Not Your Coffee Shop Scones Recipes

Steps:

• Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar.
• Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed.
• Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
• Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
• Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
• Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
• Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
• Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
• Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
• Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
• Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

Steps:

• Direction Notes:.
• Cut through the circle of dough, but do not separate the wedges. This allows them to bake as one large scone, and they will be much moister than scones baked separately.
• Scones:.
• Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl.
• Microwave at high 1 minute; stir until coffee dissolves.
• Cover and chill completely.
• Stir in vanilla and egg.
• Preheat oven to 425 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
• (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)
• Stir in walnuts.
• Add milk mixture, stirring just until moist (dough will be sticky).
• Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
• Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
• Cut dough into 10 wedges; do not separate.
• Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
• Bake at 425 degrees for 20 minutes or until browned.
• Serve warm.
• (serving size: 1 wedge).

Steps:

• Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
• Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
• Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.