April 2019 Recipe of the Month: Reading-on-the-Porch Scones
What's not to love about a sweet scone recipe?
I can always tell that spring has officially sprung when the weather is warm enough to read on the porch in the afternoons. If this is the case for you, you'll love these scones (but hey, they're great for cozy indoor reading, too, if your weather is still on the wintry side).
Regardless of your weather, these scones are definitely my #SundayMood. So whip up a batch, grab a book off your TBR pile, and settle in for a sweet treat and a good read.
2 cups flour
1/3 cups granulated white sugar
1/2 teaspoon salt
1 tablespoon baking powder
5 cups heavy whipping cream
Filling Variations: For these fruit-filled scones, the variations are endless. I’m partial to lemon blueberry, but let me list a few options…
Lemon Blueberry Filling: Combine ingredients in a bowl and set aside.
1 1/2 cup frozen blueberries
1/4 cup granulated white sugar
the zest and juice of half a lemon
Apple Pie Filling: Combine ingredients in a bowl and bake in the oven in a shallow glass dish at 350 degrees F for about fifteen minutes, or until the apples are al dente. Cool and set aside.
1 1/2 cup peeled and chopped granny smith apple (about one large apple)
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Mixed Berry Filling: Combine ingredients in a bowl and set aside.
1 1/2 cup frozen mixed berries
1/4 cup granulated white sugar
Ginger Peach Filling: Combine ingredients in a bowl and set aside.
1 1/2 cup chopped fresh peaches (about two medium peaches)
1/6 cup light brown sugar
1 tablespoon freshly ground ginger root
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Frosting: Mix one heaping cup of powdered sugar with 1/3 cup of heavy whipping cream. Add a little splash of vanilla extract for flavor. Drizzle over the baked scones when they’re completely cool.
Choose a filling variation above, or make up your own with similar amounts (about a cup and a half of fruit total, sweetened and spiced however you like). Having trouble deciding? If you have fruit in your freezer, start with that.
Sift the dry ingredients in a large mixing bowl, then pour in the heavy whipping cream and knead until the dough barely holds together (you might need an extra splash of cream, but don't let the dough get soggy).
Split the dough in half.
One at a time, roll out dough halves on a well-floured surface until each is about 12x12 inches and a three quarters of an inch thick. Mold the dough halves into squares.
Take one dough-half and, using your fingers, build up the edges of the dough to create a sort-of trough, so the fruit/filling won’t spill out.
Spread the blueberry/lemon mixture evenly across the trough dough.
Place the other dough half on top of the blueberries, creating a dough sandwich. Gently roll your rolling pin over the top, to compress the scones slightly.
Using a knife, cut the dough vertically in half, down the center. Cut each half vertically again, making four equal strips. Make the same cuts horizontally, resulting in 16 equal squares. Cut each square diagonally.
(Still following? I know, the cutting of the scones is the most confusing part…but it’s okay, they don’t need to be perfect.)
Space scones on a parchment-lined cookie sheet and bake at 350 for about 25 minutes, or until slightly gold.
Drizzle with frosting once they’re cool.
Brew your choice of tea or coffee.
Find a spot in the sun or cozied up in your favorite reading chair. Prep a plate of scones, crack open a book, and enjoy.