Maple Raisin Scones

Breads, Muffins and Scones

Yield: 8 large scones
Recipe: 117/200
“Back to Baking”, pp. 260

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    The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all. I was wrong! This dessert took no time at all to make and was delicious! The raisins actually provided a nice texture to the scones and added some sweetness without being overwhelming. Delicious! Who would’ve thought to put raisins in scones?! Anna Olson, that’s who. Great idea. I cannot recommend these scones enough. Easy, tasty, not too sweet and dairy- and egg-free!

Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup + 1 tablespoon almond or soy milk
  • ½ cup + 1 tablespoon pure maple syrup
  • 3 tablespoons vegetable oil
  • ½ cup raisins

Directions:

  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.
  3. In a separate bowl, whisk together the ¾ cup of almond or soy milk, ½ cup of maple syrup and vegetable oil.
  4. Make a well in the centre of the flour and pour in the mixed liquids. Stir the mixture with a spatula until it becomes too hard to do, then turn the dough onto a lightly floured work surface, add the raisins on top of the dough and knead it until it just comes together.
  5. Shape the dough into a disc of about 8 inches in diameter and cut into 8 wedges. Place the scones onto the prepared baking tray, leaving two inches between them.
  6. Stir together the remaining tablespoon of almond or soy milk and maple syrup, and use to brush the tops of the scones.
  7. Bake for 20 to 25 minutes, until the tops of the scones are golden brown. Serve warm or at room temperature.

Valerie

Apple Cheddar Walnut Scones

Breads, Muffins and Scones

Yield: 8 scones
Recipe: 64/200
“Back to Baking”, pp. 228

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     This weekend I had the good fortune of remembering that scones are delicious: crunchy on the outside yet moist and tender on the inside. As such, I made these apple cheddar walnut scones and was very pleased with the result! The cheddar cheese called for in this recipe adds a tangy kick that is very pleasing. I have found that scones are one of my favorite things to make because they require no eggs, not a lot of butter and they eat themselves! 

Ingredients:

  • 1  2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, cut into small pieces and chilled
  • 60 g (2 oz.) coarsely grated old cheddar cheese
  • 1 tart apple, such as Granny Smith, peeled and coarsely grated
  • 1/3 cup cold milk, plus extra for brushing
  • 1/2 cup chopped walnut pieces, lightly toasted

Directions:

  1. Preheat the oven to 400°F and line a baking tray with parchment paper.
  2. Sift together the flour, sugar, baking powder, celery salt and cinnamon and stir to combine.
  3. Cut in the chilled butter using your fingers or two knives until the mixture is crumbly. Pieces of butter will still be visible.
  4. Stir in the cheddar cheese and grated apple to coat with the flour mixture.
  5. Add in the milk and stir until the dough begins to come together, then turn it out on a lightly floured work surface.
  6. Sprinkle the walnuts over the dough and work them in by flattening the dough with your hands, folding it over itself, and repeating the process 4-5 times until the walnuts are well incorporated into the dough.
  7. Shape the dough into a disc and flatten it out with your hands until it is about 8 inches across. Cut the dough into 8 wedges and place them onto the prepared baking tray.
  8. Brush the tops of the scones with milk and bake for 14-16 minutes, until they are golden brown.

Notes from Anna:

  • The scones are best served the day they are baked, but they can be reheated for 5 minutes in a 300°F oven to refresh them.

Valerie

Currant Scones

Breads, Muffins and Scones

Yield: 16 scones
Recipe: 57/200
“Back to Baking”, pp. 226

Currant scones

   The second baked goods I made during my baking day were these cute-looking currant scones. I actually did not know exactly what currants were, but I assumed that they were probably a dried fruit of some sort. They are dried red grapes, as it is (probably everyone except me knows that, oh well). I found out when making the white chocolate and pepper scones that I love scones, and the texture of these were similar: a crusty outside and a moist, warm and flaky inside. Although the texture of these scones were on point, I found the taste to be a bit lacking. Maybe I am not a fan of currants, after all. The scones were missing something sweet for me, personally. 

Edit: I actually find that these scones taste better when reheated the next day! The flavor of the currants come out more, somehow.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely grated lemon zest
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, cut in pieces and chilled
  • 1 egg
  • 1 egg yolk
  • 1 cup cold milk, plus extra for brushing
  • 1/2 cup dried currants

Directions:

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Using a hand or stand mixer, stir together the flour, sugar, baking powder, salt, lemon zest and nutmeg to combine.
  3. Cut in the chilled butter using the mixer or using your fingers until the mixture is crumble but pieces of butter are still visible.
  4. In a separate bowl, whisk the whole egg and egg yolk together. Whisk in the milk.
  5. Add the egg and milk mixture to the flour mixture and mix just until the dough begins to come together. The dough will be a bit wet and sticky, this is normal.
  6. Turn the dough out onto a lightly floured work surface and sprinkle the currants on top of the dough. Work them in the dough by flattening the dough out with your hand and then folding it in half, pressing in the currants at the same time. You will need to fold the dough in two about 4-5 times.
  7. Shape the dough into a square and gently roll it out to an 8-inch square, lightly dusting with flour if needed. Cut the dough into 16 squares and place them onto the prepared baking tray.
  8. Brush the scones with milk and bake for 14-16 minutes, until they are golden brown.

Note from Anna:

  • The scones are best eaten the day they are made, but they can be reheated for 5 minutes in a 300°F oven to refresh them.

Valerie

White Chocolate Black Pepper Scones

Breads, Muffins and Scones

Yield: 10 scones
Recipe: 41/200
“Back to Baking”, pp. 225

White chocolate pepper scones

     Confession number X: I have never had a scone! Until recently, I never actually realized that such a thing existed. Since I have come to realize what a scone looks like, however, I have not been enticed to try one. I always wondered: what are they supposed to be? A cake? A cookie? Some type of bread snack? To my inexperienced eyes, scones looked dry and crumbly. How wrong I was!! Today I made the white chocolate and black pepper scones and…. my oh my. I love it! A crispy outer layer, a flavour-packed moist butter interior, what’s not to love? I feel like I deprived myself of a succulent dessert (or is it more of a snack?) for years. Oh well, there’s plenty of time to make up for it, and plenty of time to make more scones! The unexpected addition of the pepper in this recipe provided a pow that is welcomed and the white chocolate offers the flavour burst that makes these scones oh so delicious. Definitely, definitely try these. Go do them now, actually. 

Ingredients:

  • 1  2/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black pepper
  • 6 tablespoons (90 mL) unsalted butter, cut in pieces and chilled
  • 4 oz. (125 g) white chocolate, chopped, or 1 cup white chocolate chips
  • 1 egg
  • 6 tablespoons cold milk, plus extra for brushing
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Stir together the flour, sugar, baking powder, salt and pepper until well combined.
  3. Cut in the butter using two knives or, even better, your fingertips until the mixture is a rough crumbly texture but pieces of butter are still visible.
  4. Stir in the white chocolate to coat with the flour.
  5. In a separate bowl, whisk together the egg, milk and vanilla extract.
  6. Add the milk mixture to the flour mixture and stir just until the dough begins to come together.
  7. Turn the dough out onto a lightly floured work surface. Using your hands, flatten and fold the dough 2-3 times until the dough is an even texture. At first, the dough will be somewhat wet and sticky. This is normal. Roll out the dough to just under 1 inch thick and cut scones either with a knife to obtain square scones (which you can reshape into triangular scones if you wish) or with a 2  1/2 inch round cutter. Reroll the dough as necessary to obtain 10 scones.
  8. Places the scones 1 inch apart on the prepared baking sheet and brush the tops of the scones with milk. Bake for about 15 minutes, until they have browned evenly.

Notes from Anna:

  • These scones are best served the day they are baked, but they can be enjoyed the next day by reheating them at 300°F for 5 minutes.

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Valerie