Thursday, November 25, 2010

Quick Scones

I can't help but mess with recipes. The Glazed Cranberry Sunrise scones pictured here were based on a recipe from Sandra Lee's Semi-homemade show that aired earlier this month. I loved her Mocha Chip version, although I changed it a bit. The adjusted recipe is below. You can get her original recipe on I liked the final result so much that I decided to use it as a template for making other kinds of scones. In addition to the Cranberry Sunrise version I came up with, I tried using 1/4 cup pumpkin puree and pumpkin spice to make a Pumpkin Maple scone. I was not as happy with that version though so didn't bother to post the recipe here. They looked cute but really lacked the good pumpkin flavor and color.

Also, while I was messing with this recipe I spent a writer's weekend at the beach with some friends and needed something quick to make everyone for breakfast. I didn't want to have to haul a ton of ingredients with me in the car and wanted minimal cleanup. So I mixed all the dry ingredients for the mocha scones in bags ahead of time and took coffee and creamer with me. I decided to omit the vanilla since it wasn't convenient. When it came time for breakfast, I brewed the coffee for everyone and whipped up the scones at the same time. They were a big hit and super easy. You could do this at home and keep them on hand in the pantry for Saturday mornings. Just add your liquids and egg and you're all set.

One last hint on shaping the scones. I used more like 3 cups of the baking mix. Otherwise, I found them to be too dry and crumbly. Sandra Lee had a great hint to press the dough down into a 9" cake pan and then tap it out onto the counter and cut the scones. Her recipe also called for cutting the scones into 12 slices but I like the nice big scones you get when you make eight.

Glazed Mocha Chip Pecan Scones
*Cranberry Sunrise scone alternative below
  • 1/4 cup strong brewed coffee, cooled
  • 2 tablespoons heavy cream
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • 3- 3 1/2 cups baking mix
  • 1/2 cup sugar
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup powdered sugar
  • strong coffee, cooled
1.) Preheat oven to 350 degrees F.
2.) In a small bowl, combine coffee, cream, 1 egg, and vanilla; set aside.
3.) In a large mixing bowl, combine baking mix, sugar, chocolate chips and pecans.
4.) Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 8 wedges and place on ungreased baking sheet. Bake for 18-20 minutes. Let cool.
5.) For the glaze, add cooled coffee one tablespoon at a time to the powdered sugar until a thick glaze is formed. Drizzle on scones. When the glaze has set slightly, lift the scones and rub the bottoms in the excess glaze that has run off onto the pan. Let set before serving.

To transform this recipe, replace the coffee in the scones recipe with 1 Tb orange juice concentrate and enough water to make 1/4 cup. Replace the chocolate chips with dried cranberries and the pecans with chopped walnuts. For the glaze, use orange juice in place of the coffee. For a richer glaze, alternate the o.j. with cream until you get the right consistency.

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