Cinnamon Blueberry Almond Scones

Getting around to making scones for International Scone Week took some doing but finally, here is my dedicated scone.

Celia at Fig jam and Lime Cordial I believe started this “tradition” that now has an international reach.

There aren’t many photos as I figured most reading this would also have posted their scones and know the basic mixing process.

(Mix dry, cut in fat, add liquid, pat into shape, cut, bake)

This recipe is inspired by some pages from over 10 years ago entitled “The Joy of Baking Newsletter”.

This particular article had several scone recipes; some marked with “this is my favorite scone” so I thought it a good place to start.

Taking a basic “English” scone recipe ( less sugar) I added several elements together to create:

Cinnamon Blueberry Almond Scones

Cinnamon Blueberry Toasted Almond Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, cut into 1/2 inch pieces
  • 1/2 cup half and half
  • 1 large egg

In a large bowl, combine all dry ingredients: flour, baking powder, sugar and salt.

Cut the butter int the dry ingredients until the mixture looks like coarse corn meal.

Mix the half and half with the egg.

Make a well in the dry ingredients, pour the milk and eggs into the well and mix together with a wooden spoon. Mix just until the mixture comes together.

Turn the dough out onto a floured board. Pat it into a 16×10 rectangle.

Allow the dough to rest while you mix the cinnamon sugar mixture.

Cinnamon mixture:

  • 1/3 cup brown sugar
  • 1/4 cup soft butter
  • 1 teaspoon ground cinnamon

Pre-heat oven to 400°F.

Spread the cinnamon mixture all over the 16 x 10 dough, covering it completely.

Sprinkle fresh blueberries and toasted almonds over the surface.

Roll the dough into a cylinder, pinching seams closed.

Cut into 1 inch slices.

Spray a 9 x 9 inch square cake pan with pan release spray.

Place each slice, spiral slice up, into the cake pan, fill it up with the rolled slices.

Brush half and half over the surface of each slice.

Bake at 400° for 20 minutes or until the scones are golden brown. Test doneness by using a toothpick, if it comes out clean, the scones are done.

Remove from the oven, invert onto a serving plate, flipping them again so the scones are right side up. Two plates are needed for this.

Drizzle the scones with fondant frosting and sprinkle with toasted almonds.

Fondant frosting:

  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 2 tablespoons half and half or enough to create the desired consistency to drizzle the scones.

Mix together to reach desired consistency, drizzle over scones.

Serve with fresh blueberries.

Now, go out for a brisk walk or run to work off all these scones!

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Rosemary and Lavender Savory Scones

There is nothing quite like a great scone and these Rosemary and Lavender scones fit into the great scone category easily.

Scones are typically thought of as being sweet and fat. This recipe replaces the fat with goat cheese and the dough is delicately scented with rosemary and lavender honey.

If you can’t find lavender honey, you can infuse honey with lavender buds to get the flavor. Put the honey in a double boiler, fold in the lavender buds and warm gently for a couple of hours.

Use only the lavender buds because that is where the essential oil, scent and flavor is, not the stems or leaves.

If you “hyper-heat” the mixture to a boil or heat in the microwave, you will get a very bitter flavor from the lavender. Use too much, you can end up with that “old-lady soap” flavor and no-one wants that!

The amount to use is 1/2 tablespoon to 1 cup of honey. Once the honey has cooled back to room temperature, strain out the lavender. The lavender imparts a very delicate color so if you use a light-colored honey you will see the lavender hue. You won’t see it in darker honey.


Rosemary and Lavender Honey Scented Savory Scones

  • 1 – 1/3 cup unbleached flour
  • 1 –  1/3 cup semolina flour, fine
  • 2 teaspoons baking powder
  • 1 teaspoon finely minced fresh rosemary
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 oz chevre (a semi-soft goat cheese)
  • 4 Tablespoons olive oil
  • 1/4 cup lavender honey
  • 1 large egg
  • 1/2 cup cream or milk

 

  • Mix dry ingredients.
  • Cut goat cheese into dry ingredients until it resembles coarse corn meal.
  • In a separate bowl combine wet ingredients.
  • Add to flour mixture and mix until incorporated.
  • Spread the dough out on a parchment lined baking sheet. Try not to handle the dough too much. Pat it lightly to shape and thickness desired
  • Cut into triangles or other desired shapes.
  • Bake at 350° F until golden brown; about 10-20 minutes, depending upon how thick the dough was rolled out.

 

Mix wet and dry ingredients until incorporated

Pat the dough to desired thickness and shape; cut into triangles or desired shape before baking.

Bake until golden brown

Serve warm.

 

If desired, spread with goat cheese and drizzle with lavender honey.

These scones make a great breakfast!

I also like to serve them with roasted leg of lamb.

If you didn’t like goat cheese, you can substitute cream cheese.