Seasonal Scone Varieties

~Welcome to Carolyn's Farm Kitchen 'Scone Society'~

Savor each & every season with our Buttermilk Fruit Scone Mix! 
Here are tips for making some of our favorites........  we hope you’ll give them a try!

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Note: Instructions are for one package of our regular or gluten-free Buttermilk Fruit Scone Mix

• Fresh or frozen fruit can be used (do not thaw frozen fruit) • Parchment-lined baking sheets greased with cooking spray works best. • Follow baking temps & times unless stated otherwise. • Baking times are for a yield of 12 scones. Scones can be made larger or smaller - simply adjust baking time accordingly   • If you can double-pan the scones during baking this will provide best results. Otherwise just bake as recommended.

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Blueberry Add measured amount of fresh or frozen blueberries and sprinkle with coarse or granulated sugar before baking if desired.

Raspberry-Almond Add 1 ½ tsp. almond extract to the milk before assembly. Add 1/3 cup sliced almonds to the scone mix along with measured amount of fresh or frozen raspberries. Before baking, sprinkle tops with more sliced almonds along with coarse or granulated sugar. Baked as directed for suggested time frame. (Also delish made with blackberries, blueberries, or pitted cherries).

Jam Thumbprint Assemble scones as directed (omit fruit) and drop rounds onto greased baking sheet. Make a deep indent in the center of each round and fill the hole with jam just level with the top. Bake for 14-16 minutes, or until no longer doughy. Remove from the oven and top off with more jam to mound in the center. Drizzle scones with an icing made from 1 cup confectioner’s sugar and approx.     2 ½ Tbl. fresh lemon juice or milk

Honey Raisin Melt 1 stick of butter, cool and whisk together with 2/3 c. orange juice, ½ c. milk, and 2 Tbl. honey. Add this
to the dry mix, stirring until barely combined. Fold in 1 heaping cup of raisins and drop onto prepared baking sheet (dough will be sticky). Bake just until center is no longer wet – approx. 14-17 minutes.

Strawberry Reduce the milk by ¼ c. and add ½ tsp. strawberry extract to the milk. Assemble as directed, using chopped fresh strawberries for the fruit. Drop rounds onto lined baking sheet and sprinkle with coarse or granulated sugar. Bake for the recommended time.

Maple-Nut Prepare dry mix with the butter as directed and stir in 1 heaping cup of mixed chopped nuts (walnuts & pecans). Add 1 Tbl. pure maple syrup + 1 Tbl. maple extract into the milk and continue assembly as directed. Bake for 16-18 minutes or until center is just cooked through. Drizzle scones generously with a glaze made from 1 cup of confectioner’s sugar, 2 Tbl. maple syrup, and 1 Tbl. milk. Sprinkle more nuts on top of icing while wet and allow it to set.

Raspberry-Rhubarb Use a 50/50 blend of milk & OJ for the liquid, and a mixed blend of fresh or frozen raspberries & diced rhubarb for the measured amount of fruit. Scoop and bake as directed for the recommended time. Drizzle cool scones with a glaze made from 1 cup confectioner’s sugar and approx. 2 ½ Tbl. orange juice.

Cherry-Vanilla Add 1 Tbl. vanilla extract to the milk and assemble as directed using fresh or frozen pitted sour cherries for the fruit. Scoop and bake as directed on a well-grease, parchment-lined baking sheet for 20-22 minutes. Remove from the oven and prepare an icing of 1 cup confectioner’s sugar, 2 Tbl. milk, and ¼ tsp. vanilla. Spread a tablespoon of icing over the center of scones, letting it drip down the sides.

Lemon Poppy Add the zest and juice of 2 lemons to the milk, and 1 ½ Tbl. poppy seeds to the dry mix. Assemble, scoop, and bake as directed – approx. 15-17 minutes or just until center is cooked through. Remove from the oven, cool, and drizzle with a glaze made with 1 cup confectioner’s sugar and approx. 2 ½ Tbl. fresh lemon juice. If desired, sprinkle fresh grated lemon zest on top of the icing before it sets.

Summer Berry Use a 50/50 blend of milk & OJ for the liquid, and a mixed blend of blueberries and raspberries for the measured amount of fruit. Scoop and bake as directed for the recommended time. Drizzle cool scones with a glaze made from 1 cup confectioner’s sugar and approx. 2 ½ Tbl. orange juice.

Peaches & Cream Reduce the milk to 1 ¼ cups and add 1 tsp. vanilla extract to the milk before assembly. Use fresh chopped peaches for the fruit - scoop and bake for 20-24 minutes. Prepare cream cheese icing with a hand mixer 8 oz. room temp cream cheese, 1 Tbl. soft butter, and 3 cups confectioner’s sugar – whipping until completely smooth and light in consistency, adding a few drops of milk only if needed to thin. Spread a dollop of frosting over the top of each scone.

Chocolate Chip For the liquid use ½ c. orange juice, 1 c. milk, and 2 tsp. vanilla extract, and use semi-sweet chocolate chips in place of the measured fruit. Scoop and sprinkle tops with sugar and a few chocolate chips. Bake for approx. 15-17 minutes or just until the center is just cooked through.

Apple Cinnamon Assemble as directed, adding 2 ½ tsp. cinnamon to the dry mix beforehand and using apple cider in place of the milk. Use peeled and coarsely chopped apples for the measured fruit, scoop scones and sprinkle tops generously with cinnamon-sugar. Bake as directed for 16-18 minutes.

Cranberry Orange Assemble as directed, using orange juice in place of milk and fresh or frozen whole cranberries for the fruit. Scoop and bake for 18-20 minutes or just until the center is cooked through. Remove from oven, cool, and drizzle with a glaze made from 1 cup confectioner’s sugar and approx. 2 ½ Tbl. orange juice.

           
Pumpkin Raisin To the dry mix add 4 tsp. cinnamon, and 2 tsp. EACH allspice and nutmeg, and blend in the butter as directed. In a separate bowl whisk together one 15-oz. can (1 3/4 cups) pumpkin puree, 1 large egg, and 1 cup milk, stirring into the dry mix just until combined. Fold in one heaping cup of raisins and scoop scones as directed. Sprinkle tops generously with cinnamon-sugar and bake for 16-18 minutes or until no longer doughy in the center.