order online
weekly specials
Scones are a new favorite baked good of mine. When I was younger, I thought they were hard and dry, and not very tasty, but as I’ve gotten older, I’ve learned to appreciate the texture and flavor. They are sweet, dense, dry, and crumbly, yet oh so good! They pair well with a cup of tea or coffee in the morning for breakfast.
I was recently gifted a Mini Scone Pan, and this is the only way I will make scones. Sure, you can prepare the dough, roll it out, cut it into triangles, and bake it but the pan reduces many of the required steps and is so easy to use. Plus, you get 16 scones so there is plenty to serve at brunch, to bring to work to share, or to save for leftovers are home.
Click this link for the Mini Scone Pan.
The 3 recipes I want to share with you today are:
Start by preheating the oven to 400 degrees F. Generously brush the scone pan with vegetable shortening. I find vegetable shortening works best when removing the scones after baking. The pan is a little hard to clean because of all the corners but if you soak it in warm soapy water for a short time it will clean up nicely.
Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
Add the cubed butter (make sure it’s cold butter) and use a pastry blender or your hands to blend the mixture together. It should resemble coarse crumbs. I actually find it easiest to use my fingers to mash and grind the butter into the dry ingredients. My pastry blender skills are not up to par 😊
Add the chocolate chips and stir to combine.
Combine the buttermilk and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is JUST combined – do not overmix.
Divide the dough between the wells in the pan. Try to put an even amount in each well or as close as possible. Gently press down to form the dough into each well.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes then remove to a cooling rack.
Serve warm and enjoy! Any leftovers should be cooled completely and stored in an airtight container. They hold up well and make great leftovers.
The recipe can be found here.
Mini White Chocolate Cranberry Scones
Start by preheating the oven to 400 degrees F. Generously brush the scone pan with vegetable shortening. I find vegetable shortening works best when removing the scones after baking. The pan is a little hard to clean because of all the corners but if you soak it in warm soapy water for a short time it will clean up nicely.
Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
Add the cubed butter (make sure it’s cold butter) and use a pastry blender or your hands to blend the mixture together. It should resemble coarse crumbs. I find it easiest to use my fingers to mash and grind the butter into the dry ingredients.
Add the white chocolate chips and cranberries and stir to combine.
Combine the buttermilk and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is JUST combined – do not overmix.
Divide the dough between the wells in the pan. Try to put an even amount in each well or as close as possible. Gently press down to form the dough into each well.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes then remove to a cooling rack.
Serve warm and enjoy! Any leftovers should be cooled completely and stored in an airtight container. They hold up well and make great leftovers.
The recipe can be found here.
Start by preheating the oven to 400 degrees F. Generously brush the scone pan with vegetable shortening. I find vegetable shortening works best when removing the scones after baking. The pan is a little hard to clean because of all the corners but if you soak it in warm soapy water for a short time it will clean up nicely.
Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
Add the cubed butter (make sure it’s cold butter) and use a pastry blender or your hands to blend the mixture together. It should resemble coarse crumbs. I find it easiest to use my fingers to mash and grind the butter into the dry ingredients.
Add the blueberries and stir to combine.
Combine the buttermilk and vanilla in a small bowl. Pour into the flour mixture and stir until the dough is JUST combined – do not overmix.
Divide the dough between the wells in the pan. Try to put an even amount in each well or as close as possible. Gently press down to form the dough into each well.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes then remove to a cooling rack.
Serve warm and enjoy! Any leftovers should be cooled completely and stored in an airtight container. They hold up well and make great leftovers.
The recipe can be found here.
These recipes are all the same except for the “mix-ins”. You can add chocolate chips, blueberries, raspberries, etc. to make these your own. They are best served warm (or reheated in the microwave if having leftovers). If you want to be truly authentic, enjoy the fresh-baked scones with jam and cream. Spread the jam first then dollop the cream on top. Dig in!
Happy Cooking!
Recent Comments