Scones/Biscuits Archives - Craving Home Cooked

Peach Scones

Joanna Cismaru — Thu, 20 Jun 2024 21:14:53 +0000

These Peach Scones are everything you’ve been craving. Buttery, tender, and packed with fresh peaches, they’re an easy and delicious way to brighten up your morning or afternoon. You’ll want to make these again and again!

Before You Start

Keep the Butter Cold: Cold butter is essential for flaky scones. Cube the butter and place it back in the fridge until you’re ready to incorporate it into the flour.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones.
Prepare Peaches: Use fresh, ripe peaches. Peel and dice them just before adding to prevent browning.
Flour Your Surface: Lightly flour your work surface and hands to prevent the dough from sticking when you shape and cut the scones.
Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.
Brush with Cream: Brushing the tops of the scones with a little heavy cream before baking gives them a beautiful golden brown finish.
Cool Before Glazing: Allow the scones to cool completely before drizzling the glaze to avoid it melting and running off.

Main Ingredients You’ll Need

All-Purpose Flour: You can use a gluten-free flour blend if needed.
Baking Powder: Provides the leavening to make the scones rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness so don’t leave it out.
Unsalted Butter: Cold and cubed, it creates a flaky texture. Use unsalted to control the salt level in the recipe.
Fresh Peaches: Peeled and diced, they add juicy bursts of flavor. You can use frozen peaches if fresh are not available, just thaw and drain them first.
Heavy Cream: Adds richness and moisture to the dough. Buttermilk is a great substitute.
Egg: Helps bind the dough and adds richness.
Vanilla Extract: Enhances the overall flavor with a subtle sweetness.

How To Make Peach Scones

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Using parchment paper makes for easy cleanup and prevents sticking.

Prepare the Dry Ingredients

In a large bowl, whisk together 2 cups of flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Tip: Whisking aerates the flour and ensures even distribution of ingredients.

Cut in the Butter

Add ½ cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.Tip: Keep the butter cold to create a flaky texture in your scones.

Add the Peaches

Gently fold in 1 cup of diced fresh peaches. Tip: Coat the peaches lightly with flour to prevent them from sinking to the bottom.

Combine Wet and Dry Ingredients

In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Tip: Overmixing can make the scones tough, so mix just until combined.

Form the Scones

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a round disk about 1 inch thick. Cut the disk into 8 equal wedges. Tip: Lightly flour your hands and surface to prevent sticking.

Cut and Bake

Place the cut scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Brushing with cream gives the scones a beautiful golden crust.

Cool and Glaze

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon vanilla extract until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. Drizzle the glaze over the cooled scones. Tip: Let the scones cool completely before glazing to avoid a runny mess.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Buttermilk Parmesan Biscuits

Joanna Cismaru — Tue, 22 Aug 2023 22:59:08 +0000

You’ve had biscuits, but you haven’t had THE biscuit until you’ve sunk your teeth into these Buttermilk Parmesan Biscuits. Fluffy, buttery delights, packed with real Parmesan flavor, and practically begging to be devoured—get ready to meet your new go-to side dish!

Listen up, you biscuit aficionados and carb-crusaders! If you’ve been searching for the ultimate biscuit recipe that’s so flaky and buttery it could win awards—or at least win over your in-laws—then look no further. Trust me, these Buttermilk Parmesan Biscuits are about to elevate your biscuit game to rockstar status.

Oh, and let’s not skim over the Parmesan, the cheese that brings the ‘oomph’ to any party, or in this case, to your biscuits. This isn’t just a side dish, my friends; this is the showstopper your dinner table has been waiting for. You’ll be tempted to build an entire meal around these bad boys, and honestly, no one would blame you. Welcome to the high life of home baking!

Why You Need To Make These Biscuits

Level-Up Your Bread Game: Let’s be real, those store-bought rolls have nothing on homemade biscuits, especially when they’re spiked with freshly grated Parmesan.
Foolproof & Quick: You don’t need to be a seasoned baker to whip these up. In less time than it takes to binge an episode of your latest Netflix obsession, you’ll have warm, fluffy biscuits gracing your table. And guess what? No yeast, no wait, and certainly no fuss!
Versatility Queen: Whether you’re mopping up the sauce from a hearty stew or serving them alongside a Sunday roast, these Parmesan biscuits are the culinary chameleons you didn’t know you needed.

Ingredients You’ll Need

All-Purpose Flour: The backbone of our biscuits, giving them structure. If you’re feeling wild, you could try half whole-wheat flour for a nuttier flavor.
Freshly Grated Parmesan Cheese: The secret sauce that elevates these biscuits to rock-star status. No Parm? Use Asiago or Pecorino Romano for a zesty kick.
Baking Powder: This is the puff-daddy, the leavening agent that makes your biscuits rise like they’re reaching for the stars.
Baking Soda: A pinch of this also helps in the rising department, while neutralizing the acidity from the buttermilk. No baking soda? Just up the baking powder a tad.
Salt: The unsung hero that balances flavors and seasons your biscuits. Don’t skip it; trust me.
Cold Unsalted Butter: This is where the “melt in your mouth” magic happens. If you only have salted butter, just reduce the added salt. And keep it cold, people!
Buttermilk: Adds that soft, tender crumb and slight tanginess. No buttermilk? A splash of lemon juice or white vinegar in regular milk will do the trick.

How To Make Buttermilk Parmesan Biscuits

Making these buttermilk Parmesan biscuits is so easy, you’ll wonder why you haven’t been making them your entire life. Seriously, they’re foolproof—let’s dive in!

Preheat That Oven

First off, get that oven roaring up to 450°F. While it’s doing its thing, grab a baking sheet and line it with parchment paper or a silicone mat. This ensures your biscuits slide off without a hitch.

Mix It Up

Next, in a large bowl, toss in the flour, baking powder, baking soda, Parmesan, and salt. Give it a good whisk so all those flavors get a chance to mingle. We’re talking about a party in a bowl here.

Butter Up

Here comes the fun part. Grate your cold butter right into the dry mix. Stir it in until you get a crumbly texture. Cold butter is your ticket to flaky biscuit heaven, so don’t let it melt!

Get That Dough

Time to make some dough! Pour in the buttermilk and mix it up with a spatula until you see a soft dough forming. If it looks like a hot mess, you’re doing it right.

Shape Those Beauties

Lightly flour your countertop and plop that dough down. Give it a few kneads, like 3 or 4, just so it comes together. Roll it out into about a 1 1/4-inch thick rectangle and use a 2-inch biscuit cutter to punch out those biscuit shapes. Line ’em up on your prepared baking sheet and then pop them into the freezer for about 15 minutes. Trust me, this makes them rise better.

The Grand Finale

Last but not least, slide that baking sheet into the oven and set a timer for 15-18 minutes. You’re looking for a golden-brown finish that says, “I’m delicious, eat me!”

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Blueberry Biscuits

Joanna Cismaru — Mon, 05 Dec 2022 01:00:10 +0000

Filled with plump fresh blueberries and topped with a simple lemon glaze, these Blueberry Biscuits are incredible and take just 45 minutes to make! With berries that burst in your mouth with each bite, they are buttery, flakey, and just lightly sweetened with a pinch of sugar.

Easy Blueberry Biscuits Recipe

Meet your new favorite treat that is just a tad sweet! I love adding blueberries to savory baked goods. They have this way of adding just a touch of freshness and a bit of sweetness without turning it into a dessert. And these Blueberry Biscuits are the perfect combination of a fresh Blueberry Muffin and a Butter Biscuit!

They are buttery and flakey just like biscuits should be with a touch of buttermilk for depth. Yet, layered with plenty of fresh blueberries and just a pinch of sugar to bring it all together. You can serve them for breakfast or dessert. Leave the glaze off and they can even be paired with a fresh salad.

It’s an incredibly easy recipe and one that takes no special skills. In fact, all you need is a few basic pantry ingredients and about 45 minutes! So grab yourself some fresh blueberries and give these delicious blueberry biscuits a go this weekend!

Why You’ll Love These Blueberry Biscuits

Bursting with Blueberries! When you add layers of fresh juicy blueberries to buttermilk biscuits you get the perfect combination of savory and sweet in a light and flakey pastry.
Easy to Make! This simple recipe can be made in just 45 minutes. It requires no special ingredients, fancy equipment, or rise time. It’s a great recipe the most novice bakers.
Brunch Ready! Perfect for your next lazy Sunday family brunch or holiday breakfast! Serve these biscuits warm right out of the oven with coffee and your family will fall in love.

Ingredients You’ll Need

Biscuits

Flour – Simple all-purpose flour is all you need.
Baking Powder – Not to be confused with baking soda. Baking powder is used as a leavening agent to help the biscuits rise.
Salt – Enhances the flavor of the dough and balances the sweetness.
Sugar – I used granulated white sugar. You can also use cane sugar.
Buttermilk – Using buttermilk adds a lovely bit of acid to the biscuit dough that highlights the flavor of the blueberries. But any type of milk can be used including plant based varieties.
Butter – Always use very cold unsalted butter to make biscuits. You can also use shortening as a substitution.
Blueberries – Fresh blueberries are best, but you can use frozen berries in a pinch.

Glaze

Powdered Sugar – Also called icing sugar is used to make the glaze.
Lemon Juice – Use fresh lemon juice for the best taste. You can also add a little lemon zest.
Milk – Any type of milk will work including plant based varieties.

How To Make Blueberry Biscuits

This simple biscuit recipe is going to show you how easy it can be to make homemade biscuits. Just make sure your butter is cold before you get started!

Preheat The Oven And Prep The Pan

To start, preheat your oven temperature to 475°F (246°C) so that it’s ready to go once the biscuits are ready to bake! Then grab a large cast iron skillet and set it aside. This is the pan you’ll be using to bake your biscuits. But if you don’t have a cast iron skillet you can also use an 8-inch square baking pan sprayed with nonstick cooking spray.

Prep The Wet And Dry Ingredients

Next, the wet and dry ingredients must be measured out and placed into separate bowls before combining them together. So first stir the flour, baking powder, and salt together in a large bowl. Then whisk the buttermilk together with the sugar in another bowl and set it aside for now.

Make The Dough

Before you begin the dough, it’s super important to make sure that the butter is really cold. Then cut the cubed cold butter into the flour mixture using a pastry cutter until it resembles small peas. You can also use two forks for this step if you prefer.

Next, add the buttermilk mixture and combine all the ingredients using a wooden spoon just until the dough comes together.

Add The Blueberries

First, sprinkle the fresh blueberries with about 1 tablespoon of flour to coat them. Then very gently fold them into the dough taking care to maintain their shape. Next, carefully roll the dough out into a disc trying your best not to burst any berries. Then fold the dough over itself 4 to 5 times and create a rectangle or circle that is 1 inch in thickness. Do not knead the dough at any point.

Cut The Biscuits

Once the dough is rolled out you need to cut your blueberry biscuits. To do this, use a 2-inch round biscuit cutter, cookie cutter, or glass to cut the dough into about 9 biscuits. Then place the cut dough in the cast iron skillet or prepared pan touching. There should be no space between the biscuits.

Bake And Butter

With the biscuits cut and in the skillet, transfer them to the middle oven rack of the preheated oven and bake them for 6 minutes. Then carefully remove the skillet from the oven and brush them generously with melted butter. Now, put the skillet back into the hot oven and bake the biscuits for another 4 to 6 minutes or until they begin to turn golden brown and the blueberries are just starting to burst. Then remove them from the oven and allow them to sit in the skillet for 10 more minutes to finish cooking. The biscuits need this extra time in the skillet for the bottoms to properly brown.

Glaze And Serve

While the biscuits are cooling in the skillet, begin making the glaze by whisking the powdered sugar, lemon juice, and milk together in a medium bowl until smooth. Then drizzle or pour the glaze over the biscuits and serve with some honey butter if you like.

Can I Use Frozen Blueberries?

Yes, you can totally make this recipe using frozen blueberries. However, let them defrost a bit and then drain as much liquid as possible to prevent them from adding too much moisture to the dough.

Can I Make Gluten-Free Biscuits?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

Expert Tips

The butter must be cold. If your butter is not cold your biscuits will not be flaky. Chill the cubed butter in the freezer for about 5 minutes before you begin the recipe.
Don’t knead the dough. You need to fold this dough not knead it. You want the cold cubed butter that you incorporated into the flour to remain crumbly and you also don’t want to burst the blueberries.
Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.

Storage

Baked blueberry biscuits can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

You can also store the biscuits in the freezer for about 3 months. Just allow them to thaw out at room temperature for about an hour before reheating.

Other Delicious Recipes To Try

Blueberry Biscuits

Filled with plump fresh blueberries and topped with a simple lemon glaze, these Blueberry Biscuits are incredible and take just 45 minutes to make! With berries that burst in your mouth with each bite, they are buttery, flakey, and just lightly sweetened with a pinch of sugar.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20

Cook Time 15

Resting Time 10

Total Time 45

Servings

Calories 332kcal

Author Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup granulated sugar
¾ cup buttermilk
8 tablespoons butter unsalted, very cold and cut into cubes
1 cup fresh blueberries
4 tablespoons butter melted

Glaze

1 cup powdered sugar
1 teaspoon lemon juice freshly squeezed
1 tablespoon milk

US Customary – Metric

Instructions

Preheat the oven to 475°F.
In a large bowl combine the flour with the baking powder and salt.
In another small bowl whisk the buttermilk with the sugar. Set aside.
Add the cold butter to the flour bowl and using a pastry cutter or two knives, cut into the butter until the butter forms into small peas.
Pour the buttermilk mixture and continue mixing until the dough comes together.
Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough.
Transfer the dough to a lightly floured surface. Gently roll out the dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.
Cut the dough in circles using a 2½ inch cookie cutter or glass. Should get about 9 biscuits. Transfer the biscuits to a large cast iron skillet, the biscuits should be touching.
Transfer the skillet to the preheated oven and bake for 6 minutes. Take out the skillet and brush the biscuits with the melted butter generously. Place the skillet back in the oven and bake for another 4 to 6 minutes. The biscuits are ready when you see the the blueberries start to burst and the biscuits start to turn brown. Take them out and let them sit for 10 minutes. They will continue to cook in the skillet.
Meanwhile, make the glaze by whisking all the glaze ingredients together in a bowl, then drizzle or pour over the biscuits.

Notes

The butter must be cold. If your butter is not cold your biscuits will not be flaky. Chill the cubed butter in the freezer for about 5 minutes before you begin the recipe.
Don’t knead the dough. You need to fold this dough not knead it. You want the cold cubed butter that you incorporated into the flour to remain crumbly and you also don’t want to burst the blueberries.
Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
Baked blueberry biscuits can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also store the biscuits in the freezer for about 3 months. Just allow them to thaw out at room temperature for about an hour before reheating.

Nutrition

The post Blueberry Biscuits appeared first on Craving Home Cooked.

Chocolate Chip Scones

Joanna Cismaru — Tue, 19 Jul 2022 20:26:00 +0000

Light, flakey, and loaded with delicious morsels of decadent chocolate, these Chocolate Chip Scones are divine! They have the most perfect crumbly texture and rich buttery taste with hints of buttermilk and vanilla.

The Best Chocolate Chip Scone Recipe

If you love chocolate chip cookies then this recipe is for you! These chocolate chip scones are everything that makes a chocolate chip cookie an American favorite but in a sweet buttery scone. They are moist and tender with just the right amount of chocolaty chip goodness! After just one bite you are sure to be hooked!

And the recipe is so easy! In fact, most scones are pretty easy to make. So even the most novice baker can easily make this recipe for homemade chocolate chip scones with no problem. It requires very basic ingredients and is made using a very simple technique. It’s a fantastic pastry recipe that will impress your friends and family.

Why We Love These Chocolate Chip Scones

Morsels of Decadent Chocolate! These flakey scones are filled with rich delicious chocolate chips that are enhanced with a dash of salt and vanilla to add depth of flavor.
Easy to Make! This recipe can be made in under an hour and requires no special ingredients or baking equipment. It’s a great recipe for even the most beginner bakers.
Event Ready! Chocolate chip scones are a crowd pleaser and can be made ahead of time. They are perfect for your next early morning work meeting, potluck brunch, or family gathering!

Ingredients You’ll Need

Flour – Simple all-purpose flour is all you need.
Sugar – I used granulated white sugar. You can also use cane sugar.
Baking Powder – Used as a leavening agent it helps the scones to rise.
Salt – Balances the sweetness of the chocolate as well as enhances the flavor.
Butter – You need cold unsalted butter for the scones. You can also use shortening as a substitution.
Chocolate Chips – Use good quality chocolate chips for the yummiest scones. Semi-sweet, dark, or milk chocolate chips are all good choices
Buttermilk – I love to use buttermilk in scones. But any type of milk can be used. You can also make your own buttermilk by adding one tablespoon of vinegar or lemon juice to one cup of milk and allowing it to sit for about 5 minutes to slightly curdle.
Eggs – You need two large eggs.
Vanilla – Use pure vanilla extract if you can to further boost the chocolate flavor.

How To Make Chocolate Chip Scones

Preheat the oven and prep the pan: Preheat your oven to 400°F (200°C). Then line a baking sheet with parchment paper or a silicone baking mat.
Make the base of the dough: Add the flour, sugar, baking powder, and salt to a large bowl and whisk the dry ingredients together. Then add the cold butter and blend it together with the dry ingredient using a pastry cutter or two forks. You want the mixture to resemble coarse crumbs, so be very careful not to overwork the butter into the flour mixture. Then stir in the chocolate chips.
Add the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Then add it to the flour mixture and stir just until it holds together.
Knead the dough: Transfer the dough to a lightly floured surface and gently knead it about 12 times until the flour is incorporated. Yet, as you knead, be careful not to overwork the dough. You want the mixture to still have chunks of butter, which is what makes the scones bake up so light, flakey, and crumbly good.
Shape the dough and cut: Form the dough into an 8-inch circle and then cut it into 8 triangular shape wedges. It’s almost like cutting a pizza and you can even use a pizza cutter to do this step.
Bake the chocolate chip scones: Place the formed scones onto the prepared baking sheet and bake for 10 to 12 minutes or until golden brown.
Cool and serve: When the scones are done baking, allow them to cool on a wire rack for about 30 minutes. Then dust the scones with powdered sugar and serve.

What Can I Add To My Scones?

Chopped nuts or dried fruit can easily be added to the scones. Just add either of them to the dough when you mix in the chocolate chips. I personally think chopped pecans or dried cranberries are great options. Both go really well in scones with chocolate chips. I’d also suggest only adding about 1/2 cup of any chopped nut or any other ingredient to the dough. And only add one additional mix-in as you don’t want to dry the dough out.

Can I Make Gluten-Free Scones?

Can I Make Dairy-Free Scones?

Yes, simply use shortening in place of the cold butter and dairy-free milk. A vegan butter may work, but I’ve not tried it and it may be too soft for this chocolate chip scone recipe. Remember that you want the dough to have chunks of fat to produce that light flaky texture. Soft butter of any kind won’t create that.

Expert Tips

Cold butter is a must. If your butter is not cold you will not get that amazing crumbly scone texture. So be sure that your butter is cold. You can even put the cubed butter in the freezer for about 5 minutes before you begin the recipe.
Use a box grater to shred cold butter, then just mix it in with the flour, so much easier.
Don’t overwork the dough. You want that cold cubed butter that you incorporated into the flour to remain somewhat crumbly. So be gentle when kneading your dough. It needs to be mixed, but those chunks of butter are the key to flakey light scones, so don’t knead them away.
Quality ingredients matter. For these simple chocolate chip scones, higher quality unsalted butter and chocolate chips are going to produce richer, more refined, better tasting scones.
Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. It complements the butter and chocolate chips. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.

Storage

Homemade chocolate chip scones can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

You can also store scones in the freezer for about 3 months. Then just allow the frozen scones to thaw out at room temperature for about an hour before reheating.

Make Ahead

You can easily make these chocolate chip scones ahead of time so that they are ready to go for your next event or simply just to have on hand. And it’s super easy to do. Because scones freeze so incredibly well that means you can make them in advance and just store them in the freezer for up to 3 months. Then just remove them from the freezer a few hours before you plan to serve, allow them to thaw out, sprinkle with powdered sugar, and enjoy!

Other Delicious Recipes To Try

Chocolate Chip Scones

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 382kcal

Author Joanna Cismaru

Ingredients

2½ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter cold, cut into cubes
1 cup chocolate chips
¾ cup buttermilk
2 large eggs
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Preheat the oven and prep the pan: Preheat your oven to 400°F (200°C). Then line a baking sheet with parchment paper or a silicone baking mat.
Make the base of the dough: Add the flour, sugar, baking powder, and salt to a large bowl and whisk the dry ingredients together. Then add the cold butter and blend it together with the dry ingredient using a pastry cutter or two forks. You want the mixture to resemble coarse crumbs, so be very careful not to overwork the butter into the flour mixture. Then stir in the chocolate chips.
Add the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Then add it to the flour mixture and stir just until it holds together.
Knead the dough: Transfer the dough to a lightly floured surface and gently knead it about 12 times until the flour is incorporated. Yet, as you knead, be careful not to overwork the dough. You want the mixture to still have chunks of butter, which is what makes the scones bake up so light, flakey, and crumbly good.
Shape the dough and cut: Form the dough into an 8-inch circle and then cut it into 8 triangular shape wedges. It’s almost like cutting a pizza and you can even use a pizza cutter to do this step.
Bake the chocolate chip scones: Place the formed scones onto the prepared baking sheet and bake for 10 to 12 minutes or until golden brown.
Cool and serve: When the scones are done baking, allow them to cool on a wire rack for about 30 minutes. Then dust the scones with powdered sugar and serve.

Notes

Cold butter is a must. If your butter is not cold you will not get that amazing crumbly scone texture. So be sure that your butter is cold. You can even put the cubed butter in the freezer for about 5 minutes before you begin the recipe.
Use a box grater to shred cold butter, then just mix it in with the flour, so much easier.
Don’t overwork the dough. You want that cold cubed butter that you incorporated into the flour to remain somewhat crumbly. So be gentle when kneading your dough. It needs to be mixed, but those chunks of butter are the key to flakey light scones, so don’t knead them away.
Quality ingredients matter. For these simple chocolate chip scones, higher quality unsalted butter and chocolate chips are going to produce richer, more refined, better tasting scones.
Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. It complements the butter and chocolate chips. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.

Nutrition

The post Chocolate Chip Scones appeared first on Craving Home Cooked.

Scones

Joanna Cismaru — Thu, 21 Jan 2021 21:47:24 +0000

Delicious Scones, made easy! In this recipe you’ll learn how to make a delicious morning staple, in just a little over 30 minutes! Pair with your morning coffee and you’re set for the perfect start to the day!

If you’re looking for an easy recipe for Scones, you’ve come to the right place. These babies are the perfect way to start your day, alongside a hot cup of coffee or tea! Made with simple kitchen/pantry staple ingredients, you can skip the line at Starbucks and save your money by making your own at home!

Easy Scones

Easy To Make – Can Be Made In Advance
Simple Kitchen/Pantry Staple Ingredient List
Customizable/Versatile
Perfect Breakfast/Brunch or Snack

Scones are my go to when I want something to pair with my morning coffee! Since this recipe is SO easy to make (takes just over 30 minutes) I can have these babies whipped up in a flash!

As an added bonus, you can also make these ahead of time and freeze them to enjoy whenever the craving hits! This is also a great base recipe, leaving room to add whatever you fancy into these scones.

Ingredient Notes

Flour – All-purpose flour works best!
Sugar – Plain granulated is all you need!
Baking Powder – This is going to act as our leavener. Don’t substitute with baking soda, as it will give the scones an odd aftertaste.
Salt – Imperative in baking, don’t skip it!
Butter – I always use unsalted to control the sodium. You’re going to want to use FROZEN butter. The colder, the flakier your scones!
Egg – I always use large eggs when baking. Lightly beaten.
Cream – Heavy cream for this one! You can substitute half and half for a lighter fare.
Sour Cream – This is going to make our scones extra moist and fluffy, plus it will give a nice hint of flavor.
Vanilla Extract – Without vanilla, our scones may taste a little flat.
Coarse Sugar – This is optional for topping, but I recommend adding it for an extra hint of sweetness!

How To Make Scones

Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper; set aside.
Combine Dry Ingredients: In a large bowl combine the flour, sugar, baking powder and salt. Grate the butter using a box grater then add it to the flour mixture and mix it in.
Mix Wet & Dry Ingredients: In a medium bowl, combine the egg, heavy cream, sour cream and vanilla. Make a well in the center of the flour mixture and add the wet ingredients. Using a fork, stir until moistened.
Knead Dough: Turn the dough onto a lightly floured a clean work surface. Gently knead the dough about 10 to 12 times and form it into a bowl. If dough is too sticky, add a bit more flour.
Divide & Cut Dough: Divide the dough in half. Roll out each half into a 6-inch circle. Using a pizza cutter or sharp knife, cut into 6 wedges, just like you’d cut a pizza. Place these wedges onto the prepared baking sheet, 2 inches apart. Repeat with remaining dough.
Finish Rolls: Brush the rolls with additional heavy cream, then sprinkle with coarse sugar.
Bake & Cool: Transfer the baking sheet to the oven and bake for 12 to 14 minutes or until bottoms are golden. Remove the scones from the baking sheet and finish cooling on a wire rack.

Frequently Asked Questions

What Is A Scone?

Butter Biscuits

Joanna Cismaru — Fri, 22 Nov 2019 01:00:18 +0000

This easy Butter Biscuits recipe is made with just 6 ingredients. Warm, homemade biscuits are so much easier than you thought! They’re the perfect pair for any home cooked meal.

I know baking can seem intimidating, especially when it comes to recipes like breads, rolls, or biscuits. This recipe is so simple; dump, mix, bake, and eat! Who knew being a baking pro was so easy?

These fluffy biscuits really do go with any dinner. I love them especially with a nice warm bowl of soup or some crispy fried chicken. They’re a great midnight snack as well!

Ingredients

I’ll bet you have almost everything you need to make these biscuits! A recipe this simple is a must-try.

All-purpose flour – Want to try other types of flour? Keep reading!
Baking powder – You won’t be able to use baking soda instead. Make sure you’re using baking powder.
Sugar – You can leave the sugar out, but just a little bit helps balance out the flavors.
Salt – Use more or less if you prefer.
Buttermilk – Make sure to give the carton a good shake before using it.
Butter – I prefer to use unsalted butter so I have full control over the sodium.

Can I Use Other Types of Flour?

This recipe is so simple, it’s very easy to substitute different types of flour. Give these a try:

Whole wheat flour – Use 1 3/4 cups plus 2 tbsp whole wheat flour for this recipe. It’s more dense, so you can use less.
Gluten free flour – Since this recipe requires minimal gluten formation, it’s a great opportunity to go gluten free. The only issue with GF flour, however, is that the baked goods tend to dry out faster. They’re best enjoyed fresh.

How to Make Butter Biscuits

Mix the dough: In a mixing bowl, whisk the flour, baking powder, sugar, and salt together. Add the buttermilk and mix until a wet, sticky dough is formed.
Bake the biscuits: Add the melted butter to an 8×8 baking dish and brush it evenly over the pan. Pour in the dough, and spread it evenly. Slice the dough into 9 equal pieces and bake for 20-25 minutes. If needed, run a knife through the biscuits once more and enjoy!

What to Serve With Biscuits

While I could, quite honestly, sit down with this warm pan of biscuits in my lap and enjoy them all on their own, they are a great side for any of your favorite dinners. Give these recipes a try:

How to Store

Store your biscuits in an airtight container or large freezer bag. They’ll be good for 1-2 days at room temperature or 1 week in the fridge. If you store them in the fridge, feel free to put them in the microwave for a few seconds to warm and soften them up.

Freezing

These are great for freezing! They’ll last 2-3 months frozen. Let them full cool down to room temperature before freezing them. You can wrap each one individually with plastic wrap, then place them in a large freezer bag to ensure they stay as fresh as possible.

You can let them thaw on the counter, or thaw them at 15 second intervals in the microwave.

Looking for More Baked Goods? Try These!

Butter Biscuits

This easy Butter Biscuits recipe is made with just 6 ingredients. Warm, homemade biscuits are so much easier than you thought! They're the perfect pair for any home cooked meal.

Course Bread

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 257kcal

Author Joanna Cismaru

Ingredients

2 1/2 cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 cups buttermilk
1/2 cup butter unsalted, melted

US Customary – Metric

Instructions

Preheat your oven to 400 F degrees.
In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the buttermilk and mix just until a moist dough is formed. The dough will be sticky.
Pour the melted butter into an 8×8-inch baking dish. Place the dough on top of the melted butter and spread it evenly across the pan, using a spatula.
Cut the dough into 9 equal squares. Bake for 20 to 25 minutes.
Run a knife throught he biscuits again if needed to pull them out.

Notes

Store your biscuits in an airtight container or large freezer bag. They’ll be good for 1-2 days at room temperature or 1 week in the fridge. If you store them in the fridge, feel free to put them in the microwave for a few seconds to warm and soften them up.
These are great for freezing! They’ll last 2-3 months frozen. Let them full cool down to room temperature before freezing them. You can wrap each one individually with plastic wrap, then place them in a large freezer bag to ensure they stay as fresh as possible.

Nutrition

The post Butter Biscuits appeared first on Craving Home Cooked.