Even the Queen would approve of these sensational and scrumptious scones!

 

 

1. Chocolate Chip Scones

Sweet and flaky, these Chocolate Chip Scones are bang-on, slathered in creamy butter, strawberry jam and, dare we say, a dollop of clotted cream.

Ingredients:

Scones

3 1/4 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
3/4 cup cold butter, cut into small cubes
1 1/2 cups semi-sweet chocolate chips
1 cup buttermilk
1/4 tsp vanilla extract

Sugar Topping

2 tbsp melted butter
2 tbsp sugar

Directions:

1) Preheat oven to 425°F. Line a baking sheet with parchment paper.

2) In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in butter using a pastry blender or rubbing between fingers, until mixture resembles coarse meal. Stir in chocolate chips. Add buttermilk and vanilla, stirring just until moistened.

3) Turn dough onto a lightly floured surface and knead briefly, 5 or 6 times, to gather into a large ball. Do not overwork the ball or the result will be tough scones. Divide the ball of dough in half and gently pat each into 8-inch flat rounds. Brush the top of each with melted butter and sprinkle with sugar.

4) Using a sharp knife, cut each circle into 6 even triangles and place on prepared baking sheet, about 1 inch apart. Bake 16-18 minutes until tops are golden.

Yield: 12 large scones

 

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2. Ube Scones

It’s a Thrilla in Manila at the Bite Me More kitchen with these Ube Scones!

Ingredients:

2 ½ cups flour
1/3 cup sugar
1 tbsp lemon zest
1 tbsp baking powder
½ tsp kosher salt
½ cup cold butter, cut into pieces
½ cup heavy cream
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup mashed Ube

Ube Spread
¼ cup Ube jam (Ube Halaya)
2 tbsp fresh lemon juice
2 tbsp icing sugar

Directions:

1) Preheat oven to 400F and line a baking sheet with parchment paper.
2) In a large bowl combine flour, sugar, lemon zest, baking powder and salt.
3) Cut in butter using your fingers until mixture resembles pea size crumbs.
4) In a small bowl, whisk cream, lemon juice, vanilla extract and mashed Ube.
5) Add to flour mixture, stir with a wooden spoon until moistened. Place dough onto a lightly floured surface and knead 4 times. Do not overwork the dough. Form into a flat round circle, about 8-inches.
6) Cut into 8 large wedges and place on prepared baking sheet. Bake scones until golden on the bottom, 16-18 minutes. Remove from oven and prepare Ube spread.
7) In a small bowl, stir together Ube jam, lemon juice and icing sugar until combined. Serve with baked scones.

Yield 8 scones

3. Cinnamon Coffee Scones

In many ways, these Cinnamon Coffee Scones are the perfect baked good. Not only are they delicious (each bite is a perfect one of the cinnamon, coffee and brown sugar filling mingled with the moist and buttery scone), but they are also extremely easy to make. While the thought of baking scones conjured up British perfectionism, these are in fact the most forgiving pastry, ideal for both beginner bakers and a steaming cup of tea.

Ingredients:

Cinnamon-Coffee Filling

¼ cup brown sugar
2 tbsp flour
1 tsp finely ground coffee
½ tsp ground cinnamon
2 tbsp cold butter, cut into small pieces

Scone

2½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup cold butter, cut into 1-inch pieces
1 cup vanilla yogurt
1 egg
2 tsp vanilla extract

Egg Wash

1 egg white, lightly whisked
2 tsp sugar

Glaze

1¼ cups icing sugar
3 tbsp strong brewed coffee, cooled

Directions:

1) For the cinnamon-coffee filling, combine brown sugar, flour, coffee and cinnamon in a medium bowl stir to combine. Add butter, incorporate until coarse crumbs and set aside.

2) For the scones, preheat oven to 375ºF. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with your fingers until pea size crumbs. In a small bowl, whisk yogurt, egg and vanilla extract. Add to flour mixture and stir with a wooden spoon until moistened. Dump onto a lightly floured surface and knead 5 to 6 times. Divide dough in half, and pat each half into an 8-inch circle. Sprinkle cinnamon-coffee filling over one circle and place remaining dough circle over top. Pinch edges gently together. Cut into 8 wedges and place each wedge on prepared baking sheet. Brush wedges with egg white and sprinkle with sugar. Bake for 20-25 minutes, until tops are golden.

3) For the glaze, whisk together icing sugar and coffee in a small bowl. Drizzle over cooled scones.

Yield: 8 scones

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4. Lemon Glazed Scones

Moist and delicious, these Lemon Glazed Scones deliver terrific tartness perfect for breakfast, brunch or a teatime snack.

Ingredients

Lemon Scone

2 cups flour
1/3 cup sugar
2 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
½ cup cold butter, cubed
1/3 cup heavy cream
¼ cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 egg yolk
½ tsp vanilla extract
1 tbsp heavy cream, to brush on dough

Lemon Glaze

1 cup icing sugar
2 tbsp fresh lemon juice
1 tbsp melted butter

Directions

1) For the scones, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter with your fingers until pea-sized crumbs. In a small bowl, whisk heavy cream, sour cream, lemon juice, lemon zest, egg yolk and vanilla extract. Add to flour mixture and stir until moistened. Dump onto a lightly floured surface, knead the dough 5-6 times, careful not to overwork. Pat dough into an 8-inch circle and brush with 1 tbsp heavy cream. Cut into 8 wedges and place on prepared baking sheet. Bake 14-15 minutes, until tops are golden.

2) For the glaze, in a medium bowl, whisk icing sugar, lemon juice and melted butter. Drizzle over cooled scones.

Yield: 8 scones

5. Toffee Scones

Authors of bestselling cookbooks Bite Me Balance, Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com

 

 

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