White Chocolate, Pomegranate Scones

My daughter was recently in Chicago. She messaged to tell me that she had "the best doughnut ever", it had a pomegranate glaze with white chocolate curls on top. She went on to suggest that the flavors would make a great scone, if I cared to try.

I did.

It was so pretty, just a hint of pink from the Pom juice, white chocolate curls scattered on top of the glaze.

I made a smaller version because I didn't want the leftovers, I usually nibble them until they are gone...not good.

The odd ingredients you may not have on hand are a white chocolate bar, I used 1/2 of a Lindt bar, and a small bottle of POM juice.

Ingredients:
1 cup all-purpose flour
4 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons grated white chocolate
1/2 cup heavy cream
3 tablespoons POM juice
Glaze:
1/2 cup powdered sugar
dash salt
1 tablespoon cream
2-3 teaspoons POM juice to make a smooth glaze

Begin by using a vegetable peeler on the white chocolate to curl down the sides, when they are too small to peel, grate the rest.

Stir together the flour, sugar, salt, and powder. Add the grated chocolate

 stir until incorporated.

 Mix the cream with the POM juice,

 add to dry mixture.

 Stir just to combine.

 Pat into a disc on a sheet pan lined with parchment paper,

 cut into 4 pieces and separate slightly.

 Bake in a preheated 400F oven for 8-11 minutes, just until the bottom edges begin to brown.

Mix all the glaze ingredients. 

 Drizzle on top, then while the glaze is still wet, scatter the chocolate curls on top.

 Enjoy with the rest of the POM juice, or a cup of herbal tea, or what ever sounds good to you!

Lime, Cream Cheese Scone...So Tender and Airy!

 Young Living Lime Essential Oil is fast becoming one of my favorite oils! Distilled from the zest not juice, it is pungent yet sweet, perfect for a soft, airy scone!

 Ingredients:
2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
3 tablespoons cold cream cheese cut into small pieces
1 large egg
1 teaspoon vanilla extract
6 drops Young Living Lime Essential Oil
1/2 cup heavy cream or milk
Icing:
1 cup powdered sugar
4-6 drops Young Living Lime Essential Oil
1 teaspoon vanilla extract
milk or cream
dash salt
If you have made most of the scones on this blog you will recognize that this recipe just replaces some of the butter with cream cheese and adds lime oil, the process will be the same.
Preheat the oven to 375F.
Lightly grease or spray a sheet pan.
In a large bowl, combine the flour, baking powder, sugar, and salt.
Cut the butter and cream cheese into the dry ingredients.

Mix the cream or milk, egg, vanilla, and lime oil in a measuring cup or small bowl.

Add to the dry ingredients, folding gently until combined. Add more milk if too dry and won't hold together.
Lightly "dust" counter with flour, knead dough a few times to form ball then pat into disc about 1 inch thick. Cut into desired number of pieces. For this one I wanted smaller pieces so I divided dough into two pieces to make two scones.

Transfer to sheet pan, bake for 9-11 minutes or until the bottom edges show the slightest hint of golden brown.
Remove to cooling rack.

While cooling make icing. Combine all the ingredients in a small bowl and beat well, add the cream or milk sparingly until you get the right consistency.
 The lime oil is such a rich green.

 When completely cool, arrange on a pretty plate...or not. Glaze, and eat (my favorite part).

 If you would like to try this or other Young Living products just leave a message in the comment box!

Rich, Dark, Cocoa Scone

This is the richest, most decadent scone to adorn a tea or breakfast table. Rich with cocoa and cream, it needs only a scant drizzle of glaze. I cut this one in smaller pieces because of the richness.

Ingredients:
2 cups all purpose flour or white spelt or gluten free mix of your choice
6 tablespoons cocoa
6 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream or 1/2 & 1/2
Glaze:
3/4 cup powdered sugar
2 tablespoons cocoa
1-2 tablespoons milk
Mix all dry ingredients in a large bowl.

Add the cream, stirring/folding gently just until all dry ingredients are moistened.

Roll or pat into a circle on a lightly greased sheet pan.

Cut into 10-12 pieces, gently spread apart so there is a 1/4 inch between all the pieces.

 Bake at 400F. for 9-14 minutes until puffed and drying around edges (they would appear golden if they weren't already brown).
Allow to cool for 10 minutes then remove to serving plate.

 Whisk all the glaze ingredients together, add milk if too thick or more powdered sugar if too thin. Drizzle glaze over scone, lick fingers...just kidding...maybe ;)

Enjoy responsibly, that means to eat some fruit with it if it is breakfast. A glass of milk would be great!!

Maple Glazed Scone...How many does this make?

 Did you notice right away that one is missing? Yea, someone had to be the "guinea pig", this was one instance it was good to be the test subject. I used maple extract for the flavoring because syrup wouldn't give this enough flavor without adding too much moisture. Of course you could play around with the glaze and syrup, maybe a good brushing with syrup would soak in then a lighter glaze...
Ingredients:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon maple extract
1 1/4 cups whipping cream or heavy cream
Lightly grease a sheet pan, set aside.
Preheat oven to 400F. Mix flour, sugar baking powder, and salt in a large bowl.

Mix the extract in with the cream

then add to the dry ingredients, gently stirring just until combined.

Shape in a disc, cut into 6 or 8 pieces, place on prepared pan.

Bake 9-11 minutes. Cool on wire rack. Glaze, or not.

Glaze:
1 cup powdered sugar
1 teaspoon maple extract
1-2 tablespoons milk or cream
Mix until smooth, thin enough to drizzle but not watery.

Did I mention how good these were with coffee? "Thou shalt not covet!"

Savory Red Pepper and Chive Scone

I was looking through the labels on my sidebar as I was beginning to write this, I noticed that I have a label specifically for scones. Not surprised, they are simple, quick, and very versatile.

 This one is not a breakfast or tea scone, very nontraditional, with red pepper, chives, and sharp cheddar cheese. This is going to be used a lot this winter with soups, but for this hot weather it was a very good compliment to a big salad.

Ingredients:
2 cups all purpose (or white spelt) flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
4 tablespoons cold butter
1 cup grated sharp cheddar cheese
1/4 cup chopped fresh chives
1/3 cup finely chopped red pepper
3/4 cup half and half, plus 2 tablespoons to brush on the scone
Mix flour, salt, baking powder, and sugar in a large bowl. 
Cut in the butter, using a pastry cutter or fork, until it looks like coarse oatmeal.

Add the chives, cheese, and peppers.

  

Add the half and half. Don't over mix or they will be tough, just until combined.

 Dust counter with flour and roll or pat into a disc about 3/4 - 1 inch thick. 

Cut into 4, 6, or 8 pieces, or however many you wish, and transfer to a lightly greased sheet pan. 

Brush with the last 2 tablespoons of half and half. This gives it a glossy and slightly crisp exterior while the interior remains light and moist.

Bake in a preheated, 425F, oven for 20 minutes or until the edges are beginning to become golden.

This has a wonderful fragrance.

And one more time with the salad...

Dresses up and fills out a lighter meal for summer.