Tip: Scones can be made ahead, stored in an air tight container or resealable bag, and frozen for up to 1 month.
I can hardly wait for the spring berries to come into season. For now, I am loving the tart, sweet Montmorency dried cherries – I get mine from Oregon. Raw, turbinado or demerara sugar will impart these with extra crunch, but table sugar will work fine too. This scone dough is low gluten, so there’s […]
Tip: You can opt out orange zest instead of lemon. From The Clabber Girl Recipe Book"RECIPES TO WARM THE HEART"
Enjoy the flavor of oranges and cranberries in these scones.
Strawberries have the annoying habit of dissipating when they bake. Most of the juice bakes away, leaving a blip of strawberry inside muffins and scones. This recipe allows you to crown each scone with a mound of strawberries, glazed with opaque apricot preserves for a shiny, patisserie-like appearance and for extra flavor.
These sweet scones are covered in almonds and a cinnamon-sugar mixture. To make your own cinnamon-sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.
These are surprisingly light and tasty when baked and eaten fresh out of the oven. Feel free to use the base mixture and add in your favorites – other berries, raisins, nuts, citrus peel, etc.
I use a combination of regular sugar and maple sugar to keep costs down, but feel free to use all maple sugar if you prefer.