Orange Cranberry White Chocolate Scones


I no longer remember what I made these for…but it was for work…:P
I’ve been using the same scone recipe for a while…all I do is add different ingredients to it to make different flavors.

I wanted to make something sweet and tart, so I decided to make some white chocolate scones with some sort of tarter flavor added.

These were a hit at work, as with all my other scones (:P). This is definitely my go to recipe for scones, as it makes super moist scones. 🙂

Orange Cranberry White Chocolate Scones (adapted from allrecipes.com)

Ingredients:
1 Cup Sour Cream
1 tsp Baking Soda
4 Cups Flour
1 Cup Sugar
2 tsp Baking Powder
1/4 tsp Cream of Tartar
1 tsp Salt
1 Cup Butter
1 Egg
1/2 Tbsp Vanilla Extract
1/4 tsp Orange Extract
1/2 Cup White Chocolate
1/2 Cup Craisins
Directions:
1. Combine sour cream and baking soda, and set aside.
2. Preheat oven to 350F.
3. Combine flour, sugar, baking powder, cream of tartar and salt.
4. Cut butter into flour mixture until combined.
5. Add sour cream mixture, egg, and the extracts, and mix until combined.
6. Stir in white chocolate chips and craisins.
7. Refrigerate dough for 30 minutes – 1 hour, until firm.
8. Remove from bowl and shape into desired shape and bake for 15 minutes (until bottom of the scone is golden-brown).
(Like this)

Milk Tea (Black Tea) Scones

Steven’s been requesting scones for a couple of weeks now, and I finally made some yesterday. I wanted to give my scones a twist, so I decided to create some Milk Tea Scones. I have to say, although these scones were good and full of tea flavor, it was lacking the Milk Tea essence. The only form of liquid in this recipe is sour cream and an egg, so it was lacking the milk flavor. I must give this recipe some research and modify it. 🙂

Milk/Black Tea Scones – Trial One (Adapted from AllRecipes.com)
Ingredients:
Tea leaves from 4 tea bags of Black Tea
1 cup Sour Cream
1 tsp Baking Soda
4 cups Flour
1 cup Sugar
2 tsp Baking Powder
1/4 tsp Cream of Tartar
1 tsp Salt
1 cup Butter, cold and cubed
1 Egg
Directions:
1. Heat sour cream in microwave/double boiler, being careful not to let it curdle. Add tea leaves and let seep for 15 minutes – 1 hour. Add baking soda, set aside.
2. Preheat oven to 350 degrees.
3. Combine flour, sugar, baking powder, cream of tartar and salt.
4. Cut butter into flour mixture until combined.
5. Add sour cream mixture and egg, mix until combined.
6. Refrigerate dough for 30 minutes – 1 hour, until firm.
7. Remove from bowl and shape into desired shape (I used 2 inch star cookie cutters) and bake for 18 minutes.
8. Drizzle icing (2 Tbsp Milk & 1 cup Powdered Sugar, Mixed well) on top of scones.

Starry Starry Scones…Again…

I brought all the Starry Starry Scones that I baked on Tuesday to work on Wednesday. Steven wasn’t too happy about it, so I made more last night: Two batches of Vanilla Bean Scones (his favorite), one batch of Chocolate Chip Scones (my favorite), and one batch of Snickerdoodle Scones (my new favorite!).

I made the new addition to this family by adding 2-3 tsps cinnamon to the Vanilla Bean Scones dough, and topping it with cinnamon sugar. The cinnamon sugar is roughly 1 part cinnamon to 3-4 parts sugar. These Snickerdoodle Scones are so awesome!! Next time, I think I’m going to top it was some raw sugar for a CRUNCH!!!

Starry Starry Scones

Been browsing allrecipes.com at work lately, and I really want to try making each of the top 20 recipes on the website. One thing that I’ve been wanting to make for a while now is Grandma Johnson’s Scones. The recipe has AWESOME reviews, and is easily customizable to create your own version of the perfect scone. I’ve read that some people split the dough into two and create two different flavors. I decided to go this route, and I went with Chocolate Chip Scones, and Vanilla Bean Scones.
Going to UCD, I would always check the UCDavis Coffee House for their Chocolate Chip Scones. They’re always so moist and delicious. After graduating and moving away from Davis, I don’t really have access to those scones anymore. So when I found out how easily this recipe can be customized, I HAD to make half as Chocolate Chip Scones.
The reason for Vanilla Bean Scones is because Steven & I absolutely LOVE the Petite Vanilla Scones that are at Starbucks. They are soooo yummy!!! However, a tad expensive. So I decided to create my own version at home, and Steven (and some coworkers) think that these are just like the Starbucks ones. 🙂

I basically followed the recipe as is, but I added vanilla bean to the whole dough, chocolate chips into the Chocolate Chip Scone, and a vanilla bean glaze on top of the vanilla bean scone. Also, instead of cutting the dough into wedges, I used a (roughly 2 inch) star cookie cutter and baked for 18 minutes.

Prepare dough based on the recipe. Add 1/2 vanilla bean into dough, mix well. Split dough into two equal sections. Mix desired amount (I mixed in roughly 1/2 cup to 3/4 cup) of semisweet chocolate chips into one section of the dough. Roll/pat down each section of the dough to 1/2 inch to 3/4 inch thickness. Cut into wedges or use cookie cutters (roughly 2 inches wide) to cut shapes out. Bake in oven for 18 minutes. Makes around palm-sized scones.

While vanilla scones are baking, prepare the vanilla bean glaze. Sift 1/2 cup confectioner’s sugar in mixing bowl. Add 1 Tbsp milk, and the other 1/2 of the vanilla bean. Mix well. Spread over Vanilla Bean Scones when scones are semi-cooled.

Serve with your favorite coffee. 🙂