Chocolate Covered Bacon, Espresso Bean, and Fig Scones with Coffee Glaze

Ingredients

Scones:

1 c. freshly brewed hot coffee

1 c. figs, coarsely chopped

1 c. semi-sweet chocolate chips

2 tsp. shortening

6 slices thick cut bacon, cooked

2½ c. flour

3 tbsp. sugar

1 tbsp. baking powder

Dash of salt

½ c. cold unsalted butter

⅓ c. chocolate covered espresso beans (store bought), coarsely chopped

2 eggs, lightly beaten

½ c. cream or buttermilk

2 tsp. vanilla

1-2 tbsp. cream or milk, for brushing

2-3 tbsp. coarse sugar, for sprinkling

Coffee Glaze:

1 c. powdered sugar

2 tbsp. coffee

Instructions

For Scones:

In a medium bowl, combine chopped figs and coffee. Set aside, and allow to soak for at least an hour. After soaking, drain the figs thoroughly. Reserve the coffee.

Meanwhile, in a small saucepan on low heat, melt together chocolate chips and shortening. Whisk until smooth, and remove from heat. Using tongs, dunk each piece of bacon in the melted chocolate, covering both sides. Tap off any excess chocolate, and place the bacon on a sheet of parchment paper. Allow to set for about 30 minutes (you can refrigerate to speed up the process). Once the chocolate has set, chop the chocolate-covered bacon into ¼-inch pieces.

In a large bowl, combine flour, sugar, baking powder, and salt. Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.

Add the figs, bacon, and espresso beans, tossing to combine well. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)

In a small bowl, mix together eggs, cream, and vanilla. Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.

Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball. Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick. Brush the dough lightly with cream and sprinkle evenly with coarse sugar.

Using a long knife, cut into 8 wedges. Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400°F for 16-20 minutes, or until edges are golden brown. Cool completely on wire racks.

For Glaze:

In a small bowl, whisk together powdered sugar and coffee. Drizzle over cooled scones. Enjoy!

via the gold lining girl

Candied Pistachio, Apricot, and Orange Fig Scones

Ingredients

1 c. orange juice

1 c. figs, coarsely chopped

2 tbsp. brown sugar

1 tbsp. water

½ c. pistachios

2½ c. flour

3 tbsp. sugar

1 tbsp. baking powder

Dash of salt

½ c. cold unsalted butter

1 c. apricots, chopped

2 eggs, lightly beaten

½ c. cream or buttermilk

2 tsp. vanilla

1-2 tbsp. cream or milk, for brushing

2-3 tbsp. coarse sugar, for sprinkling

Instructions

In a medium bowl, combine chopped figs and orange juice. Set aside, and allow to soak for at least an hour. After soaking, drain the figs thoroughly. (Discard the OJ or you can use it for a quick glaze!)

Meanwhile, in a small bowl, combine brown sugar and water. Stir until sugar is dissolved.

Add pistachios, and toss to coat. Spread pistachios on a well-greased baking sheet, and bake at 350°F for 5-7 minutes, or until they're golden and toasted. Allow pistachios to cool completely. Coarsely chop them, and set aside.

In a large bowl, combine flour, sugar, baking powder, and salt.

Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.

Add the figs, pistachios, and apricots, tossing to combine well. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once you add the wet ingredients.)

In a small bowl, mix together eggs, cream, and vanilla. Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.

Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball. Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick. Brush the dough lightly with cream and sprinkle evenly with coarse sugar. Using a long knife, cut into 8 wedges. Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400°F for 16-20 minutes, or until edges are golden brown. Cool completely. Enjoy!

via the gold lining girl

Pumpkin Pecan Scones with Brown Sugar Streusel

Ingredients

For scones:

⅓ c. whole milk or evaporated milk

1 tsp. vinegar

2¼ c. flour

⅓ c. packed brown sugar

2 tsp. baking powder

2 tsp. pumpkin pie spice

½ tsp. salt

¼ tsp. baking soda

½ c. unsalted butter, cold

1 egg, lightly beaten

1 c. canned pumpkin puree

1 c. pumpkin spice baking chips (optional)

⅔ c. chopped pecans

For streusel:

½ c. brown sugar

½ c. flour

1 tsp. cinnamon

½ tsp. pumpkin pie spice

4 tbsp. unsalted butter, melted

Instructions

In a small bowl, combine milk and vinegar. Set aside.

In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Blend well.

Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until well-blended.

In a medium bowl, combine the sour milk, egg, and pumpkin puree. Whisk until well-blended.

Add the pumpkin mixture to the flour, along with the pumpkin spice baking chips and pecans. Mix altogether until just combined.

Turn onto a lightly floured surface, and knead 10-12 times. Gently form dough into a large ball. Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick.

For the streusel, combine all streusel ingredients in a small bowl, and mix until it resembles coarse crumbs. Using one hand as a wall to keep the streusel onto the scone dough, sprinkle the streusel crumbs evenly over the scone dough. Keep as much of it off of the baking pan, and on top of the scones as possible. Press down lightly to press the streusel into the dough. Using a long knife, cut into 8 wedges. Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400°F for 18-20 minutes, or until edges are golden brown. Cool slightly, and serve!

via the gold lining girl

Cranberry Orange Scones with Orange Glze

Ingredients

2½ c. flour

¼ c. sugar

1 tbsp. baking powder

Dash of salt

½ c. cold unsalted butter

⅔ c. dried sweetened cranberries

½ c. pomegranate seeds

2 eggs, lightly beaten

½ c. cream or half-and-half

1 tsp. orange extract

Zest of 1 large orange

1-2 tbsp. cream, for brushing scones

2-3 tbsp. coarse sugar, for sprinkling

Juice of 1 large orange

1 - 1½ c. powdered sugar

Instructions

In a large bowl, combine flour, sugar, baking powder, and salt.

Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.

Add the cranberries and pomegranate seeds, stirring to combine. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)

In a small bowl, mix together eggs, cream, orange extract, and orange zest.

Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.

Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball. Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick.

Brush the dough lightly with cream and sprinkle evenly with coarse sugar. Using a long knife, cut into 8 wedges. Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400°F for 16-20 minutes, or until edges are golden brown. Remove from heat, and allow to cool on the pan while preparing glaze.

In a small bowl, whisk together orange juice and powdered sugar. Drizzle over warm scones, and serve!

via the gold lining girl

Pomegranate White Chocolate Almond Scones

Ingredients

2½ c. flour

3 tbsp. sugar

1 tbsp. baking powder

Dash of salt

½ c. cold unsalted butter

1 c. white chocolate chips

⅓ c. slivered almonds

1 c. pomegranate seeds

2 eggs, lightly beaten

½ c. eggnog or half-and-half

1 tsp. almond extract

1-2 tbsp. eggnog or half-and-half, for brushing scones

Sugar, for sprinkling

Instructions

In a large bowl, combine flour, sugar, baking powder, and salt.

Using a pastry blender or a knife, cut in butter until mixture is crumbly.

Add in white chocolate chips and slivered almonds, tossing to combine well.

Carefully fold in pomegranate seeds.

In a small bowl, stir together eggs, eggnog, and almond extract.

Make a well in the center of the flour mixture, and pour the egg mixture into the well.

Turn dough out onto a generously floured surface, and knead dough 6-8 times, slowly forming it into a large ball.

Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about ¾-inch thick.

Cut into 8 wedges, and gently pull the wedges slightly apart.

Brush each scone lightly with eggnog, and sprinkle with a pinch of sugar.

Bake at 400°F for 15-18 minutes, or until edges are golden brown.

via the gold lining girl

Sweet Potato Pecan Pie Scones

Ingredients

⅓ c. eggnog or whole milk or evaporated milk

1 tsp. vinegar

2¼ c. flour

⅓ c. packed brown sugar

2 tsp. baking powder

2 tsp. pumpkin pie spice

½ tsp. salt

¼ tsp. baking soda

½ c. unsalted butter, cold

1 egg, lightly beaten

1 c. mashed sweet potatoes

1 c. cinnamon chips

⅔ c. chopped pecans

1 tbsp. eggnog

1-2 tbsp. coarse sugar

Instructions

In a small bowl, combine eggnog and vinegar. Set aside.

In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Blend well.

Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until well-blended.

In a medium bowl, combine the eggnog mixture, egg, and sweet potatoes. Whisk until well-blended.

Add the sweet potato mixture to the flour, along with the cinnamon chips and pecans.

Mix altogether until just combined.

Turn onto a lightly floured surface, and knead 10-12 times. Gently form dough into a large ball.

Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick.

Brush the dough lightly with eggnog and sprinkle evenly with coarse sugar.

Using a long knife, cut into 8 wedges.

Carefully separate wedges on baking sheet, pulling them just slightly apart.

Bake at 400°F, for 16-20 minutes, or until edges are golden brown.

Cool slightly, and serve!

via the gold lining girl

Ginger Scones and Treacle Cream

Treacle and Ginger Scones

and

Mock Devonshire Cream

Anyone who has been to England knows that one

of England's best culinary delights is

their clotted cream or Devonshire Cream.

Treacle is a sweetener similar to molasses, so just

substitute dark molasses in the recipe.

Treacle and Ginger Scones

2 C. flour

3 T. brown sugar

2 tsp. baking powder

1/2 tsp. soda

1 tsp ginger

1/2 tsp cinnamon

1/2 tsp. salt

Place the above ingredients in a large bowl and

whisk together to blend.

Cut in 1/4 C. butter until the butter is in coarse

pieces.

In a small bowl mix:

1 egg yolk

1/4 C. treacle or dark molasses

1/3 C. milk

Make a well in the center of the flour mix

and pour the liquids in. Mix together with a fork

just until blended then remove from bowl and

knead together on your counter about 10-12 turns.

Flour counter and then roll out about 3/8-1/2 inch thick.

Cut into wedges or cut with a floured cookie cutter.

Place scones on un-greased cookie sheet or parchment

paper and bake at 400 for 10-12 minutes depending

on the size.

Mock Devonshire Cream

Bring 3 oz. cream cheese to room temperature

(don't use the reduced fat or

fat free as it will give it too sharp of a taste). Or place it

on a microwave safe plate and warm it up about 12 seconds.

Check to make sure you don't get it hot.

Place in a small mixing bowl with 1 1/2 - 2 T. powdered sugar,

a pinch of salt, and 1 C. heavy whipping cream.

Beat it together with your

wire whip attachment until mixed then turn it on high and

whip it until it forms stiff peaks. (If you don't have the

cream cheese at room temperature, it will have curds in it.)

When you whip it you will almost take it

to the butter stage. Don't stop too soon or it will be runny.

The real clotted cream tastes like a cross between sweetened

butter and lightly sweetened whipped cream. The texture is

a cross between the two also.

One recipe I tried used sour cream and it left it way too

sour.

Split the scones and serve with the "clotted" cream.

(I also read a recipe that placed pasteurized heavy

cream (not ultra-pasteurized) in a crock pot and heated

it on low for 12 hours, then scooped the clotted cream

off the top and chilled it. I have that in the crock pot

right now, but this one suits my taste buds and time schedule.)

via Purple Chocolat Home

Decadent

Preheat oven to 350º. Smoosh refrigerated cookie dough into the bottom of each well. Place Reese peanut butter cup upside down on top of cookie dough (or an Oreo). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes.