Sunday Scone Day

I’ve had scones on the brain for about two weeks now – I know, the things I fill my head with! Scones can be quite tricky if you ask me. I feel like the butter needs to be just cold enough and there’s this fine line of too sweet or just not sweet enough and often most are too dry. Oh and then there’s the whole world of savory scones…..ahhh, so many decisions.

I have been the most indecisive person lately and doesn’t shock me that would transfer over to my baking. I honestly could not get either one of these scone recipes out of my head so what did I do….I made them both 🙂

I followed each of these recipes pretty much to a tee except for the extras (blueberries / sausage / cheese). The savory one was pure perfection but the sweet one, Maybe it was because I used thawed blueberries but this dough was freakin wet. Like so unmanageable no matter how much additional flour I added. I finally just made do and gentle (oddly) arranged them on the baking sheet. Not my best work but the taste was definitely great!

scones 1 new

Blueberry Scones (adapted from these )

2 cups of Whole Wheat flour
1/2 cups of brown sugar
2 and 1/2 teaspoons of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of sea salt
8 tablespoons of real butter, frozen so it’s easier to grate
1/2 cups of heavy cream
1 large egg
1 teaspoon of vanilla extract or vanilla bean paste
1 package of blueberries (you could also use one bag of defrosted blueberries like I did but probably not recommended:))

Oven Preheat: 400 degrees

Okay, to start off you’ll want to whisk together the following – flour, sugar, baking powder, cinnamon and salt. Next it’s time to grate the butter – I grated it on a separate plate before tossing in with the flour mixture. I invested in a pastry cutter specifically for this recipe and boy was I glad, it just makes combining the butter and flour mixture a bit easier. Once this mixture becomes coarse and the butter is somewhat combined (no large pieces are noticeable) set aside.

In a small bowl, whisk together the cream, egg and vanilla. Once that’s combined, drizzle over the flour/butter mixture. Mix together until everything is well combined (no crumbs at the bottom). Fold in the  blueberries.

This is where things got dicey for me – the mixture was just WAY too wet. Like so crazy wet. I continued to add flour until I was able to press the dough into an 8″ ish disc. Unlike the recipe, I cut the disc into 8 triangles and separated them. Reflecting back, I would have kept them together.

Bake for about 20-25 minutes.

Cool and sprinkle with powdered sugar.


scones 3 new

Sausage and Cheese Scones (adapted from this recipe)

3 1/4 cups of flour (reg or wheat, whichever you prefer)
1 tablespoon of brown sugar
3 tablespoons of baking powder
1/2 teaspoon of sea salt
Seasoning mixture (mine has garlic powder, seasoning salt, thyme, dry mustard)
5 chicken sausages – sliced and diced. I used the organic brand from Target
1 block of cheese (of course, your choice) sliced and diced
3/4 cups of cold butter, cut into pieces
1 cup of buttermilk or heavy cream
melted butter to slather over the top of the scones before baking

Oven Preheat: 425 degrees

To start, whisk together flour, sugar, baking powder, salt and seasoning mixture. I can’t give an accurate measurement for the seasoning mix as I just guesstimated it but I would compare it to seasoning dinner rolls, it that makes any sense at all (probably not so if you want more guidance, leave me a comment!)

Add in the cold butter to the flour mixture and using the pastry cutter, combined the two until well incorporated. Add in the buttermilk and stir with a large spoon – once the dough starts to come together, add in the diced sausage and cheese.

Roll out dough into a 1″ disc. Using any device you have (I used a stemless wine glass) cut circles out of the dough and place on a well greased cookie sheet (or use these amazing silicon baking liners).

Finally brush with melted butter and bake for about 15 minutes (or until the tops are slightly golden).

I like to serve this with honey butter because well, there’s never too much butter 🙂


scones 5 new

Look at that cheese – INSANE!






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