Bananas and chocolate make such a delicious duo. If you like this Double Chocolate Banana Bread, you’re going to adore today’s banana chocolate chip scone recipe!

You’ll love how easy these scones are to make — and how incredible they make your kitchen smell.

Today’s banana chocolate scones combine the best parts of some of my favorite baked goods. I love banana bread, and scones are so light and delicious! This recipe takes the sweet flavor and aroma of good banana bread and bakes it into scones. Add a handful of chocolate and you have pure breakfast perfection!

Any day that starts with a freshly baked scone has got to be good, right?

This scone recipe addresses a common complaint I have about scones. Too many homemade scones get dry and crumbly within a few hours of baking. I know some people like that more biscuit-like crumb.

I prefer my scones more on the soft side, somewhere between a biscuit and a muffin. The banana in these scones, along with a little homemade buttermilk, means they stay moist and tender longer. Even a day or two after baking, the banana chocolate scones tasted soft, flavorful, and delicious.

What do I need?

This recipe includes familiar baking ingredients plus a few less common ones:

• Flour
• Baking powder
• Cinnamon
• Kosher salt – Or use any coarse salt.
• Nutmeg
• Ripe Bananas – Peel and mash them in a separate bowl first.
• Butter – Cold butter is best to give the scones a flaky, biscuity texture.
• Egg
• Honey
• Buttermilk – Like all of my favorite scone recipes, these Banana Chocolate Scones are made with buttermilk — or homemade soured milk. The curdled milk helps the scones rise just right and also ensures a softer, moister scone.
• Mini semi-sweet chocolate chips (or use dark chocolate for an extra-rich flavor)

See the recipe card below for exact amounts. 

How to Make Banana Chocolate Chip Scones

STEP 1. Make homemade buttermilk.

Whisk a teaspoon of vinegar into ⅓ cup of milk. Let sit for 15 minutes or so until it looks curdled and a little bubbly. You can use any kind of milk to make buttermilk. I usually use 2% because that’s what I have on hand.

STEP 2. Make the dough

Combine flour, baking powder, cinnamon, salt, and nutmeg in a large mixing bowl. Use a pastry blender to “cut” the butter into the flour mixture until it become coarse. Add the egg, buttermilk, honey, mashed banana, and mini chocolate chips to the dry ingredients with a rubber spatula or wooden spoon. Mix until everything comes together in a thick dough.

STEP 3. Cut the scones.

Now, it’s time to cut the scones into the classic wedge shape!

Lay out the dough on a clean, floured surface. Divide the dough in half and pat each into a circle approximately 5 inches in diameter.

Using a sharp knife, cut the dough into 6 wedges and transfer the entire round disk of dough to a large baking sheet lined with parchment paper. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be a bit more moist than is typical of many scones. 

Bake for 20 – 25 minutes in an oven preheated to 400 F. They are done baking when the tops of the scones are lightly golden brown and firm. Transfer to a wire rack and let cool completely before serving. 

Recipe Tips and Tricks for Perfect Scones

• These taste sweet and delicious all on their own. But they’re also AMAZING with a pat of warm butter spread on top.
• If you happen to have buttermilk on hand, go ahead and skip the step of making soured milk and use buttermilk instead.
• For ideal sweetness, moisture, and rich banana flavor, make sure your bananas are very ripe. Overripe bananas work great here too!
• Keep the scones close together (touching or almost touching) while baking. This helps the scones turn out extra moist! 
• Banana Chocolate Scones will keep well for a couple of days stored in a covered container, but I think they’re best served fresh the same day. 

Can you freeze scones? 

All scones freeze well, and these banana scones freeze beautifully. Store in airtight containers or freezer bags to prevent unwanted freezer burn. Thaw to room temperature (or defrost in the microwave) before serving. 

 Bake up a batch of banana chocolate scones on the weekend and pop them in the freezer for easy on-the-go breakfasts or snacks throughout the week. No one will be sad to have a supply of homemade scones in the freezer! 

Scone Recipes

If you like fruit in your scones, make sure you also add Apple Cinnamon Scones with Maple Glaze and Peach Scones to your list. 

My Blood Orange Marmalade Scones taste incredible with a cup of strong black tea. You’ll love these Lemon Poppy Seed Scones too. Lately, I’ve been into the tangy flavor that cream cheese adds to baked goods like muffins and scones alike. These Raspberry Cream Cheese Scones and Blueberry Cream Cheese Scones are two tasty examples! I’ve even got a yummy Cream Cheese Pumpkin Bread.

More Banana Chocolate Recipes

If you’ve been reading here for a while you may have noticed I have kind of a thing for chocolate and banana. Separately, they’re wonderful. No one will turn down an Easy Chocolate Bear Claw or a Banana Oat Bran Peanut Butter Chip Muffin.

But when you put bananas and chocolate together? They’re simply magical. 

From a loaf of Double Chocolate Banana Bread to a slice of Banana Chocolate Chip Bundt Cake, I love it all. After you make these scones, you also need to try these Chocolate Banana Muffins. 

Maybe the only thing that can improve the banana + chocolate combo is the addition of peanut butter! This Peanut Butter Chocolate Chip Banana Bread is to die for. 

But for today, I’ll be saving all of my love for the batch of warm banana chocolate scones that just came out of my oven. I can’t wait for you to try these!

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Banana Chocolate Scones

Banana Chocolate Scones are soft, moist, and full of chocolate chips! Sweetened with honey and lightly spiced, these easy banana scones pair perfectly with your morning coffee or afternoon cup of tea.

Course Breakfast

Cuisine American

Keyword Banana Chocolate Scones

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 237kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• ¼ teaspoon nutmeg
• 5 tablespoons cold unsalted butter
• 2 ripe bananas mashed
• 1 large egg
• 1 tablespoon honey
• ⅓ cup buttermilk directions in notes for homemade
• ¾ cup mini semi-sweet chocolate chips

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F.
• In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a small mixing bowl, whisk the egg.
• Add the honey, buttermilk and bananas and mix.
• Pour the mixture into the dry ingredients along with the mini chocolate chips, and stir until it just comes together. Then, using a rubber spatula, gently knead, folding the dough together about 8 times.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter on a lightly floured piece of parchment. Cut the dough into 6 wedges and transfer the sheet of parchment with the dough to a baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack to cool completely.

Notes

• Measure 1/3 cup milk into a measuring cup. Pour 1 teaspoon white vinegar into the milk. Mix and allow to sit for 15 minutes. Use as directed.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 295mg | Fiber: 2g | Sugar: 10g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg

This post was originally published May 10, 2015. It has been updated in format and with pictures on January 15, 2024.

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Homemade scones. The ultimate in easy breakfast goodies!

Blueberries bring a taste of summer to your kitchen. It can be zero degrees outside and all I need is a batch of Blueberry Cornmeal Muffins or a slice of this Blueberry Strudel to remember that warmer days are coming.

Today’s scones aren’t just blueberry scones. They’re Blueberry CREAM CHEESE scones!

My Raspberry Cream Cheese Scones were such a hit, that I just had to make a blueberry version too. Adding cream cheese to the pastry dough, along with butter, gives the scones a softer crumb and hint of tangy flavor.

While cream cheese is front and center in desserts like Blueberry Cheesecake and Strawberry Cream Cheese Hand Pies it plays more of a supporting role in Blueberry Cream Cheese Scones, with small chunks of cream cheese enhancing the sweet, tart, juicy taste of blueberries.

Serve these scones with a fresh pot of coffee or tea for a perfect anytime treat!

What do I need for this delicious recipe?

Time to assemble your ingredients. Here’s everything you need to make these bakery quality scones at home.

• All-purpose flour
• Sugar
• Baking powder
• 1/4 teaspoon Salt
• Lemon zest
• 1/4 cup Butter
• Cream cheese
• Fresh blueberries
• Egg
• Milk
• Turbinado Sugar – or raw sugar to sprinkle on the tops of the scones

Can I substitute frozen blueberries?

Yes, you can use frozen blueberries in this scone recipe. I like to freeze fresh blueberries with this method when they’re in season so I’m ready to make these scones whenever I want.

You’ll just need to make sure to thaw the frozen blueberries first. Then use a paper towel to blot away the excess moisture. Otherwise the dough will be too moist, the texture of the scones will be off, and there’s a great chance your scones will be BLUE.

How to Make Blueberry Cream Cheese Scones

Making these scones is as easy as mixing up a dough, cutting it into circles, and baking.

Start by adding the flour, baking powder, salt and zest to a large bowl. Combine butter and cream cheese by incorporating them into the dry ingredients with a pastry blender or two butter knives. Once the flour mixture resembles coarse meal, mix in the remaining ingredients to form a dough.

Now shape the dough into a round disk on a lightly floured surface. Pat the dough with your hands so its even. I made mine about a 1/2-inch thick all the way around.

Use a round cookie cutter or biscuit cutter to cut the dough into rounds. Arrange the scones on a baking sheet lined with parchment paper, making sure to leave an inch of space between each one. Sprinkle each scone with a little bit of Turbinado sugar.

Place the scones in a preheated oven set to 425 F degrees. Baking time is about 12 minutes, or until the tops are a lightly golden brown.

These blueberry scones only need a couple of minutes to cool on a wire rack before eating. I think they taste best warm, almost right out of the oven!

Scones Tips and Tricks

• Use cold butter for best results! The cold temperature keeps the butter from melting before the scones bake, for a delicious soft, flaky crumb.
• Be careful not to overwork the dough. You want to mix the ingredients just until combined. Over mixing can result in scones that are dense or tough.
• Blueberry Cream Cheese Scones taste best enjoyed the same day you bake them. Store leftovers in an airtight container at room temperature and enjoy leftovers as soon as possible. More reasons to have a SECOND scone with your morning coffee!
• Want more sweetness in your scones? Sprinkle the top of each one with a little turbinado sugar (sugar in the raw) before baking.
• I love these scones served plain, just as they are. You could also spread them with a bit of butter, jam or clotted cream if you like. There’s no wrong way to eat scones!

Delicious Scones

I used to spend so much money on scones from coffee shops and bakeries. When you have a cup of coffee in hand, you NEED a scone to go with it, right?

Then I learned how easy it is to make scones at home. Once you know the basic method, you can make scones to suit any craving from Banana and Chocolate to Orange Marmalade!

Try these Cranberry Macadamia Scones next time fresh cranberries are in season or if you’ve stored some in your freezer. These Apple Cinnamon Scones with Maple Glaze are perfect for fall, but the ingredients are easy to find all year long.

For more summer ready scone ideas, try my recipes for Peach Scones and Lemon Poppy Seed Scones! And of course, I’ll always love these simple, classic Easy Strawberry Scones!

Can’t decide which flavor to make? This Mixed Berry Scone recipe has a little bit of all my favorite berries.

Blueberry Recipes

Whenever fresh blueberries are in season, I have a hard time deciding what I’ll use them for. Not because I don’t have any ideas, but because I have too many! I can’t get enough of breakfast delights like this Blueberry Biscuit Recipe, Baked Blueberry Oatmeal and Blueberry French Toast.

Not to mention desserts like Blueberry Coriander Bundt Cake and Blueberry Ginger Galette.

Now I have blueberry scones with cream cheese to add to the list, along with the dozens and dozens of other blueberry recipes I have on the blog.

How many of my favorite blueberry recipes have you tried?

• Blueberry Almond Dream Bars – a delicious no-bake dessert
• Blueberry Banana Bread
• Blueberry Almond Dream Bars
• Blueberry Ginger Cheese Danish
• Lemon Blueberry Cottage Cheese Pancakes
• Blueberry Banana Smoothie Bowl
• Skillet Blueberry Crisp
• Blueberry Lemon Bread
• Blueberry Bagel Breakfast Bake
• Cinnamon Blueberry Applesauce
• Blueberry Cherry Mini Crumb Pies
• Cherry Blueberry Turnovers

Looks like you’ve got your blueberry baking cut out for you to try them all!

Start by rolling up your sleeves and baking a batch of these easy Blueberry Cream Cheese Scones for your next breakfast recipe. They’re soft, flaky and full of juicy berry flavor!

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Blueberry Cream Cheese Scones

Blueberry Cream Cheese Scones are soft, lightly sweetened scones bursting with fresh, juicy blueberries. Perfect for breakfast, a Mother's Day brunch, tea time or an afternoon snack!

Course Breakfast

Cuisine American

Keyword Blueberry Cream Cheese Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 scones

Calories 129kcal

Author Lynne Feifer

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 teaspoons fresh lemon zest from 1 lemon
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ⅓ cup fresh blueberries can use frozen, just completely thaw and blot dry to remove excess moisture.
• 1 egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons Turbinado or Raw Sugar for sprinkling

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, baking powder, salt and lemon zest into a large bowl.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and blueberries. Mix with a fork until everything comes together to form a soft dough
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter.
• Place onto prepared baking sheet, about an inch apart and sprinkle each with a little bit of the Turbinado sugar. Bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1scone | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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I love this time of year because of the wonderful fruits and veggies we are able to eat. There is a season for everything and when everything is at its’ peak, and ready to be picked, that’s when it tastes the freshest and absolutely most delicious.

You can make this recipe now during the holiday season when cranberries are fresh, OR if you stick a couple of bags of those fresh cranberries in your freezer, you CAN have these perfect scones all year round!

This recipe is adapted from Baking – From My Home to Yours by Dorie Greenspan.

Tips for Perfect Cranberry Scones

There are a few things that are essential to getting a tender, soft dough that results in perfectly made scones:

First, use cold ingredients. Make sure your butter and buttermilk are kept chilled until ready to use.

Second, stick to all-purpose flour. You want these scones to be light and flaky, so this flour is the best choice!

Finally, don’t over mix your dough. The more you handle the dough, the more gluten builds up, and the tougher it gets. Only mix enough to combine ingredients, and be careful not to knead your dough too much either.

What do I need for this recipe?

Gather your ingredients. Here’s what you’ll need for this recipe:

• all-purpose flour
• white sugar
• baking powder
• ground cardamom
• ground nutmeg
• salt
• cold butter
• 1 egg, room temperature
• buttermilk
• fresh cranberries, rinsed and chopped
• macadamia nuts, chopped

How to make Cranberry Macadamia Nut Scones

First, preheat your oven to 400 degrees. Prepare your baking sheet by lining it with parchment paper.

In a large bowl, combine flour and other dry ingredients. With a pastry blender, cut butter into the flour mixture until it resembles coarse crumbs. Then add the cranberries and nuts to the mixture and combine.

In a medium bowl, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients and stir until it just comes together.

Use a rubber spatula to knead and fold together this rich dough about 8-10 times. Then turn the dough onto a lightly floured surface.

Divide the dough in half and roll dough or pat each section into a circle approximately 5 inches in diameter. Cut the dough into six wedges, then transfer the entire circle to the prepared baking sheet.

Bake for 20-25 minutes or until the tops are lightly golden and firm. Transfer to a wire rack and cool for about 10 minutes before serving.

Can I freeze the leftover scones?

While these cranberry scones are best when fresh, you can freeze any leftovers. Simply cool completely, then store in a freezer bag or other airtight container. When you’re ready to eat them, simply reheat them in an oven until warm.

They will keep for 2-3 weeks in the freezer.

If you liked these scones, you also might like these scone recipes:

• Lemon Poppy Seed Scones

• Mixed Berry Scones

• Apple Cinnamon Scones

• Banana Chocolate Scones

Cranberry Recipes

Every Fall I look forward to incorporating fresh cranberries into my recipes.
This Orange Cranberry Coffee Cake and Cranberry Coffee Cake are two recipes I put on our weekend breakfast menus every year. They’re both just so delicious and flavorful that I can never stop at one piece, and believe me, I try!
Skip the ham and turkey and change dinner up with this Dijon Herb Roasted Pork with Cranberry Pear Chutney.
Then after dinner you can serve this Nantucket Cranberry Pie Recipe.

The combination of orange and cranberry is such a fantastic flavor combination that’s why I used it for The Best Orange Cranberry Bread and it’s a delicious way to start the day with these Cranberry Pancakes with Orange Cream Cheese Drizzle.
I also used this flavor combination to make my Cranberry Orange Dream Bars. It’s a dessert that’s perfect for the holiday season and you don’t even need to turn on the oven!

Like appetizers?
These Cranberry Pecan Goat Cheese Bites really are the G.O.A.T!! There is SO much flavor in every single bite, and when they’re drizzled with that balsamic glaze, OMG!! You NEED to put these on your holiday menus when you’re entertaining.
Trust me!
You can’t go wrong with these Sausage Cranberry Brie Bites either. Thanksgiving, Christmas Eve, Christmas Day, and New Years, finger foods are perfect for entertaining hungry crowds.

Dried cranberries are just as delicious and the perfect ingredient for in this Cranberry Chia Granola.
And in cookies, too! I’ve got Oatmeal Cranberry White Chocolate Chip Cookies, Cranberry Ginger Pistachio Sugar Cookies, and

Bring the flavor of the holidays to the breakfast table with these easy cranberry scones with chopped Macadamia nuts. A touch of tartness and a little bit of sweet, this delicious baked good will be a fun and tasty addition to your breakfast table any day of the week.

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Cranberry Macadamia Scones

These Cranberry Macadamia Nut Scones combine the great taste of a buttermilk scone delicately flavored with nutmeg and cardamom with pieces of chopped fresh cranberries and macadamia nuts. It's the perfect balance of flavors for a delicious scone!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling 10 minutes minutes

Total Time 50 minutes minutes

Servings 12 scones

Calories 187kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 2 ½ tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cardamom
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon salt
• 5 tablespoons butter
• 1 large egg
• ⅔ cup buttermilk
• 1 cup coarsely chopped fresh cranberries
• ½ cup coarsely chopped macadamia nuts

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, nutmeg, and salt.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• Add the cranberries and nuts to the mixture and combine.
• In a small mixing bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and stir until it just comes together. 
• Then using a rubber spatula, knead and fold it together about 8 to 10 times. Prepare a flat surface by dusting it with flour (I use a wooden board) and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet.

  Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be a bit moister than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.

Nutrition

Serving: 1scone | Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

This post was originally published 11/9/13, and has been updated in format and with pictures 11/10/22.

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Confession time: I’ve never been a big fan of scones. 

Slather them with all the butter or clotted cream and jam you want but I’d pick a slice of Blueberry Lemon Bread or a moist Chocolate Banana Muffin over a scone just about any day of the week. 
Then I discovered how to make a truly moist scone. The kind that won’t leave you needing a large gulp of tea to wash it down. 

Made with an easy buttermilk substitute and butter, this great recipe for Lemon Poppyseed Scones turned me into a scone lover! 

Lemon Poppy Seed Scone Recipe

Onto the scones! You’ll love how easy it is to make a lemon poppy seed scone that rivals anything you’ll find in the pastry case at your local coffee shop. 

I adapted the recipe I’m sharing today from this awesome cookbook, Baking from My Home to Yours by Dorie Greenspan.

These lemon scones are sweet and zesty with a moist crumb. Topped with a lemon glaze and flecked with poppy seeds, I can’t think of anything better to pair with an afternoon cup of coffee or tea. 

Don’t want to go with scones? You can still have the same great lemon poppy seed combination with these Lemon Poppy Seed Muffins.

Best Lemon Poppy Seed Scones

The key to the best lemon scones might surprise you: soured milk. Sounds appetizing doesn’t it? 

Maybe I’d better call it “buttermilk” so you don’t think I’ve completely lost it! That’s all buttermilk is, after all. The buttermilk gives these lemon scones a moist crumb and keeps them from getting dry. 

Instead of running out to the store for a carton of buttermilk, we’re going to make our own homemade buttermilk by adding acid to regular ol’ milk from your fridge and letting it curdle. 

For this recipe, I poured two teaspoons of white vinegar into 2/3 of a cup of milk. Stir it all together then let it sit for a few minutes.

When it’s ready, it’ll look . . .well, spoiled. My kids find it very amusing that I actually spoil milk on purpose when I make scones. 

How to Make Lemon Scones with Crunchy Poppy Seeds

Prepare a large baking sheet by lining it with parchment paper. While your milk is curdling, get the other ingredients ready. Combine all-purpose flour, sugar, baking powder and salt in a large bowl. Add the zest of a lemon and a generous amount of poppy seeds to the flour mixture.

Then, cut cold butter into the dry ingredients to make a crumbly dough. I used a pastry cutter for this step but you can also use a fork, food processor or even your hands to work the butter in. The dough will look crumbly and should resemble a coarse meal. 

In a medium bowl, whisk together the egg and soured milk, then add it to the dry dough and mix until just combined. Knead and fold the dough with a rubber spatula about 8 times. 

Divide the dough in half on a floured surface and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges with a sharp knife and transfer dough to the prepared baking sheet.

Bake for 20 – 25 minutes in an oven preheated to 400 F and bake for 20 – 25 minutes until lightly golden brown on top. Transfer scones to a wire rack and cool for at least 10 minutes while you prepare the lemon glaze. 

Lemon Poppy Seed Scones with Simple Lemon Glaze

This lemon glaze recipe I found here at Kitchen Magpie. The scones are flavorful enough all on their own but the sweet, tangy icing with fresh lemon flavor adds a whole new level of deliciousness! 

To make lemon icing for scones, you combine three simple ingredients: 

• salted butter (softened works best)
• fresh lemon juice
• confectioners’ sugar (powdered sugar)

 Whisk all the ingredients together in a microwave safe small bowl. Then microwave the icing for a few seconds until it turns into a pour-able glaze. 

Let the lemon glaze cool for a few minutes before pouring it over the scones. My family loves a lemon poppy seed scone with lemon glaze as an afternoon snack. They also make a great on-the-go breakfast paired with a cup of coffee! 

Can you store scones in the freezer? 

Scones keep beautifully in the freezer! I love to make a double batch of these scones and throw some in the freezer for later. Then, I know I’ll always have a fresh baked good to offer company (or myself!). 

Place the scones in a freezer safe bag or airtight container before sticking them in the freezer. They keep well here for several months!

I recommend freezing them before adding the lemon glaze. The glaze is more than fast and easy enough to whip up just before you serve the scones and they’ll taste like they just came out of the oven! 

Recipes Notes for Lemon Scones 

• I cut the scone dough into wedges before baking but keep the wedges touching in the circle. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical. 
• If you have store-bought buttermilk on hand, feel free to substitute it for the soured milk. 
• Scones keep well stored at room temperature for a couple of days–but we love them fresh from the oven. If you need to make them farther in advance, storing them in the freezer works best! 

Lemon Poppy Seed Scones

These scones…um, yeah. I ate like 5 of them by myself before anyone else had a chance to try any. They were just. that. good. I love anything lemon (hello, Lemon Crepes  and Lemon Ricotta Pancakes ) and the poppy seed flavoring was great, too.

And that lemon glaze? Oh yeah, it completely made them absolutely swoon-worthy. No joke.

If you love the combo of lemon too, you’re going to adore these other lemon recipes: 

• Lemon Poppy Seed Dutch Baby
• Dairy-Free Lemon Poppy Seed Waffles
•  The Fluffiest Blueberry Lemon Pancakes
• Blueberry Lemon Cheesecake Bars

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Lemon Poppy Seed Scones earned 4 rolling pins. Mom is going to LOVE these for Mother’s Day!! So, make them for her. Serve her breakfast in bed. She deserves it.

Or if you’re the mom, then you totally deserve them, too and you should SO leave the recipe laying out on the kitchen counter and in red Sharpie write, “MAKE THESE FOR MOTHER’S DAY!” They may just get the hint.

Sweet Scones

Once I found out that scones could be so incredibly delicious, I didn’t stop with lemon poppy seed. After you bake a batch of lemon poppy seed scones you’re also going to want to give some of my other favorite scones a try. 

Cranberry Macadamia Scones are sweet and nutty with just the right amount of tart cranberry flavor in each bite. For bright fruity flavor, make these Mixed Berry Scones and these Blood Orange Marmalade Scones. Apple Cinnamon Scones with Maple Glaze make everyone happy especially in the Fall. And these Cranberry Orange Scones are to die for, too!

There’s also my Banana Chocolate Scones, and these reader favorite Raspberry Cream Cheese Scones. They’re a favorite all year long.

This easy soft poppy seed scone recipe with lemon juice, zest, and a sweet lemon glaze with be a welcome addition to any breakfast menu.

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Lemon Poppy Seed Scones

Lemon Poppy Seed Scones are soft, moist scones filled with poppy seeds and freshly grated lemon zest, drizzled with a delicious lemon glaze. They're perfectly paired with your morning coffee, afternoon tea, and are a wonderful addition to a brunch menu or Sunday breakfast.

Course Breakfast

Cuisine American

Keyword Lemon Poppy Seed Scones

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling 10 minutes minutes

Total Time 55 minutes minutes

Servings 12 Scones

Calories 222kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 2 ½ tablespoons sugar
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• ¼ teaspoon salt
• freshly grated zest from one lemon
• 5 tablespoons butter
• 1 egg
• ⅔ cup soured milk directions in notes

Lemon Glaze

• 1 ¾ cups confectioners sugar
• ¼ cup lemon juice
• 1 tsp salted butter

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F.
• Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a small mixing bowl, whisk together the egg and soured milk.
• Pour the mixture into the dry ingredients and stir until it just comes together. Then using a rubber spatula, knead and fold it together about 8 to 10 times.
• Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes while you prepare the glaze.

Glaze

• In a medium microwavable bowl, whisk together the confectioners’ sugar, lemon juice and butter.
• Place bowl into the microwave and set on high for 45 seconds.
• Whisk again to mix well, removing any lumps and allow to sit for a few minutes to cool.
• Drizzle over scones and serve.

Notes

Measure 2/3 cup milk into a measuring cup. Pour 2 teaspoons white vinegar into the milk. Mix and allow to sit for 15 minutes.
Use as directed.

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 106mg | Potassium: 162mg | Fiber: 1g | Sugar: 21g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

This post was originally published 5/7/14. It has been updated in format and with pictures on 9/16/22.

The post Lemon Poppy Seed Scones appeared first on 365 Days of Baking.

I always feel like I’m providing a “healthier” breakfast recipe if I put fruit in it. haha

Just like putting vegetables in quick breads like Zucchini Bread makes it something your kids might love and they won’t even know it’s good for them!
Call me crazy, it’s just my way of thinking. 😉

SAVE THIS RASPBERRY CREAM CHEESE SCONE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Adding fruit to your breakfast recipes gives them delicious flavor and is a great way to start any day.
Breakfast is my favorite meal of the day, too.

Whether it’s pancakes, muffins, smoothie bowls, or eggs, I’ve got you covered.
And if it’s cinnamon baked French toast you’re looking for, I’ve got quite a few of those recipes, too!

For this Easy Peaches and Cream French Toast Bake, fresh or canned peaches will be good.
If you’re more of a blueberry lover, then you’ll love this blueberry cream cheese French toast, and you might not be able to stop at one piece either.

And remember, everything’s ALWAYS better with bacon!
Make sure you cook your bacon this way and it will come out perfectly every time. PLUS, you won’t have to worry about burns from splattered grease, and there’s little clean up, too.

What ingredients do I need?

• all-purpose flour
• sugar
• salt
• baking powder
• unsalted butter
• cream cheese
• fresh raspberries
• lemon zest
• egg
• milk

But if you’ve landed on this recipe, chances are you love scones.
Well, I’ve got them, too.

Love apples? Me, too!
These Apple Scones are a Fall favorite, but they can definitely be enjoyed all year long.

My personal favorite are these Mixed Berry Scones.
Full of fresh berries, they’re super delicious and colorful, too.
They’re perfect after you’ve gone berry picking in the summer.

Lemon is always such a bright and fresh flavor and these Lemon Poppy Seed Scones will be ones you’ll want to make again and again.

Scones are delicious all year long and in the Fall, you’ll love snuggling under a blanket, tea in one hand and an apple cinnamon scone in the other. Man, just thinking about those now makes me want one!

You can also bake these Banana Chocolate Scones, or Cranberry Macadamia Scones when the holidays roll around.

Be sure to keep an eye out because you just never know when another scone recipe might pop up here on the blog.

Is making scones difficult?

No! In fact, it’s quite easy.
I’m more of a team soft scone member.
I’ve never been one for the drier type though I know there are plenty of people who do.

If that’s what you’re looking for then these particular scones aren’t for you.
The addition of the egg and the cream gives them a softer texture.

For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them.
Either way, scones are delicious.

Here’s what you’ll need to do.
First, preheat oven to 425ºF.
Sift flour, sugar, salt, and baking powder into a large bowl.

With a pastry blender, cut in butter and cream cheese until the mixture resembles coarse meal.
Add egg, milk and raspberries and mix with a fork until the dough forms a soft dough.

Roll on a floured board or pat into a circle about 1/2-inch thick, adding enough flour to keep the dough from sticking.
Cut into rounds with a 2-inch cutter; reroll and cut scraps.

Bake on a baking sheet covered with parchment about 2 inches apart for 12 minutes until lightly golden.
Transfer to a wire rack and allow to cool for 1-2 minutes before serving warm.

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This recipe was adapted from my New DoubleDay Cookbook, p. 662; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.

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Raspberry Cream Cheese Scones

Course Breakfast

Cuisine American

Keyword Raspberry Cream Cheese Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 18 scones

Calories 94kcal

Author Lynne Feifer

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ⅓ cup raspberries
• zest of one lemon
• 1 egg lightly beaten
• 2 tablespoons milk

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter.
• Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 48mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 0.6mg | Calcium: 23mg | Iron: 0.7mg

The post Raspberry Cream Cheese Scones appeared first on 365 Days of Baking.

Can I just tell you how much I love fresh berries?

I am excited to be partnering with Fair Trade to bring you this recipe. As always, all opinions are 100% my own.

Well, even if you said no, I’m gonna tell you anyway! Ha!
I love frozen strawberries and have great memories of going to my aunts, sitting in front of her big tv nibbling on them with a bowl of powdered sugar. And coughing every time I’d accidentally inhale it. I hate when that happens.

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But there’s just something about fresh strawberries and blueberries that makes me swoon.
Seriously.
I think it may be because the taste is just so incredible and they can be used for SO many recipes, both sweet and savory. Not to mention you can make delicious drinks with them, too.
BOO-YAH!

If you’ve been a frequent visitor to 365 Days of Baking and More then you know that I enjoy promoting Fair Trade products and the farmers associated with them. Buying any product with a Fair Trade label on it will not only benefit your family but will also give back to the people and the families responsible for providing us with such great items.

When you purchase fresh berries at your local market with the Fair Trade symbol on them, such as the ones pictured below, you are helping to pay it forward.

That Fair Trade Certified symbol means that with every purchase you are helping to build communities. YOU are sending children to school, helping farmers improve their farms You’re also helping to protect our environment.
And the symbol’s not just on berries, either. You can find it on all kinds of products, too – food, housewares, linens, clothes and even furniture!
I encourage you to learn more about Fair Trade by visiting them HERE and how you can do your part. Please follow them on social media, too!

Not only did I use Fair Trade Certified berries to make these Mixed Berry Scones, I also used Wholesome Organic Cane Sugar which also has the symbol displayed on all of its’ products. See the person in the lower left on the package? Look for that symbol whenever you do your shopping!

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How to Make These Mixed Berry Scones

• Use Fair Trade Certified fresh blueberries and strawberries, and Wholesome Organic Cane Sugar. When you see a Fair Trade Symbol on these products, you’ll feel great that you’re paying it forward. You’ll not only be helping people live better lives, you’ll also be helping our environment.
• Leave the blueberries whole, but dice the strawberries. Don’t worry if a few of the blueberries should bread while mixing. Just use a gentle hand and all of the dough will come together quite nicely. If you find the flour isn’t incorporating, mix the dough with your hands a few times before turning onto the floured surface to flatten.
• Preslice the dough disc into 6 scones. This makes it easier to separate them once they’re ready to eat and it will also help to keep them moister.
• Store any leftovers in an air-tight container for about 4-5 days (IF they even last that long! haha)

I was never a big fan of scones actually until I made these, and they literally changed my life. And I based this Mixed Berry Scone recipe off of them, too!
As I said earlier, I’ve worked with Fair Trade quite a bit in the past creating recipes using awesome ingredients so that I can do my part in helping others. I look forward to continuing our partnership in the future, too!
Needless to say, the recipes have been delicious. This Easy Tiramisu Poke Cake was definitely my favorite. It was SO easy to make, had just the right amount of coffee flavor and was super moist. Everyone loved it!

My Double Chocolate Coconut Cream Filled Bundt Cake is a VERY close second though. If you or anyone you know loves chocolate and coconut together this cake will blow their minds. It’s So good and will surely satisfy any craving you might have. Man, I could go for a piece right now!

Now that I really enjoy eating scones, I’m always on the lookout for more great recipes.
The flavor combination in this Lemon Blueberry Scones recipe is simply magical. Give me lemons and blueberries any day!
These Fried Scones are definitely not the kind I’m used to seeing at the breakfast table or when we occasionally go to tea. They sure are intriguing and look similar to the doughboys my Grandma used to make when I was growing up, so I’m ALL over them.
You can even enjoy scones with dinner or as an afternoon snack. Who says they can only be eaten at breakfast, brunch or tea? Not me! (Like that rhyme there? haha) I’d love to make these Cheddar Chive Scones and serve them with a chicken dinner or with a meal where they can soak up some gravy. YUM!

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Mixed Berry Scones

Breakfast, brunch and even teatime will be that much better when you serve these Mixed Berry Scones. Made with Wholesome Organic Cane Sugar and Fair Trade Certified blueberries and strawberries, these Mixed Berry Scones are not only delicious, they're beautiful to look at as well and will be made again and again.

Course Breakfast

Cuisine American

Keyword Berry Scones

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 scones

Calories 153kcal

Author Lynne Feifer

Ingredients

• 2 cups sifted all-purpose flour
• ¼ cup Wholesome Organic Cane Sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese
• 1 large egg lightly beaten
• 2 tablespoons milk
• ½ cup Fair Trade Certified Fresh Strawberries hulled and diced small
• ½ cup Fair Trade Certified Fresh Blueberries

Instructions

• Place a rack in the center of the oven and preheat to 400° F. 
  Line a baking sheet with a piece of parchment.
• Sift flour, sugar, salt, and baking powder into a large bowl.
• Using a pastry blender, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk, diced strawberries and blueberries and mix with a rubber spatula until the dough forms a soft ball.
• Prepare a clean, flat surface by dusting it with flour and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet. Preslicing the scones allows for easy separation but keeping the wedges together during baking ensures the scones will be a bit more moist.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 72mg | Potassium: 102mg | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 4.1mg | Calcium: 37mg | Iron: 1.1mg

Enjoy your Mixed Berry Scones and when you make them, I’d love to see them on social media, so tag @365daysofbaking and use #365daysofbaking, too!

Thanks so much for reading!

The post Mixed Berry Scones appeared first on 365 Days of Baking.

If you have been reading 365 Days of Baking and More for any length of time then you know that breakfast is our favorite meal here in these parts.

And any time I have a chance to create a recipe, odds are that it’s going to be something designed for breakfast that we’ll often end up eating for dinner at some point too. 

Heck, I’m not ashamed. Breakfast foods are appropriate any time of day, I say! Who doesn’t love breakfast for dinner? Especially when it means I can eat baked goods and call it a meal.

I also love when I can incorporate fresh fruit into the mix as well because it makes dishes taste that much better. This apple cinnamon scone recipe definitely fits the bill! 

Scones

Today, I am so excited to be partnering with KitchenAid so we can share with you their #KitchenAidContest! They want YOU to create a unique recipe using an apple (or two, red or green).

I opted to make a batch of fresh scones using tart apples and plenty of cinnamon. 

SAVE THIS SCONE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

KitchenAid has just launched the first-ever black stainless kitchen. Believe me when I tell you that I can’t wait to have a kitchen of my own so I can put all of these apple-iances in. (haha, get it – I just made that up, unless KitchenAid beat me to it then I’m a little late to the party.)

They’re so sleek and beautiful, and YOU could be the proud owner of them! Read on.

I created these Apple Cinnamon Scones with some Granny Smith Apples and now KitchenAid wants you to create something awesome and delicious as well!

I know you can do it and I’m so excited to see what you make.

For this #KitchenAidContest, four finalists will win a trip to New York City to compete in a cook-off judged by Chef Jeffrey Zakarian. The grand prize winner will receive a private cooking lesson with Chef Zakarian, their dish will appear in the Food Network Magazine, AND they’ll also receive a new suite of KitchenAid appliances in the first ever black stainless steel!

I would LOVE to see you be the winner, so put those creative thinking caps on and go for it!! You can upload your submissions via Instagram or Twitter using #KitchenAidContest!

Apple Scones

For much of my life, I didn’t consider myself a fan of scones. Too often the scones I’d try from coffee shops or bakeries just tasted too dry. 

Then, I discovered a few secrets to making delicious scones that stayed moist even a day or two after baking them: 

• Use buttermilk (or a homemade buttermilk substitute) in the dough
• Keep the scone wedges together while baking
• Top the finished scones with a sweet buttery glaze 

These apple cinnamon scones got me in the mood for fall; all those warming spices in the scones made my kitchen smell heavenly too! 

While I’m new to the scone life, I am NOT new to loving apple recipes! While other folks are all about the pumpkin craze as we enter fall, I’m over here filling my kitchen with Apple Streusel Muffins and Caramel Apple French Toast Bake.

There’s just something about the combination of apples, cinnamon and nutmeg that screams “FALL!” to me. If you’re the same, you’ll love these Fried Apple Rings and Baked Apple Cinnamon Pancake.

Oh, and Apple Cinnamon Sweet Rolls Monkey Bread. And Baked Applesauce. And can’t forget a good old fashioned bowl of Apple Oatmeal. 

I just REALLY love apple, okay?! 

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Back to the scones! 

Apple Cinnamon Scone Recipe 

Start by combining all your dry ingredients in a bowl, then add the butter. Use a pastry cutter (or your clean fingers) to cut the butter into the flour to form a crumbly dough. It should resemble a coarse meal. 

Toss chopped, peeled apples in a bowl with lemon juice. Sprinkle the apples with a mixture of cinnamon and sugar, then fold them into the flour mixture. 

Add the eggs and buttermilk and mix until just combined. Use a flat spatula to knead and fold the dough over about 6 to 8 times. Turn the dough onto a clean floured surface. 

How do you cut scones? 

Divide the dough in half and pat each into a circle approximately 5 inches in diameter on the prepared baking sheet. Cut the dough into 6 wedges, but do not separate.

Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.

Bake the scones for 2o to 25 minutes in an oven preheated to 400 F. The scones are done when the tops become firm and lightly golden brown. Let the scones cool on a wire rack for at least 10 minutes while you prepare the glaze. 

Maple Glaze Recipe

This glaze for scones couldn’t be any easier to make. Combine three simple ingredients: 

• maple syrup
• confectioner’s sugar
• butter 

Melt the butter and maple syrup together first in the microwave. Then whisk in the confectioner’s sugar until smooth. Drizzle the glaze over cooled scones and enjoy! 

Tips for Making Scones

• Make your own buttermilk by mixing 2 teaspoons of vinegar with regular milk. Let the mixture sit for 15 minutes until curdles and use as directed. I almost always use this homemade buttermilk when I bake! 
• Scones store well in the freezer for several months in freezer-safe bags or an airtight container. I like to freeze them plain then make and add the glaze just before serving. 

Scone Recipes

Love scones? You’ll also want to give some of my other favorite homemade scone recipes a try! 

• Cranberry Macadamia Scones
• Mixed Berry Scones
• Banana Chocolate Scones
• Blood Orange Marmalade Scones
• Lemon Poppy Seed Scones

Apple Cinnamon Scones with Maple Glaze

This is a moist homemade scone full of chopped apples, cinnamon, and some nutmeg. I think your family members will be pleased when they see these on the breakfast table because mine definitely was! 

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Apple Cinnamon Scones with Maple Glaze

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ¼ cup + 2 tablespoons sugar divided
• 1 tablespoon baking powder
• 1 tablespoon + 1 teaspoon cinnamon divided
• ½ teaspoon nutmeg
• 2 Granny Smith apples peeled, cored and diced small
• 1 teaspoon lemon juice
• 5 tablespoons unsalted butter
• 1 egg
• ⅔ cups buttermilk

Maple Glaze

• 2 tablespoons unsalted butter
• 4 tablespoons pure maple syrup
• 1 cup confectioners' sugar

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F.
• Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, 1 teaspoon of cinnamon and salt.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a medium bowl, toss the chopped apples with the teaspoon of lemon juice.
• In a small mixing bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle mixture over the apples and toss to completely coat.
• Add to the flour mixture and mix.
• In another small mixing bowl, whisk together the egg and buttermilk.
• Pour the mixture into the dry ingredients and stir until it just comes together. Then using a rubber spatula, knead and fold it together about 8 to 10 times.
• Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter on the prepared baking sheet. Cut the dough into 6 wedges, but do not separate. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes while you prepare the glaze.

Glaze

• In a medium microwavable bowl, melt together the butter and maple syrup for 30 seconds in the microwave on high.
• Whisk to mix well.
• Whisk in the confectioners' sugar until thoroughly combined and smooth.
• Drizzle over scones and serve.

From the first-ever black stainless steel to the first-ever five-door refrigerator, KitchenAid pushes the limits with our appliances, so our home cooks can do the same with their cooking. Visit the Kitchenthusiast™ blog for recipes, tips and more.

Want some other sweet treats? Let these other recipes be a staple at your household…

Lemon Crepes

Chocolate Peanut Butter Dream Bars

Cream Cheese Cookies

This is a sponsored conversation written by me on behalf of KitchenAid Elite Bloggers. The opinions and text are all mine.

The post Apple Cinnamon Scones with Maple Glaze appeared first on 365 Days of Baking.

Do you ever eat orange marmalade?

Thicker than jelly or jam and packed with chunky bits of sugared oranges, marmalade makes a delicious topping for toast, scones, muffins and all kinds of breads.

It also makes me think of Paddington Bear whenever I eat it!

Most marmalade is made with navel oranges and has a classic bright orange color (or “colour” if I’m sticking with the British theme!). It’s citrusy, sweet and perfectly tasty .

But what I really love is Blood Orange Marmalade. Made with blood oranges, this variety somehow feels extra special and fancy to me. Maybe it’s the deep ruby color of the preserves or the deeper flavor, but I get so much joy cracking open a jar.

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Blood Orange Marmalade Scones

Last week I got lucky enough to procure a jar of my beloved Blood Orange Marmalade. It can be hard to find so whenever I spot it at a specialty foods store, I grab a jar!

I stared at the jar, wondering how I should enjoy it. First, I thought of whipping up a batch of Cranberry Macadamia Scones and serving them warm with butter and orange marmalade on top (yum).

Then, it came to me.

Why just put marmalade on top of the scones? Why not bake the marmalade right into the scones? 

I knew it would be good. . .but wow! These scones were everything I want in a baked good–moist and just sweet enough without being too sugary.

Folding the blood orange marmalade right into the scone batter turns out to be pretty genius. Since I’m never one to do things half-way, I also used more marmalade in the orange glaze I drizzled on top of the finished scones.

The taste was marvelous. Marmalade-ous, if you will.

Okay, enough with the terrible puns. Back to the Orange Marmalade Scone recipe! 

Orange Marmalade Scones Recipe

Start by mixing together your flour and other dry ingredients, including the orange zest. Using a pastry cutter, cut the butter into the flour mixture to form a coarse meal.

Whisk the egg, milk and marmalade together in a separate bowl. Pour the mixture into the dry ingredients and stir until it just comes together. Then using a rubber spatula, knead and fold it together about 8 to 10 times.

Turn the dough onto a clean floured surface to shape and cut the scones!

Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Transfer the disk of dough to the prepared baking sheet and cut it into 6 wedges. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allows for the scones to be bit more moist than is typical.

Bake for 20 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes while you prepare the glaze.

Not too sweet and with just the right amount of added orange zest, these scones will be a welcomed treat to any breakfast or brunch.

Orange Scones Recipe Tips

• If you can’t find blood oranges marmalade, this scones recipe will work perfectly well with regular orange marmalade. The color won’t be quite the same and the flavor will be more like that of a typical orange scone, but still delicious!
• Likewise, I used navel orange zest because after searching high and low around Phoenix for blood oranges, I came up empty. Any variety or orange zest you use should taste just fine here!
• To freeze these scones, leave them un-glazed and store in a freezer safe bag or airtight container. They keep well in the freezer for a couple of months! When you’re ready to serve the scones, make the marmalade glaze fresh.

The growing season for blood oranges is December to May so you can bet I’ll be making these again over the holidays with some actual blood orange zest. I’ll have to buy me some more marmalade before then because I know this jar won’t last until then!

How to Make Orange Glaze for Scones

Melt the butter and remaining blood orange marmalade together in the microwave. Whisk to incorporate well. Then, add confectioner’s sugar and orange zest and whisk well, removing any lumps.

Drizzle the glaze over the Blood Orange Marmalade Scones and serve right away.

Serve these scones with additional orange marmalade on the side and enjoy with family and friends on a relaxing weekend morning.

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Breakfast and Brunch Recipes

Long time readers will remember that we have kind of a THING about breakfasts and brunches here. Breakfast food is our favorite–and we’ve been known to have more than our fair share of “Breakfast for Dinner” meals, too.

Maybe because at breakfast you can eat all the baked goods you want and no one can say anything about it! Especially if it’s a lazy weekend brunch with family, a big pot of coffee to share and lots of delicious food to share.

Recipes made with real orange zest are some of our go-tos for the morning. If you like citrus flavor, you’re going to love these:

• Orange Cranberry Coffee Cake
• Orange Cranberry Muffins 
• Cranberry Orange Pistachio Biscotti – extra amazing dunked in coffee
• Cranberry Pancakes with Orange Cream Cheese Drizzle – a kid favorite
• Orange Vanilla Smoothie – great for busy weekdays!

After you make these orange scones, try my other current favorite scone recipes with fruit: Apple Cinnamon Scones with Maple Glaze and Mixed Berry Scones

Even more sweet treats for breakfast you might enjoy . . .

• French Breakfast Puffs
• Baked Cinnamon French Toast
• Cinnamon Sour Cream Coffee Cake
• Cinnamon Sugar Palmiers

Blood Orange Marmalade Scones

With marmalade baked right into the batter, these orange scones with orange glaze are a citrus lover’s delight.

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Blood Orange Marmalade Scones

Course Breakfast

Cuisine American

Keyword Blood Orange Marmalade Scones

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 10 minutes minutes

Total Time 1 hour hour

Servings 12 scones

Calories 216kcal

Author Lynne Feifer

Ingredients

• 2 cups flour
• 2 ½ tablespoons sugar
• 3 tablespoons Golden Door Blood Orange Marmalade
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 teaspoon freshly grated Blood Orange Zest or Navel Orange zest when Blood's are not in season
• 5 tablespoons butter
• 1 egg
• ½ cup milk

Blood Orange Glaze

• 2 tablespoons salted butter
• 2 tablespoons Golden Door Blood Orange Marmalade
• 1 teaspoon freshly grated orange zest as above
• 1 cup confectioners' sugar

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F.
• Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, sugar, orange zest, baking powder, and salt.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a small mixing bowl, whisk together the egg, milk and Blood Orange Marmalade.
• Pour the mixture into the dry ingredients and stir until it just comes together. Then using a rubber spatula, knead and fold it together about 8 to 10 times.
• Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Transfer the disk of dough to the prepared baking sheet and cut it into 6 wedges. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allows for the scones to be bit more moist than is typical.
• Bake for 20 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes while you prepare the glaze.
• Glaze
• In a medium microwavable bowl, place the Blood Orange Marmalade and butter.
• Place bowl into the microwave and set on high for 30 seconds.
• Whisk to incorporate.
• Add the confectioner's sugar and whisk again to mix well, removing any lumps.
• Drizzle over scones and serve.

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 123mg | Potassium: 142mg | Fiber: 1g | Sugar: 18g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

If you like Orange Scones, then you’ll LOVE these other scone recipes. . .

Lemon Poppy Seed Scones

Banana Chocolate Scones

Raspberry Cream Cheese Scones

This recipe was originally created with complimentary products from the Golden Door in exchange for creating and posting a recipe, however, all text and opinions are my own.

The post Blood Orange Marmalade Scones appeared first on 365 Days of Baking.

It says it will be up until February 6th, but hurry, these will sell out quickly! There is a limit of one per person.
Thanks Hip2Save

This morning I made Buttermilk Scones filled with Strawberry Jam. I’m not a big scone eater. They’ve always been a little too dry for me. So, maybe by making something I’m not too nuts about I’ll eat less of them. See, there is a method to my madness. This one is again from Baking with Julia written by Dorie Greenspan, publisher William Morrow and Co., Inc., ISBN: 0-688-14657-0, pg. 210. I had a choice of making them either triangular or rolled, but I chose the rolled so that they could be filled. Also, the recipe calls for buttermilk, but I didn’t have any on hand, so I made my own which is very easy to do. Pour one cup of milk into a measuring cup and add 1 tablespoon of either white vinegar or lemon juice. Mix together and let sit for 10-15 minutes.

Buttermilk Scones


*I have voluntarily deleted this recipe because I copied it before I had permission to do so from the publisher. I’ll will repost if I do receive the go-ahead. Until then, I’ve given the book information, an image and the link from the Amazon website.* 




The dough rolled out and flattened.

The strawberry jam spread on half of the dough before being rolled.

This was the tricky part. First of all, I did not use all the ½ stick of melted butter nor the ¼ cup sugar (probably had 1 tablespoon of each leftover). I didn’t want to use all of the sugar because I figured the jam would be sweet enough with just a little. The challenge was in the rolling the whole thing together. As I rolled it, of course the jam started to migrate towards the side that was bare and when putting the two sides together, it was hard to close the seam because the jam was in the way. When I rolled the dough seam side down, I GENTLY rolled it a little like a rolling pin and that seemed to help. Then for some odd reason I had this vision of a sea cucumber pop into my head. I have no idea, not even relevant!

After being rolled and cut with seam side down.

Ready for the oven.

I ended up having a couple darker (not burnt) than I would have liked them. At the end of 12 minutes, some looked just about done, others not so much, so I left them in for another 2 minutes. Then, wouldn’t you know it, this unmistakable smell of burning strawberry jam wafted from the oven. Need a chisel to take that off the cookie sheets.
Ready to be enjoyed with a cup of tea. After all, isn’t that the English way? Remember, pinky up!

I’m finding that this baking exercise (hmm, that’s rather oxymoronic) has been therapeutic. I really enjoy the tactile experience of kneading and using my hands. And I’m actually getting them dirty, which for me is a big thing because I usually can’t stand the way that feels. It’s like the sand at the beach – I’m shivering just thinking about it. YUCK! I’m from the Ocean State and can’t stand the beach, nor the desert sand for that matter. Someone must have buried me in it as a child and I’ve been traumatized. Oh, and when it’s in my BEDSHEETS??!! Anyway, doing this is really making me focused and has a calming effect. Haha, I become one with the dough. I really am looking forward to what this year brings with this project. I think the best part though, is sharing the goodies.
It’s Friday! I hope you all have a wonderful and safe weekend. Enjoy the Superbowl, and happy baking!

The post Day 9 – Buttermilk Scones with Strawberry Jam appeared first on 365 Days of Baking.