My Favorite Scones

Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!

I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.

2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right?

I must confess, I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.

However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)

Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.

Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.

But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!

I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)

Ok, scones, let’s go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from allrecipes

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My Favorite Scones

Makes 12 scones

Ingredients:

For the Scones

• 1 cup / 225g plain yogurt

• 1 tsp baking soda

• 4 cups / 480g all-purpose flour

• 1 cup / 200g sugar

• 2 tsp baking powder

• 1 tsp salt

• 3/4 cup / 169g oil

• 1 egg

• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar

• 1-2 Tbsp / 15-30g milk

Directions:

Make the Scones

Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.

1. In a small bowl, combine yogurt and baking soda; set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add oil to flour mixture, mixing until coarse crumbs form.

4. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.

5. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.

6. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.

7. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Scone Flavors:

Use one of these ideas (they’re all tried and true!) or create your own!

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.

• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.

• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.

• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.

• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.

• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.

• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.

• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

Jenny’s Notes

• In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.

• If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Best scone recipe, Scone base, teatime

Breakfast, Brunch

British

Yield: 12

Author: Jennyblogs

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Jenny's Favorite Scones

If I had to make one scone recipe for the rest of my life this, would be it: the perfect base to add any fill-ins and flavorings you wish. Perfectly moist, a sweet glaze, and pairs perfectly with a good book and a cup of tea!

prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

For the Scones

• 1 cup / 225g plain yogurt
• 1 tsp baking soda
• 4 cups / 480g all-purpose flour
• 1 cup / 200g sugar
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup / 169g oil
• 1 egg
• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar
• 1-2 Tbsp / 15-30g milk

Scone Flavor Ideas

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

instructions:

How to cook Jenny's Favorite Scones

Make the Scones

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
2. In a small bowl, combine yogurt and baking soda; set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Add oil to flour mixture, mixing until coarse crumbs form.
5. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
6. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
7. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
8. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

NOTES:

In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt. If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Calories

397.79

Fat (grams)

15.22

Sat. Fat (grams)

1.33

Carbs (grams)

60.11

Fiber (grams)

1.47

Net carbs

58.64

Sugar (grams)

28.27

Protein (grams)

5.78

Sodium (milligrams)

401.65

Cholesterol (grams)

16.82

Nutritional information is approximate. Based on 12 servings of cranberry orange scones.

https://jennyblogs.com/blog/2020/1/13/pwz6nfajwt5szb93vbho820msx5png

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

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Pinwheels 3 Ways: Avocado Veggie, Buffalo Chicken, and Thanksgiving

From top to bottom: Thanksgiving, Veggie, Buffalo Chicken

Or veggie rolls, veggie wraps, or veggie roll-ups, (but that just makes me think of fruit roll-ups, blech! No offense to my fruit roll-up loving friends.  Actually, every once in a blue moon I see a fruit roll up and think, hey, that sounds good right about now.  Then I walk on.  That's the end of the story.)  Or you could just call these tortilla/veggie/cream cheese concoctions for what they are; delicious.  That would be fine.  And the truth.  

They make for a great snack or appetizer, or lunch even if you forgot just how many pinwheels you popped in your mouth.  They're also very portable, quick, and simple to make, which make them ideal for parties, potlucks, lunch at the office, you name it.  

The formula is very easy to get the hang of, think tortillas, cream cheese, and condiments/spices!  The tortilla is your playground and the cream cheese is your best friend, so get creative!  Put all those flavor combinations you dreamt up while watching Food Network, The Great British Bake-Off, and Chef's Table to work in these tortillas.  Might be more manageable than that fried parmesan cheese bowl filled with pickled cabbage, grilled chicken, diced red peppers, fresh cilantro, lemon garlic aioli swiped across the plate and turmeric sprinkled over top.  But, hey, you could totally manage to put all that in a tortilla.  You might be on to something.  

To get you started, I give you three recipes: Fresh Veggie and Avocado, Buffalo Chicken, and Turkey Cranberry a.k.a. Thanksgiving.  

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipes by Jenny

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Avocado Veggie Pinwheels

Makes about 24 pinwheels

Ingredients: 

Hmm, these photos could use improving upon…

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/3 cup shredded carrots, or about 1-2 small carrots

• 1/3 chopped spinach or broccoli

• 1 bunch green onions, chopped

• 1/4 tsp garlic powder

• 1/4 tsp dill weed

• salt and pepper, to taste

• 1/2 cup guacamole

Directions:

1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.  

2. Distribute evenly over tortillas, spreading almost to the edges.  Spread a thick layer of guacamole over cream cheese mixture.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

pinwheels, roll ups, veggie rolls, veggie wraps, avocado, buffalo chicken pinwheels, Thanksgiving pinwheels, vegetable wraps, cranberry sauce, appetizer, finger food, snack

American

Yield: 24

Author: Jennyblogs

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Avocado Veggie Pinwheels

Tortillas slathered with seasoned cream cheese, avocado, and veggies, rolled up and sliced.

Prep time: 25 MinTotal time: 25 Min

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/3 cup shredded carrots, or about 1-2 small carrots
• 1/3 chopped spinach or broccoli
• 1 bunch green onions, chopped
• 1/4 tsp garlic powder
• 1/4 tsp dill weed
• salt and pepper, to taste
• 1/2 cup guacamole

Instructions:

1. In a medium bowl, mix together cream cheese, carrots, spinach, green onions, garlic powder, dill weed, and salt and pepper.
2. Distribute evenly over tortillas, spreading almost to edges. Spread a thick layer of guacamole over cream cheese mixture. Roll up tightly.
3. Trim ends and slice into approximately 1 inch slices. Serve or chill until it's par-tay time.

Notes:

All quantities are very approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. The tortilla is your playground.

Calories

68.72

Fat (grams)

4.49

Sat. Fat (grams)

2.11

Carbs (grams)

5.73

Fiber (grams)

0.61

Net carbs

5.05

Sugar (grams)

0.50

Protein (grams)

1.52

Sodium (milligrams)

104.65

Cholesterol (grams)

9.47

Nutritional information is approximate, based on 1 pinwheel.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Buffalo Chicken Pinwheels

Makes about 24 pinwheels

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/3 cup / 80g Frank's hot sauce

• 1/2 cup cooked chopped or shredded chicken

• 1 bunch green onions, chopped

• 1/4 cup blue cheese, crumbled, optional

Directions:

1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.

2. Distribute evenly over tortillas, spreading almost to the edges.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.   

pinwheel, veggie roll up, veggie wrap, buffalo chicken, blue cheese, buffalo chicken wrap, buffalo chicken pinwheel, canned chicken

snack, appetizer

American

Yield: 24

Author: Jennyblogs

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Buffalo Chicken Pinwheels

Tortillas slathered in Frank's hot sauce and cream cheese with chicken and green onions, rolled, and sliced for bite size hot wing pinwheels.

Prep time: 15 MinTotal time: 15 Min

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/3 cup / 80g Frank's hot sauce
• 1/2 cup cooked chopped or shredded chicken
• 1 bunch green onions, chopped
• 1/4 cup blue cheese, crumbled, optional

Instructions:

1. In a medium bowl, mix together cream cheese, hot sauce, chicken, green onion, and blue cheese.
2. Distribute evenly over tortillas, spreading almost to the edges. Roll up tightly.
3. Trim edges and slice into approximately 1 inch slices. Serve or chill until it's par-tay time.

Notes:

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. I often use canned chicken for the buffalo chicken. Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop. (Literally)

Calories

74.28

Fat (grams)

4.60

Sat. Fat (grams)

2.40

Carbs (grams)

5.20

Fiber (grams)

0.30

Net carbs

4.90

Sugar (grams)

0.42

Protein (grams)

3.02

Sodium (milligrams)

177.01

Cholesterol (grams)

14.74

Nutritional information is approximate. Based on one pinwheel; includes blue cheese.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

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Thanksgiving Pinwheels

Makes about 24 Pinwheels

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas

• 8 oz / 225g cream cheese, softened

• 1/2 cup cranberry sauce

• 8 oz sliced deli turkey (or leftover Turkey, hey!)

• 1/3 cup chopped spinach, optional

Directions:

1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach.  Distribute evenly over tortillas, spreading almost to the edges.  

2. Layer turkey slices over cream cheese mixture.  Roll up tightly.  

3. Trim edges and slice into approximately 1 inch slices.  Serve or chill until it's par-tay time.  

pinwheels, veggie roll ups, Thanksgiving, cream cheese, Thanksgiving pinwheel, Thanksgiving wrap, turkey, cranberry sauce, spinach

snack, appetizer

American

Yield: 24

Author: Jennyblogs

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Thanksgiving Pinwheels

Tortilla spread with cream cheese, cranberry sauce, and turkey, rolled and sliced for a nostalgic bite-sized taste of Thanksgiving.

Prep time: 15 MinTotal time: 15 Min

Ingredients:

• 4 8-inch or 6 6-inch flour tortillas
• 8 oz / 225g cream cheese, softened
• 1/2 cup cranberry sauce
• 8 oz sliced deli turkey (or leftover Turkey, hey!)
• 1/3 cup / 15g chopped spinach, optional

Instructions:

1. In a medium bowl mix together cream cheese, cranberry sauce, and spinach. Distribute evenly over tortillas, spreading almost to the edges.
2. Layer turkey slices over cream cheese mixture. Roll up tightly.
3. Trim edges and slice into approximately 1 inch slices. Serve or chill until it's par-tay time.

Notes:

All quantities are approximate. You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor. Like I said, the tortilla is your playground. I like the spinach, it gives it a nice punch of color. It also makes the roll versatile for Christmas, beautiful red and green!

Calories

79.26

Fat (grams)

4.10

Sat. Fat (grams)

2.05

Carbs (grams)

8.14

Fiber (grams)

0.39

Net carbs

7.75

Sugar (grams)

2.56

Protein (grams)

2.63

Sodium (milligrams)

182.60

Cholesterol (grams)

14.67

Nutritional information is approximate. Based on one pinwheel; Includes spinach.

https://jennyblogs.com/blog/2017/8/12/veggie-pinwheels

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

Jenny's Notes:

• All quantities are approximate.  You could double basically any ingredient you want to have more filling, less filling, more flavor, less flavor.  Like I said, the tortilla is your playground.  

• I like the spinach in the Thanksgiving roll, it gives it a nice punch of color.  It also makes the roll versatile for Christmas, beautiful red and green! 

• Speaking of the Thanksgiving roll, you could probably make a much more legitimate roll by using all Thanksgiving leftovers in a roll...gravy instead of cream cheese...nah that'd be gross.  

• I usually use canned chicken for the buffalo chicken.  Pinwheels aren't exactly a showcase of your cooking/baking skills, anyway, so I like to keep things chop, chop.  (Literally)   

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