Who doesn’t love fresh, warm scones? And how about scones that bake in the oven? We couldn’t decide between two scrumptious variations—so we’re including both an apple-cinnamon and a cranberry-orange recipe. You can have the best of both worlds! These tasty scones make a great breakfast, snack, or dessert. Give them a try, and let us know what you think.
Apple Cinnamon Scones
Servings: 12 scones | Time: 15 minutes active; 45 minutes inactive | Difficulty: ModerateIngredients:
- 2 3/4 c. all-purpose flour
- 1/3 c. granulated sugar or alternative sweetener
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- Cinnamon essential oil*
- 1/2 c. cold butter
- 3/4 c. chopped apple
- 3/4 c. cinnamon baking chips
- 2 large eggs
- 1 tsp. vanilla
- 1/2 c. applesauce
- 2 Tbsp. milk
- 3 Tbsp. coarse sugar
Instructions:
- In a large bowl, combine the flour, granulated sugar, salt, and baking powder.
- Using a pastry cutter or a fork, cut the butter into the dry ingredients until the entire mixture is evenly crumbly.
- Add the chopped apple and the cinnamon baking chips to the dry mixture, and set aside.
- In a separate bowl, combine the eggs, vanilla, and applesauce. Dip a toothpick into the cinnamon essential oil, and stir the oil into the wet ingredients.
- Combine the wet mixture with the dry ingredients, and stir until the dough holds together.
- Line a baking sheet with parchment paper, and flour the paper.
- Divide the dough into 2 balls, and pat them each down into rounds, about 3/4- to 1-inch thick.
- In a small bowl, combine the coarse sugar with a drop of cinnamon essential oil.**
- Brush each round with milk, and sprinkle with the coarse cinnamon sugar.
- Using a knife, cut the rounds into 6 wedges.
- Separate the wedges slightly by spreading the pieces 1/2 inch away from each other.
- Place the pan of scones in the freezer to chill for 30 minutes.
- Bake the scones for 18–22 minutes at 425°F or until golden brown.
- Allow the scones to cool for a few minutes before enjoying.
Cranberry Orange Scones
Servings: 8 scones | Time: 15 minutes active; 45 minutes inactive | Difficulty: Moderate
Ingredients:
- 2 3/4 c. all-purpose flour
- 1/3 c. granulated sugar or alternative sweetener
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1/2 c. cold butter
- 3/4 c. fresh cranberries
- 2 large eggs
- 1 Tbsp. vanilla
- 1/3 c. orange juice
- 1/3 c. milk, plus a little more for topping
- 3 drops orange essential oil
- 2 Tbsp. coarse sugar
Instructions:
- In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda.
- Using a pastry cutter or a fork, cut the butter into the flour mixture until the entire mixture is evenly crumbly.
- Add the cranberries to the mixture, and set aside.
- In a separate bowl, combine the milk, vanilla, orange juice, and orange essential oil.
- Combine the wet mixture with the dry ingredients, and stir until the dough holds together. (You may not need to use all the wet mixture.)
- Line a baking sheet with parchment paper, and flour the paper.
- Transfer the dough to the parchment paper, and knead the dough 4 or 5 times.
- Pat down the dough into a 7-inch circle. Cut the circle into 8 wedges, and spread them out across the baking sheet.
- Place the pan of scones in the freezer to chill for 30 minutes.
- Brush each scone with milk, and sprinkle with coarse sugar.*
- Bake the scones for 15–20 minutes at 400°F or until golden brown.
- Allow the scones to cool for a few minutes before enjoying with butter or jam.**
*For an extra tangy flavor, add 1–2 drops orange essential oil to the coarse sugar before sprinkling.
**For an optional orange glaze, combine 1 c. confectioners sugar with 2–3 Tbsp. orange juice, and drizzle over the slightly cooled scones.