For a festive Easter tea service, there are 15 delightful scone recipes to contemplate. Options include classic British scones, lemon blueberry, and cranberry orange scones. Unique flavors like lavender honey, carrot cake, and matcha green tea add a modern twist. Pumpkin spice and apricot ginger scones bring seasonal flair. Each recipe promises an enticing combination of flavors and textures. Discovering the nuances of these scone variations will enhance any Easter celebration. More delicious options await ahead.
Classic British Scones
Classic British scones are a quintessential part of afternoon tea, known for their light, fluffy texture and subtle sweetness. Traditionally enjoyed with clotted cream and jam, these delightful treats are perfect for family gatherings, tea parties, or any festive occasion, including Easter celebrations.
With a preparation time of approximately 15-20 minutes and a baking time of about 15-20 minutes, you can easily whip up a batch that will surely impress your guests.
Ingredients:
- 225g (8 oz) all-purpose flour
- 1 tablespoon baking powder
- 50g (1.75 oz) unsalted butter, cold and cubed
- 25g (0.88 oz) caster sugar
- 150ml (5 fl oz) milk
- 1 large egg (for egg wash)
- Optional: 100g (3.5 oz) dried fruits (such as currants or raisins) or zest of 1 lemon
Cooking Steps:
- Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour and baking powder. This helps to aerate the flour for a lighter scone.
- Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, and if using, add the dried fruits or lemon zest.
- Gradually pour in the milk, mixing gently with a knife or spatula until a soft dough forms. Take care not to overwork the dough, as this can affect the scones' texture.
- Lightly flour a clean work surface and turn the dough out. Gently pat it into a thickness of about 2.5cm (1 inch).
- Using a round cutter (about 5cm or 2 inches in diameter), cut out rounds from the dough. Place them on the prepared baking tray.
- Brush the tops of the scones with the beaten egg to give them a lovely golden color as they bake.
- Bake in the preheated oven for about 12-15 minutes, or until the scones have risen and are lightly golden on top.
- Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature with clotted cream and jam.
Variations and Tips:
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for best results.
- Experiment with flavors by adding spices such as cinnamon or nutmeg to the dough.
- If you prefer savory scones, omit the sugar and try incorporating cheese, herbs, or sun-dried tomatoes.
- Serve your scones warm for the best taste, and consider pairing them with a selection of jams and spreads to delight your guests.
- To guarantee maximum rise, handle the dough as little as possible and preheat your baking tray before adding the scones.
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Lemon Blueberry Scones
Lemon Blueberry Scones are delightful, buttery pastries that are perfect for celebrating Easter or any springtime gathering. Their bright and zesty flavors make them an appealing choice for breakfast, brunch, or a delicious afternoon treat with tea.
This recipe is designed to serve 8 and can be prepared in about 30 minutes, making it a quick and enjoyable baking project for both novice and experienced bakers alike.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, thawed)
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice until combined.
- Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Shape into a disc approximately 1-inch thick.
- Cut the disc into 8 equal wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top.
- Once baked, allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack.
Variations and Tips:
- For an added citrus flavor, you can drizzle a simple lemon glaze over the cooled scones made from powdered sugar and lemon juice.
- If you prefer a denser scone, substitute half of the all-purpose flour with whole wheat flour.
- For an extra touch, sprinkle coarse sugar on top of the scones before baking for a sweet crust.
- Feel free to substitute the blueberries with other berries like raspberries or strawberries, or use dried fruits such as cranberries for a different flavor profile.
- These scones can be frozen after baking. Just wrap them tightly in plastic wrap and store them in an airtight container for up to 2 months.
Reheat them in the oven before serving.
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Cranberry Orange Scones
Cranberry Orange Scones are a delightful treat that perfectly blend the tangy sweetness of cranberries with the bright, zesty flavor of fresh oranges. This delicious baked good is ideal for breakfast or as an afternoon snack, making it a wonderful addition to your Easter brunch table.
With a preparation time of just 15 minutes and a baking time of 20 minutes, you'll have these aromatic scones ready to enjoy in no time!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup fresh cranberries (or dried cranberries)
- Zest of 1 large orange
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg wash (1 egg mixed with 1 tablespoon of milk for brushing)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Fold in the cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut the circle into 8 wedges (like a pizza) and place them on the prepared baking sheet. Brush the tops with the egg wash.
- Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown.
- Remove from the oven and allow to cool slightly before serving.
Variations and Tips:
- For an extra burst of flavor, add 1/2 cup of chopped walnuts or pecans to the dough.
- If cranberries are not available, feel free to substitute with dried cherries or blueberries.
- Drizzle a glaze made of powdered sugar and orange juice over the cooled scones for an added sweetness.
- Serve fresh out of the oven with butter or clotted cream for an indulgent treat.
Remember not to over-knead the dough; it should be a bit crumbly to maintain a light and fluffy texture. Enjoy your delicious Cranberry Orange Scones!
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Lavender Honey Scones
Lavender honey scones are a delightful twist on the classic scone, marrying the fragrant floral notes of lavender with the sweetness of honey.
These scones are perfect for an afternoon tea or brunch gathering and can impress both family and friends alike. The preparation time is about 15 minutes, plus an additional 20 minutes for baking, making it a quick yet elegant treat.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/3 cup honey
- 1/2 cup milk
- 1 tablespoon dried culinary lavender
- 1 egg (for egg wash)
- Extra honey (for drizzling, optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
- Stir in the dried lavender until evenly distributed.
- In a separate bowl, mix together the honey and milk until well combined.
- Slowly pour the honey mixture into the dry ingredients, stirring until just combined. Do not overmix; the dough should be slightly sticky but manageable.
- Lightly flour a clean surface and turn the dough out onto it. Gently pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a dough cutter, slice the dough into wedges (like a pizza) or use a round cutter to make individual scones.
- Place the scones on the prepared baking sheet, making sure to leave some space between them.
- Beat the egg and brush the tops of the scones with it for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden on top.
- Once baked, allow them to cool slightly on a wire rack. Serve warm, drizzled with additional honey if desired.
Variations and Tips:
- For a robust flavor, consider substituting some of the all-purpose flour with whole wheat flour.
- If you prefer a sweeter scone, add an extra tablespoon of honey to the dough.
- Dried blueberries or lemon zest can be added to the dough for an extra zing.
- Confirm that your lavender is culinary-grade and pesticide-free to guarantee it's safe for consumption.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer preservation. Reheat before serving.
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Carrot Cake Scones
Carrot Cake Scones are a delightful twist on a classic scone, blending the flavors of moist carrot cake with the flaky texture of a traditional scone.
These scones are perfect for Easter brunch, offering a sweet yet spiced flavor that pairs beautifully with tea or coffee. They're easy to prepare and can be ready in about 30 minutes, making them an ideal choice for both novice bakers and experienced cooks looking to impress their guests.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup raisins or currants
- 1/2 cup chopped walnuts (optional)
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the grated carrots, raisins (or currants), and walnuts (if using) until evenly distributed.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Add this wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disc about 1-inch thick.
- Cut the disk into 8 wedges and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the scones are golden brown on top.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For extra sweetness, drizzle a simple icing made from powdered sugar and milk over the cooled scones.
- You can substitute the raisins or currants with dried cranberries or chopped dates for a different flavor profile.
- If you want to enhance the spice flavor, feel free to add a pinch of ground ginger or a dash of allspice to the flour mixture.
- Serve the scones warm with butter or cream cheese for added richness, and enjoy them fresh out of the oven.
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Almond Joy Scones
Almond Joy Scones are a delightful twist on the traditional scone, incorporating the beloved flavors of almonds, coconut, and chocolate, inspired by the classic candy bar.
These scones are perfect for special occasions like Easter brunch, and they are sure to impress friends and family with their unique taste and aroma. The preparation time is approximately 30 minutes, with an additional 15-20 minutes for baking, making them a quick yet indulgent treat.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Cooking Steps:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Stir in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed.
5. In a small bowl, combine the buttermilk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined—do not overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Beat the egg in a small bowl and brush it over the tops of each scone for a glossy finish.
9. Bake for 15-20 minutes, or until the scones are lightly golden brown.
10. Allow to cool on a wire rack before serving.
Variations and Tips:
- Different Nuts: Substitute pecans or walnuts for almonds if desired, or omit nuts entirely for a nut-free version.
- Coconut: For a deeper flavor, use toasted coconut instead of sweetened shredded coconut.
- Drizzle: For added indulgence, drizzle melted chocolate over the top of the cooled scones.
- Storage: Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat in the oven for a few minutes to restore softness.
- Add Zest: For a brightness, add the zest of an orange or lemon to the dough for a fresh flavor twist.
Enjoy making these delightful Almond Joy Scones, and delight in the joy they bring to your Easter celebration!
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Raspberry White Chocolate Scones
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup white chocolate chips
- Extra cream for brushing (optional)
- Additional sugar for sprinkling (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.
- Carefully fold in the raspberries and white chocolate chips, being cautious not to crush the raspberries too much.
- Turn the dough out onto a lightly floured surface and knead gently just until it comes together.
- Pat it into a circle approximately 1-inch thick.
- Cut the dough into wedges (like a pizza) or use a round cutter to create individual scones and place them onto the prepared baking sheet.
- If desired, brush the tops of the scones with a bit of cream and sprinkle with sugar for a nice finish.
- Bake for 15-20 minutes, or until the scones are lightly golden on top.
- Allow to cool slightly before serving.
Variations & Tips:
- For added flavor, consider incorporating a teaspoon of lemon zest into the dough.
- Substitute raspberries with blueberries or chopped strawberries for different fruity variations.
- These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- If they soften, reheat them in the oven for a few minutes before serving.
- Serve with clotted cream or a drizzle of cream cheese icing for an extra special treat.
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Maple Bacon Scones
Maple Bacon Scones are a delightful twist on traditional scones, blending the rich sweetness of maple syrup with the savory, smoky flavor of crispy bacon. Perfect for breakfast, brunch, or an afternoon treat, these scones are sure to impress family and friends. With a preparation time of about 15 minutes and a baking time of 20 minutes, you can whip up a batch in under an hour.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cooked bacon, crumbled
- 1/3 cup maple syrup
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Extra maple syrup, for drizzling (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until thoroughly combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the crumbled bacon, ensuring it's evenly distributed.
- In a separate bowl, whisk together the maple syrup, heavy cream, egg, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Cut the dough into wedges (like a pizza) or use a round cutter to make individual scones. Place them on the prepared baking sheet.
- Bake for 15-20 minutes or until the scones are golden brown on top.
- Remove from the oven and let cool for a few minutes. Drizzle with extra maple syrup if desired before serving.
Variations and Tips:
- You can add in 1/2 cup of shredded cheddar cheese for an extra savory kick.
- Try using different kinds of bacon, such as maple or peppered bacon for varied flavors.
- For a sweeter scone, add chopped nuts or chocolate chips to the batter.
- Store any leftovers in an airtight container for up to 3 days or freeze them for longer storage. Simply reheat them in the oven for a few minutes before serving.
Enjoy your Maple Bacon Scones warm for a deliciously unique treat!
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Pistachio and Rose Water Scones
Pistachio and rose water scones are a delightful twist on traditional scones, combining the rich, nutty flavor of pistachios with the fragrant essence of rose water.
These light and airy scones are perfect for adding a touch of elegance to your Easter brunch or tea party. With a preparation time of about 30 minutes and a baking time of 15-20 minutes, these scones can be whipped up quickly, making them an impressive yet easy addition to any spring gathering.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup buttermilk
- 1 tablespoon rose water
- 1 large egg (for egg wash)
- Extra chopped pistachios (for topping)
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios before creating a well in the center of the mixture.
- In a separate bowl, combine the buttermilk and rose water. Pour this mixture into the well and gently mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut into triangles or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet. Beat the egg and brush the tops of the scones with the egg wash. Sprinkle extra pistachios on top.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
- Remove from the oven, allow to cool slightly, and serve warm.
Variations and Tips:
- For a sweeter scone, consider adding 1/4 cup of honey or maple syrup into the buttermilk mixture.
- You can replace the pistachios with other nuts like almonds or walnuts, or even dried fruits like cranberries for a different flavor.
- Serve with clotted cream or a light strawberry jam for an added touch.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Reheat in the oven before serving for the best texture.
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Strawberry Shortcake Scones
Strawberry Shortcake Scones are a delightful twist on the classic scone, perfect for springtime gatherings or an indulgent breakfast.
These tender, flaky scones incorporate fresh strawberries, creating a sweet and fruity treat that pairs beautifully with clotted cream or butter. Ideal for family brunches, tea parties, or as a sweet snack, this recipe can be prepared in just about 30 minutes, making it a convenient yet impressive choice.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 1 egg, beaten (for egg wash)
- Extra sugar for sprinkling on top
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well blended.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream and vanilla extract. Pour this mixture into the flour mixture and stir until just combined.
- Gently fold in the chopped strawberries, being careful not to overmix the dough.
- Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the dough into wedges or use a biscuit cutter to create rounds.
- Place the scones on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with extra sugar.
- Bake for 15-18 minutes or until the scones are golden brown on top. Allow them to cool for a few minutes before serving.
Variations and Tips:
- Add-ins: Consider mixing in chocolate chips, lemon zest, or nuts for additional flavors.
- Glaze: Drizzle a simple icing made from powdered sugar and milk on top when cooled for extra sweetness.
- Storage: Keep any leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Serving suggestion: Serve with whipped cream and additional fresh strawberries for a true strawberry shortcake experience.
Chocolate Chip Hot Cross Scones
Chocolate Chip Hot Cross Scones are a delightful twist on the traditional hot cross bun, combining the fluffy, buttery texture of scones with the rich sweetness of chocolate chips. These scones are ideal for festive brunches, Easter gatherings, or simply as a treat for chocolate lovers.
With a prep time of about 20 minutes and a baking time of 15-20 minutes, you can whip up a batch of these treats in under an hour!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup chocolate chips
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 egg wash (1 egg mixed with 1 tablespoon milk, optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Stir in the chocolate chips.
- In another bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together. Pat the dough into a circle about 1-inch thick.
- Use a sharp knife to cut the dough into wedges or use a round biscuit cutter for circular scones.
- Place the scones on the prepared baking sheet, spaced approximately 2 inches apart. Brush the tops with the egg wash if desired.
- Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and cooked through.
- Once baked, remove from the oven and let cool on a wire rack.
Variations and Tips:
- For a fruitier flavor, try adding dried fruits like cranberries or apricots along with the chocolate chips.
- You can substitute the chocolate chips with white chocolate or even add nuts for added crunch.
- To make the scones even more festive, drizzle a simple icing made from powdered sugar mixed with a little milk or cream on top after they have cooled.
- Serve warm with butter or jam for an extra treat!
- If you want a little spice, consider adding nutmeg along with the cinnamon for a more aromatic flavor profile.
Matcha Green Tea Scones
Matcha green tea scones are a delightful twist on the classic British scone, integrating the earthy flavors of matcha that add both a unique taste and a vibrant green hue to the pastry.
These scones are perfect for tea time or a sweet brunch, appealing to both matcha enthusiasts and those looking for a new treat to impress their guests. Preparing these scones will take around 30 minutes, including baking time, making them a quick and satisfying addition to your Easter celebrations.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon culinary matcha powder
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
- Optional: white chocolate chips or dried cranberries for added flavor
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and matcha powder until well combined.
- Add the cold cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mix the heavy cream and vanilla extract. Slowly add this mixture to the dry ingredients, stirring gently until just combined. If desired, fold in white chocolate chips or dried cranberries.
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Press the dough into a circle about 1-inch thick.
- Cut the circle into wedges and transfer them to the prepared baking sheet. Brush the tops with a beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on the edges.
- Allow to cool slightly before serving, and enjoy warm or at room temperature.
Variations and Tips:
- For a different flavor, consider adding lemon zest or nutmeg to the dough.
- Experiment by replacing some of the all-purpose flour with almond flour for a nutty taste.
- Store scones in an airtight container for up to three days or freeze them for later use.
- Serve with clotted cream, butter, or jam for a complete experience!
Apricot Ginger Scones
Apricot ginger scones are a delightful twist on the traditional scone, combining the sweet, tart flavor of dried apricots with the warm, spicy kick of ginger.
These scones are perfect for a festive Easter brunch or a cozy afternoon tea. With a preparation time of about 15 minutes and a baking time of 20-25 minutes, you can have these delicious treats ready quickly to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried apricots, diced
- 1/4 cup crystallized ginger, chopped
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Additional sugar for sprinkling on top
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
- Stir in the diced apricots and chopped crystallized ginger, ensuring they are evenly distributed.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Cut the circle into wedges or use a round biscuit cutter to shape the scones, placing them on the prepared baking sheet.
- Sprinkle a little sugar on top of each scone for added sweetness and crunch.
- Bake in the preheated oven for 20-25 minutes, or until golden brown on top.
Variations & Tips:
- For a twist, you can add in some nuts or chocolate chips for added texture and flavor.
- Serve warm with butter, clotted cream, or jam for an indulgent treat.
- These scones can be stored in an airtight container for up to three days or frozen for longer storage. Reheat in a warm oven for best results.
Vanilla Bean and Chia Seed Scones
Vanilla Bean and Chia Seed Scones are a delightful twist on the traditional scone, perfect for a cozy Easter brunch or a special afternoon tea. These scones are slightly sweet, packed with the aromatic flavors of vanilla bean, and enriched with the nutritious benefits of chia seeds. With a preparation time of about 15 minutes and a baking time of 20 minutes, you can have these delicious treats ready to serve in under an hour.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 vanilla bean, seeds scraped out
- 2 tablespoons chia seeds
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cubed cold butter into the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the vanilla bean seeds and chia seeds until evenly distributed.
- Pour in the buttermilk and gently mix until just combined. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a circle approximately 1-inch thick. Cut the dough into wedges or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet, brush the tops with beaten egg, and bake in the preheated oven for about 20 minutes or until golden brown.
- Allow the scones to cool slightly on a wire rack, then serve warm or at room temperature. If desired, dust with powdered sugar before serving.
Variations & Tips:
- For a fruity twist, add 1/2 cup of dried fruit like cranberries or apricots to the dough before mixing in the buttermilk.
- You can substitute the buttermilk with regular milk or a non-dairy alternative if preferred.
- For a richer flavor, try using vanilla extract instead of a vanilla bean—just 1 tablespoon will suffice.
- To enhance the chia seed's health benefits, allow them to soak in the buttermilk for about 10 minutes before mixing with the dry ingredients.
- Scones are best served fresh, but they can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their freshness.
Pumpkin Spice Scones
Pumpkin spice scones are the perfect seasonal treat to elevate your Easter brunch, combining the warm flavors of pumpkin and spices with a buttery, flaky texture. They are ideal for families and friends gathering together to celebrate, offering a delightful twist to traditional scones.
With a preparation time of about 15 minutes and a baking time of 20 minutes, these delightful scones can be enjoyed fresh out of the oven or paired with tea or coffee.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped nuts
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, spices, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In another bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the flour mixture and stir just until combined. If desired, fold in chocolate chips or nuts for added texture.
- Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Use a sharp knife or a pizza cutter to slice the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the scones are lightly golden brown on the edges and cooked through.
- Allow the scones to cool slightly before enjoying them warm.
Variations & Tips:
- For a sweeter touch, glaze your scones with a simple icing made from powdered sugar and milk once they have cooled.
- You can substitute the all-purpose flour with whole wheat flour for a heartier texture.
- Feel free to experiment with different spices or add-ins, such as cranberries or white chocolate chips, to customize your scones to your taste.
- Serve them warm with butter or cream cheese for a delicious treat.
