Lime Cranberry Scones - SRC

This month, I was assigned to The Life & Loves of Grumpy's Honeybunch for Secret Recipe Club.  She said that she started her blog as a way to keep a record that would provide her family with wonderful memories of her.  That is such a neat idea and I'm sure that her future grandchildren will love sitting by her side as they read through the posts, laugh and smile, marvel at the delicious pictures, and then promptly beg their grandmother to run to the kitchen and make one of the recipes so they can try it.

Her love for her family shines through every post she writes and it is especially evident when she says that she made a certain dish because it's someone's favorite (i.e. Grumpy).  I have no doubt that Grumpy must think his wife is the best cook/baker in the world.  Definitely a lucky man. 

Oh, did I mention her food?  I couldn't decide what to make at first:  Ginger Cookies, Mapo Tofu, Dinner Rolls, or Blueberry Scones.  I finally decided on the scones because I can't resist anything with carbs, and unlike the Dinner Rolls, I wouldn't have to worry about getting dough to rise in the cold weather here.  That said, I still want to make the rest of those things on my list.

I decided to change things up a little.  Since I had cranberries and limes in my fridge, I decided to use that instead of the blueberries and lemon.  I also added some lime zest to the dough itself.  In addition, since I didn't have heavy cream, I substituted a 50/50 mixture of yogurt and water (Shelby herself used a 50/50 mixture of 2% milk and vanilla creamer).

The scones came out soft and fluffy and moist, like pillowy biscuits.  And, because the scones aren't sweet by themselves, the glaze was perfect for adding that sugary touch, as well as adding a double dose of lime flavor.  All in all, these would make for a delicious breakfast, and without the heavy cream, they also won't wreck your waistline.  That gives them an "A" in my book.

Thanks Shelby for your lovely recipe. 

Cranberry Lime Scones (adapted from Life & Times of Grumpy's Honeybunch)

2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar (I increased this to 3 Tbsp.)
5 tablespoons cold unsalted butter, cut in chunks
1/2 c. plain yogurt mixed with 1/2 c. water
1 heaping cup cranberries (I used frozen)
2 Tbsp. lime zest

Glaze:  

juice from 1/2 large lime

3/4 c. powdered sugar

Combine the dry ingredients and cut in the butter with a pastry cutter until the mixture is pea-sized.  Form a well in the center of the mixture and add the wet ingredients.  Mix until it just starts to come together.  Fold the cranberries into the dough.  

Line a baking sheet with parchment paper and gently press the dough into a circle.  Cut it into 8 pieces and separate them on the sheet.  Bake for 15-20 min. at 400F.  Let cool slightly, then glaze them.  

To make the glaze:  Combine the juice and the powdered sugar until you reach your desired consistency. 

An InLinkz Link-up

Gingerbread Scones - SRC

For this month's Secret Recipe Club, it was my pleasure to be assigned to our sweet host's blog, The Heritage Cook. She had so many amazing looking recipes on her blog that I ended up with a list of about 20 different things and then had to take on the difficult task of narrowing it down. But, I finally decided on the Gingerbread Scones.


I did make a few changes to the recipe. First of all, I increased the amounts of the spices to 1 1/2 tsp. ginger powder and 1 tsp. of cinnamon. I also increased the amount of brown sugar to 4 Tbsp. In addition, since I was using a rather strong brand of molasses, I added only 3 Tbsp. of it to the recipe and used 2 Tbsp. of honey to make up the rest and mellow the taste. Finally, I drizzled the scones with some melted white chocolate and sprinkled some candied ginger on top.


These scones were delightful. I literally can't stop nibbling on them. I'm really glad I upped the sugar and spices because the flavor was spot-on gingerbready. Plus, the scones were so soft and moist right out of the oven, no dry hockey pucks here. I'm totally glad that I picked these for this month's assignment. Thanks Jane for one lovely recipe.

Gingerbread Scones (adapted from The Heritage Cook)

2 c. all-purpose flour
3 Tbsp. brown sugar (I used 4 Tbsp.)
1 tsp. ground ginger (I used 1 1/2 tsp.)
1/2 tsp. cinnamon (I used 1 tsp.)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used salted butter and omitted this)
1/4 c. cold butter
1/3 c. molasses (I used 3 Tbsp. molasses + 2 Tbsp. honey)
1/4 c. milk (I used skim milk)
1 egg, separated

melted white chocolate, for drizzling
chopped candied ginger

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk, and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on prepared baking sheet.

Beat egg white until frothy; brush over scones. Bake for 12-15 min. or until golden brown. Remove from pan to wire rack. Serve warm. If desired, drizzle with melted white chocolate and sprinkle with candied ginger.

Blueberry Scones

I always heard so much about scones, but had never actually eaten one. To me, scones were those really solid biscuit-y things that I had seen in stores and coffee shops, usually with some sort of fruit mixed into them. Not appealing in the least.

But, then I saw Alton Brown's recipe for scones. According to a lot of the reviewers, these scones were "light and fluffy." Could such a thing actually be possible, I wondered? I decided to put the recipe to the test.

One thing to note is that the dough is very wet and sticky. But, resist the urge to add more flour to it or your scones might end up being a little tough. Just flour up your hands, pat it out as best you can on the baking sheet, and score the wedges with a knife. I promise, they'll bake up perfectly.

Let me tell you, this recipe did not disappoint. I am so glad that this was my very first scone ever! The scones were indeed incredibly light and fluffy. They practically melt in your mouth and are especially good straight out of the oven while the blueberries are still bursting with warm, sweet juice and the tops of the scones are delightfully crunchy.

I had actually made these when my family was about to eat dinner. But, they were so good that my mom forgot all about eating dinner and just went for scone after scone. I was quite tempted to do the same. Ah well, breakfast for dinner anybody?

So, walk right past those little rocklike scones the next time you see them. Instead, get yourself the ingredients to make these and you'll never look back.

Blueberry Scones (adapted from Alton Brown)


2 c. flour
1 Tbsp. baking powder
3/4 tsp. salt
1/3 c. sugar
6 Tbsp. unsalted butter, chilled and diced
3/4 c. half-and-half
1 egg
1 c. fresh blueberries

Heat oven to 375F (I had my oven heated to 425F). Combine the flour, baking powder, salt, and sugar. Cut in the butter. Combine the half-and-half with the beaten egg and then add to dry ingredients. Mix just until the dough comes together (resist overworking the dough). Gently fold in the blueberries. Turn the dough out onto a floured surface. Pat out into a large circle or rectangle, about 1/2" thick, and score into wedges with a knife. Bake for 15 min. or until slightly browned on top.

This recipe is linked to:
What's Cooking Wednesday
Prairie Story's Recipe Swap Thursday
Cooking Thursday
Ultimate Recipe Swap Thursday