2 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Butter, Cold
1 10 ounce jar Maraschino Cherries
1/2 cup Mini Chocolate Chips
3/4 cup Heavy Cream
1 teaspoon Pure Almond Extract
For the Glaze:
1/2 cup Powdered Sugar
1 1/2 tablespoons Maraschino Cherry Juice
Preheat oven to 400°F.
Stir together the flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in the cold butter until you see small pea-sized pieces. Place bowl in the refrigerator while your prep the other ingredients.
Drain the cherries thoroughly, saving the juice for later. Quarter the cherries and pat dry with paper towels.
Stir the chocolate chips and cherry pieces into the flour mixture gently. Create a hole in the center of the ingredients.
Whisk together the heavy cream, egg, and extract. Pour into the center of the dry ingredients. Use a fork to work the two mixtures together until soft dough forms. Do not over mix.
Divide the dough into 2 balls. Pat and press each ball into a 6- inch circle on a non-stick baking sheet.
Bake for 20-22 minutes. Do not over bake.
Remove and let cool for 2-3 minutes, then cut each circle into 6 wedges. Let cool completely.
Optional: Whisk together the powdered sugar and cherry juice. Drizzle over the tops of the cooled scones. Let set before storing in a loosely sealed container. Makes 12 mini scones.
2 cups All Purpose Unbleached Flour
¼ cup brown sugar
1 cup fruitcake mix (or diced up candied fruit)
3 teaspoons baking powder
1 teaspoon salt
½ cup cold butter (diced)
½ cup heavy cream
½ teaspoon vanilla bean paste
1 teaspoon Rum emulsion
Mix flour, sugar, baking powder and salt together.
Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
Fold in fruitcake mix so it’s coated with flour.
Add cream, extracts and lightly beaten eggs and mix until blended.
Knead on floured surface until dough is smooth.
Roll out dough in between wax paper.
Cut with cookie cutter.
Bake on parchment lined baking sheets at 400 degrees for 15 minutes or until lightly golden.
Serve warm or allow icing to cool and ice with a glaze icing.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup sugar
1 large egg
scant 1/2 cup half and half
zest of one orange, divided
1/2 cup unsalted butter, cut in small pieces and well chilled
1/2 cup dried cranberries, roughly chopped
1 cup sifted powdered sugar
2 tablespoons orange juice (from the zested orange)
1/2 teaspoon orange zest (reserved from above)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.
Rub cold butter pieces into the flour mixture with your fingertips (or use a pastry blender) until it resembles coarse crumbs. Stir in the chopped cranberries.
Add the egg mixture to the flour mixture all at once and stir until the mixture clumps together. Dump mixture out onto a floured countertop and, with floured hands, gather into a ball and knead once or twice to combine everything. If it’s quite sticky, just sprinkle some extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a circle about 3/4 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.
Bake in a preheated 425 degree oven for 12 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.
Put some waxed paper or newspaper underneath the cooling rack to catch dripping glaze. In a small bowl that is wide enough to dip a scone, combine 1 cup sifted powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Once glaze is dry, scones can be stored in a container or covered in plastic wrap. They are best eaten the day they are made, but will stay somewhat fresh for a day or two if carefully wrapped.
1 1/4 cups (210 g) flour
1 1/2 cups (125 g) old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (50 g) pecans, toasted and chopped
1/2 cup (80 g) golden raisins
1 stick cold butter, cut into 10 pieces
1/3 cup cold heavy cream
1/2 cup maple syrup
1 cold egg
Preheat oven to 350°F.
In a large bowl, stir together flour, oats, baking powder, baking soda, salt, pecans, and raisins. Scatter the butter pieces on top. Cut in butter with two knives until it’s somewhat broken down and grape-size pieces are still visible.
In a small bowl, whisk together cream, maple syrup, and egg. Add to flour mixture, and use hand mixer on low speed until dough just comes together, about 20 seconds.
Using a 1/3 cup measure, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and leaving a couple of inches between each. Bake until scones are golden brown on top, 30-40 minutes. Transfer to wire rack to cool.
I found this to be incredibly sweet so just used a drizzle: next time I’d make a half or even third recipe. If you don’t like things to be too sweet, I’d recommend you go easy on the glaze.
1 cup icing sugar
3 tablespoons maple syrup
1 to 2 tablespoons water
While scones are cooling, whisk together sugar, maple syrup, and enough water to make a pourable glaze. When scones have cooled 30 minutes, brush or drizzle glaze over.