Last week, my mom wanted to make a loaf of cranberry-walnut-candied orange bread with our bread machine. Unfortunately for her, I was practicing my violin at the time and apparently drowned out the little noise the device makes when it’s time to toss in the fillings… I guess life just wanted us to have plain ol’ white bread.
However, life also wanted us to have scones because with the bag full of dried fruits and nuts that my mom had prepared, I had plans for scones. So it looks like I’ll have a legitimate Sundays are for Baking post (instead of my cheat Saturday/Sunday Baking post from yesterday). Although, I guess I’m posting it on a Monday… 🙂
These scones are perfect for breakfast, or an afternoon tea, or really anytime you like! Adapted from this recipe, I made a few adjustments to fit what we had and wanted:
12 Glorious Scones:
- 2 and 3/4 cups flour (I used 1.5 cups regular all purpose, 0.5 cups of a mix of buckwheat flour, regular flour and flaxseed that we have, and 0.75 cups of almond flour)
- 2 tbsp sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 6 tbsp cold butter
- 2 cups of nuts/fruits (walnuts, dried cranberries, candied orange peel)
- 2 large eggs
- Large dash of vanilla extract
- 3/4 milk/half-and-half (I used about 1/2 half-and-half and 1/4 milk)
- Mix your flour, sugar, salt and baking powder in a large mixing bowl.
- In a separate bowl, stir together your eggs, milk and vanilla.
- Take butter out of fridge (you can even freeze for a few minutes if it’s a warm day), cut into small chunks with a knife. Work into the DRY mixing bowl until an uneven crumbly consistency (I use one plastic glove and mix with my hands – I get really sweaty hands so mixing without gloves is not ideal). You can have some chunks of butter, just don’t be too slow about it, or else the butter will melt!
- Add nuts/fruits to the dry mix.
- Add liquid mix to the dry, stir together until an even, slightly moist dough is formed.
- Depending on the size of your freezer, take your baking pan or some plates (lined with parchment, or dusted with flour), scoop large dollops of dough onto it (it should make about 12), and throw them in your freezer for 30 minutes. (It’s supposed to help with rise and texture) Preheat your oven to 425 F.
- After the freezer step, pop them in the oven and bake for about 20 minutes.
- Let cool a bit, and eat or store them for later! 🙂