Cranberry Oatmeal Cinnamon Chip Scones

I think I'm getting in the mood for Thanksgiving already, perhaps because the Canadians celebrated Thanksgiving earlier this month, and it's one of my favorite holidays. The lack of commercialism, the focus on family and great food, the chance to hang out together, the excuse to overeat (although now that I'm pregnant, I find excuses to overeat all the time!), and just a general attitude of thankfulness that you find everywhere this time of year, makes this holiday my favorite by far. Christmas is great, when the focus is on the actual holiday and not gift-buying or gift-giving, but Thanksgiving...hmm. There's just something special about it.

So when fresh cranberries showed up in the produce department at my local Fred Meyers, I was excited. No more dried cranberries in my scones! I can stock up, buying multiple packages and freezing them until I want to use them! (A fact I didn't take advantage of much last year, to my chagrin.) So far, I've restrained myself, only buying one package. But let me at them next week... I'm already regretting that mere one-package purchase.

Due to the sudden supply of fresh cranberries, I began dreaming of ways to include them in my scones. Something sweet, but with that tang of tart cranberries, was exactly what I wanted. I set out just to make an oatmeal cranberry scone recipe, but then I thought "Thanksgiving," and "cinnamon." What two flavors could be more Thanksgivingy? (Well, besides the obvious pumpkin and cinnamon?) I decided throwing cinnamon chips into the cranberry oatmeal scones was exactly what this recipe needed. And as soon as I ate one, knowing I would send the entire recipe off to hubby's workplace for them to indulge upon, I knew it would be a recipe I would soon be repeating. Perhaps a new holiday tradition. Only problem is, I now need to figure out how to make them dairy-free. That will be my next challenge! Dairy-free scones for a dear friend who always joins us each Thanksgiving.

Ingredients (*makes 20 normal-sized scones):
3 cups all purpose flour

2 tbsp baking powder

1 tsp salt

1/2 cup brown sugar (dark)

2 tsp cinnamon

1/2 tsp nutmeg

2 cups oatmeal

1 cup cinnamon chips

1 cup fresh cranberries

10 tbsp butter

1/2 cup greek yogurt

1.5 cup buttermilk

2 large eggs

1. Mix buttermilk, yogurt, eggs together and set aside.

2. Combine flour, baking powder, salt, brown sugar, cinnamon, and nutmeg in a large bowl and whisk to combine well.

3. Add cold, chopped butter to the dry ingredients and, using a pastry blender, blend until the mixture resembles coarse sand.

4.  Add the oatmeal and cinnamon chips and mix with a wooden spoon. Add the cranberries (you can cut them up if you like) and mix well.

5. Add the liquid to the dry mixture 1/3 at a time, until the dough just comes together. You may not need all the liquid (or you may need a touch more milk). It's best if the dough barely comes together and is not too sticky.

6. Lightly dust a countertop and turn the dough out. If needed, give it a knead or two to bring together any floury bits. Flatten into a long, wide log, two scones in width and about five scones in length. Cut the dough into 20 scones with a sharp knife.

*My test batch of scones spread out a lot more than I expected, but reacted better after I chilled the raw dough in the freezer for about 10 minutes. Alternatively, reducing the amount of butter would help prevent the dough from spreading in the oven.

7. Transfer the scones to a parchment-lined baking sheet, with a couple of inches between each scone. Brush the tops with extra buttermilk (optional), and place in oven at 450F for 15-18 minutes, or until dark gold on top.

8. Remove and let cool. Enjoy warm or cool.

Measure out the ingredients.

Mix the dry ingredients, then add the chopped butter and mix well.

Combine the yogurt, buttermilk, and eggs, whisk lightly and set aside.

A few pea-sized chunks of butter are okay.

Add the oatmeal and cinnamon chips. Mix with a wooden spoon.

Add the cranberries (you can cut them into smaller pieces if you like).
Mix well with a wooden spoon.

Toss all the ingredients so it's mixed evenly.

Add the liquid in stages so that you don't add too much liquid.
(Mine came out a touch wet, and that was my error.)

Flatten the dough out on a lightly floured countertop.
This is a double recipe, so my dough is two scones wide by five squares.

Using a bench scraper or a sharp knife, cut into squares, then cut each square in half to form scones.
I got 20 scones out of this dough.

These looked fine before I put them in the oven, brushed with extra buttermilk.

They spread out a bit in the oven, so make sure they have plenty of room.

But yum! These were great!

Results:

Let's just say, I wished I'd held some scones back instead of sending them all into work with my hubby... I taste-tested one the night before, and the next morning, I wanted another. The cinnamon complements the cranberry tang just right, and the oatmeal makes them a bit more breakfasty and less sweet than expected. I really enjoyed these. They would be a recipe I'd make again, although I'd probably reduce either the liquid or the amount of butter I used.

Savory Prosciutto, Cheddar, Parmesan, Thyme Scones

Apparently savory scones are more popular than I once thought. After my bacon cheddar chive scones, I've been getting more requests for savory scones from Hubby's workplace. Since I rarely foray into savory scones, I have no issue with this challenge. Savory scones are much like American biscuits, and can accompany a host of meals. This scone recipe is especially tasty with a chicken or beef salad, as well as a rich cream-based soup. Because Prosciutto is expensive, I added only a moderate amount, but add as much as you'd like. If you add much more, you might consider reducing the amount of salt in the recipe, as Prosciutto can be salty. Experiment, and enjoy these cheesy scones!

Ingredients:

2.5 cups all-purpose flour

2/3 tsp salt

3/4 tsp ground pepper

1-1/4 tsp dried thyme

1/8 tsp cayenne pepper

1-1/4 tbsp baking powder

4 tbsp unsalted butter, cold and chopped into pieces

1/3 cup chopped Prosciutto

1-1/4 cups shredded, sharp, cheddar cheese (high quality)

1 cup shaved Parmesan cheese

1-1/4 cups low-fat buttermilk

1/2 cup sour cream

Egg glaze:

1 large egg

1 tbsp water

Instructions:

1. Preheat the oven to 425ºF. Combine flour, salt, pepper, thyme, cayenne pepper, and baking powder. Whisk to combine.

2. Add cold, diced butter and combine with a pastry blender until the mixture resembles coarse sand.

3. Add cheddar, Parmesan, and Prosciutto and mix well with a wooden spoon. Break up any chunks of Prosciutto or cheese with your fingers and use the spoon to mix.

4. In a small bowl, combine the buttermilk and sour cream. Whisk to mix out any lumps. 

5. Drizzle the buttermilk mixture over the flour, cheese, and Prosciutto mixture and combine with the wooden spoon. Continue adding buttermilk in small amounts until you have a slightly sticky dough.

6. Using a small scoop or a large spoon, form scones that are about 1/4- to 1/3-cup in size. Smaller scones will bake a little faster. 

7. If you are using the egg glaze, whisk the eggs and water together lightly. Brush thoroughly on top of each scone.

8. Bake at 425ºF for about 15-20 minutes, or until a deep gold on top. Remove from heat and serve warm or allow to cool completely before serving.

The Process:

Measure out all ingredients beforehand. It makes things so simple!

Chopped Prosciutto, found in the deli section at the local grocery store.

Whisk together the spices, salt, baking powder, and flour.

Add the cold, chopped butter and blend in with a pastry blender.

Your flour-butter mixture should resemble coarse crumbs after the butter is worked in.

Now add the Prosciutto, cheddar and Parmesan.

Mix well with a wooden spoon,
breaking up any clumps of cheese or meat with your fingertips.

Before adding the liquid, whisk the sour cream together with the buttermilk.

Drizzle the buttermilk/sour cream mixture over the dry ingredients,
adding a bit, working it in, then adding more, until the dough is sticky.

This should be a sticky dough. If you want to do a more traditional scone shape,
simply turn out onto a well-floured countertop later.

Make sure the liquid is worked in, because you won't knead the dough
or turn out onto the countertop.

Spoon out the dough in 1/4- to 1/3-cup increments to form your scones.

Spoon out onto a parchment-lined baking sheet, a few inches apart.

Brush with the egg glaze before placing in the oven.

Bake until deep golden.

And get a fluffy, cheesy, meaty result!

Results:
These were a wild success. There is plenty of cheese and just enough meat to be meaty. If you're a true carnivore, you could double the meat safely. As they are, they are a savory breakfasty scone.

Dairy Free Coconut-Pumpkin Scones

What could be more fall than pumpkin scones? Really, without pumpkin spices, pumpkin is just a rather bland squash, but throw in some cinnamon, nutmeg, ginger, allspice, cloves...oh, and a bit of coconut perhaps, and you've got a winning combination. 

I really enjoyed this latest pumpkin creation...it's a thicker scone, not the typical buttery and flaky scone, but full of great, complex flavor. To pump up the coconut flavor, I added some powdered coconut milk and replaced unsalted butter with coconut butter (dairy free), as well as a bit of coconut extract--along with my sweetened, shredded coconut.

Ingredients:

2 cups all-purpose flour

1 tbsp + 1 tsp baking powder

2 tbsp coconut milk powder

3 tbsp sugar

1 tsp salt

1.5 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp ground cloves

4 tbsp coconut butter, chilled

1/2 cup shredded coconut

1/2 cup pumpkin puree

1 tsp coconut extract

1 tsp vanilla extract

3/4 to 1 cup canned lite coconut milk

Glaze (optional):

1 cup powdered sugar, sifted

1 tbsp pumpkin puree

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/8 tsp ground ginger

splash of coconut extract

1 to 2 tbsp canned lite coconut milk

Instructions:

1. Preheat the oven to 450ºF. 

2. Blend pumpkin and coconut together in a food processor for one minute. 

3. Add 1/2 cup lite coconut milk, vanilla, and coconut extracts to the food processor. Blend an additional one minute. Set aside.

4. Whisk together flour, baking powder, sugar, salt, cinnamon, nutmeg, ginger, allspice, and sugar.

5. Add butter and, using a pastry blender, work into the dry ingredients until the mixture resembles coarse sand.

6. Add pumpkin puree, coconut, coconut milk mixture to the dry ingredients and mix well with a wooden spoon.

7. Add additional coconut milk mixture to the dry ingredients and stir to mix with a wooden spoon. Should be slightly wet dough.

8. Spray a 1/3-cup scoop with vegetable oil/cooking oil, and use to scoop out and shape scones. Flatten slightly to speed cooking, but you can leave alone "free-formed." Should make about 9. 

9. Place on parchment-lined baking sheet and bake at 450ºF for 10 minutes or until darkened on top.

10. While the scones bake, prepare the glaze. Sift the powdered sugar into a bowl and add the spices. Add 1 tbsp coconut milk to the pumpkin puree along with a splash of coconut extract and whisk to mix. Add the pumpkin mixture to the powdered sugar mixture and whisk to combine. Add more coconut milk if needed.

11. When the scones have cooled a little while, drizzle the glaze over the top in a zig-zag pattern. Allow the scones to cool, and the glaze will set.

Measure out the ingredients.

In a food processor, combine some of the coconut, the pumpkin and some coconut milk.

Puree until mostly smooth.

In a large bowl, combine the dry ingredients.

Add butter and mix in with a pastry blender.

Add pumpkin mixture to the dry mixture and combine with a wooden spoon.

Add the remainder of the coconut and mix well, breaking up any clumps.

Add the coconut milk and combine. The dough should be slightly sticky to the touch.

Use a 1/3-cup scoop to form the scones.

Bake until golden.

When the scones have cooled for a few minutes, drizzle with the glaze.

Results:

I really enjoyed these scones. They are full of coconutty flavor along with pumpkin and fall pumpkin spices. The glaze really adds a sweetness and punch of pumpkin to the scone which sets the entire experience off. 

A word of warning, these are not light and flaky scones, but more dense scones that are practically a meal in themselves. 

Caramel Apple Scones

Although a bit messy, these have a great, wintery flavor
of caramel and apple.

Since it's fall, the trees are alight with colors, and the weather has taken a definite turn towards the bottom of the thermometer, I find myself searching for wintery recipes. 

As a result, and since it's now October, I decided to try a caramel apple scone. What could be more appropriate for October than caramel apples?


Ingredients:
2 cups all purpose flour, plus more for dusting counter

2 tsp baking powder

1/2 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp ground clove

4 tbsp unsalted butter, chopped

3/4 cup chopped caramel bits (I used Kraft caramels and chopped into sixths)

1 tart apple, chopped (Granny Smith) (about 1 cup, chopped small)

1/2 cup half and half, plus ~2 tbsp to get a sticky dough

1/2 tbsp vanilla bean paste

1 egg, lightly beaten

Instructions:

1. Mix the flour, salt, brown sugar, cinnamon, nutmeg, allspice, and ground cloves together with a whisk.

2. Add cold, chopped butter, and mix well with a pastry blender, or a fork. Mix until it resembles coarse sand.

3. Add the caramel and apples.

4. Combine half and half, vanilla bean paste, and egg. Whisk lightly to mix.

5. Add half and half mixture to scones, adding extra half and half (if needed) until the scones come together to be slightly sticky.

6. Spread the dough out onto a well-floured countertop and flatten into an 8-inch round, about 1/2-inch to 3/4-inch high. Cut into 8 or 10 scones. Alternatively, you can flatten into a flat log, about 5-6 inches wide and 1/2- to 3/4-inch high. Place on a parchment lined baking sheet, with the scones separated only slightly from each other (this prevents the caramel from leaking out too much). If you cut in a round, you can place them in a round together; if you cut them from a log, you can place them side-by-side, 1/2- to 1-inch apart from each other.

7. Bake at 350ºF for 20-30 minutes, until golden around the edges and cooked through the middle. If they seem extremely slow in baking, or baking unevenly, you can separate from each other a little and put them back in until the outer edges of the scone are golden. Test with a cake tester or toothpick 

To freeze: cut into triangles and place in a plastic bag. To bake, remove and put on a parchment-lined baking sheet, increasing the baking time to 30-40 minutes.

Chopping the caramel and apples took a bit of time. I was glad I prepped everything up front.

Combine all the dry ingredients and mix well.

Use a pastry blender to work the butter into the flour mixture.

Then add the carmel and apples.

Combine the egg, half and half, and 

Add the half and half mixture to the dough. You should get a sticky dough.
If you need more half and half, add it.

Press out the dough onto a generously floured countertop.
Flatten it into a round or a log, and bake with the sides 1/2- to 1-inch apart from each other.

These are chocked full of apple and caramel flavoring, with a hint of fall spices.

Results: Although messy, these are yummy scones. If you want pure caramel apple taste, you could omit the spices, just depending on the caramel and apple for flavor. I, personally, like the fall spice addition.