The Scones
- jenahpeters
- Jun 8, 2015
- 3 min read

Umm...this pretty picture is a free one that I found on Pixabay (which is awesome). I just also wanted to say that I ain't crazy. I did not pour out all my coffee beans on to a slatted tray to then try to retrieve them (because, HELLO, coffee). My momma didn't raise no fool.
I thought I'd share another favorite recipe today. Because I'm thinking about food. I'm especially thinking about food today because today I started a Whole 30 Challenge.
I really like food. Most food. I'm not a huge fan of eggs (just by themselves)...which is unfortunate for me because while I'm doing the Whole 30...I plan to eat lots of eggs. But I'm kind of happy about it because I really do WANT to like eggs. Anyways. Moving on.
I decided to do the Whole 30 for a couple reasons.
1. I have had zits for the last uh....forever. Ok, but seriously, since my junior year of college. And then pregnancy was like...woah. My poor face. And while I'm sure the zits are somewhat tied to hormones (horror-mones), I have this sneaking suspicion that it's more tied to what I eat. Especially sugar. SO. We shall see.
2. Post-breasfeeding me is still eating as much a breastfeeding me. Annnnd that's just not quite good. I've gotten used to eating pretty much whatever I want while still losing weight. Seriously, breastfeeding for the win there...but now that we're all done with that...it's not working so great. So I need to get back in control of how much and what I eat.
3. My sissy is doing it with me. And I'm excited that we can support eachother! (Jimi supports me too and will eat whatever I make, but that fella truly can just eat and never gain an ounce.)
Anyways. All that leads to this: my favorite scone recipe.
(Disclaimer- my scones are more like a scone-cookie hybrid. We don't like them dry. We're not traditional scone-ists)
Also- these take about .5 seconds to whip up in a food processor, but you can do them by hand too.
Ingredients:
2 cups of all purpose flour + extra for the table when y ou cut them
5 TBSP of sugar + a little to sprinkle on top if you're feeling fancy 1 TBSP of baking powder (it seems like a lot, but yes, one TABLESPOON!)
6 TBSP of chilled unsalted butter cut into small pieces 1 cup of half-and-half
1/2 cup of whatever mix in you like- cranberries, dried cranberries, chocolate chips, all tested, all fantastic)
3-4 drops of orange essential oil (or some orange zest)
How to:
Preheat your oven to 425.
In a bowl (or your food processor) whisk together the flour, sugar, and baking powder.
Add the cut up butter and cut in with two forks (or a pastry blender, or your trusty food processor) until it looks like bread crumbs.
Add the half-and-half and essential oil if using. Mix until your dough comes together in a big doughy blob.
Once combined, fold in your cranberries, chocolate chips (both?!). Note- you don't wanna do this in the food processor (UNLESS! You have not previously chopped your craberries. Talk about a time saver!) But, otherwise, just mix them in by hand.
Scoop your dough out onto a lightly floured surface. Knead it a bit and work in the extra flour until it's not sticking to your table/counter anymore.
Shape into a disk that's about an inch thick. Cut into 8 wedges.
Place your wedges on to a sprayed cookie sheet and sprinkle with sugar if you want.
Bake until the edges are beginning to brown (if you like them less dry) or until the tops are golden (if you like them a little drier)
Everytime I make these, somebody is all like, "You MADE these?" And I'm like, "Yes. Yes, I did."
And now I'll go dream about these for the next 29 sleeps. Until we meet again, Scones....
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