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Scones - what do you like?

  • QueenB Nov 11, 2006 11:25 PM
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I made a batch of dried cherry/crystallized ginger scones today, and it was a great combination.

So tell me, what "extras" do you like in your scones?

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  1. I absolutely LOVE scones. They are by far my favorite breakfast bread-dry and just perfect for dipping into a strong cup of coffee. I don't care the ones that have icing on them but love just about any other flavor combiantion-the "healthier" sounding, the better-nuts, dried fruit, citrus zest-I enjoy it all.

    1. Citrus zest. Almond extract is a nice touch.

      1. Have you tried sweetening your scones with honey instead of sugar? That's my favorite. I also like them with toasted pecans. Crystallized ginger rocks.

        2 Replies
        1. re: Procrastibaker

          This was the first time I've ever made scones. Next time I'll use honey. Do you use the same amount as sugar?

          I love crystallized ginger and am always looking for interesting ways to use it.

          1. re: QueenB

            I have a couple of scone recipes I love. Here's the one that calls for honey:
            2 c. flour
            2 t. bkg powder
            1/2 t. bkg soda
            1/4 t. salt
            1/2 c. cold butter
            1 egg, separated
            3 T honey
            1/3 c. buttermilk (can sub by adding a dash of white vinegar to regular milk)
            1 t. water
            2 T sugar
            1/4 t. cinnamon (optional)

            1. heat oven to 400
            2. in lg. bowl stir flour, powder, soda and salt; cut in butter to make a coarse mixture
            3. in small bowl beat yolk with honey and buttermilk until blended; add to flour mixture
            4. shape dough into an 8" round about 3/4 in. thick (don't overwork the dough; it's ok if it's kinda crumbly-- this is a flaky scone not a biscuity one); cut into wedges and place on greased cookie sheet; you can also divide the dough into two rounds and gently press berries or diced fruit onto the bottom round then cover with the other round for a layered fruit scone
            5. optional: glaze with egg and h2o and sprinkle with cinnamon mixed with sugar

        2. roughly chopped pitted prunes and English walnuts, lots of both

          1. key lime and white chocolate
            pumpkin w/ chopped pecan pralines mixed in
            apple and brown sugar or caramel pieces
            basil, chopped sundried tomatoes, garlic, and parmesan
            bing cherries, hazelnuts, cinnamon, and hazelnut oil

            3 Replies
            1. re: Emme

              wht do you use for key lime flavor?.

              1. re: toodie jane

                i use key lime juice and rind... and of course, white chocolate chunks.

              2. re: Emme

                The key lime and white chocolate sounds great.

              3. I'm a purist ... currants or raisins and that's it.

                1. It's easier for me to say what I DON'T like in scones: chocolate, "chips" of any kind (butterscotch, cinnamon, etc.), really complicated/fancy flavours (ie, rose petals, white chocolate and almonds, as I once saw in a local bakery), flower flavours (lavender, etc - tastes like soap).

                  In a bakery, I'd gravitate towards simpler scones, with one or two extra ingredients. I've had fabulous dried fig and toasted walnut scones; cocoa nibs scones; pumpkin and dried cherry scones; vanilla bean scones.

                  On the more unusual side, I've had sweet scones made with buckwheat honey and bright yellow, curry-flavoured savoury scones.

                  1. Blueberries and lemon zest if I'm feeling like something fruity; I've had great pear-ginger scones from a local places, which are much more subtle in terms of fruit.

                    1. Maple scones with cooked wheatberries (recipe from NY Times). So good. Made some this morning.

                      4 Replies
                      1. re: morebubbles

                        Oooooh those sound great! Are they made with maple syrup or maple sugar?

                        1. re: piccola

                          With maple syrup, & they're amazing. (1/3 cup of maple syrup), I use one labeled 'amber' which is darker & has more maple flavor. Let me know if you want paraphrased recipe.

                        2. re: morebubbles

                          please do post a paraphrase! I'd greatly appreciate it. thanks!

                          1. re: brownie

                            OK, here it goes then, enjoy:
                            Maple Scones
                            1 c each whole wheat flour and white flour
                            2 tblsp brown sugar, 2 tsp baking powder, 1/4 tsp salt
                            1/4 lb (1 stick) chilled butter
                            1/2 c cooked wheat berries, 1/3 c maple syrup, l egg
                            2 tblsp milk, or as needed
                            Heat oven, 400 degrees. In large bowl, combine flour, brown sugar, baking powder & salt. Using pastry blender or 2 knives, cut butter into flour mixture until mix resembles fine crumbs.
                            Add wheat berries (or chopped toasted walnuts). Stir in the maple syrup and egg & just enough milk so dough leaves sides of bowl & forms a ball. Turn dough onto a lightly floured surface, roll in flour to coat. Knead lightly. If dough is very soft, roll in flour again. Transfer to lightly greased or sprayed baking sheet. Pat into an 8-inch disk, cut into 8 wedges, but do not separate.
                            Bake until golden brown, about 20 mins. Remove immediately from baking sheet and separate. Serve warm. Yield: 8 servings
                            Note: I read (in KA Whole Wheat Baking cookbook) that you can prepare scones up to cutting them in wedges. Freeze on a sheet (uncooked); once frozen, cover individually in plastic wrap, then into a freezer bag. Then you can defrost (even partially) & pop them into the oven to bake as you need them (I plan to bake 2 at a time). Made a double batch & froze one. I think it'll work great.

                        3. Im boring! Love cheese and onion scones, date scones with gingerale and cream as the liquid component and devonshire scones with lemonade ( eg Sprite) and cream.
                          You can have the rest!! :)

                          1. Albertson's supermarket bakery sells a Cinnamon Scone that I think is like, great!

                            Not too sweet, cinnamonny, with these little crystals of something mixed through
                            ---maybe brown sugar cinnamon thingies...

                            Whenever I trash my Atkins rhythm, I head on over and grab a couple...

                            I recommend these as an item to inspire the home cook in this forum...

                            1. Lemon and poppy seed scones!

                              1. where i live here in somerville, ma, petsi pies makes a pear-pecan scone that may be the best thing ever. many years ago, also here in somerville, the late, great "salt and pepper" made a cranberry-orange topped with a bit of coarse sugar. was never able to suplicate the texture; the memory still brings tears to my eyes.

                                1. The meyer lemon/cranberry scones from epicurious are great.

                                  1. I am absolutely addicted to the raspberry white chocolate scone at my local coffee chain.

                                    1. The Meyer lemon/cranberry combo sounds like a winner. White chocolate/raspberry, though, gives me pause; maybe too teeth-achingly sweet? With afternoon tea, perhaps, and something savory to balance it out.

                                      Here's a terrific recipe featuring dried cherries and two of my favorite ingredients: cornmeal (love the crunch!) and buttermilk. I plan to make these for a holiday brunch, with dried cranberries subbing for the cherries.
                                      *************************
                                      Cheese Board Corn Cherry Scones

                                      This is one of many scone recipes in "The Cheese Board Collective Works" (Ten Speed Press, 2003, 230 pages) by Berkeley's Cheese Board Collective, and one of our overall favorite scones. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.

                                      INGREDIENTS:

                                      2 cups unbleached all-purpose flour

                                      1/2 teaspoon baking soda

                                      1 tablespoon baking powder

                                      1/2 teaspoon kosher salt

                                      2/3 cup + 1/4 cup sugar

                                      1 1/2 cups medium-grind yellow cornmeal

                                      1 cup cold unsalted butter, cut into 1-inch cubes

                                      3/4 cup dried sweet cherries

                                      1 1/4 cups buttermilk

                                      INSTRUCTIONS:

                                      Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.

                                      Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.

                                      Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.

                                      Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

                                      Yields 15-20 scones

                                      1. coconut!

                                        1. I've got a little bag of scone MIX from King Arthur--and have noticed it is made with unbleached flour. Aren't traditional scones very pale? I want to have them with my first taste of that thick cream (clotted?)

                                          1 Reply
                                          1. re: blue room

                                            Or lemon curd?

                                          2. Add 2 T Kahlua and 1/2 cup choc chips (mini chips are even better) to your basic scone recipe. Yum!