Tag Archives: scone recipes

Cranberry Eggnog Scones

This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.

From by the bay, wishing you sweet eggnog food memories!

Maryann

Cranberry Eggnog Scones

Makes approximately 8 sconces

Ingredients

  • 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
  • 3/4 cup dried cranberries
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled eggnog, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and  set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

Earl Grey Soaked Currant Cream Scones

Many years ago when I was just starting my career in fashion, I took my first of many trips to London. It was on that first trip I discovered the culture of  high tea and scones. I also vividly remember my embarrassment when I ordered scones for breakfast , only to be told that they are only served in the afternoon at high tea. Well, it’s many years later and well we live in a culture where we can have any food we want any time of day or night. So with that I do like the luxury of a nice scone on a quiet, leisurely weekend morning. This is my favorite go to scone recipe. This recipe has evolved over the years and my latest twist is soaking the currants or raisins in Earl Gary Tea enhancing subtly the sweetness of the currants. You’ll be surprised how easy this recipe to prepare scones this delicious.

From by the bay wishing you high tea anytime food memories!

Maryann

Earl Gray Tea

noun

  1. a blend of India and Sri Lankan black teas which are flavored with the oil of bergamot. This tea is named after the mid- 19th century British Prime Minister Earl Charles Grey.

Earl Grey Tea has several health benefits. As many traditional teas, Earl Grey tea leaves come from the tea plant — Camellia sinensis — and contain compounds called flavonoids and flavanols which are natural chemicals. These tea components are potent antioxidants  which with regular use may help with protection from digestive cancer and cardiovascular disease.

Earl Grey Soaked Currant Cream Scones

Makes approximately 8 sconces

Ingredients

  • 1 Earl Grey teabag
  • 3/4 cup dried currants ( or raisins)
  • 2 3/4 cups all purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup ( 1 stick) unsalted butter, chilled and diced
  • 2 large eggs
  • 1 cup chilled heavy cream, plus more for brushing
  • Demerara or raw sugar (for sprinkling)

Directions

In a small bowl add currants and teabag. Cover with boiling water and set aside for 15 minutes. Remove teabag and strain the currants. Set currants aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in currants. Whisk cream and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with cream and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.

 

 

Maple Bacon Scones

Waking up to a beautiful fall morning, I decided to capture the flavor of fall at breakfast with this delicious maple bacon scone. These scones are light and tender as well as slightly sweet and savory. They are perfect eaten just as they are or with little butter on the side. This is definitely a recipe to be tried, especially for a nice leisurely weekend morning when it’s slightly cool out of doors. Enjoy!
From by the bay wishing you maple bacon food memories!
Maryann
blog maple bacon scones

Maple Bacon Scones

Makes 12

Ingredients:

2 cups all-purpose flour (9 ounces), plus 1/4 cup

2 tablespoon granulated sugar or maple sugar, plus extra for sprinkling

1 tablespoon baking powder

1/2 teaspoon fine sea salt

8 tablespoons chilled unsalted butter, cut into small pieces ( 1 stick)

6 strips thick cut bacon cooked and cooled and diced

1/2 cup heavy cream, plus 1 tablespoon for wash

2 large eggs

1/3 cup grade B maple syrup

Directions:

Preheat your oven to 425 degrees. Line baking tray  with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix 2 cups flour, 2 tablespoons sugar, baking powder and salt . Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs with the heavy cream and at to the flour and butter mixture at a low speed.  Add the maple syrup next still at a how speed  and then the bacon. Mix until just blended. Dump the dough on to a well floured work surface.  Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Flour your hands and pat dough into a 6-inch square about 1 1/4 inches thick. Flour a 2 1/2 inch cutter and make 12 rounds.  cut into four 3-inch squares. Transfer to prepared baking sheet. Place baking sheet into refrigerator for 30 minutes. Remove from refrigerator and use a pastry brush to wash the tops of the scones with the cream and then sprinkle with sugar. Bake at 425 degrees for 18 to 20 minutes, or until the tops are golden. Transfer to w wire baking rack to cool. The scones are best eaten as soon as possible.