Homemade Scones

It’s neither a muffin nor a biscuit. Homemade scones are an easy grab and go add for your breakfast or snack on the run. I first tried a scone from one of my office cafeterias several years back. It was an overly sweet, overly dry square of dough. I needed more than one cup of coffee to help get the dry dough down and it usually lasted till lunch time rolled around. All of the scones I’ve tried, the fruit was a reconstituted substance with not much flavor and the dough was dry and chalky. I thought any baked fruit flavored dough must be good – but not these bites. There must be something more to the scone. There had to be because I saw them in almost every breakfast bakery section throughout grocery stores and cafes everywhere. I decided to try my hand at a version of my own. The store bought scone was dry, tasteless and expensive. Not to mention a majority of the ingredients were unknown. I tested several recipes, some with more fat some with more liquid. The following homemade scones recipe is a combination of several recipes found over the interwebs, which has become a “country breakfast” staple at our kitchen table.

Originally known as a “Scottish quick bread” and griddle cooked, the scone became an integrated part of English tea time, served everyday at 4:00pm. Now the scone is more likely to be baked in the oven and typically enjoyed at breakfast or during a very late night snack! The scone can be made sweet or savory; cheese, herb, fruit, vegetables, and even custards… a well made scone is a versatile dough ball of goodness.

Variations
Using the basic dough recipe, you can make several variations of the homemade scones. The following are variations I’ve tried all of which have been successful and tasted great!
* = organic
^ = local

– 2 small carrots, shredded & drained + 1 tsp cinnamon *^
– 1 medium zucchini, shredded & drained + 1 tsp cinnamon *^
– 1 large apple, peeled diced & caramelized in sugar or honey + 1 tsp cinnamon *^
– 1 cup shredded raw cheddar cheese + 1 tsp ground pepper *^
– 1/2 preserved lemon, cleaned & diced + 1 cup fresh or frozen blueberries *^

The variations are endless. For this particular recipe we’re going to utilize fresh local organic strawberries that I’ve frozen and preserved meyer lemons. Have fun with your homemade scones recipe, the options are endless!

Homemade Scones
yeild: 6 to 8 scones depending on size
425 (f) degrees for 20 to 25 minutes

Basic Dough
– 2 cups unbromated all purpose flour *
– 1/2 teaspoon aluminum free baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon kosher salt
– 1 teaspoon chia seeds * (optional ingredient)
– 1 teaspoon flax seeds * (optional ingredient)
– 1 teaspoon vanilla (corn syrup free)
– 1 egg *^
– 6 tablespoons butter * (or any fat of your liking. You can use lard or tallow, both of which I’ve tested and work great!)
– 2/3 cup whole milk *^ (you can also use buttermilk)

Variation – 6 strawberries, diced *^ (frozen or fresh)
– 1/2 a preserved lemon, washed cleaned & diced *^

Step 1: In a food processor, using a dough blade, combine flour, sugar, baking powder, baking soda, seeds (optional), and salt – quick pulse to get the ingredients combined. Next add the egg, vanilla, and cut butter. Process till the mixture has a crumbled texture… kind of like sand. Remove the dough crumble from the food processor and place in a bowl. Set aside. {NOTE: if you do not have a food processor you can use 2 butter knives or a dough knife to cut in the butter.}

Step 2: Next wash and chop the strawberries and preserved lemons. Since a preserved lemon is stored in salt, you will remove the lemon from the salt, remove the pulp and wash. Once cleaned make a small dice of the preserved lemon. You can also use the zest of one fresh lemon in replace of the preserved lemon. You can use fresh or frozen strawberries. If frozen, make sure that the berry is semi defrosted before chopping. Mix in the chopped fruit to the crumbled dough mixture.

Step 3: Next slowly mix in the milk. You may not use all of the milk. You want the ingredients to come together but the dough must be sticky and thick. Thick enough to form a ball of dough. You don’t want to add all of the milk or the dough will turn into a batter and you’ll have pancakes instead of scones!

Step 4: Now with a large spoon, scoop out 6 to 8 balls of dough onto a cookie sheet; depending on the size of your scoop. They don’t need to be perfect but should generally be the same size to allow for equal cooking time. You can use a sheet of parchment paper or grease the tray. I do neither because there is plenty of fat in the mixture to keep it from sticking. Place in a pre-heated 425 (f) degree oven for 20 to 25 minutes. Check at 20 minutes to make sure the scones are not burnt.

Step 5: Once the cooking time is up, remove the scones from the oven and place on a plate to cool for 5 minutes – the inside will be hot and soft and the outside will be golden brown and crisp. Serve with fresh homemade jam or butter and a hot cup of coffee… enjoy!

Apple Cinnamon Scones

Blueberry Lemon Scones

Carrot Cinnamon Scones