lime and blackberry scones

A While back our local grocery had limes on sale, which I bought...was a great buy about 15 limes for $1.49, can't pass that up.  So now what to do with all these limes.  I've made a couple of different recipes and this was one that was really good.  Oh yeah BTW the same grocer had blackberries on sale too so bought those also.  Then went searching for a recipe that might combine the two and this is what I found.    Took these to work and they were a big hit.  I do but them smaller since the guys at work would eat all of them if there were just   

adapted from here

Blackberry Lime Scones

prep 15 mins

cook 20 mins

total 35 mins

Fresh blackberries and a vibrant pop of lime make these scones irresistible!

Ingredients

2 and 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 granulated cup sugar
2 teaspoons lime zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup + 2 tablespoons whole milk
1 cup blackberries, fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons granulated sugar, for sprinkling
For glaze:
2 tablespoons fresh lime juice
3/4 cup confectioners sugar

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. Set aside.
3. In a small bowl, whisk together the egg and milk, then add to flour mixture. Use the fork to stir everything together until just moistened.
4. Add blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
5. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
6. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
8. Bake for 18-20 minutes, or until light golden brown.
9. Allow scones to cool on the baking sheet while you make the glaze.
10. For the glaze:
11. In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things YOU L♥ve.

Donna

Cherry Almond Scones

I made these back in April for a baby shower I went to.  I also made the chocolate chip toffee ones found here.  These are really very tasty and a must to make.  Sure hope you give them a try.  Scones are really not difficult to make and are a great added to treat for any occasion. 

Ingredients

3½ cups unbleached all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
4 ounces unsalted butter, cold, cut into small pieces (1 stick)
7 ounces almond paste, frozen ( grated using the large-hole side of a box grater
1 cup buttermilk or greek yogurt
1 teaspoon almond extract
½ heaping cup fresh marachino cherries, whole small or cut larger  in half
1 egg
1 egg mixed with 1 teaspoon cold water
Coarse sugar for topping
Sliced almonds for topping

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Using a pastry blender cut in the cold butter until the mixture resembles coarse meal with some larger pea size chunks of butter still remaining.
Fold in the grated almond paste using a rubber spatula.
In a large measuring cup combine the buttermilk, almond extract and 1 egg. Blend with a small whisk until combined.
Add the buttermilk mixture to the flour and butter mixture. Fold together using the spatula until a dough starts to come together. Do not over mix. Gently fold in cherries.
Turn the dough out onto a floured work surface and knead gently to combine. Press the dough into a ¾ inch thick round and cut into scones using a 2½ inch biscuit cutter, or whatever shape you like.
Place the scones 2 inches apart on a large baking sheet lined with parchment paper.
Brush each scone with the egg and water mixture. Sprinkle with coarse sugar, then sliced almonds, then a little more coarse sugar.
Bake for 20 minutes or until golden brown.
Remove to a wire rack to cool.

I also made the toffee chocolate chip ones, here a photo of them all together ready to take to the shower.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO all the Things YOU L♥ve.

Donna

blueberry scones

Our local grocer had blueberries on sale and I needed a treat for work, so these worked out perfect.  I love making scones because you can make sweet or savory and they are all delicious.  The trick to making them so they are not dry is to not overwork the dough and don't over cook them.  Hope you give them a try.
adapted from here

Ingredients

1. 3 cups all-purpose flour
2. 1 cup sugar
3. 1½ teaspoon salt
4. 1 Tbsp baking powder
5. 2 sticks butter, softened
6. 1½ cups fresh blueberries
7. 1 lemon, juice and zest
8. ½ cup half and half
9. 1 egg
10. 1 egg, well beaten (for wash)
11. ¼ cup turbinado or sparkling sugar

Instructions

1. Heat oven to 400ºF.
2. Place flour, sugar, salt and baking powder in a large bowl. With a pastry cutter or fork, work
3. butter into the flour mixture until fine crumbs form. Gently stir in blueberries. In a second medium bowl, whisk together lemon juice and zest, half and half, and one egg. With a wooden spoon, slowly add wet mixture to dry, stirring very carefully to keep berries intact.
4. Turn dough onto a parchment-lined cutting board. Form into a 12”x 9” rectangle, about ¾” thick.With the Sweet Creations 3” Round Nest Cutter, press 12 rounds from the dough. Transfer to a large parchment-lined baking sheet. Discard remaining dough.
5. Fill the Sweet Creations Pastry Brush with beaten egg. Glaze the tops of each scone with egg wash, sprinkle with turbinado sugar.Bake for 20-23 minutes or until golden brown around the edges. Allow to cool slightly before serving.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Savory Ham/Cheese/green onion scones

I made these back in February for a good friend of mine.  I usually make him sweets but he said he was watching his weight so I told him I'd make him a nice treat he could eat for breakfast for his lunch break.  I also made another batch of these for the folks I work with, can't leave anyone out, ya know!  :)  I think these would be great if you were doing a brunch of make them during the holidays.  These were absolutely delicious and will make them again and again.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup light brown sugar, packed
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, at room temperature, beaten
• 1/2 cup plain full-fat yogurt
• 2 tablespoons whole Milk
• 4 ounces cheddar cheese, shredded
• 4 ounces ham, diced
• 1/3 cup scallions, chopped

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
3. Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
6. Cool for 5 minutes on the tray, then serve warm.

Notes

*Add a little extra ham, cheese, and scallions on top of each scone before baking if you'd like yours to look like mine do in the photos. *These scones are best eaten the day they are baked. *You can flash freeze the baked scones for up to 2 months.

Thanks for stopping by, have a great and week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

another blueberry lemon scone

 

Mondays Treat  ....not much to say other than YUM!

 

  printable

adapted from here

Lemon Blueberry Scones

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup fresh blueberries
milk for brushing tops

Glaze 

1/2 cup powdered sugar
1 tbsp lemon juice
pinch of lemon zest

Preheat oven to 400°
Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly. Stir in milk, lemon juice and lemon zest until moistened. Fold in fresh blueberries. Pat into circle about one inch thick on lightly floured counter. Cut into 8 wedges. Place one-two inches apart on a lightly greased cookie sheet. Brush tops with milk. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
For glaze- Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to DO ALL the thing YOU L♥ve
Donna

Almond Cherry Scones

 This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

printable
 adapted from here
Cherry Marzipan Scones

Makes 12  scones
For the scones:
1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
2 tablespoons sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in 1/2" cubes
3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
1/2 teaspoon almond extract
1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)

For the top:
1-2 tablespoons milk or cream
a small handful of sliced almonds (preferably unblanched)
1 tablespoon coarse sugar
In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Cherry Scones

 This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

printable
 adapted from here
Cherry Marzipan Scones

Makes 12  scones
For the scones:
1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
2 tablespoons sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in 1/2" cubes
3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
1/2 teaspoon almond extract
1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)

For the top:
1-2 tablespoons milk or cream
a small handful of sliced almonds (preferably unblanched)
1 tablespoon coarse sugar
In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Cinnamon Raisin Scones *taste like cinnamon bun*

My weekly treat for work.  Really wanted something different this time and these were just perfect.  Everyone loved them and some people even had two and said they would eat more but didn't want to make a pig of themselves.  Even my son in law, who hates raisins, like these so that's really saying something.
I think I will save this recipe to my holiday collection because they would be wonderful on Christmas morning just out of the oven.   Oh did I say they are soooooooooooooo easy to make.  I used my food processor to do the hard part.

Printable
I adapted  this recipe from  here

Cinnamon Bun Scones

Cook Time: 13-15 minutes

Yield: 12-15 scones depending on size
Ingredients:

1/2 cup toasted chopped pecans
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 cup rolled oats
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
3/4 cup milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
3/4-1 cup golden  raisins (soaked in warm water then drained)

 Glaze:
3/4 cup confectioners' sugar
3 to 4 teaspoons milk

Instructions

To make the scones:

Preheat oven to 425°. Line baking sheets with silicone liners or parchment paper.

In a small bowl, combine pecans, brown sugar, and cinnamon. Set aside.

In a large bowl, combine flour, oats, sugar, baking powder, and salt. Add butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs. This step I did in the food processor, so much quicker.  Just pulse  dry ingredients a couple of time without the butter.  Add the butter bits and then pulse until you have coarse crumbs.

Combine milk, egg, and vanilla in a small bowl. Add to flour mixture and stir just until combined.

Sprinkle cinnamon mixture over dough. Gently stir until batter is just swirled with cinnamon mixture.

Drop dough by 1/4-cup portions* onto prepared pans. Leave about 2 inches between scones.

Bake 11 to 13 minutes, or until golden brown.

Cool scones on a wire rack for 5 minutes while you make the glaze.

To make the glaze:

Combine confectioners' sugar with 3 teaspoons milk. Add more milk if needed to achieve pouring consistency.

Drizzle glaze over warm scones.
Thanks for stopping by, have a wonderful week and Remember to Find the TIme to DO ALL the things YOU L♥ve.
D♥nna

Caramel Apple Scones

I made these about a month ago when the weather had gotten crazy once again.  Crazy weather, one day almost 70 the next 15.  I was craving something different that day so I thought hmmmmmm wonder how a caramel apple scone would taste.  So I took my scone recipe and adapted it to this yummy Scone.

Dough
2 cups flour
2 tsp. baking powder
1/4 tsp salt
6 TBL cold butter *in chunks*
3/4 cup half and half
3 jonathan apples, peel and sliced
1/4 cup brown sugar
4 TBL white sugar
2 TBL butter
3 TBL cinnamon
pinch of salt
1/4 cup white wine
1/4 cup caramel pieces *see picture*
Directions:

Peel and slice apples, to fry pan add butter, then apples, cinnamon, salt and sugars.  Stir until a little juice appears, add caramels.  Add the wine and reduce, it will thicken as it cooks (about 5-7 minutes)  Let cool.

For the dough combine all the dry ingredients and cut in the butter until you have crumbly, coarse dough.  Add milk all at once and gently fold mixture and then fold in the apple mixture.  Do not overwork dough.  Put in floured surface and knead for a couple of minutes.  If dough is sticky add just a bit of flour.  Place on parchment lined cookie sheet and form in a disk about 1 inch of so high.  Cut into 8 sections and separate so they are not touching, bake at 400 for approximately 15 minutes.   Do not overcook or they will be dry.  Remove and cool on rack.

 Thanks for stopping by.  Have a wonderful day and Remember to Find the time to do ALL the things YOU LOVE.
Donna

Apple Cinnamon Scones

YUM YUM.........My daughter told me these tasted a bit like apple pie.  She also told me that next time I should add some nutmeg and allspice, so I think I will do that.  My grandsons football team had a bake sale Saturday so I made some things to help.  These were one of the items I made.  I also made some mini English muffins, both regular and cinnamon raisin and hamburger rolls.  I'll post those items at a later time.


Ingredients:
Apple-Raisin Scones
(makes 6 large scones or 12 minis)

1 cup diced apples (or other fruit)
3 tablespoons sugar (granulated)
2 - 3 TBL cinnamon
1/4 cup red wine
3 TBL butter for apples
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk

Topping:
1 tablespoon sugar

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the fruit and don't overwork the dough. Sprinkle dough with flour if it gets sticky.

Press (pat) the dough into a circle 3/4 inch thick. If any fruit peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.

 Apples ready for dicing.









Apples with the cinnamon, butter and wine.

Scones ready for the oven

 

Now ready to eat...................................

 

Thanks for stopping by, have a wonderful day...And Find the Time to Do ALL the things you Love.
Donna