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Favorite muffin or scone recipe

Its snowing in Chicago! I'm in the mood to bake. Please give me some recipes for breakfast goods to send with the kids to school. Healthier the better. No nuts or recipes where I could sub please since the kids are allergic. Thanks.

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  1. any preferred flavors? or certain fruits they do or don't like? and are seeds out too, or just tree nuts? there are soooo many possibilities....

    http://www.chow.com/search?query=muff...

    http://www.chow.com/search?query=scon...

    2 Replies
    1. re: goodhealthgourmet

      I like the maple, cinnamon, vanilla and pumpkin scones that they have at Starbucks. That was my original and only exposure to scones. The kids are tree nut and peanut allergic but can eat seeds. Though one does not like seeds. So I guess I want a recipe similar to the ones at Starbucks.

    2. What whole grains, or whole grain flours do you have? Dried fruit? Fruit puree (e.g. pumpkin, banana)?

      You can cut the sugar in many many muffin recipes, often in half. Of course that changes the taste.

      Whole grain flour (of various types) makes them healthier (more fiber etc), but also also make things denser.

      Lowering the fat is also regarded as healthier, though for kids that is less of an issue than older adults. Fruit puree can partially or whole replace fat. But higher fat items stay fresh longer.

      1. Here's a recipe I developed and really like.

        Cast Iron Griddle Sweet-Milk Scones with Raisins

        Ingredients

        2 cups all-purpose flour

        1 teaspoon baking powder

        1/4 teaspoon baking soda

        1/4 teaspoon table salt

        2 tablespoons granulated sugar

        4 tablespoons butter

        1/3 cup raisins, golden raisins or craisins

        2/3 cup whole milk

        2 tablespoons shortening or cooking oil

        Instructions

        1. Add flour, baking powder, baking soda and salt to a

        mixing bowl. Mix dry ingredients well with a whisk or fork.

        Using a whisk or fork, cut butter into flour mixture until it

        resembles coarse meal with a few slightly larger butter lumps.

        Stir in raisins.

        2. Heat a cast iron griddle or 10-inch cast iron skillet as

        if you were making pancakes. Add a tablespoon or two of

        shortening or cooking oil to coat the surface of the griddle.

        3. Make a well in the center of dry mixture and pour in milk. Stir

        the ingredients together with a fork into a soft, slightly wet clump

        of dough. Add a little milk or flour if needed to adjust the

        consistency of dough.

        4. Gather up pieces of the dough and using your hands, form scones

        into the size and shape of english muffins. Add a tablespoon or two

        of flour, as needed, to handle dough. Make about 6 to 8 scones from the

        dough.

        5. Place the shaped scones onto griddle, leaving about 1/4-inch

        between each scone. Turn the burner down to a little lower than

        what you would use for pancakes.

        Cook about 5 to 7 minutes on each side to brown the tops and bottoms.

        Press on middle of scone to test for doneness. The sides should look

        dry and no batter should ooze out when scone is pressed down upon.

        The finished scone color should be golden to slightly darker.

        Total cooking time about

        4 Replies
          1. re: paulj

            It was in the original sweet milk baked scones Cook's Illustrated recipe I developed this from. According to them, baking soda promotes browning and adds some flavor .

            1. re: Antilope

              I forgot that claim about baking soda. I was thinking purely about the leavening aspect.

              This morning I made an Irish oat pancake recipe - fine ground oats, flour, eggs and buttermilk (1 cup +). The result was more like a crepe than a pancake, with a noticeable buttermilk note. Alone I didn't like it, but it was ok wrapped around a piece of bacon. For the 2nd half of the batter I added a bit of sugar, and 1/4 tsp baking soda. Those additions were enough to turn a hearty crepe into a light pancake.

          2. re: Antilope

            Total cooking time was cut off. It should be 10 to 14 minutes total.

          3. Oatmeal Scone: 1 1/4 cup flour, 1 1/4 cup Quaker oats, 1 1/2 tsps baking powder, 1/2 tsp salt, 1/3 cup brown sugar. In separate bowl beat 1 egg with 3/8 cup oil, 1/2 cup milk, and 2 tsp maple extract (very important for flavor). Mix the two. Add any solids you want: light or dark raisins, dates,dried cranberries or apricots (or nuts but not in your case). To save time I bake this in a buttered pie pan with a little cinnamon and sugar sprinkled on top then when it is cool I cut it in wedges. Bakes at 350* in 25 minutes or so. Very substantial.

            1. The Sweeter Side of Amy's Bread, from the NYC Bakery, has some pretty incredible scone recipes. Here's the cherry cream one: http://cookingbythebook.com/blog/reci... There's also one for maple syrup scones with a coffee glaze: http://vtda.info/food/maple-syrup-bre... There's also an oatmeal dried cranberry and walnut scone that's really good. But, by far, my favorite is the scallion feta cheese scone recipe, which I've not yet found on the web. So, here goes:

              270 g. unbleached all purpose flour
              90 g. rolled oats
              2 tsp. baking powder
              1 tsp. kosher salt
              1/4 tsp. baking soda
              130 g. unsalted butter, diced in 1/2 inch pieces, cold or frozen
              145 g. crumbled feta cheese
              75 g. chopped scallions
              40 g. microplaned parmesan cheese
              225 g. buttermilk
              two large eggs, divided use
              25 g. honey

              Preheat the oven to 400F. Line a baking sheet with parchment.

              In a food processor with the metal blade, combine flour, oats, baking powder, salt and soda. process just to combine, briefly. Add the cold or frozen butter and process again for 10-15 seconds, to make a texture like coarse meal. Transfer to a large bowl and mix in the feta, chopped scallions, parmesan cheese until evenly distributed. (I've found you can refrigerate this mixture airtight overnight if you want to make hot scones for breakfast or brunch.)

              In a medium bowl, whisk the buttermilk, one egg, and honey. Make a deep well in the center of the dry ingredients, and pour the wet into the well. Stir with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. The dough may be crumbly and dry in spots, that's okay. I do things a little differently than the original recipe here. I like to make large triangular scones by cutting rectangles diagonally, so I shape a large, maybe 1 1/4 inch thick rectangle to begin then use a large knife (or a smaller one with a straight edge, pizza cutter will work also) to make 8 large or 12 smaller scones. Whisk the remaining egg with a little water to make an egg wash and brush each scone generously. Place them without touching on the prepared pan and bake in the preheated oven for about 12 minutes for small, 14 for larger scones. Rotate the pans and bake another 12-14 minutes, checking after ten minutes if the scones are small or your oven runs hot. Don't over bake these! They should be golden brown and feel firm when touched lightly. You can also bake these on a preheated brick or pizza stone for extra lift. Cool off the paper on a rack and serve warm or at room temperature. Store airtight. Best within a couple days.

              Some wouldn't call these scones as much as biscuits, but they are truly divine no matter what you'd call them. I highly recommend Valbreso sheep's milk feta cheese, and to use an old fashioned style rolled oats for best texture. Scallions are in season right now and you can also use chives if yours have come in yet in the garden.