EASY PEASY BREADS, BISCUITS & SCONES – The Fancy Pants Kitchen

Easy Feta Flatbread

Francine — Wed, 29 May 2024 19:10:32 +0000

Easy Feta Flatbread is a wonderful addition to any meal. Feta and mozzarella cheese are combined into a bread dough that doesn’t require yeast or kneading. My kinda bread!

This bread is light and moist, cheesy and crunchy. You are going to love it, especially when you see how quickly it comes together and bakes up!

Whisk flour, baking powder and salt and then add in milk, eggs and oil. Lastly fold in the shredded mozzarella and crumbled feta cheese until it is uniformly distributed.

Transfer the dough to a prepared baking dish and spread it out evenly.

Sprinkle sesame seeds on the top and bake for 45 to 50 minutes. The top should be golden.

Let the bread sit in the dish to cool off for about 10 minutes and then serve. Enjoy!

Share Your Thoughts...

Lastly, if you make Easy Feta Flatbread, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Feta Flatbread

Makes: 8 servings

Prep Time: 5 minutes

Bake Time: 45 minutes

Total Time: 50 minutes

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk of choice
2 eggs, lightly beaten
1/4 cup olive oil (or butter)
4 ounces mozzarella cheese, shredded
7 ounces feta cheese, crumbled
2 tbsp sesame seeds

Instructions

Preheat your oven to 375°F. Lightly oil a 7×10″ baking dish with olive oil or butter.

In a large bowl, whisk together your flour, baking powder and salt. Add in the milk, eggs and oil and mix. Lastly fold in the shredded mozzarella and crumbled feta until uniform. Transfer the batter to your baking dish and spread out evenly. Evenly sprinkle the top with the sesame seeds and bake for 45-50 minutes. Top should be just golden. Allow to cool in the pan for 10 minutes prior to slicing.

Chef’s Notes:

Store leftovers in an air tight container in your fridge.

Recipe from Hungry Happens

Cruffins

Francine — Fri, 23 Feb 2024 18:45:45 +0000

It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!

The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!

To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.

Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.

Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.

Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.

Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.

Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!

They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!

Share Your Thoughts...

Lastly, if you make Cruffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cruffins

Makes: 12 servings

Prep Time: 20 minutes Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

3 tubes (8 ounces each) refrigerated crescent roll sheets
6 tbsp unsalted butter, softened, divided
1 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Recipe from I Am Baker

Easy Lemon Poppyseed Scones

Francine — Wed, 25 Jan 2023 15:39:56 +0000

When lemons abound, there’s nothing more delicious to make than Easy Lemon Poppyseed Scones.

Citrus season in Arizona means stepping out into your yard and picking lemons, oranges, grapefruits, tangelos, etc. right from your trees. As awesome as that is, and it really is very cool, there is a compulsion to cook and bake with citrus throughout this season. The citrus is just so abundant!

Start with this easy lemon poppyseed scone recipe. It really is easy and so tasty. And, using a unique technique from Cook’s Illustrated, these become the best scones EVER! These smart people discovered that you can eliminate the tedious task of cutting the butter into the flour and instead melt the butter and chill the buttermilk and then combine the two to form little globules of butter suspended in the buttermilk. Once combined with the dry ingredients, the result is identical to the tiresome work of cutting the butter in.

These scones are just what a lemon scone should be: crunchy on the exterior, soft and lemony on the interior, not too crumbly with bits of poppyseed to bite into and draped with a tangy lemon glaze.

They are also part of my Easy Peasy category as they really are simple and they’ll make you look like a rockstar!

To begin, combine very cold heavy cream with melted butter and stir it until the butter forms small clumps (see the photo above). Add this to the dry ingredients, which have been whisked together in a bowl. This will produce a thick batter. Be sure not to overmix it.

Scoop scones onto a sheet pan and refrigerate for at least 15 minutes. This will help them keep their shape in the oven. They can also be refrigerated for several hours if you want to make them ahead of time.

Bake them, cool them, glaze them…that’s it, folks!! Easy peasy!

Share Your Thoughts...

Lastly, if you make Easy Lemon Poppyseed Scones, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Lemon Poppyseed Scones

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Scones:

1 cup heavy cream
8 tbsp unsalted butter
2 cups all-purpose flour
6 tbsp sugar
1 tbsp corn starch
1 & 1/2 tbsp poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of 1 medium-size lemon

For the Glaze:

2 cups powdered sugar
3-4 tbsp milk or half and half
1 tbsp fresh lemon juice

Instructions

For the Scones:

Preheat the oven to 400°F. Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.

Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Stir to combine and set aside.

After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).

Add the cream mixture to the dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do need to make sure all the little flour bits are incorporated.

Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. Space the scones at least 2 inches apart to allow for some spreading.

Refrigerate unbaked scones for at least 15 minutes (longer is fine).

Bake for 12 minutes then check for doneness. You want them to be a nice, light, golden brown. In my oven, it takes 15-20 minutes, but every oven is different. When scones are light golden brown, remove them from the oven and transfer to a wire cooling rack.

For the Glaze:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)

Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Sprinkle each scone with extra poppy seeds for a pretty presentation, if desired. If you can wait, let the glaze set before serving.

Recipe by The Cafe Sucre Farine

Caprese Garlic Bread

Francine — Fri, 30 Sep 2022 15:05:25 +0000

Think of Caprese Garlic Bread as garlic bread on steroids! Delicious, garlicky, crunchy garlic bread loaded with herb-parmesan butter, marinated tomatoes, creamy burrata and crisp prosciutto. Topped with fresh basil leaves, it’s beautiful to look and absolutely delectable to eat!

It doesn’t take a lot to make this fabulous accompaniment to any meal! It’s a wonderful starter as well.

To make the crispy prosciutto, arrange torn prosciutto pieces on a parchment-lined baking sheet and cook in a hot oven for about 10 minutes, or until the prosciutto is crisp.

The tomatoes get marinated in a vinaigrette of olive oil, champagne vinegar, honey, salt, pepper and chili flakes.

Softened butter is combined with grated parmesan cheese, thyme parsley and a pinch of ground pepper.

Grill the halved ciabatta bread, that’s been brushed with olive oil, until grill marks appear. Rub each half with a garlic clove and then spread the butter over both halves. Return the bread to the grill and cook, cut side up, until warmed.

To assemble, break the burrata cheese over the warm grilled bread, spoon the tomatoes over and top with fresh basil leaves and crumbled prosciutto.

Slice it and serve it!

Share Your Thoughts...

Lastly, if you make Caprese Garlic Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caprese Garlic Bread

Makes: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

3 ounces prosciutto, torn
1/4 cup extra virgin olive oil
3 tbsp champagne or apple cider vinegar
2 tsp honey or maple syrup
kosher salt and black pepper
chili flakes
2 cups cherry tomatoes, halved
1 cup fresh basil, thinly sliced
6 tbsp salted butter, softened
1/2 cup grated parmesan cheese
2 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
1 loaf ciabatta bread, halved lengthwise
2 cloves garlic, halved
8 ounces burrata cheese
fresh whole basil leaves for garnish

Instructions

Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

In a bowl, whisk together the olive oil, vinegar, honey or maple syrup, salt, pepper, and chili flakes. Add the tomatoes and basil, toss with the dressing.

In a bowl, mix the butter, parmesan, thyme, parsley, and a pinch of pepper.

Set your grill to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter onto the grilled bread. Return to the grill and cook, cut side up, until warmed, 3-5 minutes.

Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil and crumbled prosciutto. Slice and serve!

Recipe from Half Baked Harvest

Lemon Raspberry Scones

Francine — Thu, 28 Jul 2022 22:57:49 +0000

For an amazing breakfast/brunch/snack idea, try these wildly easy Lemon Raspberry Scones. They have a sharp citrus flavor combined with the tart sweetness of in-season raspberries. If you can find wild raspberries, even better!!

What makes these so special, besides the wonderful flavor, is the crunchy exterior and the lemon glaze that tops them. All said, this recipe delights on many levels!

Let’s talk about how easy they are to make. Scones are typically one of the easier pastries to make but they do require some hand work: you need to cut the butter into the flour mixture resulting in pea-size bits of butter and flour. Thanks to a Cooks Illustrated technique, we are melting the butter and combining it with very cold heavy cream. This creates “globules” that will melt into the batter as you are baking it. Check out the photo below.

Combine this lumpy mixture with the flour, baking powder, baking soda, lemon zest, sugar and salt. When you bake these, the butter will melt into the scone creating little air pockets. This will give scones a light, airy texture. If you have stayed away from scones because you thought they were hard-as-a-rock or could be used as a hockey puck, I have good news for you!

It’s important to use fresh raspberries. Using frozen ones will give you a purplish color to the scones which isn’t very attractive. As well, break the raspberries in half prior to gently mixing them into the batter. This will help distribute them but gentle mixing is the key. f you mix a little heavy-handed, you will get a pink scone. Again, not ideal.

These scones aren’t overly sweet so mix up a lemon glaze for the crowning glory. You can make a thin glaze by adding a few extra teaspoons of milk but if you prefer a thicker glaze, as I do, stick with what the recipe calls for.

These light-as-air, crunchy-on-the-exterior Lemon Raspberry Scones will disappear the minute they are baked. Be sure to stash an extra one or two for the chef!

Share Your Thoughts...

Lastly, if you make Lemon Raspberry Scones, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Raspberry Scones

Makes: 12 scones

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the Scones:

1 cup heavy cream
8 tbsp butter
2 cups all purpose flour
6 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 1 medium size lemon
1/2 cup fresh raspberries

For the Glaze:

2 cups powdered sugar
3 tbsp milk or half and half
1 tbsp fresh lemon juice

Instructions

For the Scones:

Preheat the oven to 400°F. Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.

Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)

Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.

After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).

Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.

Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.

Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.

Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.

Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

For the Glaze:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)

Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.

If you can wait, let scones sit for 15 minutes to let glaze set before serving.

Recipe from The Cafe Sucre Farine

Seeds and Cheese Crackers

Francine — Sat, 04 Jun 2022 16:21:25 +0000

Seeds and Cheese Crackers are the perfect accompaniment to any charcuterie board, dip or spread. They are delicious alongside a warm bowl of soup or as a snack when you are in a munching mood. And, they are absolutely perfect if you are gluten-free or just not in the mood for flour.

I am a snacker, I’ll admit. When I’m enjoying a good book, I most probably have a little snack happening as well. When I’m binge-watching my show-of-the-moment, I’m sure there’s a tiny bowl of potato chips next to me (you should see my “tiny”). When I’m gabbing on the phone, I’ve probably got some seasoned pretzels close by. Occasionally, I have the guilt-factor going on. Should I eat this? Should I cut up an apple, instead? Of course, the answer is no, but if I reach for these Seed and Cheese Crackers, I don’t feel half bad about it!

These crackers are so easy to make! Simply spread some shredded fontina and asiago cheese over a sheet pan. Top it with an assortment of seeds (pepitas, sunflower seeds, poppyseeds & sesame seeds) and a sprinkling of salt and bake them! That is all there is to it!

Once they come out of the oven, let them cool and then break them into smaller pieces.

Like I said, they are very easy to make and perfect for snacking, serving with dip, or crumbled over pasta. I used them as a base for Beet-Cured Smoked Salmon and they were amazing!

Share Your Thoughts...

Lastly, if you make Seeds and Cheese Crackers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Seeds and Cheese Crackers

Makes: 8-10 appetizer servings

Prep Time: 10 minutes

Bake Time: 40 minutes

Total Time: 50 minutes

Ingredients

4 oz finely shredded fontina cheese (about 1 packed cup or 1½ cups loosely packed)
4 oz finely shredded asiago cheese (about 1 packed cup or 1½ cups loosely packed)
1/4 cup raw or roasted unsalted pepitas
2 tbsp raw or roasted unsalted sunflower seed kernels (no shells)
1 tbsp poppy seeds
1 tbsp white sesame seeds
1/2 tbsp black sesame seeds (you can also use all white)
Flaky sea salt

Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.

Toss cheeses together in a bowl and sprinkle shredded cheeses evenly over the entire sheet pan. Top with seeds, distributing them evenly over the entire pan. Sprinkle lightly with sea salt.

Bake for 35 to 40 minutes, rotating the pan once part way through. The cheese will have melted and darkened to a light golden brown, the color of butterscotch candy. Take care not to let it bake too long or the cheese may taste burnt.

Remove from oven and let cool completely before breaking up into bite-size pieces.

Store crackers in an airtight container at room temperature or in the refrigerator for up to 7 days.

Recipe by Love & Olive Oil

Mixed Berry Scones

Francine — Mon, 29 Mar 2021 06:16:21 +0000

Mixed Berry Scones are a wonderful breakfast or brunch offering. Scones, in general, are so versatile with the addition of fruit, nuts, chocolate, cranberries or whatever suits your fancy. Suiting my fancy was all about mixed berries…

In this version, I have used frozen berries, so that all year long I can make these bad boys! They get glazed with a sweet honey glaze that adds a delicious flavor to them.

I have sometimes found that bakery scones are a little dry. It’s why I often avoid them. Have no fear…this Mixed Berry Scones recipe produces the most delicious, tender scones that are anything but dry!

And, I must say that they come together so easily. I use a food processor and it makes it a snap to get these in the oven quickly!

Another thing I love about this recipe is that you can use frozen fruit. I’m a huge advocate of using fresh fruit, but this is a place where frozen fruit works very nicely. The primary reason for that is that it really helps to keep the dough cold. For the same reason that you use cold butter when making pastries, frozen fruit helps create air pockets when the heat of the oven hits it, thereby creating a tender, flaky crust.

The same principal applies with scones. So, keep frozen mixed berries on hand, and this delightful snack will be the perfect little treat. Check out all of the berries that run through this scone…it’s hard to beat this recipe!

My favorite accompaniments for these scones are Lemon Curd and Raspberry Curd.

Share Your Thoughts...

Lastly, if you make Mixed Berry Scones, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mixed Berry Scones

Makes: 8 scones

Prep Time: 10 minutes

Bake Time: 25 minutes

Total Time: 45 minut4s

Ingredients

Scones:

1 & 3/4 cups (8 & 3/4 ounces) frozen mixed berries
3 tbsp confectioners’ sugar
3 cups (15 ounces) all-purpose flour
12 tbsp unsalted butter, cut into 1/2-inch pieces, chilled
1/3 cup (2 & 1/3 ounces) granulated sugar
1 tbsp baking powder
1 & 1/4 tsp salt
3/4 cup plus 2 tablespoons whole milk
1 large egg plus 1 large yolk

Glaze:

2 tbsp unsalted butter, melted
1 tbsp honey

Instructions

For the Scones:

Adjust oven rack to upper-middle position and heat oven to 425°F. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners’ sugar in bowl; freeze until needed.

Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries.

Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over-mix.

Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4-inch rectangle, about 1 & 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking.

For the Glaze:

While scones bake, combine melted butter and honey in small bowl.

Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.

Chef’s Notes:

To make ahead, unbaked scones can be frozen for several weeks. After cutting scones into triangles in step 4, freeze them on baking sheet. Transfer frozen scones to zip-lock freezer bag. When ready to bake, heat oven to 375°F and extend cooking time to 23 to 26 minutes.

To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar.

To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butter until fully incorporated into the dough. Then, we added the remaining cold butter and processed it until small clumps remained, creating pockets of steam as the scones baked.

A simple glaze of butter and honey adds a nice finish to the scones.

Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results. Note that the butter is divided in this recipe. An equal amount of frozen blueberries, raspberries, blackberries, or strawberries (halved) can be used in place of the mixed berries.

Recipe is not my original but I can’t find the author.

Lemon Scones

Francine — Tue, 14 Jul 2020 21:22:11 +0000

Making scones is a very easy task. I know that for many, baking is daunting, precise, stressful, and so why do it? But, if you want something homemade, that is wonderful enough to serve to guests, scones are always a good choice.

These lemon scones came to me while trying to figure out what to put my raspberry curd on (recipe here). It occurred to me that the traditional idea is lemon curd on raspberry scones, but why not flip that?

So, now that you know why I made them, you will be as happy as I was with this recipe. It makes these large gorgeous scones. They are slightly crispy around the edges and the top (thank you, turbinado sugar) and have a tender cake-like interior. This is one of the few “lemon” recipes that sings of lemon flavoring…tart, but sweet. So dang good!

And, you must make the Raspberry Curd and top them with it…not only is it gorgeous, but the flavors mesh up beautifully!

Share Your Thoughts...

Lastly, if you make Lemon Scones, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Scones

Makes: 8 scones

Prep Time: 10 minutes

Bake Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the Lemon Scone Dough:

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup very cold, unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup very cold heavy cream, half and half, or buttermilk (plus more for brushing the tops)
1 tbsp lemon juice
1/2 tbsp lemon zest
Turbinado sugar or sanding sugar (optional)

For the Lemon Glaze:

1 cup powdered sugar
1 tbsp grated lemon zest
2-4 tbsp lemon juice

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined. Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.

Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.

Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.

Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired. Bake for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.

Make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.

Store leftovers completely cooled in an airtight container for up to 2 days or wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300°F until warmed through.

Recipe from Baker Bettie