19 Feb
Pumpkin Scones with Spiced Glaze
Posted by Michelle as Scones | 27 Comments
I’ve been on quite the scone tear here lately, what with the maple-oatmeal scones and then the quiche lorraine scones, and now these! I had been meaning to post a fabulous pumpkin scone recipe since back in October (procrastination, anyone?), but time simply slipped away from me and then the holidays rolled around, and well, you all know how that goes. Thanks to a reader, Rocio, who left a comment on the Brown Eyed Baker Facebook page asking for a pumpkin scone recipe and kicked my butt into gear! Scones are so easy to whip up and bake that there really is no excuse for not making some as soon as the urge strikes. I absolutely adore this pumpkin scone recipe – it is the perfect combination of sweet and spicy and although I have never had the Starbucks original, I honestly can’t imagine them being better than this homemade version. Plus, anything with two levels of icing has to be good, as a matter of principal.
26 Jan
Quiche Lorraine Scones
Posted by Michelle as Scones | 52 Comments
Quiche Lorraine is a quintessential brunch favorite. After all, what’s not to love about eggs, Swiss cheese, bacon and green onions in a flaky, buttery crust? I personally can devour anything involving bacon and cheese in seconds flat. It can be anything – quiches, sandwiches, burgers – you name it, and if it has bacon and cheese, I’ll eat it. So it should come as no surprise that when I caught wind of these scones I hurdled a chair and narrowly missed the corner of my kitchen island to start throwing them together. (I’m dangerous in the kitchen – my hips have suffered countless bruises due to that wretched corner!) These are every bit as good as you’d imagine them to be. Using butter as the main fat component gives them a light, buttery and biscuit-like texture. Throw in holes of melted Swiss cheese, salty bacon and the bite of green onions, and you have the perfect breakfast, lunch, brunch or snack food.
12 Jan
Maple-Oatmeal Scones
Posted by Michelle as Scones | 31 Comments
This is somewhat of an embarrassing confession. I have never eaten a scone that hasn’t originated from my kitchen. I don’t do the Starbucks thing and I don’t really frequent bakeries all that often, and when I do I’m typically more drawn to the sugary-sweet and chocolate confections, rather than breakfast-type treats. So all I know of scones I have learned from reading about them and baking them myself. Although this may seem like a narrow glipse into the world of scone goodness, I have tasted and experimented with many different types of scones – those made with cream, with butter, with buttermilk. Those that are sweet, some that are savory, some great for breakfast and some you could easily enjoy for dessert. I hadn’t made scones in a little while and after catching a glimpse of the description of Saturday’s “Barefoot Contessa” episode in my DVR and seeing Maple-Oatmeal Scones listed, I didn’t even watch the episode – I hurriedly Googled the recipe, printed it and prepared to bake!
25 Aug
Blueberry-Buttermilk Scones
Posted by Michelle as Scones | 27 Comments
Ahh scones. Tender and flaky, part biscuit and part muffin, sweet or savory. Perfect for breakfast or dessert. Is there a more perfect concoction? I should think not. I fell in love with them the very first time I made Dark Chocolate Chip Scones, which was years before Brown Eyed Baker was given life. Admittedly, I haven’t made nearly enough different varieties of scones, but the ones I have made have been spectacular. In addition to being delicious, scones are also extremely versatile and unbelievably quick to pull together. One (or two, at the most) bowl, a little mixing, a knead or two, patting into place, cutting, and then into the oven they go. They are perfect for last-minute company when you only have a few moments to throw something together.
12 Jul
Breakfast in a Scone
Posted by Michelle as Scones | 6 Comments
I saved this recipe from Confections of a Foodie Bride’s blog awhile ago and have been dying to try it! My mom came to visit a couple of days ago and she doesn’t really like traditional “breakfast” foods so I thought that she might enjoy these. And enjoy she did! She took a few back with her and my sister reports that they are awesome.
I followed this recipe to a “T” and used buttermilk for the entire amount of liquid called for. I did roll the dough into an 8″ circle, however I thought this made the scones mighty large (in comparison to the picture in Foodie Bride’s blog) but everyone loved them and they turned out tasting great! I will definitely be saving this recipe and making it often!
Bacon, Cheddar and Green Onion Scones
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
Heavy cream, optional**
1 large egg
2 tsp. water
**Heavy cream may be substitued for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt and black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbsp at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly flours flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on the size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
13 May
Dark Chocolate Chip Scones
Posted by Michelle as Scones | 23 Comments
These scones were one of my first baking projects and have turned into one of my family’s favorite treats. These are honestly one of the simplest and quickest baking recipes that I have in my arsenal. One bowl, no appliances, and a quick 20 minute bake time make these a great recipe to keep in your back pocket for when you find out company is coming at the last moment or you need something fast to whip up for breakfast for house guests. The scones have a very tender texture that make them almost melt in your mouth. Paired with a slight crunch on the outside from the sugar and the sweet chocolate chips, these are guaranteed to please the harshest of critics.
