Lemon poppy seed scones

Once again we had a week of guests visiting. This time my sister and her family were here along with my dad and aunt. I needed lots of morning goodies for everyone. So of course I whipped up our favorite scones. This time along with some of our other favorites, I made lemon poppy seed as my niece and nephew love lemon muffins, so I thought they would love these! Boy did they! They were gobbled right up! I used my favorite base recipe and added in lemon zest and poppy seeds!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
Zest of one large lemon
1 tbsp or more depending on preference of poppy seeds
1 large egg plus 1 large egg yolk
1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat
In a food processor, combine the  flour, ½ cup of sugar, baking powder, poppy seeds and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the lemon zest, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)

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Banana, oatmeal, chocolate chip scones

We had weekend guests and I had made some blueberry scones, plain vanilla scones (same base recipe as I use but no add-ins except vanilla bean paste)  and these banana oatmeal chocolate chip scones. I used my favorite recipe as the base but changed it up to a few items I had on hand that I wanted to try in my scones. I switched up the cream with greek yogurt, used oatmeal, chocolate chips, and bananas. These were great. Flavorful, moist, and super easy to make. Freeze up the shaped scones and bake as you need them!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2 mashed bananas
1/2-1 cups oatmeal-I found 1 cup was perfect but some like less
1-1/2 cups chocolate chips-depending how much you like
1/2 tbsp cinnamon-depending on how much spice you like
1 large egg plus 1 large egg yolk
3/4-1 cup plain ff greek yogurt
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat
In a food processor, combine the  flour, ½ cup of sugar, baking powder, cinnamon, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the mashed banana, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in oatmeal and chocolate chips. Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)


Blueberry scones

We had another weekend of guests visiting and I decided once again to have scones on hand for the mornings with our other breakfast items. This time I made my fave cranberry orange and chocolate chip ones and then decided to switch up the add-ins to blueberries. These were GREAT. Moist, flavorful and full of blueberry goodness! I always use this recipe as the base and change in the add-ins. So far all the variations have been great!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1/2-1 cups fresh blueberries
1-2 tsp vanilla
1 large egg plus 1 large egg yolk
3/4-1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the  flour, ½ cup of sugar, baking powder, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk, vanilla, and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in blueberries. Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time)


Banana nut scones

We have fallen in love with scones. I love how easy they are to whip up, can be frozen after mixing and baked up as needed and are a perfect breakfast to send H off to work with. We have loved the bacon cheddar scones, the cranberry orange scones and the chocolate chip scones, but I wanted to try something new. I had a few bananas that needed to be used up so I made some banana scones. I used this recipe as my guide, but used bananas, cinnamon, and pecans instead of orange and cranberries. They were great!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2 mashed bananas
1/2-1 cups chopped pecans
1/2 tbsp cinnamon-depending on how much spice you like
1 large egg plus 1 large egg yolk
3/4-1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the  flour, ½ cup of sugar, baking powder, cinnamon, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the mashed banana, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in nuts. Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)


Chocolate Chip Scones

Our love of scones goes on. We had some weekend guests coming and along with our bacon scones I wanted to offer a sweet one too. I love how easy scones are. I made up the dough a few days before, shaped them, froze them and then when our guests were here all I had to do was turn on the oven, pop in as many as I needed and then a delicious breakfast was ready..no muss, no fuss, no mess in my kitchen and I could enjoy breakfast with them too!

ENJOY!

Ingredients:
1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) chocolate chips (I prefer dark chocolate chips)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)

Directions:
Preheat the oven to 375F.  Line a baking sheet with parchment paper or a silicone baking mat.  Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine.  Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated.  Knead the dough very briefly with well floured hands to ensure even mixing.
Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet.  Brush lightly with melted butter and sprinkle with additional sugar (if using).  Bake 15-20 minutes, until lightly browned.


Bacon cheddar scones

I have fallen in love with scones lately. I love that you can make up the scone dough, shape and freeze. Then bake as you need them. This is a great way to always have something  yummy on hand for drop in guests, for that last minute snack or breakfast item you need without messing up your kitchen when time is tight. I found this recipe and immediately H fell in love with it! They are perfect as a breakfast treat or to pair with soups and stews!
I did use white onion as I forgot to grab scallions at the store. Dont use too much as they are stronger than scallions but worked perfectly!

ENJOY!

Ingredients:
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:
1 large egg
2 tbsp. water

Directions:
Preheat the oven to 400F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.
If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk.  Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together.  Brush each wedge lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.


Cranberry orange scones

Normally I dont like scones. All of the scones I have ever had were dry, tasteless, and boring. But I needed some treats for the morning for our holiday guests. So I wanted to try out scones again and found this amazing recipe from Annie. They were GREAT. Moist, very flavorful, and perfect for the holidays. I used orange zest instead and sprinkled the tops with a bit of sugar. I mixed these up a few days in advance, flash froze them, and baked them as I needed each morning. What a great and easy and impressive breakfast for our guests. Serve with yogurts, jellies, jams, fruits and granolas and your breakfasts are complete!

ENJOY!

Ingredients:
1½ tbsp. freshly grated lemon zest
2½ cups all-purpose flour
½ cup plus 3 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1¼ cups fresh or frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk
1  cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In a small bowl, toss together the chopped cranberries and remaining 3 tablespoons sugar.  Stir this into the flour-butter mixture.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.**  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes.  (If baking from the freezer, add approximately 5 minutes to the original baking time.)