Bake warm scones for a great mother
If you’re still looking for a great way to treat your mom to something special this weekend, an afternoon tea with delicious homemade scones would be an excellent idea.
Our Blueberry Scones are simple but delicious. The batch size is reasonably small, and the blueberry to flour ratio means the scones are packed with berries. Fresh or frozen blueberries will work just fine. Serve them warm with butter and jam, or enjoy them plain while sipping tea. For extra crunch and style points, sprinkle the tops with larger crystals of sugar instead of standard sugar.
Ginger-Orange Scones are made using crystallized ginger and freshly grated orange peel, giving them a warm, spicy flavour that pairs well with a bit of butter and some nice marmalade. Crystallized ginger isn’t for everyone, so know if mom likes it before you make a batch of these.
Blueberry Scones
1 3/4 cups (425 mL) flour 1 tbsp (15 mL) sugar 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt
Ginger-Orange Scones
2 1/2 cups (625 mL) flour 1/2 cup (125 mL) packed golden
brown sugar 2 1/2 tsp (12 mL) baking powder 1 1/2 tsp (7 mL) ground ginger 1/4 cup (50 mL) butter, chilled 2 eggs 1/3 cup (75 mL) whipping cream 3/4 cup (175 mL) blueberries 1 tsp (5 mL) sugar
In a medium bowl, combine flour, 1 tbsp (15 mL) sugar, baking powder and salt. Cut in butter using a pastry blender until mixture forms coarse crumbs. Whisk eggs until lightly beaten; set aside 2 tbsp (25 mL). Whisk remaining egg with whipping cream; add to dry ingredients and stir just until combined. Gently fold in blueberries. Place dough on a lightly floured board and pat into a 3/4 inch (2 cm) thick rectangle. Cut dough into squares using a knife. Place on an ungreased cookie sheet and brush tops lightly with reserved egg. Sprinkle tops with 1 tsp (5 mL) sugar. Bake at 450 F (230 C) for 15 minutes.
Makes 9 scones. 1 tsp (5 mL) baking soda 3/4 cup (175 mL) butter, chilled and cubed 1/4 cup (50 mL) finely chopped crystallized ginger 2 tsp (10 mL) grated orange peel 1 cup (250 mL) buttermilk
Combine flour, brown sugar, baking powder, ground ginger and baking soda in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Stir in crystallized ginger and orange peel. Add buttermilk to flour mixture and stir just until combined. Turn dough out onto a floured surface. Knead dough gently 10 times, adding additional flour if dough is sticky. Divide dough in half. Pat each half into a round 3/4 inch (2 cm) thick. Cut each round into 8 wedges. Place on ungreased cookie sheets. Bake at 400 F (200 C) for 15 to 20 minutes or until browned.
Makes 16.