Cranberry Orange Scones with Ground Flax

cran-orange scone with flax

I saw a giant bag of ground flax at Costco and decided it would be great for adding fiber, protein and omega-3s to my family’s diet. Of course, it’s a 3 POUND bag of ground flax. Um, yes, that’s a whole lotta flax!  So how am I going to use it?

Last night as I was getting ready to make scones I decided to add some to my recipe. They turned out great! There is no noticeable difference in the flavor or texture. And I like the fact that the scones have a little more nutritional value.

Yield: 16 scones

Prep Time: 15-20 minutes
Bake Time: 15 minutes per batch, 30 total

Ingredients:

3 3/4 cups flour

1/4 cup ground flax seeds

2 TBSP baking powder

1 tsp salt

1/4 cup sugar

8 TBSP (1 1/2 sticks) butter, cut into cubes

2/3 cup dried cranberries

zest of one orange

1 cup milk

2 eggs

 

Directions:

  1. Preheat oven to 400°F. Get out two baking sheets and a pastry mat (or flour a smooth work surface).
  2. In a large bowl mix flour, flax, baking powder, salt and sugar.
  3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  4. Add cranberries and orange zest.
  5. Lightly beat eggs, add to milk and then pour into the dry mix.
  6. Mix until dough comes together, turn out onto floured pastry mat and knead a few times.
  7. Divide dough in half. Working one half at a time, pat out into a disc 3/4″ thick. Cut into 8 wedges (like a pizza). Place 8 scones on a baking sheet and bake for 15 minutes or until edges are lightly golden.
  8. Move to cooling rack, store in a sealed container when cooled.

Apple Cinnamon Scones

apple cinnamon scones

Apple Cinnamon Scones just sound like autumn, right? I decided to give the can’t miss combination of apples and cinnamon a try in scone form. It worked beautifully and was a hit with my family. I encourage you to give it a try. It will make the house smell great and give you that “autumn is in the air” feeling!

This recipe uses fresh chopped apple. The scones will be moist. Store any leftover scones in the refrigerator to maintain freshness.

Ingredients:

2 cups flour

1 tsp cinnamon

1 TBSP baking powder

3 TBSP sugar

1/2 tsp salt

6 TBSP chilled butter

1/2 cup whole milk or half & half

1 egg

1 small sweet apple such as Gala or Fuji

1/2 cup powdered sugar

1 TBSP milk

Directions:

  1. Preheat oven to 400°. In a large bowl mix flour, cinnamon, baking powder, sugar and salt.
  2. Cut in butter with a pastry blender until pieces are the size of peas or smaller.
  3. In a separate small bowl whisk together whole milk (or half & half) and egg.
  4. Make a well in the center of the dry ingredients and pour in the milk-egg mixture.
  5. Using a fork, blend the wet and dry ingredients together.
  6. Cut apple into small dice, leaving skin on is fine. Mix into dough.
  7. Turn dough out onto floured board and knead a few times.
  8. Pat into a 10″ circle and cut into 8 wedges.
  9. Place on ungreased cookie sheet and bake for 13-15 minutes or until lightly browned.
  10. Transfer to cooling rack.
  11. Mix powdered sugar and 1 TBSP milk to form glaze. Mix with whisk. Add additional milk, 1 tsp at a time until desired consistency is reached. Glaze should be thick. Drizzle over cooled scones and allow to dry.

Strawberry Shortcake Scones

I’m so glad strawberries are back in season! I bought a box of beautiful strawberries at Costco last week. We enjoyed them as strawberry shortcakes the first night I bought them. I still have some left, so I decided to create a fresh strawberry scone!

I diced the strawberries small so in hopes that they would not become soggy. They turned out very good. The small bits of strawberry worked well, and the vanilla extract gives it that taste of whipped cream. I also added a little sprinkle of washed raw sugar to give it extra sweetness and crunch. Here is the result!

Ingredients

2 cups flour

4 TBSP sugar

1/2 tsp salt

1 TBSP baking powder

6 TBSP cold butter

1 cup diced fresh strawberries

1/2 cup half & half

1 egg

1 tsp vanilla

raw sugar, for sprinkling (optional)

 

These are very easy to make, you just need a pastry blender to mix in the butter.  This is what you do:

  1. In a medium bowl mix flour, sugar, salt and baking powder.
  2. Cut in butter
  3. Measure the half & half. Break one egg into the measuring cup with half & half, beat until well mixed.
  4. Add one teaspoon of vanilla extract to the milk mixture and mix well.
  5. Pour milk mixture into the dry mix and stir with a fork until combined.
  6. Gently mix in diced strawberries.
  7. Turn out onto a floured board. Do not knead, just pat until dough stays together.
  8. Pat out into a circle 1/2 to 3/4 inch thick (about 8″ diameter).
  9. Cut into quarters, then cut each of those in half to make eight triangles total.
  10. Sprinkle the tops of scones with raw sugar if desired.
  11. Place on unbaked cookie sheet and bake at 400°F for 15 minutes or until edges are slightly browned.

Tart Cherry Scones

Tart Cherry Scones

I whipped up a double batch of these this morning. So warm and flaky – just right for a rainy morning.

Here’s what you need for a single batch, which makes 8 large scones:

2 cups flour

4 TBSP sugar

1 tsp salt

1 TBSP baking powder

6 TBSP cold butter

2/3 cup dried cherries

1/2 cup half & half

1 egg

 

These are very easy to make, you just need a pastry blender to mix in the butter.  This is what you do:

  1. In a medium bowl mix flour, sugar, salt and baking powder.
  2. Cut in butter
  3. Stir in dried cherries
  4. Measure the half & half. Break one egg into the measuring cup with half & half, beat until well mixed.
  5. Pour into the dry mix and stir with a fork until combined.
  6. Turn out onto a floured board. Knead a few times until dough stays together.
  7. Pat out into a circle 1/2 to 3/4 inch thick.
  8. Cut into quarters, then cut each of those in half to make eight triangles total.
  9. Place on unbaked cookie sheet and bake at 400°F for 15 minutes or until edges are slightly browned.

I like to buy the big bags of dried fruit at Costco. Our store usually has dried blueberries, cherries and cranberries. You could substitute any kind of dried fruit you prefer for the cherries. Happy baking everybody!

Basic Scones & Variations

 

Blueberry - Lemon Scone

I love scones.  Really, I think I could have a scone with my coffee for breakfast nearly every day.  There are several fun mixes available, and my favorite pre-packaged mix is Sticky Fingers English Scone Mix and comes in a variety of fun flavors.  You just add water and bake, pretty simple.

But I have to tell you that making scones from scratch is very easy and much cheaper than buying a mix.  The basic recipe goes like this:

  1. In a large bowl, measure out 2 cups of flour
  2. Add 3 TBSP of sugar
  3. Add 1/4 tsp of salt.
  4. Add 1 TBSP of baking powder. Stir.
  5. Cut in 6 TBSP of butter.
  6. Measure 1/4 cup half and half (can substitute cream or whole milk)
  7. Beat one egg and mix with the milk
  8. Pour milk/egg into the dry ingredients and mix with a fork
  9. Turn dough out onto a floured board and knead a few times.
  10. Pat out into an 8-10 inch disc and cut into triangles
  11. Bake for 15 minutes in a 400° oven.
You can jazz it up a lot by adding the following mix-ins.  Fruits and nuts should be mixed with the dry ingredients after cutting in the butter.  Extracts should be mixed with the milk & egg before adding it to the dry.
Next time try one of these combinations:
  • Dried Cranberry (1/3 cup)
  • Orange zest (1-2 TBSP)
  • Dried blueberries (1/3 cup)
  • Lemon Zest (1 TBSP)
  • Lemon Extract
  • Dried Tart Cherries (1/3 cup)
  • Sliced almonds (1/4 cup)
  • Almond Extract (1 TBSP)
  • Fresh blueberries or raspberries (1/2 cup)
  • Vanilla extract (1 TBSP)
  • Chopped dried apricots (1/4 cup)
  • Chopped pitted dates (1/4 cup)
  • Bacon bits (1/4 cup)
  • Maple Syrup (1 TBSP)
Use your imagination and own tastes to come up with your unique flavor.  For more exotic flavors, consider things like fresh peaches, figs, macadamia nuts, currants or chocolate chips.

Fresh Blueberry Scones

Fresh (frozen whole) blueberry scones

I’m finally feeling better today, getting over that nasty cold virus and a sprained ankle.  So I started the morning off right with a batch of scones.  Sean helped me and they turned out beautiful.  Instead of using the usual dried fruit, I opted for some beautiful large blueberries I had in the freezer.

TIP: Don’t defrost frozen fruit for baking-it will become mush.  Be sure to break up the fruit if some pieces are stuck together.

 

Super Easy Scones

I love scones with coffee in the morning. I used to use a mix that was very good, but kind of expensive at $5 per bag.  I tried a basic scone recipe a few days ago and it was just as good as the mix I used to buy.  Problem solved!

You can add whatever you like to this basic recipe – I recommend dried fruit.  I like to use Craisins or dried blueberries (the blueberries from Costco are the best!).  You can also add nuts if you like.  Mix in the bits after cutting in the butter, before adding the wet ingredients.

Divide into 8 sections with a knife.

  • 2 cups flour
  • 4 TBSP sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 TBSP butter, chilled
  • 2/3 cup dried fruit
  • 1/2 cup half & half
  • 1 egg, beaten
  1. Heat oven to 400 degrees. Mix together the flour, sugar, salt and baking powder. 
  2.  Using a pastry cutter, cut in the six tablespoons of butter until well blended.  
  3. Mix in any fruit or nuts, then add the half & half and the beaten egg.  Mix until a soft dough forms.  
  4. On a floured surface, knead the dough a few times until it stays together.  Pat it out into a disk shape, 8-10 inches in diameter.  
  5. Cut into eight triangles – first cut into a cross (four pieces) and then split each of those in half. See photo above.  
  6.  Place on an ungreased baking sheet, leaving space between each piece. Bake for 15 minutes.  Scones should be lightly browned at the edges, but not dark.

This is a super simple recipe that only takes a few minutes to prepare.  If you don’t have half & half, substitute with whole or 2% milk.  I like to serve the scones warm, cut open with a little butter spread on them.  yum!