Scones are incredibly delicious morning pastries that are a sweet addition to breakfast or brunch, or enjoyed anytime with a cup of tea or coffee. While some bakeries make some good scones, homemade scones, when made well, will far surpass your expectations of what a scone could ever be.
The two recipes in this Instructable, a cranberry lemon scone, and an apricot orange ginger scone, are two of my favorites and will help you cook up some of the best scones you've ever tasted.
These recipes have been modified slightly, but were originally published in Bon Apetit in the November 1998 issue.
Many thanks to my friend and expert pasty chef Val who helped me make this batch of tasty scones.
The two recipes in this Instructable, a cranberry lemon scone, and an apricot orange ginger scone, are two of my favorites and will help you cook up some of the best scones you've ever tasted.
These recipes have been modified slightly, but were originally published in Bon Apetit in the November 1998 issue.
Many thanks to my friend and expert pasty chef Val who helped me make this batch of tasty scones.
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Instructions for making two different types of scones are shown in this Instructable, so don't be put off if you see a picture of an ingredient that doesn't correlate to the exact amount required from the recipe.
One is a cranberry lemon scone, and the other is a apricot orange ginger scone. Use the recipe below as a starting point, and vary it with whatever ingredients you like!
Cranberry Lemon Scones
One is a cranberry lemon scone, and the other is a apricot orange ginger scone. Use the recipe below as a starting point, and vary it with whatever ingredients you like!
Cranberry Lemon Scones
- 3 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon grated lemon peel
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup dried cranberries
- 1 cup chilled buttermilk
- 3 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon grated orange peel
- 1 teaspoon grated ginger
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup dried or fresh apricot (if using fresh apricot add in 2-3 tablespoons more flour)
- 1 cup chilled buttermilk
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My blueberries are squished, my scones are purple, and they still aren't mixed as well as the apple cinnamon ones. Oh well. They still taste good!
I'll still put in a plug for Cream Scones as being just about the best thing ever. They're exceptionally light, and don't involve any of that messy creaming in of solid butter chunks.