼ whole wheat flour

2 tbsp unsweetened medium shredded coconut

2 tbsp coconut sugar

2 ¼ tsp baking powder

¼ tsp salt

¼ cup cold unsalted butter, cubed

2 small white nectarines, pitted and chopped

½ cup half and half

1 tbsp raw sugar

Preheat the oven to 400 degrees F.

In a large bowl, stir together the coconut flour, peanut flour, whole wheat flour, coconut, coconut sugar, baking powder and salt.

Add the butter and use a pastry blender or two knives to incorporate the butter into to the flour until it is well distributed and in pea-size pieces.

Gently stir in the nectarines. Add the half and half and stir until a dough forms. Shape it into a ball and place it on a greased baking sheet, or a baking sheet lined with a silicone mat.

Press the dough into a circle with about a 6 ½-inch circumference. Spread the raw sugar over the top and gently press it into the dough.

Use a dough cutter or knife to cut it into 8 equal pieces (like a pie). Bake for 12 to 14 minutes until the edges begin to brown and scones are firm.

Remove from the oven and let cool completely before removing from the baking sheet to serve.

Disclosure: I was provided samples of peanut flour from Golden Peanut Company. I was not required to post about them and received no compensation for doing so.

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Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

August 15, 2012

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free

I’m no stranger to scones. I’ve written about my favorite breakfast pastry a few times in the past. But I rarely make savory scones.

Our zucchini plant just stopped producing this week, so I’ve had plenty to work with this year. When I was trying to use it up, scones seemed a logical choice. I stepped out of my sweet comfort zone, though, and decided to do something a little cheesy and spicy.

These scones are great by themselves, but they also make a good base for a breakfast egg sandwich. If you happen to have a tomato jam, that would dress them up nicely, too.

Cheddar Sun-dried Tomato and Zucchini Scones

2015-06-29 21:55:47

Makes 8 to 10 scones

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Ingredients

2 ½ cups white whole wheat flour
4 teaspoons baking powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
½ cup shredded zucchini
¼ cup sundried tomatoes, chopped fine
1/3 cup shredded cheddar cheese, plus extra for topping
1 tablespoon hot sauce
¾ cup + 1 tablespoon 2% or whole milk

Instructions

Preheat oven to 400 degrees F.
In a mixing bowl, stir together the flour, baking powder and salt. Add the butter cubes and use a pastry blender or two knives to cut the butter into the flour until it is in pea-sized pieces.
Stir in the zucchini, sundried tomatoes and cheese. Add the hot sauce and milk, and mix ingredients until a dough is formed. Turn the dough out onto a floured surface and knead gently for 1 to 2 minutes.
Shape the dough into a rectangle, about ¾ of an inch thick. Cut into 8 to 10 squares.
Place the squares on a baking sheet. Top each with a small amount of shredded cheese and press it gently into the dough.
Bake 12 to 15 minutes until the cheese and edges are browned and a toothpick inserted into the center of the scones comes out clean.

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Mango Pecan Scones

April 23, 2012

I love Ataulfo mangos. The next best thing to eating them fresh is using them for baking. Try them in these mango pecan scones!

The best thing about April to October in Kentucky is the constant availability of in-season foods. Whether they are local, or specialty imports, once April comes the growing season starts moving along.

Each food has its time to shine, but it fades quickly. It is difficult to be too sad to see one go, though, as the next one is right around the corner.

For me this year it started with Ataulfo mangos. I took full advantage of their short season by purchasing a full case, something I rarely do. After some coconut sticky rice and fruit salad snacks, I froze a few to enjoy later this summer.

I decided to reserve the last one for some baking which resulted in Mango Pecan Scones! These whole grain scones were a great way to celebrate the short season for this fruit. I’m sad to see those mangos go, but strawberries are right around the corner!

Mango Pecan Scones

Makes: 8 scones

Ingredients

1 1/4 cups white whole wheat flour

2 ¼ tsp baking powder
3 tbsp raw sugar (I use Demerara)
¼ tsp salt
¼ cup raw pecans, chopped
¼ cup cold unsalted butter
1/3 cup mango, puree (about 1 Ataulfo mango)
1 tsp pure vanilla extract
½ cup buttermilk
2 tbsp raw sugar, for topping

Instructions

Preheat the oven to 400 degrees F.

In a medium bowl, stir together the flour, baking powder, 3 tablespoons of sugar, and salt. Add the pecans, and stir to coat them with the flour.

Cut the butter into the flour, and use two knives or a pastry blender to mix until the butter is in pea-size pieces and distributed throughout the flour.

Stir in the mango, vanilla and buttermilk. Combine until a dough is formed. Turn the dough ball onto a floured surface and shape into a circle, about ½ inch in thickness.

Cut like a pie into 8 wedges. Place the scones on a lightly greased baking sheet, or on a baking sheet covered in a silicone mat. Sprinkle with the scones with the remaining raw sugar. Bake 12 to 15 minutes or until the edges begin to brown. Remove from the baking sheet and cool on a wire rack. Serve warm or at room temperature.

Banana Bourbon Scones with Walnuts

October 17, 2011

I seem to be big on adding spirits to my breakfast pastries. I justify this by considering them brunch-friendly. I mean, you break out the champagne or vodka at breakfast and people will look at you like you are a weirdo. Name your breakfast brunch and they’ll have a glass with you.

I experimented with bourbon in my scones back in April for Derby with Mint Julep Scones. I was happy with the result, so when those oh-so-common brown bananas were staring at me from the counter, scones came to mind, followed by bourbon.

Banana Bourbon Scones with Walnuts | Fake Food Free

With these scones, I cooked the banana down with butter and bourbon, caramelizing it just a bit. That went into the white whole wheat flour and I added a little crunch with walnuts. These scones are pretty sweet on their own, but for a little seasonal flavor I did a very light drizzle of a maple glaze.

Once again, don’t be afraid to have a little bourbon for breakfast.

Banana Bourbon Scones with Walnuts

Makes: 6 to 8 scones

Ingredients

1 overripe banana
1 tbsp unsalted butter
2 tbsp Kentucky bourbon
2 cups white whole wheat flour
2 tsp baking powder
2 tbsp Demerara sugar
½ tsp salt
¼ cup unsalted butter, cold and cubed
¼ cup walnuts, chopped
1-2 tbsp milk or cream

Glaze (optional):
3 tbsp confectioner’s sugar
1 tbsp maple syrup
Milk

Prep

Preheat the oven to 400 degrees F. In a skillet over medium-high heat, melt the butter. Add the banana and mash with the butter. Pour in the bourbon and cook, stirring often, for about 3 minutes. Set aside

In a mixing bowl, combine the flour, baking powder, sugar and salt. Add the butter and blend with a pastry blender or fork until the butter is in pea-size pieces throughout the flour.

Pour in the banana mixture and stir until incorporated. Add the walnuts. Slowly add the milk or cream a tablespoon at a time until a dough forms. It should be firm enough to roll out for cutting the scones.

Place the dough on a floured surface and use your hands (or a rolling pin) to press it out to about ¾ inch thickness. Use a biscuit cutter or drinking glass to cut out the scones. Place on an ungreased baking sheet.

Bake for about 15 minutes, until the scone begins to brown and is firm in the center. Remove from the oven and place on a cooling rack.

To glaze, mix the confectioner’s sugar with the maple syrup in a small dish. Slowly add milk, one teaspoon at a time, until a thin, drizzling consistency is reached. Drizzle over cooled scones and let set before serving.

Mint Julep Scones

April 29, 2011

There is Derby fever in the air around here. Regardless of whether you care a thing about horse racing it’s difficult not to get sucked in. Store fronts display their fanciest hats and dresses, favorites and racing stats are being discussed at the water cooler, roses are the flower of choice and here comes the bourbon!

We celebrated a few Derby days in Brazil which was then followed by watching it in a hotel room last year since it was the same weekend as my husband’s marathon. Fortunately this year the Flying Pig is this weekend so we will have our big race done and we can adequately celebrate next weekend.

It’s likely no surprise that the food and drink are the best part of Derby for me. This time of year really brings out the culinary history throughout Kentucky. One of those things rich in Kentucky history is the Mint Julep.

I learned that if you ask Kentuckians if they like Mint Juleps, most will tell you no. However, they will drink them anyway on the first Saturday in May.

I don’t tend to follow the crowd, though, because I happen to love a good Mint Julep. I think the key is fresh mint from your own garden and high quality bourbon. It also doesn’t hurt if you have my husband as your bartender because his are, hands down, the best.

In case you are unfamiliar, a Mint Julep is a cocktail of bourbon and simple syrup that has been infused with mint served over finely crushed ice. You have to make your own simple syrup, though. Or find someone to do it from scratch for you. That’s the only way to drink them.

I have my mind on mint julep flavors and spring just wouldn’t be complete without my favorite breakfast pastry – the scone. So this is the first of Derby-inspired recipes I hope to post until the big day arrives.

These will win over anyone, Mint Julep fan or not. They also make a lovely addition to your Mother’s Day brunch menu. Not to mention they are going to taste so good after the Flying Pig Half Marathon on Sunday!

Mint Julep Scones

Makes: 6 scones

Ingredients

½ cup pecans, chopped
3 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
2 ¼ tsp baking powder
3 tbsp mascavo sugar (or brown sugar)
½ tsp salt
5-6 mint leaves, finely chopped
¼ cup cold unsalted butter, cubed
½ tsp pure vanilla extract
½ cup 2 % milk
Demerara sugar for topping

Prep

Preheat your oven to 375 degrees F. Place the pecans in a small dish and cover with the bourbon. Set aside.

In a mixing bowl, combine the flour, baking powder, mascavo sugar, salt and mint. Add the butter and use a pastry blender or two knives to blend until the butter is pea-sized and well incorporated into the flour.

Stir in the vanilla, milk and pecans with the liquid. Turn the dough out onto a floured surface and gently shape into a circle about ½ to ¾ inch in thickness. Gently press about 1 to 2 tbsp of Demerara sugar into the top. Cut into 6 equal pie-shaped wedges.

Place on an ungreased baking sheet. Bake for 15 to 17 minutes or until the edges are browned and the center is firm.

Cherry Lemon Pistachio Scones

July 21, 2010

I’ve written of my love of scones before, although it has been a long time since I’ve made them. This is purposeful since a batch barely lasts a day in our kitchen. Yes, put me and a scone in the same room and the self control goes out the window.

Due to a series of events that involved inspiration and obtaining of ingredients, I decided I had sacrificed long enough. It was time for another batch of scones.

Earlier this week I was inspired by this amazing Lemon and Pistachio Cakes recipe at Baker Wanabe. This is a new blog by Anna from Chef Wanabe, one of my favorite food blogs. I still want to try that cake as is, but for this recipe it got me thinking about the lemon pistachio combo.

Next, I received a package of assorted nuts and dried fruit from Oh Nuts. I was thrilled to receive this because I was able to get raw nuts – cashews, pistachios and almonds. I find that I no longer need salt on nuts. If you take it away, you get to enjoy the true, unique flavor of each variety. I also got a bag of dried tart cherries, the benefits of which I wrote about just last week.

I broke into the bags right away. The nuts were very fresh and while the cherries do have added sugar and oil (it is difficult to find varieties that don’t), I just couldn’t stop snacking. Then I reminded myself that I needed to use these for some cooking.

Hmmm…lemon, pistachio…how about cherries too? Check!

So far I haven’t made scones with white whole wheat flour so I tried it with this time around. Excellent! I also skipped a glaze and simply pressed some demerara sugar into the top of each before baking.

My only change is that in the recipe written below I reduced the salt to ¼ teaspoon. I used sea salt and the original ½ teaspoon I added made them just a little too salty and overpowered the sweet. Otherwise these scones have it all – sweet, salty, tart, chewy and crunchy!

Cherry Lemon Pistachio Scones

1 ¼ cups white whole wheat flour
2 ¼ tsp baking powder
2 tbsp mascavo sugar
¼ tsp sea salt
1 tbsp lemon zest
¼ cup cold unsalted butter
Juice from ½ a lemon
2/3 cup dried tart cherries
¼ cup raw pistachios
½ cup milk
Demerara sugar

Preheat the oven to 400 degrees F. In a medium bowl, mix together the flour, baking powder, mascavo sugar, salt and lemon zest. Cut the butter into pieces and blend with two knives or a pastry blender until the butter is cut into pea-size pieces.

Stir in the lemon juice, cherries and pistachios. Gradually add the milk and mix the dough to form a ball. Place the dough ball on a floured surface and flatten or roll out until it is ¼ to ½ inch in thickness.

Cut it into 8 pieces and place the pieces on a greased baking sheet. Sprinkle each scone with Demerara sugar and gently press it in to stick. Bake for 13 to 15 minutes or until the edges are browned and scones are baked through. Makes 8 scones.

Happy 70th Birthday to my Dad today! One of my most loyal readers!

Disclosure: Oh Nuts nuts and dried cherries were sent to me free of charge. I was not under any obligation to write about or cook with them, and I did not receive any compensation for doing.

Coconut and Lime Wheat Scones

June 18, 2009

I think my love of scones has been pretty well established. I just can’t get enough of them. A donut? Eh, maybe. A bagel? Well, okay. Scones? Yes! Bring them on over. It is with these treats that I love to do my breakfast splurging.

I’ve had the coconut and lime combo on my mind lately so I decided I would give it a shot with scones. I found a few recipes online, but not quite what I was looking for. I knew I wanted to utilize the zest of the lime as well as the juice and I really wanted to use some coconut milk. On top of that I did have health on my mind, wanting to play around with a whole wheat version.

Well, this is what I got. I have to say that I taken aback a bit by my husband’s raving praises. He often thinks my food is good, but raving about how good is a new step for him. Maybe I am on to something.

Coconut and Lime Wheat Scones

1 ¾ cup whole wheat flour
2 ¼ tsp baking powder
2 tbsp mascavo sugar (unrefined cane sugar)
½ tsp salt
1 tbsp lime zest (about half from one lime)
¼ cup finely ground unsweetened coconut
¼ cup unsalted butter, cold
1/3 cup coconut milk
¼ to ½ cup milk or heavy cream

¾ cup powdered sugar
Juice of one lime
1 Tbsp lime zest

In a mixing bowl combine the flour, baking powder, sugar, salt, zest and coconut. Add the butter in small pieces. Blend with two knives or a pastry gadget until the pieces of butter are about the size of peas and evenly distributed. Add the coconut milk and combine. It will likely be dry.

Add enough milk or cream so that the dough comes to a manageable consistency, a bit drier than a bread dough, but to a point where it can be kneaded.

Turn the dough out onto a floured countertop. Knead gently to bring the dough together and shape it into a circle about ¼ to ½ inch thick. Cut into eight pieces.

Bake on a lightly greased sheet pan at 400 degrees F for 15 minutes or until the edges are slightly browned. Remove and allow to cool on a rack.

Add ½ cup powdered sugar to a small bowl. Add the juice of one lime and whisk until smooth. Whisk in the lime zest and enough of the remaining powdered sugar to reach desired consistency. It should be slightly thick, but still thin enough to drizzle and glaze.

Pour glaze over each scone and allow it to harden. Enjoy!

***If you prefer not to use powdered sugar and want to omit the glaze I would suggest adding some more sugar to the scone dough as it is not very sweet at all. The glaze is really what brings the sweet, salty, sour flavors together.

Older Posts

scones

Raspberry Cream Cheese Scones

White Chocolate Macadamia Nut Scones with Vanilla Coffee Salt

Almond, Zucchini and Ginger Scones

Nectarine Coconut Peanut Flour Scones Recipe

Nectarine Coconut Peanut Flour Scones

Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

Mango Pecan Scones

Banana Bourbon Scones with Walnuts

Mint Julep Scones

Cherry Lemon Pistachio Scones

Coconut and Lime Wheat Scones

Thanks so much for reading!

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