King Arthur Blueberry Sour Cream Scones

If you read my blog, you know that I do a lot of baking for my coworkers.

 

Well, one of my coworkers visited the King Arthur Flour Factory and was nice to think of me and bring me a couple of boxes of mixes.

I usually bake most goodies from scratch, but I love the King Arthur brand and my curiosity was piqued. (I just realized that this recipe then can be included in my New Year's resolution: baking things out of my baking comfort zone. Woot!)

The batter was very easy to assemble and the scones were easy to construct. I should have used parchment paper on the cookie trays since the bottoms were burnt. Or maybe I need new cookie trays...

Either way, you would find these scones very, well, sconey! (Not too moist, not too dry, and somewhat crumbly.) The lemon glaze that I made for them was the perfect match with the blueberries.

PS Aren't my new dishes cute? A fellow runner got rid of items due to moving and I was the lucky gal who got these gems!

If you don't have access to the mix, here's a recipe to make from scratch from King Arthur's Website:
http://www.kingarthurflour.com/recipes/blueberry-scones-recipe

Bake well and prosper!

 

Maple Bacon Chocolate Chip Scones

I have arrived back in NYC! It's so wonderful to be back in the city I love!

A couple of my friends said they kept my eye on me in CO by following this blog and were upset I didn't post more. Sorry! I was busy!

And now I'm busy as well. (What's NYC without a busy life?) For instance, I've had these photos ready for days but had no time to write the blog!

I made these scones for opening night of Magic Flute in CO. The conductor was British and I was very anxious about him approving them. Of course, they're not your mother's scones... He loved them and so did the tenor who was craving scones for weeks while being out in CO. Ha!
I was happy these were a hit. They sound impressive and were!

Maple Bacon Chocolate Chip Scones (adapted from and now for something completely delicious)

Makes 4 large, 8 regular scones, and 16+ mini
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold and cut into cubes
1/2 cup buttermilk, cold
1 egg
4 strips of maple bacon
2/3 cup semi-sweet chocolate chips
1 egg, lightly beaten for egg wash
1 cup powdered sugar
1 tablespoon maple syrup or agave nectar
1-2 tablespoons milk

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

Cook the bacon in a frying pan over medium heat. Let cool on paper towels to absorb the grease, then cut into small pieces.

In a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or your fingers until butter is the size of small peas. Add the buttermilk and stir until the mixture just starts to come together. Add the bacon pieces and chocolate chips and use yours hands to incorporate them into the dough and bring it together into a ball.

On a lightly floured surface, pat the dough into a rough square shape about 1 inch thick. Cut the dough into 4 large scones, or 8 smaller scones. For mini scones you will need to cut and fold many times. Place the scones about 2 inches apart on the prepared sheet pan and brush tops with egg wash.

Bake for 15-18 minutes, or until tops are golden brown. Cool on a wire rack.

In a small bowl, combine the powdered sugar, maple syrup, and milk and stir until smooth. Add additional milk if needed to achieve the right consistency. Drizzle onto the cooled scones and let sit for 10 minutes before serving.

Scones will keep in an airtight container at room temperature for up to 2 days.

Bake well and prosper!

Black Cherry Ice Cream Scones

Fall is officially here (now that it's warm and super humid again in NYC...) I don't know about y'all, but I still had a lot of ice cream in my freezer left from summer. While I am sure I could have finished it in its usual form, I happened to have stumbled upon an easy recipe to make scones from ice cream. Yes, scones!

I tried this recipe last week but didn't get self rising flour. Listen to me: You MUST use self rising flour for this recipe. (Normal flour yields a weird mushy cookie thingy that is NOT a scone. Nor a cookie. It's just wrong.)

So, after buying self rising flour, I decided to use Turkey Hill's Black Cherry Ice Cream.

This ice cream is delicious straight from the container, but man, oh man... Black Cherry Scones are GREAT!

Now, go grab some self rising flour and an ice cream you'd like in a scone flavor and bake away!

Black Cherry Scones (adapted from Framed Cooks)

1 pint vanilla ice cream

1 1/2 cups self-rising flour

1 teaspoon vanilla extract

Extra flour for when you roll out the scones

1. Let ice cream soften for about 15 minutes, and preheat the oven to 375 degrees.

2. Add ice cream and flour to mixer. Start mixing and then add in the vanilla. Mix until combined into a dough that sticks together.

3. Generously flour rolling surface and place dough on flour. Knead it just a little until dough comes together, adding additional flour as needed until you have a dough that is more floury than wet. (Erika's Extras: It will be hard to feel the dough because your fingers will be so cold!)

4. Roll the dough into a long thin tube shape with your hands.It should be about 1 inch wide and 12 inches long.

5. Cut dough into 1 inch segments and place on baking sheet about 2 inches apart.

6. Bake until just turning golden brown, about 20-25 minutes. Cool on rack.

Bake well and prosper!

Clementine Weekend - Mini Clementine Buttermilk Scones

My final post for Clementine Weekend - Clementine Scones. OK OK...I know. It's Monday. I really meant to post this yesterday to end the weekend, but hey! It's Valentine's Day, so I'll just make it look like I meant to post the final recipe today because, um, you know... You should make these scones for someone you love.

Clementine Buttermilk Scones (found at and now for Something Completely Delicious)

Makes 10 scones (or around 20 mini scones)

1/2 cup butter, cold and cubed

1/2 cup buttermilk
1 egg
1 tablespoon clementine zest
3 tablespoons clementine juice, freshly squeezed, divided
2 cups all purpose flour
3 tablespoons sugar
3/4 teaspoon salt
2 1/2 teaspoon baking powder
Egg wash
1 cup powdered sugar

Preheat oven to 375 degrees and line a sheet pan with parchment paper.

In a large bowl, combine the all purpose flour, sugar, salt, and baking powder. Add the citrus zest. Add the cubed butter and cut into the dry ingredients with a pastry cutter or fork until the butter is the size of peas.

In another bowl, whisk together the buttermilk, egg, and 1 tablespoon of citrus juice. Add to the dry ingredients and stir with a spoon just until the mixture comes together and all the dry bits are incorporated.

Pat out on a lightly floured surface to about 1 1/2 inches thick. Cut out rounds and place on the prepared sheet pan about 2 inches apart. Brush the tops with eggwash. Bake until golden, about 12 to 15 minutes.

Meanwhile, combine the powdered sugar and remaining citrus juice to make a glaze. Cool the baked scones on a wire rack and spoon glaze over the tops while they're still warm.

*Feel free to use oranges, tangerine, clementines, manadarin oranges, and even lemons or limes.

I hope you've enjoyed the clementine recipes and I hope you've been inspired to use clementines in some of your own baking adventures!

Bake well and prosper!