Blackberry Peach Cobbler Scones

Ingredients

Scones
2 1⁄2 cups all-purpose flour, plus more for dusting
1⁄3 cup granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
1 1⁄2 teaspoons ground cinnamon
8 tablespoons cold unsalted butter, cubed
6 ounces blackberries, halved lengthwise
1 peach, cut into 1/2-inch dice
1⁄2 cup plus 2 tablespoons buttermilk
2 large eggs
2 tablespoons coarse white sugar or 2 tablespoons demerara sugar

Glaze
3 ounces blackberries
1 tablespoon granulated sugar
3-4 tablespoons lemon juice
1 1⁄2 cups confectioners' sugar

Directions

1. For the scones: Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
3. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
4. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
5. Preheat the oven to 425 degrees F.
6. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
7. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
8. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.

Notes: It is unfortunate that the blackberry glaze looks a bit like ketchup, because it really is quite delicious. I really enjoyed these scones.

Source: Food.com

Onion Scones

Ingredients
1 yellow onion (chopped)
1/3 cup green onion (chopped)
2 cloves garlic (minced)
1/3 cup butter
2 cups flour
1/3 cup Parmesan cheese (grated)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup light cream
1 egg (beaten)
butter

Directions

1. Gather the ingredients together.
2. Preheat the oven to 400° F.
3. In a small microwave-safe bowl, combine the yellow onion, green onions, garlic, and butter. Microwave on high for 2 minutes, then stir this mixture.
4. Microwave for another 1 to 2 minutes or until the vegetables are tender. Remove the bowl from the microwave and let the vegetables cool for 10 minutes.
5. Combine the flour, cheese, sugar, baking powder, pepper, and salt in a large bowl and stir to mix.
6. Add the sautéed onion mixture to the flour mixture along with all of the melted butter, light cream, and egg. Stir just until combined with a spoon.
7. Gently press the dough together with your hands to form a ball.
8. On an ungreased cookie sheet, press the dough into an 8-inch circle. Cut the circle into 8 wedges, like you were cutting a pie. Separate the wedges slightly.
9. Bake for 12 to 15 minutes or until the scones are lightly browned.
10. Brush with more melted butter and serve immediately. 

Notes: It is nice to have a few savory options when making scones. I really enjoyed these but the kids weren't super big fans.

Source: The Spruce Eats

Butterscotch Pecan Scones

Ingredients
2/3 cup pecans
1/2 cup heavy cream, plus more if necessary
1 large egg
1 teaspoon vanilla extract
2 cups cake flour, spooned into measuring cup and leveled-off (substitute: 1 3/4 cups all-purpose flour and 1/4 cup cornstarch)
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons packed dark brown sugar
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup butterscotch chips, best quality such as Guittard
Demerara sugar (also called raw sugar or turbinado), for sprinkling

Instructions

1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
2. Arrange the pecans in a single layer on the prepared baking sheet. Bake until lightly toasted and fragrant, about 4 minutes. Slide the parchment off of the hot baking sheet and let the pecans cool on the countertop. When the pecans are cool enough to handle, coarsely chop them and set aside. Place the parchment back on the baking sheet.
3. In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
4. In a large bowl, mix together the flour, salt, baking powder and brown sugar (use your fingers to rub the brown sugar into the mixture until no lumps remain). Add the pieces of butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the butterscotch chips and pecans. Make a well in the center of the dry ingredients, then add the cream mixture. Use a rubber spatula to mix until the dough comes together. It should be a bit sticky, almost like chocolate chip cookie dough. If it seems dry, add more cream little by little (no more than 2 tablespoons should be necessary).
5. Dust a clean, dry work surface with flour. Place the sticky dough on top and dust the top of the dough with a little flour as well. Knead gently a few times until the dough comes together into a ball. (Sprinkle lightly with more flour as needed so that the dough doesn't stick.)
6. Press the dough into a circle about 1-inch high, then cut into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing evenly apart, and then sprinkle each one with about 1/2 teaspoon of Demerara sugar. Bake for 14 to 16 minutes, until lightly golden and firm to the touch. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. The scones are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container at room temperature for up to three days.

Notes: Another tasty scone recipe. As with most other scone recipes, the dough can be frozen before baking. (We often makes our scones the night before and freeze overnight before baking in the morning.) Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable freezer bag and press out as much air as possible. Bake as needed directly from the freezer, allowing 1 to 2 minutes longer in the oven. 

Source: Once Upon a Chef

Ham and Cheese Savory Scones

Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 stick frozen butter
1 cup buttermilk
1/4 cup sour cream
1 cup cheddar cheese shredded
3/4 cup ham diced
1/4 cup pre-cooked bacon pieces
2 tablespoons chives diced

Instructions

1. To make these Ham and Cheese Savory Scones, start by adding the flour, sugar, baking powder, baking soda, salt, garlic and onion powder to a large mixing bowl and whisking to combine.
2. Grab your cold stick of frozen butter and grate your butter on a cheese grater or cut into small pieces and them move your butter back to the freezer. While your butter is chilling, chop your ham into bite sized pieces and dice your chives. Remove the butter from the freezer and add to the dry ingredients in the mixing bowl. Using a pastry cutter or a kitchen fork, work the butter into the flour mixture until you have no more large lumps of butter present.
3. Add in the buttermilk and sour cream and still to combine. Next add in the cheese, ham, bacon pieces and chives (save some of those yummy ingredients aside for topping!) and using a large spoon or spatula, stir to combine. Once mixed, transfer your scone dough to the refrigerator for 15 minutes. Once chilled, move your dough to a large floured work space or a large glass cutting board (my favorite!) Your dough should be a bit wet and sticky so flour your hands. Shape your dough into a large circle about 10-12 inches wide and about 1 inch thick.
4. Using a sharp knife, cut into 8-10 wedges and then using a spatcula or pie server, scoop up the scone wedges and transfer to a parchment lined baking pan and sprinkle with your reserved toppings. Bake for 20 minutes in a preheated 425 degree oven. When done, remove from oven and serve immediately.

Notes: This is the first savory scone recipe I've tried. I quite liked them. I didn't have any chives so had to leave those out.

Source: A Wicked Whisk

Sweet Potato Scones with Brown Sugar Glaze

Ingredients
For the scones
2 and 1/2 cups all-purpose flour
1/3 cups packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
1/2 cup cooked mashed sweet potato
1 and 1/2 teaspoons vanilla extract
1 tablespoon heavy cream

For the glaze
1 tablespoon unsalted butter
1/4 cups packed light brown sugar
3 tablespoons heavy cream
1/4 cup confectioners' sugar

Instructions

1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to combine. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care no to over mix.
3. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops with cream.
4. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
5. Make the Glaze
6. Combine the butter brown sugar and cream in small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

Notes: I love sweet potatoes and so far I've really liked all the scone recipes I've tried so as soon as I saw this recipe I knew I wanted to try it. Luckily we had some sweet potatoes from the garden. The flavor turned out great but my texture was fairly dense (not light and fluffy as described at the source). I may have overmixed or undercooked. I still enjoyed them. My kids ate them and enjoyed them and still don't know they ate sweet potatoes. (I told them I was calling them Brown Sugar and Cream Scones.)

Source: Baked by an Introvert

Blueberry Scones with Lemon Glaze

Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Notes: This is the 7th scone recipe I've tried. It was good but not my favorite. I found it a bit dry and crispier than my preference. Brittany seemed to enjoy it more than others I've made however, and told me she liked the crispiness. The lemon glaze was tasty.

Source: Food Network

Roasted Pear and Chocolate Chunk Scones

Ingredients

3 firmish pears
1 1/2 cups all-purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 tsp baking powder
1/2 tsp table salt plus additional for egg wash
6 Tbsp cold unsalted butter, cut into small cubes
1/4 cup heavy cream
1/4 cup semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

Directions

1. Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
2. Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t over mix. Add the chocolate chunks and mix for 5 seconds more.
3. On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges (or 8 smaller wedges) and transfer to baking sheet at least two inches apart. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
4. Bake scones until firm and golden, about 30 minutes. Serve warm.
5. Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

Notes: I prepared these the night before and baked them in the morning (see step 5). Turns out I really like roasted pears but my kids don't. These weren't as pretty as other scones I've made but I thought they were great.

Source: Smitten Kitchen

Cinnamon Scones

Ingredients
2 cups all-purpose flour
3 TBS granulated sugar
1 TBS baking powder
1 tsp ground cinnamon
¼ tsp sea salt
6 TBS salted butter cold
½ cup half and half
1 large egg
1 tsp pure vanilla extract
1 cup cinnamon chips
1-2 TBS raw turbinado sugar

Instructions

1. Preheat oven to 375 degrees F.
2. Line a large baking sheet with parchment paper, set aside.
3. In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.
4. Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter.)
5. Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
6. Add cinnamon chips and stir until evenly distributed.
7. Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.
8. Transfer the circle of scone dough to the prepared baking sheet.
9. Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally. (see video)
10. Sprinkle the top with raw sugar and gently press it into the top of the scones.
11. Carefully separate the scones and spread them out evenly on your baking sheet.
12. Bake in the preheated oven for 16-20 minutes, or until the scones look set.
13. Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (highly recommended).

Notes: I've been wanting to make these for a while but none of the grocery stores around me sells cinnamon baking chips any more! I finally ordered some on Amazon. I thought these tasted great, especially warm.

Source: Joy Food Sunshine

Strawberries and Cream Scones

Ingredients
2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries
1 cup heavy cream

Directions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In the bottom of a large, wide bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. 
3. Use a rubber spatula to gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. When mixed in as best as you can with the spatula, knead dough once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
4. Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, and gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches of space between each.
5. You can re-roll the scraps of dough, but don’t worry over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
6. Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Notes: Another tasty scone recipe. I made these the night before. Instead of baking at step 6, I covered the cooking sheet with plastic and put in the freezer. Then I pulled it out in the morning, removed the plastic, and stuck it in the oven for a few minutes longer than the recipe called for.

Source: Smitten Kitchen

Chocolate Peanut Butter Chip Scones

Ingredients
1 1/4 cup Flour
3 tablespoons Cocoa Powder
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/4 cup Butter cold and cut into pieces
1 Egg
1/4 cup Milk
1/2 - 1 cup Peanut Butter Chips

Instructions

1. Put the flour, cocoa powder, sugar, baking powder and salt in a food processor. Pulse to blend. Add the pieces of butter and pulse until the butter is mixed well into the flour.
2. Add the egg and milk and mix just until blended. Add the chips and pulse again. Dump the mixture out onto a floured surface and form into a circle and press until dough is about 1 inch thick. Cut into 6 or 8 triangles.
3. Transfer scones onto a prepared cookie sheet. Bake in a 400°F oven for 10-15 minutes, until done.
4. Make a glaze of 1 cup powdered sugar, plus just enough milk to get a thin consistency, and drizzle over warm scones. Serve.

Notes: I didn't want to use a food processor so I mixed my dough by hand. These were tasty and not too sweet, but not nearly as good as the mixed berry scones I made earlier in the week. (These were a bit more dense and dry. Would be interesting to make that recipe with cocoa powder and chips mixed in.)

Source: Cook This Again Mom

Glazed Mixed Berry Scones

Ingredients
2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream (lite is okay)
1 teaspoon vanilla extract
1 heaping cup mixed berries (if using frozen, keep frozen so berries bleed/run less)
1 tablespoon lemon or orange zest, optional
turbinado, raw, or coarse sugar, optional for sprinkling
1 cup confectioners’ sugar
about 1 tablespoon cream or milk (or substitute with orange or lemon juice)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with a Silpat or parchment; set aside.
2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
3. Add the butter, and with a pastry cutter or two forks, cut the butter in. Some larger pea-sized butter clumps are okay; set bowl aside.
4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
6. Fold in the berries and optional zest.
7. Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
8. Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
9. With a large knife, slice round into 8 equal-sized wedges.
10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
11. Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through. (Less time if fruit is fresh.) A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
13. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice).
15. Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
16. Evenly drizzle the glaze over the scones before serving.

Notes: These were absolutely amazing! After breakfast I was craving them all day long. The leftovers disappeared shortly after I got home from work. I am new to making scones and didn't know what "shaggy" dough was in step 5, so I don't think I mixed mine well enough before adding the frozen fruit. So I had to do a bit of kneading afterwards and the berries bled quite a bit. Made these colorful and delicious though!

Source: Averie Cooks

Scones (Alton Brown Recipe)

Ingredients
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries

Directions

1. Heat oven to 375°F.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Notes: Another first for me - I'd eaten scones like this but never made them. Easy and tasty.

Source: food network