I organized a team event last week to learn how to make scones. The activity was really fun and the scones were so easy to make and really delicious! Payton (above) loved every bite of the Mexican Chocolate scones I made this am :)
Ingredients
- 2 cups flour (can do ½ regular flour and ½ whole wheat if desired)
- ⅓ cup sugar
- 1 tablespoon of baking powder
- ½ teaspoon of Salt
- 6 tablespoons of butter, unsalted
- ½ cup custom: currants, candied ginger, chocolate chips, dried orange peel, parmesan cheese
- 1 egg
- ½ cup heavy cream
- 1 teaspoon custom spice: lemon zest, orange zest, cinnamon, ground ginger, ground cardamom, vanilla, dried herbs
- Brush top with heavy cream or milk. cinnamon sugar or other seasoned sugars.
Directions
- Preheat the oven to 425 degrees.
- Whisk together the flour, sugar, baking powder, and salt and then cut in very cold butter.
- Stir in your currants or custom choice.
- Pour in the egg, heavy cream and custom spice mix. Mix until the dough comes together but don’t over mix it.
- Form into a wheel and cut into wedges. Place on a parchment lined sheet pan, brush tops with heavy cream and sugar if desired.
- Bake until golden brown for about 12 minutes.
Variations
- Mexican chocolate: chocolate chips, cinnamon, vanilla.
- Ginger and citrus: candied ginger, orange zest, lemon zest.
- Classic: currant and orange zest.
- Savory: parmesan cheese and dried oregano OR cheddar, cooked bacon and jalapeno.
- Cranberry eggnog: sub eggnog for heavy cream, add a pinch of nutmeg, use dried cranberries. You can make a brandy sugar glaze. (1 cup powder sugar, 1 Tbls milk, 1 Tbls brandy)
- Gingerbread Lemon: molasses, ground ginger, clove, cinnamon. Lemon zest glaze.
- Persian: Cardamom, pistachio, orange zest.
Post a Comment