Bread

Scones were a favorite at Sweets and Eats and were always ordered for breakfast at Stevens Catering. Their success was related to two different steps. First, I added more liquid because a soft dough creates a softer product. This rule holds true for all dough. Also, I grated the butter instead of cutting in. It is faster but has the same result. Just be sure to toss a little flour mixture over the butter several times as it is grated. If not you will have one solid mass of butter that will have to be cut in thus defeating the purpose of grating. I use this technique for biscuits, pie dough and any dough calling for butter. I hope this improves your baking. Enjoy!

Today I made the Cranberry Orange Scones. I forgot how wonderful they are. I was short on having enough cranberries, so I added a few chopped, dried apricots. What a nice addition! I think you could substitute any dried fruit and have a great scone. Light, fluffy, fruity- just what I needed this morning. Hope you try them!

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Cranberry Orange Scones

Servings 8 scones

Author Sarah Stevens

Equipment

• bench knife
• grater
• pastry brush

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon grated orange rind
• 1 stick butter
• 1 cup buttermilk
• 1 cup dried cranberries

Topping

• 1 tablespoon milk
• 1 tablespoon sugar

Instructions

• Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
• Add buttermilk and cranberries and stir just until moistened.
• Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
• Place 1 inch apart on parchment paper lined baking sheet. Brush with milk and sprinkle with 1 tablespoon sugar.
• Bake at 425 degrees for 15 minutes or until golden.

Notes

Dry ingredients and butter can be combined ahead of time and stored in the refrigerator.  Cranberries and buttermilk can be added right before placing in the oven.

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Lemon Poppyseed Scones

Course Breakfast

Cuisine American

Keyword bread, lemon, poppyseed

Servings 8 scones

Equipment

• grater
• bench knife

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon grated lemon rind
• 1 stick butter
• 1 teaspoon poppyseed
• 1 cup buttermilk

Lemon Glaze

• 1 lemon juice
• powdered sugar enough for glaze

Instructions

• Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
• Add buttermilk and poppyseeds and stir just until moistened.
• Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
• Place 1 inch apart on parchment paper lined baking sheet.
• Bake at 425 degrees for 15 minutes or until golden.
• While scones are baking, juice one lemon and add powdered sugar to make a thin glaze.
• Glaze scones after removing from oven.

Notes

Dry ingredients and butter can be combined ahead of time and stored in the refrigerator. Poppyseeds and buttermilk can be added right before placing in the oven.

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