In one day I made 6 different batches of scones. SIX. And I taste-tested four of them. Yes, I’m woman enough to own up and admit that I ate 4 scones in one day. I wear my hobbit-like tendencies with pride. 🙂
This recipe freezes incredibly well. Simply make the dough, toss in whatever additions you like and flash freeze them before putting in a ziploc baggy. Then, bake as usual, adding 5 more minutes to the timer and you get a perfect scone every single time.
For jalapeno-cheddar scones, I add 1-2 cups of cheese and ~40 slices of jarred jalapenos. It sounds like a lot, but it introduces the perfect amount of heat.
You can even get fancy and add a layer of jam and cream cheese to the dough. These freeze great as well, though I haven’t figured out how to keep the tops from sliding off while baking.
I’ve written about no-pectin jam before, but I’ve been making lots of variations on that, too, with fantastic results. Blackberry, nectarine, “strawberry lemonade” and cherry-berry are currently in my fridge as I type. Each one was made following the same basic recipe:
Basic No-Pectin Jam
2 cups fruit
1 cup sugar
2 tablespoons lemon juice
- Boil for 20-30 minutes
- Let cool to room temperature, then refrigerate.
The hubs gives his gluten-free cocoa-orange scones with nectarine jam a huge thumbs up.
And for an extra chocolatey experience, pass on the chips – I prefer to grab my favorite chocolate bar* and break it into chunks. And there you have it: chocolate chunk scones.
Best Cream Scones
2 cups All Purpose Flour
1 Tbsp baking powder
4 Tbsp sugar
½ tsp salt
4 Tbsp cold unsalted butter, cut into cubes
¾ cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top
- Preheat oven to 400 F.
- In a food processor, blend flour, sugar, salt, baking powder, and butter until a coarse meal is formed.
- Transfer to a large bowl and add heavy cream, egg, and vanilla. Mix by hand until it forms into a dough-like substance.
- Divide dough into four separate balls. Flatten slightly with your hands to form a mound, then cut into quarters.
- Bake on a rimmed cookie sheet with parchment paper for 15 minutes, or until delicious.
Not pictured: slivered almonds and chocolate. They ran away with the blackberry jam, right down Esophagus Lane and straight into my belly.
The possibilities for scownage are endless and I’m still reeling with ideas, even though my bake-a-thon has depleted our stock of flour (gasp) and butter (DOUBLE GASP). Not an easy task on the butter front.
Enjoy Second Breakfast Life.