Apple Oat Streusel Topped Scones

How do you like to start your morning?

This was supposed to be a post about chocolate cake with chocolate mousse filling. But as you can see there is no cake and no chocolate. Ugh!! This time it wasn't the pictures... this time it was the chocolate mousse filling, it just didn't want to cooperate.

I really hate it when things don't go my way!!

Oh well, I really needed to bake some scones anyway. My son had eaten all of the scones and muffins that I had in the freezer for him. So I guess it was just meant to be.

I have made apple scones before, but this is my first time I have added oats and a streusel topping. I had happy smiles all around. The apples make these scones a bit moist. And as always the aroma of apples and cinnamon makes the house smell wonderful.

I have been thinking that I have never made any savory scones before. I have to put that on my to do list, but for the time being I love making scones that are filled with fruits and sweetness.

When fall rolls around I love baking with apples and cinnamon and what better way to do that than some lovely scones.

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Apple Oat Streusel Topped Scones
Ingredients:
2 1/2 cup flour
3/4 cup oats
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1 egg
2/3 cup milk
1 teaspoon vanilla
1 cup finely chopped apples
Struesel:
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoon butter
Directions:
1. Preheat oven to 375.
2. Mix the streusel first. Add 1/4 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, and 2 tablespoon butter to a small bowl. With your fingers or a fork mix ingredients until are well blended. Set aside until the scones are completed.

3. For the scones add flour and butter to a medium large bowl. Cut the butter in with a pastry cutter or a fork until you it is well blended. The mixture should be such as a crumble.
4. Add the oats, 1/3 cup sugar, baking powder, salt, and cinnamon. Mix until blended
5. Add egg to a small bowl and beat slightly, to this add you milk, vanilla, and apples. Add to the flour and oat mixture. Mix until well blend.
6. On a lightly floured surface knead the dough a few times and form into a 8 to 9-inch circle. To with the struesel and gently press the struesel into the top of the scones. Cut the circle into 8 or 12 scones.
7. Place into the preheated oven and bake for 15 to 18 minutes if making 8 scones a touch less for smaller scones or until lightly browned.
8. Remove from the oven and cool on cooling rack.

Brown Butter Spicy Oat Scones

Scones with fall spices.

I absolutely love scones. If you look through my blog you will see numerous recipes for all kind of scones. To think of it I haven't done a savory scone yet.  I think it has to do with my sweet tooth, maybe. But I really have to put savory scones on my to do list.

So... the fall weather has really hit in my neck of the woods. The furnace is running and we have been waking up to frost every morning this week. Brrr.... I am not looking forward what lies ahead.

Of late the mornings have been chilly, but the sun has been shining so by late morning it is warmed up a bit and I do enjoy the crisp air in the fall.

Another thing I love about fall is the spices. Yes, spices. You know cinnamon, cloves, nutmeg, and ginger. When I think of these spices I think of pumpkin and apples, which are truly all about fall.

Well for these scones I didn't go with pumpkin or apples, I decided simply to use the spices along with a bit of a brown sugar caramel frosting.  Simple, but I love these spices in the scones. These spices are enough to carry the scones all on their own; they are fine without the pumpkin and the apples.

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Brown Butter Spicy Oat Scones
Ingredients:
2 cup flour
1 cup oatmeal
1/4 cup brown sugar
2 tablespoon granulate sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 dash of cloves
1/2 teaspoon salt
1/2 cup brown butter
1 cup heavy cream
1 egg
Icing-
1/4 cup brown sugar
2 teaspoon heavy cream
1 tablespoon butter
3/4 cup powder sugar
Directions:
1. In a small sauce pan melt butter over medium heat; continue to heat butter until it is golden brown. Be careful to watch it so it does not burn and stir occasionally. Cool butter and once it cool down some place it into the refrigerator until it is firm. About 1 to 2 hours.
2. Once the butter is firm, preheat oven to 400 degrees F.
3. Whisk together flour, oats, sugars, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
4. Add the butter to the flour mixture and cut in with a pastry blender until well blended in, so the mixture is like a crumble.
5. Whisk together the cream and the egg; add this mixture to the flour and oats mixture, stirring with your hands until the dough comes together.
6. Lightly grease baking sheet. Using a tablespoon scoop a heaping spoonful of dough and place it on the prepared baking sheet. Bake until lightly browned about 12 to 15 minutes (it will depend on how large your scones are).
6. Place on a cooling rack to cool thoroughly.
7. While the scones are cooling make your icing. Place butter, brown sugar, and cream in a small sauce pan. Mix well together and bring to a boil, let boil a minute or two over medium low heat. Remove from heat and add powder sugar, beat until smooth. If the icing is too thick you add extra milk.
8. Once the scones are cooled drizzle icing over top of the scones.

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Black Raspberry Scones

Fresh berry scones... made with black raspberries.

We are fortunate to have a small patch of black raspberries growing in our back yard. These are wild berries that have sprouted up in the last couple of years.

When I was a kid we called these berries black caps, not quite sure why. Since we lived on a farm there were always black raspberries growing in the woods that surround our farm, my sister and I would take our bucket and go picking these berries.

These days I love baking berries of any kind into scones. This is my first attempt of using black raspberries in a scone recipe. I froze the fresh berries a bit in hopes that they would easier to work into the dough, but that plan didn't work quite like I thought that it would. But none the less I think they turned out to be almost picture perfect.

I decided to pair the berries with a bit of citrus; normally it would have been lemon, but this time I decide to go a different route and go with lime. Don't you think that lemon usually is always in the spot light and lime just seems to be forgotten?

I love the combination of the lime and these berries. Don't worry if you are not as fortunate as I am to have black raspberries growing in your back yard you can substitute red raspberries for the black raspberries.

Black Raspberries
Ingredients:
Scones-
3 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lime zest
1 tablespoon lime juice
2 eggs
3/4 cup heavy cream
1 1/2 cups black raspberries (fresh berries frozen for about 2 hours)
Icing-
1 1/2 cup powder sugar
Dash salt
1 teaspoon lime zest
2 tablespoons lime juice
1 to 2 tablespoons water (add a little at a time to get the right consistency)
Directions:
1. Preheat oven to 375 degrees F.
1. In a large bowl mix all of the dry ingredients together until well blended, using a spoon.
2. In a medium bowl mix add the lime juice, eggs, and heavy cream. Whisk together until blended.
3. Pour the egg mixture into the dry ingredients and mix your hands or a spoon until mix together.
4. Once the dough is mixed together fold the berries in gently. The berries will bleed into the dough and will fall apart some, but that is okay.
5. Drop from a tablespoon (about 1/4 cup of dough) onto a lightly greased baking sheet.
6. Bake for 15 to 17 minutes or until lightly browned.
7. Remove from baking sheet and set on cooling rack.
8. While the scones are cooling mix icing together. Add the powder sugar, dash of salt, lime zest, and lime juice mix until well blended. Gradually add water until the icing is the right consistency.
9. Drizzle icing over cooled scones.

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Almond Streusel Scones

Almond Streusel Scones

Usually I make my food during the weekend that I am going to share on blog for the week. I wasn't quite sure what I wanted to do, it was quite a busy weekend and I really never have enough time to do all the things that I would like to do.

When I started thinking about things that I haven't made for a while I thought of scones. If you look at my blog at all you will know that one of my favorite things to make is scones.

It's funny since I had never made a scone before my blogging days, but I have come to love making them and my family really enjoy eating them; so it is the perfect combination. 

My family loves coffee cake with streusel and I love the flavor of almonds. I combined the two to come up with some great scones. I added some almond extract to the scones, added finely chopped almonds, and more almond extract to the icing for a scone that is full of almond flavor... yum!

Almond streusel Scones

Streusel -

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

2 tablespoon butter softened

1/4 cup finely chopped almonds

Scones-

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup salt

1/3 cup sugar

1/2 teaspoon cinnamon

1/2 cup butter

1 egg

1/2 cup plus 1 tablespoon cream

1/4 teaspoon almond extract

Icing-

1 cup powder sugar

Dash of salt

1 teaspoon butter softened

1/2 teaspoon almond extract

1 to 2 tablespoon hot water

Directions:

Streusel-

1. To a small bowl add the brown sugar, flour and cinnamon, mix together. Add the butter to this mixture and mix until well combined. Add the finely chopped almond and mix until well combined.

2. Set aside.

Scones-

1. Preheat the oven to 400 degree F. In a large bowl, stir together flour, baking powder, baking soda, salt, sugar, and cinnamon together. 

2. Cut in the butter until the mixture resembles small peas

3. In a small bowl add the egg and beat slightly. To the egg add the cream and the almond extract.

4. Add the liquid to the flour mixture and with hand gently mix until the dough forms a ball.

5. Place the ball of dough on a lightly flour surface and pat out the dough to form an 8-inch circle. 

6. Take the streusel and spread over top of the scones so it is evenly distributed. With your fingertips pressed the streusel into the dough so that it adheres to the dough.

7. Take a pizza cutter or a sharp knife cut into 8 to 12 wedges. Places on a lightly greased baking sheet.

8. Place in the preheated 400 degree oven for about 10 to 12 minutes.

9. Remove from oven and cool on cooling rack until cooled.

Icing-

1. Add the powder sugar, dash of salt, into a small bowl mix well. Add the almond extract, butter, and 1 tablespoon of hot water. Stir until smooth and the right consistency add more hot water if the icing is too thick.

2. Drizzle over cooled scones.

3. Enjoy!

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Strawberry Cream Cheese Scones

Strawberry Cream Cheese Scones... perfect for breakfast on the go or a yummy snack.

I have made a lot of scones since I started my blog. I have enjoyed all of the scones that I have made, it is sad to think that I had never eaten a scone before my blogging days. There has been fruit ones, pumpkin ones, peanut butter ones and much more, but this is the first time that cream cheese was one of the ingredients.

When I saw this recipe for scones that had cream cheese, I have to admit that I was a little shocked. Usually scones are a little bit on the drier side such as biscuits.

The cream cheese definitely changes up the texture of these scones, they're a bit on the moister side. Also you can taste the cream cheese in the scones; the flavor really goes well with the strawberries. I was told by family members that these were my best scones ever, but I think they tell me that each time I try a new scone recipe.

Strawberry Cream Cheese Scones (Source: adapted from Tea With Grace)
Ingredients:
Scones-
2 cups all-purpose flour
6 tablespoon cold butter, cut into pieces
1/2 teaspoon salt
1 tablespoon baking power
1/3 cup sugar
2 ounces cream cheese, softened
1 egg
4 tablespoon heavy cream
1 1/2 teaspoon vanilla
1 cup finely diced fresh strawberry
Glaze-
1 cup powder sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
Directions:
1. Preheat oven to 350 degrees F. Add the flour, salt, baking powder, and sugar to a medium bowl and mix together. Add the butter and with a pastry cutter cut in the butter until the mixture is pea sized pieces.
2. In another bowl blend the cream cheese, egg, cream, and vanilla and mix together. Add the liquid mixture and blend into the flour mixture until well blended. Gently stir in the strawberries.
3. Grease cookie sheets.
4. Using a tablespoon scoop about 1/4 cup of the dough and place on cookie sheet. Bake in preheat oven for about 16 to 19 minutes or until the scone is light browned.
5. While the scones are baking make the glaze. Add the powder sugar and almond extract to a bowl, gradually add the milk until you have the right consistency. Beat until smooth.
6. Once the scones are baked place on cooling rack until completely cooled. Drizzle glaze over top.

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Citrus Scones

This time of year I can't to seem to get enough of citrus flavors. I find myself craving oranges and clementines, and find myself eating them just about every day. Since it is the time of year for great citrus, I could not resist making some citrus scones.

I found a recipe that called for lemon and lime in the scones, but decided to add some orange to the mix as well. The citrus flavor is wonderful in these scones and the citrus icing gives it an extra sweetness and a touch more citrus flavor.

I decided instead of mixing the juice from the lime, lemon, and orange to make one icing that I would feature each juice in their own icing and then drizzle over top of the scones. This gave a nice burst of citrus flavor to each scone.

I love the bright colors of the citrus fruits at this time of year and the sweet taste that they offer. They are definitely great to eat by themselves, but I do love baking and cooking with them too. What is your favorite citrus flavor?

Citrus Scones (Source: adapted from Pinch Of Yum)
Ingredients:
Scones  -
3 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
3/4 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup buttermilk
Icing -
2 1/4 cups powder sugar
1 1/2 to 2 tablespoons of lemon, lime, and orange juice
Instructions:
1.
Preheat oven to 375 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. cut in butter to the flour using a pastry cutter. Add the zest of lime, lemon, and orange and buttermilk. Stir until just combined.
3.  Drop by tablespoons onto lightly greased baking sheets.
4. Bake 13 to 15 minutes or until lightly browned. Cool completely
5. Divide the powder sugar, 3/4 cup in three bowls. Add the individual juices from the lime, lemon, and orange one flavor in each bowl. Whisk until smooth, add enough juice for the right consistency. Drizzle each flavor over the scones.

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Cranberry Orange Scones

I bought my first cranberries a few weeks ago. I posted about the cranberry bread that I made a few posts ago. All the cranberries didn't get used in the bread so the rest of them were sitting in the refrigerator wanting to be baked into something. I knew that I wanted to make scones with them, I actually have been anxious to try cranberries in scones.

I found a cranberry orange scone recipe on the food network site and I knew that I had to make them. I love the combination of orange and cranberry, they seem to make the perfect pair. The recipe was one of Ina Garten, I love watching her television show, but I don't think I have ever baked any of her recipes.

I did make a few changes to the recipe, like using fresh cranberries instead of the dried one listed on the recipe,  some extra sugar, and a couple of other little changes. My family loved them; I was told that they were the best scones I have made so far. I am not sure if it was the recipe or that they liked the cranberries that much.

These would be great to serve on Christmas morning.

Cranberry Orange Scones (Source: adapted from foodnetwork.com)
Ingredients:
4 cups flour
1/2 cup sugar
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
3/4 cup cold butter, cut into pieces
4 large eggs, lightly beaten
1 cup cold heavy cream
1 1/4 cups fresh cranberries, chopped
Icing-
1 cup confectioners; sugar
6 to 8 teaspoons freshly orange juice (enough for the right consistency)
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl mix flour, sugar, baking powder, salt, and orange zest. Add the cold butter and cut in with a pastry cutter. Combine the eggs and heavy cream add to the flour mixture along with the cranberries, mix until well blended.
3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and pat the dough 3/4-inch thick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan that has been lightly greased. Collect the scraps neatly, pat them out, and cut more circles.
4. Bake in the preheated oven for 18-20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool completely and the whisk together the confectioners' sugar and orange juice and drizzle over scones.

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Apple Walnut and Oat Scones

I have gotten into the habit of having scones or muffins in the freezer of late. This is for my son Adam who is not a breakfast person, I am hoping to entice him into eating something in the morning. So far I think that this has been working out quite well. When I find the empty container on the counter I know that it is time to bake another batch.

This batch that I made this past weekend of course had to be made with some fall fruit. I had apples left over from the apple torte that I posted about a few posts back and decided it would be a great way to use some of those apples up.

I paired apple, walnuts, oats, and let's not forget the cinnamon. I made these scones into a drop scone, I find that these are a little less time consuming and I like the shape of them. Last I drizzled a little cinnamon icing over the scones for a bit more sweetness and a bit more cinnamon flavor. Let's just say I think that I will find that container empty before I know it.

Apple Walnut and Oat Scones (Source: adapted marthasteward.com)
 Ingredients:
1 2/3 cups all-purpose flour
1 1/3 cups oatmeal
1/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick) cut into pieces
 1 1/2 cups chopped apples
2/3 cup heavy cream
1 egg
Icing-
1 cup powder sugar
1/2 teaspoon cinnamon
1/2 teaspoon butter
1/2 cup of chopped walnuts
1 1/2 to 2 tablespoon milk (enough so it easy to drizzle of scones)
Directions:
1 Preheat oven to 400 degrees F
2. Whisk together flour, oats, walnuts, sugars, cinnamon, baking powder, baking soda, and salt.
3. Cut in butter with a pastry blender or rub with your fingers (the largest pieces should be the size of peas).
4. Whisk together the cream and the egg together. Add the cream mixture and the chopped apples to the flour and oats mixture, stirring until dough comes together.
5. Grease or line baking sheets with parchment. Using a tablespoon scoop heaping spoonful of dough and place them on prepared baking sheets. Bake until lightly browned about 12 to 15 minutes (it will depend on large your scones are).
6. Place on cooling rack and cool completely.
7. While the scones are baking place the ingredients for the icing in a small bowl and beat together until smooth and the right consistency for drizzling. 
8. Once the scones are cooled completely drizzle with icing.

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Pumpkin and Carrot Scones

Can you believe it is the last few days of October already; Halloween is right around the corner.  There is definitely a nip in the air and now the weather man is calling for snow this week. I am not ready for this cold weather and really not ready for snow. But I have to say that I have been enjoying seeing all the pumpkin and apple recipes around blog land and I have a pumpkin recipe to share too.

I found this recipe for pumpkin and carrot scones a few months ago; I have been waiting for pumpkin season to roll around before I made them. The combination of pumpkin and carrots kind of surprised me, but I have to admit that they work well together.

These scones are soft and light, not as dry as some of the other scones that I have made. I added a little cinnamon sugar on top to give a little additional sweetness, since my guys like the scones on the sweeter side. If you don't like the cinnamon and sugar for a topper a little drizzle of frosting would be excellent on these scones as well.

Pumpkin and Carrot Scones (Source: adapted from foodsource.com)
Ingredients:
2 1/3 cups all-purpose flour
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup shredded carrots
6 tablespoons cold butter
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup sour cream
1 large egg
Topping:
1 tablespoon melted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Directions:
1. Preheat oven to 400 degree F. Lightly grease a large baking sheet.
2. In a large bowl stir together flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg.
3. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
4. In another bowl, stir together the pumpkin, vanilla, sour cream, egg, and shredded carrots. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine, then remove dough to a flour surface and knead to uniform. (Do not over knead or the scones will be tough).
5. Pat the dough out into about an 8 inch circle. Cut into 8 wedges using a pizza cutter or a knife. Place each scone on the prepared baking sheet. Melt the one tablespoon of butter in the microwave. In another bowl combine the sugar and cinnamon. Brush each scone with the melted butter and sprinkle with the cinnamon and sugar combination.
6. Place in the preheated oven for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

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Zucchini Apple Scones

If you read my last post you will know that I am dedicating this week on my blog to zucchini recipes. It is for all of you that have zucchini in your gardens and may be looking for new recipes. I hoping that I can help you out with that.

I have been referred to as the scone queen once or twice on my blog, yes I love making scones. So I could not resist posting a zucchini scone recipe for this week. I just felt that it was really something I had to do.

I paired the zucchini with apple for these scones. I thought that the apple and the zucchini would be a great combination for this recipe. I grated both the zucchini and the apple and then after they were grated I placed them between sheets of paper towel so to remove most of the moisture. Toss in some cinnamon to enhance the zucchini and apples and you have a yummy scone.

One thing I do want to mention with these scones they are a little more on the moist side than a lot of my other scone recipes. I did top these off with a brown sugar glaze, but they would be just fine without a glaze, you can make that call if you decide to try this recipe.

Zucchini Apple Scones
Ingredients:
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon cinnamon
2 tablespoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter
2/3 cup butter milk
1 egg
1 cup zucchini, grated
1 cup apple, grated
Directions:
1. Grate zucchini and apples, once they are grated place both the zucchini and apple between sheets of paper towel to absorb most of the moisture.
2. Combine all of the dry ingredients in a large mixing bowl. Cut in the butter with a pastry blender until it resembles coarse crumbs.
3. Add the egg to a small bowl and beat slightly add in the butter milk and mix together.
4. Pour the egg mixture into the bowl with the dry ingredients all long with the zucchini and the apples. By hand mix until well blended.
5. Place the dough on a lightly floured surface. Knead lightly. Pat the dough out into a 8 inch circle. Using a pizza cutter cut into 8 to 12 wedges.
6. Bake in a 400 degree F oven for 12 to 14 minutes if you cut them into 12 wedges, slightly longer if you make the 8 larger wedges. Scones should be lightly browned.
Brown butter icing (optional)
Ingredients:
2 tablespoons butter
1 cup powder sugar
1/2 teaspoon vanilla
1 to 2 tablespoons cream or milk
Directions:
Add butter to a small saucepan and melt over medium heat. Continue to cook over medium heat until butter has turned a light brown, stirring continuously and keeping an eye on it so it doesn't get too brown. Add the remaining ingredients and beat until smooth and right consistency to drizzle over the scones.

Blackberry Scones

We are fortunate to have blackberries growing in our back yard. I have been really wanting to try this berry in some scones. I thought about freezing the berries so that they would be easier to work with, but I didn't have the time to do that.

As you can see by the color of the scone the berries did bleed into the scones. Now I wish I woud have taken the time to freeze them. I think the scones would have had a better appearance if the berries would have stayed firm while mixing the dough.

Although the color of the scones is not perfect the flavor of the scones were wonderful. I am always amazed how different a scone will taste just by changing out the fruit. I added some of the berries to the powder sugar glaze, which certainly added the little extra sweetness that these scones needed.

Blackberry Scones (Source: nydailynews.com)
Ingredients:
3 cups all-purpose flour
1/3 cups sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1  1/2 sticks butter (3/4 cup)
1 1/2 cups blackberries
1 cup buttermilk
1 egg
1 teaspoon vanilla
Directions:
1.  Preheat oven to 400 degrees F. In a large mixing bowl, combine the flour, baking soda, baking powder, and salt.
2. With a pastry cutter, work the butter into the dry mixture until it is thoroughly and incorpated and has the consistency of fine breadcrumbs. Add the berries and stir well
3.Beat the egg and add the buttermilk and the vanilla; blend together.  Make a well in the center of the dry ingredients and pour the buttermilk mixture into the well. Using your hands combine the ingredients until all the dry mixture is wet, but do not knead.
4. Turn the mixture onto a flour surface and gather the dough together. Gently pat the dough in to a disk 1 1/2 inches thick. Cut the disk into 8 or 12 scones, place them on a light greased baking sheet. Bake for about 12 minutes or until lightly browned. Cool on cooling rack until fully cooled.
Blackberry Glaze
Ingredients:
1 tablesppon smashed blackberries
1 cup powder sugar
1/2 teaspoon softened butter
1/2 teaspoon vanilla
2 to 3 tablespoons heavy cream
Directions:
Add all ingredients into a small bowl and beat until smooth. Drizzle glaze over cooled scones.

Peach Oat Scones

I have been talking a lot about the summer fruit on my blog of late. I have shared a few recipes with blueberries, strawberries, watermelon... but today I want to turn to peaches. The peaches right now are so out of this world ... sweet, juicy and so delicious. Every time I go shopping I have been adding them to my shopping cart.

 I wanted to incorporate peaches into some scone this past weekend, but was a little nervous that the peaches would get a little mushy when mixing them into the dough. I solved that problem by cutting them  into small pieces and freezing them for a couple of hours so they were just about frozen. I have to say that this was the perfect solution.

I added a little cinnamon, ginger, and nutmeg to enhance the flavor of the peaches which turned out to be the perfect touch. By adding the oats it tends to make a lighter scone, I find that they are not quite as heavy as when I add flour alone. I topped the scones with a little brown butter glaze, the light caramel flavor of the glaze went quite nicely with the flavor of the scones. My family enjoyed them and I know that I making them every year when peach season comes around.

Peach Oat Scones
Ingredients:
3 cups of flour
1/3 cups granulated sugar
2 tablespoons packed brown sugar
1 tablespoon plus one teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
11 tablespoons butter cut into pieces
1 cup oatmeal
1 1/2 cup chopped peaches frozen for about 2 hours
1 1/4 cup heavy cream
2 eggs
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees F.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, mix them until well blended. Add the butter, using a pastry cutter or a fork blend cut in butter until mixture resembles coarse meal. Add peaches and oatmeal, mix until well blended. In a medium bowl beat eggs slightly and add the heavy cream and vanilla mix until well blended. Pour the liquid mixture into the flour mixture and toss until the dough comes together. Using a large spoon scoop about 1/3 cup of dough and place on a lightly grease cookie sheet or baking dish spacing them about 2-inches apart. Bake for about 19 to 21 minutes or until lightly brown.
Brown Butter Glaze:
Ingredients:
2 tablespoons butter
2/3 cup powder sugar
1 teaspoon vanilla
1 tablespoon milk
Directions:
Place butter in a small sauce pan, heat over medium heat stirring constantly. Heat butter until it turns a golden brown color. Remove from heat  and beat in powder sugar, milk, and vanilla. Once the scones are cooled complete drizzle glaze over top.

Rhubarb Drop Scones

Last weekend we went to a wedding for our niece. Almost the whole family went, which meant that we had to pack up two cars to fit everybody. We left early in the morning from our house, since we had to travel about 6 hours. That meant everyone one had to be at our house early and I knew that they would be looking for something for breakfast.

Since we have an abundance supply of rhubarb and if you read my blog at all you will know that I love making scones. I decided to make some rhubarb scones the week before the event and freeze them. This way I could take them out of the freezer the night before and we would have quick and easy breakfast.

I found a recipe that I thought would work well and decided to add a strawberry glaze to add a little more flavor. Plus the fact the rhubarb and strawberries pair so very well together. I would suggest that if you decided to make these scones that you and add the glaze that you don't put the glaze on until you are ready to serve them. I think it would work better than putting the in advance.

Everyone enjoyed the scones. We all had a wonderful time at the wedding and we made it home safe and sound.

My father-in-law is spending sometime with us, so next week I will be taking sometime off from posting recipes. I am planning on enjoying his company while he is visiting. I may pop in to visit some of your blogs if I find some time.

Rhubarb Drop Scones (Source: adapted from tablespoon.com)
Ingredients:
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon soda
1 1/2 sticks cold butter cut into 1/4-inch cubes
1 cup chopped fresh or frozen and thawed rhubarb
1 cup buttermilk
1 egg
Directions
Preheat oven to 375 degrees F.
In a bowl combine flour, sugar, baking powder, and baking soda.
Add butter and cut in with a fork until mixture resembles a coarse meal.
Mix in the rhubarb, egg, and buttermilk until just combined.
Using two spoons or an ice cream scoop, scoop out generous pieces of the dough and placed on a greased baking sheet, spacing about 1 inch apart. You should have 13 to 14 scones.
Bake scones for about 25 to 30 minutes, or until a light golden brown. Allow to cool slightly on a cooling rack.
Strawberry glaze- (optional)
2/3 cup powder sugar
1 pinch salt
2 to 3 tablespoons strawberry puree (or replace 1 of the tablespoons of strawberry puree with milk or cream)
Directions:
Add all ingredients together and beat until smooth. Drizzle over scones and serve.

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Blueberry Oatmeal Scones

I have had oatmeal scones on my to do list for weeks. I finally got around to making some last week. My first plan was to make raisin oatmeal scones, until I saw blueberry on sale at the local fruit market. The fresh fruit sounded so much nicer than the raisins.

I was expecting the oats to make the scones a little heavier, but I was surprised how light these scones turned out. Topped with a little icing, these were the perfect treat for breakfast. To date I have to say that these are my favorite scones that I have made since I started my blog.

I know down the road I will be making scones with raisins too, but as long as there is fresh fruit that is not too pricey I will stick with that.

Blueberry Oatmeal Scones (Source: adapted from bonappetit.com)
Ingredients:
3 cups of all purpose flour
1/3 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
11 tablespoons chilled butter, cut into 1/2 inch cubes
1 cup oatmeal (plus 1 tablespoon to sprinkle of top of scones)
1 1/2 cup fresh or frozen blueberries
1 14/ cup heavy cream
2 eggs
1 teaspoon vanilla
Directions:
* Preheat oven to 350 degree F. Lightly grease 2 baking sheets
* Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter and cut in with a fork so that the mixture resembles coarse meal.  Add the cup of oatmeal and blueberries; stir to blend evenly.
*In a medium bowl beat the 2 eggs; add the cream and vanilla and blend together. Gradually add to the flour mixture, tossing until dough just comes together.
*Using a 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, about 3 inches apart. Sprinkle tops with the remaining tablespoons of oatmeal.
*Bake scones for 20 to 23 minutes, until scones are golden and tester inserted into center comes out clean. Transfer scones to rack and cool completely.
* In a small bowl combine 1/2 cup of powder sugar and 2 to 4 tablespoons of heavy cream. Beat until smooth and drizzle over cooled scones.

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Panera Bread Orange Scones

One of the most inspirational places for me when it comes to my blog is the grocery store. If you write a food blog, do you find inspiration at the grocery store? Or maybe you will think that is funny that I find my inspiration for my blog in a place such as the grocery store.

But I love walking through the bakery section looking at the breads, muffins... That is where I found my inspiration for my orange scones. I saw some muffins in the bakery that looked like they had a slice of orange baked into them. I had never thought of baking oranges into anything before. Yes, orange juice or orange zest, but never pieces of the actual orange.

I wanted to make scones with oranges baked into them, after scouring the web, I found only a couple of recipes. The recipes recommended canned mandarin oranges, but I decided to use fresh navel oranges. I went with the fresh oranges and they worked out well. The scones turned out nice and soft with a nice touch of orange flavor. And the orange slices were chopped into small pieces that were a nice addition to the scones.

I topped the scones with an orange glaze that also had finely chopped orange in it. So not only did my family get their sweet tooth taken care of they also got there vitamin C for the day.

Panera Bread Orange Scones (Source: adapted from recipesecrets.net)
Ingredients:
Scones-
2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
1/3 cup butter
1/3 cup milk
1 tablespoon orange juice
1 egg
1/2 cup chopped navel orange sections
Glaze-
3/4 cup powder sugar
1 1/2 to 2 tablespoons orange juice
1 tablespoon finely chopped orange sections
Directions:
Scones-
1. In a large bowl, combine the flour, sugar, baking powder, orange peel, and salt. Cut in butter until mixture resembles coarse crumbs. In a bowl, whisk, milk, orange juice, and egg together. Add the wet ingredients to the dry ingredients just until moistened. Fold in the oranges. The dough will be somewhat sticky at this point.
2. Turn onto a floured surface; knead about times. Cut into 8 portion and form a ball place on a greased baking sheet and flatten slightly.
3. Bake at 400 degrees F for 15 to 20 minutes or until lightly browned.
4. Remove from oven and cool thoroughly
Glaze-
Combine powder sugar, chopped orange sections, and enough orange juice for a thin glaze. Once the scones are cooled drizzle with the glaze.

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Banana Blue Berry Scones

I love blueberries, but they are usually too expensive to buy fresh at this time of the year. When looking through the grocery ads last week I saw that one of our local stores had them on sale. I made sure that they were on my shopping list.

I really wanted to make scones with them, but I also wanted something a little different. I found a recipe that paired banana with blueberries for a scone recipe. After seeing the recipe I decided that this was the recipe that I would try.

The scones had a hint of banana flavor, so it did not overpower the blueberries. It was an interesting combination of flavors; overall I would say that we enjoyed these scones.  But maybe next time I would use a little more mashed banana so the flavor would come through a little bit more.

What have you paired together for your scones? I would love to hear what your favorite scones are.

Blueberry Banana Scones (Source: adapted from www.tastebook.com)
Ingredients:
2 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup sour cream
1 cup blueberries
1/3 cup mashed banana
Directions:
Stir together flour, sugar, baking powder, baking soda, and salt. Cut in the butter until mixture resembles fine crumbs. Add sour cream and banana, stir until moist. Gently fold in the blueberries.
On a lightly floured surface form the dough into a 7 inch circle. Cut the circle into 8 wedges using a pizza cutter or a sharp knife. Place on lightly greased baking pan and bake in a 350 degree oven for about 25 minutes or until scones are lightly browned.

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