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!
Cranberry Orange Scone with a touch of dried apricots
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!

Cranberry Orange Scones
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

Lemon Poppyseed 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
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.
Recent Comments