Live to Eat & Eat to Live

Scones

 

Unlike most scone recipes there is no need to cut in butter and there are no eggs. These are not only easy to make but they are also the best scones you will ever have – crunchy edges with a tender interior. One of the first breakfast items and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.

The first recipe is my original recipe using cream, brown sugar and all purpose flour.  The second recipe is an adaptation of the same recipe that is gluten free, dairy free and refined sugar free but still retains the amazing texture and delicious flavor of the original.

 

Blueberry Scones

Cream Scones

Course: Breakfast, brunch
Cuisine: American, English, Irish, Scottish
Keyword: Scones
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 16
Calories: 247 kcal
Author: Alina Eisenhauer

Unlike most scone recipes there is no need to cut in butter and there are no eggs. These are not only easy to make but they are also the best scones you will ever have - crunchy edges with a tender interior. One of the first breakfast items and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.

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Ingredients

  • 3 1/2 cups all purpose flour
  • 8 oz brown sugar
  • ½ tsp. salt
  • 13-14 oz heavy cream
  • 1 tbsp baking powder
  • 1 - 1 1/2 cups Blueberries or mix in of choice

Instructions

  1. Preheat oven to 350 degrees and line a half sheet pan with parchment or a silicon mat.

  2. Combine the flour, brown sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. 

  3. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots, don’t overwork! *see recipe notes

  4. Transfer the dough to a lightly floured work surface and divide into two even sized piles. Use your hands, pat the dough into two circles that are approximately 6 inches wide and 3/4 inch high. Cut each circle into 8 triangles.

  5. Evenly space on the parchment lined half sheet pan and bake at 350 for 25 min. Rotate half way through baking.

    Scones are done when the bottoms are browned and they have a light golden brown crust.

Recipe Notes

When mixing the dough I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer and you do not want to mix until it is a smooth dough, clumpy is good!

Nutrition Facts
Cream Scones
Amount Per Serving (1 g)
Calories 247 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 74mg3%
Potassium 159mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 351IU7%
Vitamin C 2mg2%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Coconut Chocolate Chip Scones

Course: Breakfast, brunch
Cuisine: American
Keyword: Scones
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 16
Calories: 180 kcal
Author: Alina Eisenhauer

The most amazing gluten free, dairy free, refined sugar free and totally delicious scones! This recipe was adapted from my original cream scone recipe that was a best seller at my restaurants and bakeries for over 15 years.

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Ingredients

  • 3 1/2 cups Gluten Free flour blend Cup4cup, Bob's Red mill 1:1 or King Arthur
  • 8 oz raw coconut sugar sugar
  • ½ tsp. salt
  • 13-14 oz coconut cream unsweetened
  • 1 tbsp baking powder
  • 1 - 1 1/2 cups lily's dark chocolate chips or mix in of choice

Instructions

  1. Preheat oven to 350 degrees and line a half sheet pan with parchment or a silicon mat.

  2. Combine the flour, coconut sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. 

  3. Add half the coconut cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing the dough together by hand, until there are no more noticeable dry spots but the dough should still be clumpy, don’t overwork!

    *see recipe notes

  4. Transfer the dough to a lightly floured work surface and divide into two even sized piles. Use your hands, pat the dough into two circles that are about 6 inches wide and 3/4 inch high. Cut each circle into 8 triangles.

  5. Evenly space on the parchment lined half sheet pan and bake at 350 for 25 min. Rotate half way through baking.

    Scones are done when the bottoms are browned and they have a light golden brown crust.

Recipe Notes

When mixing the dough I usually use my hands and squeeze it together in clumps until there are no crumbly dry spots. It is important not to overwork the dough - you don't want to use a mixer and you do not want to mix until it is a smooth dough, clumpy is good!

Nutrition Facts
Coconut Chocolate Chip Scones
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 91mg4%
Potassium 126mg4%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 10g11%
Protein 3g6%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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