Double Brown Sugar Butter Glazed Banana Bread Scones

Someday I will learn how to manage a bunch of bananas. Meaning, I’ll buy just the right amount that are exactly the correct ripeness so as not to have two or three that go brown on me before they’re eaten. Until that day comes, I have to figure out new and exciting things to do with the abandoned-too-ripe-to-be-consumed-any-way-but-as-banana-mush bananas. Since my children have teeth, it seems cruel to feed them anything the texture of baby food. This recipe screamed out to be made for two reasons.
#1: I love banana bread.
#2: I love scones.
Combining the two into one amazing breakfast food? Genius!

Banana Bread Scones10

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Bakerlady Scones

I’ve posted this recipe before, but I have a lot of new readers who may have missed it. This is my absolute most requested treat. I have never had a better scone.  Seriously. You may think “a scone is just a scone”, but you are wrong. You only think that because you’ve never had mine. Try this recipe and you’ll understand what I mean. They are so moist and full of flavor. Trust me. You’ll never go back to those dry crumbly things other people claim are scones. Yesterday I made a batch of these for tea. I left half plain (served with my lemon curd and raspberry jam) and added chocolate chips to the others.  Other favorites in my family are the orange cranberry version (my mom and Nanny LOVE them), and blueberry.
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Glazed Cinnamon Raisin Scones

We got new neighbors last weekend (total bummer to be moving New Year weekend) – and I’ve been waiting until the dust settles next door to bring over some baked goodies and say “hello!”. My super awesome talented cousin posted this recipe on her blog today and I decided it was perfect for saying “Welcome to the neighborhood”.

I prepped these scones in my food processor. I love that you pulse, pulse, pulse the dry ingredients, add the shortening, pulse some more, add the milk and raisins, pulse some more and you’re basically done. (does pulse not look like a word anymore to you too?) And only one thing to clean! As always with scones, don’t over mix your dough. I just knead it two or three times to make sure it’s all combined and then pat out the dough lightly with my palm. [Read more…]

Double Glazed Pumpkin Scones

At MOPS on Thursday, my friend Bethany brought awesome pumpkin scones. They got me in the mood to bake some myself. Now, my normal scones are amazing and I love the recipe. I’ve just never been super comfortable trying to alter it to a pumpkin scone recipe because there are already so many wet ingredients in it – the primary one being sour cream – which can’t be substituted out because of the unique reaction it has with the baking soda. Once I’d tossed the idea of altering my own recipe, I got a lot more comfortable with just finding the most delicious pumpkin scone recipe I could. This is it. The double glaze sold me right away. I only altered the recipe slightly, using cream instead of the original half-and-half called for (and that’s just because I had one and not the other). The scones themselves are not very sweet at all – I left a couple unglazed for my sweets-hating hubby. They are also quite lightly spiced. I’ll probably add some allspice and or pumpkin pie spice to the next batch. Which, I’ll be making very soon I’m sure. They are moist, light and delicious. Just like a scone should be. [Read more…]

Lemon Curd

I was inspired to make this lemon curd by three things.

1. My cousin Shannon posted this recipe on her blog. We both love — they have awesome stuff there.
2. I have several lemons rapidly getting closer to serving no purpose but attracting fruit flies.
3. Lemon curd is awesome and delicious.

I’ll probably be making up a batch of my Super Fantastic Scones to go with this – and bring them to apple pie baking day with my MOPS group tomorrow morning. This lemon curd would be terrific sandwiched in sugar cookies, as a filling for cake, or double the recipe and use in a lemon meringue pie. [Read more…]

More scones

As per most get-togethers, I was asked to bring my scones to this weekend’s bridal shower. However, there was some discussion as to which variety. My two sisters wanted chocolate chip as well as blueberry scones. But my nanny and mom are partial to the cranberry orange version. So – I made all three. Since I’ve already posted shots of the chocolate chip & blueberry in my post of the main recipe for these scones – here’s just a photo of the  cranberry orange. Zest of one orange and 1 c dried cranberries. Glaze of fresh squeezed orange juice, zest and powdered sugar.

Cranberry Orange Scones

Tonya’s Super Fantastic Scones

I have pretty much become famous off these scones – at least in my small corner of the world. My sisters ask me to bring them to anything they can: camping trips, brunches, bridal or baby showers, Mother’s Day, treat-day at school. You name it, I’m asked to bring these. The sour cream and baking soda combo makes the texture perfectly airy and yet still moist. The possibilities are endless for mix ins – try whatever you fancy!

Fresh Blueberry Scone

Tonya’s Super Fantastic Scones

* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)

Optional Egg Wash: For a golden color when baked, mix one egg yolk with a little water and brush on scones prior to baking.


1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 355° F. Lightly grease a large baking sheet.
3. Cream the butter and sugar in large bowl. Beat the egg with vanilla and add to the sugar/butter mixture.
4. Sift the flour, baking powder, cream of tartar, and salt. Add to the butter/sugar mixture – do not overmix.
5. Stir the sour cream mixture into the flour mixture until just moistened.
6. Mix in any toppings – for orange/cranberry scones 1 C dried cranberries and the zest from one orange. For chocolate chip scones, 1 C mini chocolate chips.
7. Turn dough out onto a lightly floured surface, form into a ball. Cut in half.  Roll or pat each half into two 3/4 inch thick rounds. Cut each into 6 wedges, and place them 2 inches apart on the prepared baking sheet.
8. Bake 14 to 18 minutes in the preheated oven, until golden brown on the bottom.
9. Allow to cool completely on wire racks. Glaze or top as desired. For orange glaze – orange juice, zest and powdered sugar until desired consistency.

Chocolate Chip Scone

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