Lemon Glazed Berry Scones

Another recipe from Two Peas and Their Pod that I made this morning. These scones were very easy to put together and are so delicious! I like this method best for making scones... the drop method. Saves just a little more time, which is always good. We all loved these scones. Carson kept walking around saying "mmm, so good blueberry scones - I'm lovin' it!" :)

This is a picture without the glaze - I forgot to take one after the glaze.

Lemon Glazed Berry Scones

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
Zest of one lemon
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk
1 egg
1 pint berries (I used frozen blueberries)
Turbinado Sugar, for sprinkling on scones

Preheat oven to 400 degrees F.

In a large bowl, sift together flour, baking powder, salt, sugar, and zest; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll berries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. I used my Silpat! Sprinkle scones with Turbinado sugar.

Bake for 15 to 20 minutes until brown. Cool before applying the lemon glaze.

Lemon Glaze:
2 cups powdered sugar, sifted
2 lemons, juiced and zested

To prepare Glaze: combine sugar, zest, and juice and whisk until smooth. Drizzle or brush on top of scones.

Pumpkin White Chocolate Scones

Another catch-up post. I've made these twice now - the first time a few weeks ago and most recently on Saturday morning. This recipe is another delicious sampling of the recipes found on Two Peas and Their Pod. These scones are absolutely delicious -super moist and flavorful with just the perfect extra sweetness from the white chocolate chips! They are very easy to make, too, and come together very quickly. Carson and I love them. Kevin would if he'd try them (and get over his dislike for pumpkin). I have never made the glaze to go with them since I think they're just perfect without it, but I'm sure they get even better when you add the glaze. For me, though, I'd rather save the extra calories and sugar, I think.

Pumpkin White Chocolate Scones

Scone Dough:
2 cups all purpose flour
1/3 cup) light brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips
1/2 cup buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1 tablespoon cream
Turbinado sugar for sprinkling the tops of the scones

Spice Glaze:
1c. powdered sugar
1/2t. cinnamon
1/8t. cloves
Sprinkle of nutmeg
Milk

Add as much milk until desired consistency. Drizzle or spread over scones.

Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper or Silpat.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. I use my hands! The mixture should look like coarse crumbs. Stir in the white chocolate.

In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the cream and sprinkle a little Turbinado sugar on top.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool and drizzle scones with the glaze.

Double Berry Scones

I came across a recipe for double berry scones on the Eggs on Sunday blog and thought they looked and sounded so tasty. When I saw they had buttermilk in them, I figured I'd go ahead and try them out now to use up the rest of my buttermilk. I figured I can take one for my breakfast on a couple of mornings this week and I'll freeze a few, too. So I made up a batch of them tonight and snuck a taste of one a little bit ago. Yum! These are very, very good! Definitely something I'll make again!!

Double Berry Scones

1 cup all-purpose flour (organic)
1 cup white whole wheat flour (organic)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into pieces
zest of 1 lemon
1/2 cup dried blueberries (home-dried)
1/2 cup dried strawberries, chopped (organic, home-dried)
3/4 cup well-shaken buttermilk (organic)
1 egg yolk (local, organic, free-range)

To brush the scones with: 1 egg white and some granulated sugar to sprinkle on top

Preheat the oven to 425 F.

Combine the flours, baking powder, sugar, baking soda, salt and zest in a large bowl. Whisk or toss with your fingers to combine. Drop in the chunks of butter, toss them briefly to coat them with flour, then use your fingers to rub the butter into the flour until you have pieces resembling coarse meal, oatmeal flakes, and peas.

Whisk together the buttermilk and egg yolk, and all at once, add to the flour and butter mixture. Stir gently and quickly with a fork until it comes together into a loose dough. Add the dried fruit. Use your hands to gather the pieces of dough into a ball and knead it a few times against the edge of the bowl, just to gather any loose pieces - the dough will be fairly moist, so you can sprinkle a little more flour on your hands if it helps.

Pat the dough out on a floured surface into a round disk, about 1 inch high. Use a sharp knife to cut the disk into 8 wedges, and place the wedges on a baking sheet lined with parchment paper. Brush the tops of the scones with the egg white and sprinkle with granulated sugar.

Bake for about 15-18 minutes, until the tops are golden brown.

Makes 8 scones.