May 30, 2023

Orange Ginger Scones

Posted by HI Cookery under 05 May | Tags: , , , , , |
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Orange Ginger Scones

May 30: National Scone Day

Whenever there is an extended national holiday, like Memorial Day weekend, Islander likes to bake some scones on a Friday evening so they would be ready for a “late-awake” breakfast on Saturday and Sunday. We just reheat them and enjoy with a cup of coffee or tea. 

We have made many scones before but always want to try different recipes. For this one, we had a little bit of orange juice leftover and decided to use them in orange ginger scones. The citrusy glaze enhances the orange flavor and complements the gingery bits. 

For National Scone Day, try making one of the many scone recipes listed under our Theme Menus, especially orange ginger scones. 

Recipe

(Adapted from TeaTime Magazine)

For the orange ginger scones

  • 1 ½ cups self-rising flour
  • ¼ cup sugar, granulated white
  • ¼ cup (½ stick) unsalted butter, cold or frozen
  • ¼ cup crystallized ginger, chopped finely
  • Zest of 1 orange
  • ½ cup heavy whipping cream
  • 2 teaspoon orange extract

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Directions

In a mixing bowl, combine the flour and sugar. Grate the cold/frozen butter into the mixture and blend until it resembles coarse crumbs.

Toss in the crystallized ginger and orange zest. In a small bowl or cup, mix the whipping cream with orange extract. Add to the flour mixture to form a dough. 

Form dough into a ball and flatten to ½ inch thick. Cut into wedges. Place on a baking sheet lined with parchment paper a few inches apart from each other.

Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and let cool while making the glaze. In a small bowl or cup, combine the powder sugar and orange juice, adding a little at a time until the glaze reaches the desired consistency. Mix until smooth. Drizzle liberally over the scones. Serve warm.

Notes

  • Swap lemon for the orange zest and juice in this scone recipe.
  • If self-rising flour is not available, make it by combining 1 cup flour, 1 ½ teaspoons baking powder and ½ teaspoon salt (measurement is for one cup).
  • Instead of wedge scones, other shapes such as circles/rounds or squares can be made using cutters.
 

July 8, 2020

Blueberry Scones

Posted by HI Cookery under 07 July | Tags: , , , , , , |
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Blueberry Scones

July 8: National Blueberry Day

Our love for scones is reflected in our blog, as we have a separate section just for the many scones recipes under our Theme Menus. We even got our Hawaii expatriate friends Pat and Phyllis S. into scones. They love them just as much as we do now. We used to just buy the scone mixes at the store but they are better made “from scratch”, especially if it is blueberry scones. The mix contains the dried fruit but nothing can beat the fresh fruit in these scones that literally burst with flavor!

When we visit and stay with Pat and Phyllis in San Antonio, Texas, they serve scones for snacks or breakfast. Our favorite was their blueberry scones—so much so that Phyllis had to bake another batch! Because we don’t get to see them as often as we’d like, they gave us blueberry scones to eat on the long drive back to the Gulf Coast. And they also gave us the recipe so we can make them at home and share with our blog readers on National Blueberry Day and throughout July—National Blueberry Month.

Recipe

(From Phyllis S.)

Ingredients

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1/3 – ½ cup sugar, granulated white
  • ½ teaspoon salt
  • zest from one orange
  • ½ cup salted butter, cold and cut into small pieces
  • 1 egg
  • ½+ cup heavy whipping cream, cold (reserve about 1-2 tablespoons for brushing on top)
  • 1 cup blueberries, fresh
  • coarse/turbinado sugar (optional topping)

Directions

In a large mixing bowl, combine the flour, baking powder, sugar, salt and orange zest.

Cut in the cold butter pieces. Mix until it resembles coarse crumbs. Beat in the eggs and cream until a sticky dough is formed.

Transfer the dough onto a clean, floured surface. Fold in the blueberries. Shape into a round disc about 1-inch thick. Cut into 8 wedges and separate them. Place onto a lightly greased baking sheet. Brush a little bit of the remaining cream on top.

Sprinkle with coarse/turbinado sugar (optional). Bake in a preheated oven at 400 degrees F for around 20-25 minutes or until golden brown. Remove from the oven. Serve warm.

Notes

  • Substitute the citrus and use lemon instead of orange zest.
  • If the dough is too dry, add a little bit of cream. If the dough is too wet, add a little bit of flour.
  • Avoid overmixing the dough or the scones will get too hard.
  • Search our blog for more scones and blueberry recipes.

 

May 30, 2020

Sundried Tomato, Basil and Feta Cheese Scones

Posted by HI Cookery under 05 May | Tags: , , , , |
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Sundried Tomato, Basil

and Feta Cheese Scones

May 30: National Scone Day

Most of the scones recipes we feature on our blog have been sweet ones. But we are slowly adding more savory scones recipes on our list, such as this one with sundried tomatoes, fresh chopped basil, crumbled feta cheese and black olives (optional). They look like tender American biscuits with a subtle Italian flavor—a testimony to the international impact of the humble Scottish scone! For National Scone Day, mix up something savory—make tomato, basil and feta cheese scones.

Recipe

(Adapted from RecipeLand)

Ingredients

  • 1½ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • pinch of black pepper
  • ¼ cup very cold unsalted butter, chopped into small pieces
  • ½ cup + 2 tablespoons buttermilk
  • ¼ cup sundried tomatoes, drained of oil and chopped finely
  • ¼ cup fresh basil leaves, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup black pitted olives, drained and chopped (optional)

Directions

In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, salt and pepper.

Cut in the butter and mix until the flour resembles large peas. Stir in the buttermilk and gently mix until the dough is moistened. Avoid overmixing the dough or the scones will be hard instead of tender. Add the chopped sundried tomatoes.

Stir in the basil leaves and feta cheese. Mix well until the dough comes together. Add a little buttermilk if it is too dry; add a little flour if it is too wet.

Turn out the dough on a clean, floured surface. Roll out to 1-inch thickness. Cut into 2-inch rounds (or triangle shapes). Place on greased baking sheet lined with foil. Brush tops with a little buttermilk. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until browned on top. Remove from the oven. Serve warm with butter. Yield: Approximately 9 scones.

Notes

  • Islander is not fond of olives so she omitted them in this recipe. But Highlander likes them so she adds them to these savory scones on occasion.
  • Search our blog for more scones (both sweet and savory) recipes.
 

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