Ingredients
Dry Ingredients
1.5 C of White Flour
1 C Whole Wheat Flour
1/2 C White Sugar (with the zest of one lemon mixed in)
1 Tbsp of Baking Powder
1/2 Tsp Salt
1/2 C Butter (chopped into chunks, must be cold)
Wet Ingredients
1/2 C Greek Yogurt (heaping)
3 Tbsp of Cream (or milk or water)
1 Egg
1/2 C Saskatoon Berries
Glaze
1/3 C Powdered Sugar
Juice of 1 Lemon (or appx 2 tbsp)
Instructions
Total Cook and Prep Time: 35 Minutes
Makes Appx: 12 Scones
Preheat the oven to 375 Degrees F (400 non-convection oven).
Combine all dry ingredients in a large bowl: flour, salt, baking powder, and half of the lemon sugar (1/4 cup).
Use a pastry blender to cut-in cold butter chunks until the mixture takes on a mealy texture.
In a separate bowl, mix together the wet ingredients: greek yogurt, egg, and cream.
Gently stir the wet ingredients into the dry ingredients until combined.
Fold in Saskatoon berries into the mixture.
Use hands to form the mixture into a soft dough, if you have a lot of excess crumbly dry mix add an extra splash of cream, milk, or water.
Form the dough into a 1 inch thick circular shape and use a knife or pastry cutter to make them into 12 triangles.
Lay out the triangles on a parchment lined baking sheet and sprinkle the remaining lemon sugar on top of the scones.
Place the scones in the oven to bake for 15-18 minutes.
While scones are baking mix 1/3 of a cup of powdered sugar and the juice of one lemon for the glaze topping.
Remove the scones from the oven once baked and then immediately drizzle with lemon glaze.
Serve warm.
Notes
When playing around with different scone flavours and recipes, me and Mom tried out three alternative recipes that we sort of just made up. The easiest way to make multiple flavours is to split the dough after mixing in the wet ingredients, and then folding in your preferred fruits into each half of the mixture. That way, you get two different types of scones from one set of dough.
Blueberry/Blackberry
Follow the instructions exactly the same way as the Saskatoon berry dough, but instead fold in half a cup of blueberries, fresh or frozen. Keep the lemon glaze and sugar the same as it also compliments the blueberries. and/or blackberries.
Maple Bacon Pecan Scones
Follow the general dough recipe for these scones, however do not add lemon zest to the sugar or to make the glaze.
Instead you will need:
1/4 cup crushed pecans
1 Tbsp Real Bacon Bits
2 Tbsp Maple Syrup (1 tbsp for the topping, 1 tbsp for the glaze).
Mix these three ingredients together and place them on a parchment lined baking sheet. Place the pan in the oven at 375 F for 4-7 minutes, until the maple syrup is bubbling.
Use half of the maple, bacon, pecan mixtures into the combined wet/dry dough (when you would normally add the Saskatoon Berries in the above recipe). You can also add a few drops of maple extract to the dough to add more flavour.
Before placing these scones in the oven, crumble the remaining pecan, maple, bacon mixture on top of the scones and allow them to bake for the standard 15-18 minutes.
While scones are baking, mix 1/3 C Powdered Sugar with 1 tbsp Maple syrup, drizzle over scones once pulled out of the oven.
Apple Pie “Scones”
Ok so these turned out more like a cake…and honestly if you go into this not categorizing it as a scone I think you will be very pleased! So we did a few things differently and got a more moist coffee cake type thing - which I recommend trying as it’s own creation.
What you will need in addition lieu of Saskatoon berries and lemon:
1/3 Cup Applesauce
4 Tbsp Brown Sugar
2/3 Cup Butter
2 Tsp Cinnamon
1 Apple
1/4 Cup Pecans (roasted and chopped)
Before starting this dough, I would recommend making your cinnamon butter as you will need to cool it in the freezer before you can cut it into the dough.
In a small saucepan melt 1/2 cup of butter with 3 tbsp of brown sugar and 1 tsp of cinnamon. once melted, pour into a small lined pan (ensure pan is 1 inch deep). Place the pan in the freezer and allow the butter to harden.
While butter is hardening, make your dry mix as per the Saskatoon Berry recipe, cutting in the cinnamon butter once it is chilled.
In your wet ingredient bowl, omit the cream (from the stoon berry recipe), and add applesauce instead. Combine the wet ingredients into the dry, and then fold in finely chopped and peeled apple.
Continue with the recipe as followed for the Saskatoon berry, by cutting the dough into triangles and baking in the oven for 15-18 minutes.
While baking, melt the remaining butter on the stove with 1 tbsp brown sugar and 1 tsp cinnamon. This serves as the glaze for the scones once out of the oven.
Note: I also roasted some pecans to top these scones which were added on with the glaze at the end.
Pumpkin Spice Scone
Ingredients
2 cups flour
1/3 cup white sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp allspice
1/2 Cup Pumpkin Puree
1 Egg
1/3 Cup Plain Greek Yogurt or Stirred Yogurt (or heavy cream)
1/4 Cup chopped white chocolate
3 Tbsp Pumpkin Seeds
Glaze
1 Cup Powdered Sugar
3 Tbsp Cream
1/2 tsp: cinnamon, allspice, nutmeg
2 Tbsp Pumpkin Seeds
Instructions
Total Cook & Prep Time: 45 Mins
Makes Appx: 8 Scones
Preheat the oven to 375 F.
Layout baking sheet with parchment paper or sprayed with cooking spray.
Whisk dry ingredients into a medium sized bowl: flour, sugar, baking powder, salt, and spices.
Lightly mix in pumpkin seeds and finely chopped white chocolate into the dry mix.
In a smaller, separate bowl use a fork to whisk together pumpkin puree, egg, and yogurt or cream (I find the yogurt keeps them moist longer).
Using a spatula, gently fold the the liquid mixture into the dry. Only mix until about half the flour is incorporated.
Dump the half-mixed dough on the counter, gently fold the dough on top of itself until most of the flour is incorporated (3-4 times) (I like to keep a little bit of flour on my hands as I fold the dough as it can get quite sticky). Gently pat the dough into a flattened 2-2.5 inch thick circular shape.
Use a large knife or pastry cutter to cut the circle into 8 triangles.
Gently place each scone on the baking sheet.
Bake at 375 for 18-20 minutes. Scones should be lightly browned.
While the scones are baking, whisk together 1 cup of powdered sugar with 3 tbsp of cream and a dash of each spice. whisk until smooth and set aside.
Take out a cooling rack.
Remove scones from the oven, and transfer scones to the cooling rack.
Allow them to cool before dipping the top of each one into the glaze to coat the top layer.
Sprinkle a handful of pumpkin seeds on top of the scones for a little crunch!
Serve warm with cappuccino or latte. Maybe some Baileys.