Plenty Sweet Life

Grandma's Recipes One By One!

Cheese-and-Herb Scones

This is a recipe for Cheese-and-Herb Scones off of some ripped out magazine pages I’ve had for years, from which I’ve made several recipes: Chocolate Chip Scones, Maple Pecan Scones, and Sesame-Orange Scones. My goal is to make all of these recipes at some point, so I’m on recipe #4 and counting. I love scones, don’t you? Seriously – there’s nothing better than warm scones, fresh out of the oven, slathered in melty butter, and jam. Oh my goodness. Maybe I should go work on recipe #5 right now! Ha! Ok, ok, I’ll leave that for another day. Let’s get on with this recipe. This one’s a little bit different from your regular type of scone. It’s a savory one – not one that you’d slather with butter and jam. Well, I’d still slather it with butter, but I think it’s more the type you’d serve with Grandma’s Tomato Soup and salad instead of a breakfast or tea time treat. These scones are a lot like the Cheese Muffins recipe that my mother-in-law gave me – you should try that recipe, too!

Here is the recipe as I made it:

Cheese-and-Herb Scones

In a large bowl combine:

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

Cut in until mixture resembles coarse crumbs:

2/3 cup vegetable shortening (I used butter)

Stir in:

3/4 cup shredded Cheddar cheese

Add:

1 1/3 cup milk

1 Tablespoon Dijon mustard

Mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

Divide dough in half.

With lightly floured rolling pin, roll one half of dough into a 7 inch round.

Cut into 4 wedges.

Repeat with remaining half of dough.

Place scones, 1 inch apart, on greased baking sheet.

Pierce tops with tines of fork.

Brush tops with water and sprinkle with remaining 1/4 cup cheese.

Bake at 425 degrees for 15-18 minutes, or until golden brown.

The savory part of these scones – the herbs added instead of sugar!

This is what it looks like when the butter is cut in – it does look like coarse crumbs.

I mixed the milk and the mustard together before adding them to the mixture.

Mix it together to make a soft dough and onto the floured surface, ready to knead.

After kneading, the next step is to divide the dough in half and roll it into a 7 inch round.

I cut the scones into 6 pieces instead of 4, just because 4 seemed like they’d be a bit large. Do this with the other half of the dough, too.

Onto the baking sheet, prick the tops with a fork, brush with water, and sprinkle on the remaining shredded cheese. I’m sure I used more than 1/4 of a cup for the topping. How bad can it be to add even more shredded cheese?

O.M.G. These smelled SOOOOO good baking!

These savory scones would be nice as an egg sandwich for breakfast, or they’d be great with Grandma’s Tomato Soup and a salad for lunch, or they’d be awesome plain slathered with the obligatory melty butter. The cheese and herbs make them absolutely melt-in-your-mouth delicious, and I’m not even kidding. You’d better make a batch of these today, because you and your family are gonna LOVE these Cheese-and-Herb Scones!

 

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Sesame-Orange Scones

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 

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Maple Pecan Scones

I’m sharing my recipe for Maple Pecan Scones today. It comes from the pages I ripped out of the magazine years ago. These magazine pages have several recipes on there, one being the ridiculously delicious Chocolate Chip Scones I made last summer. I hadn’t made this particular recipe before, but it sounded like a perfect recipe for fall. Well, this recipe didn’t disappoint. These scones are as ridiculously delicious as the Chocolate Chip Scones. Wow. Why haven’t I been making these all along? I’m glad I finally did.

Here is the recipe as I made it:

Maple Pecan Scones

In a large bowl, combine:

3 1/2 cups flour

1 cup pecans, finely chopped

4 teaspoons baking powder

1 teaspoon salt

With a pastry blender or two knives, cut in:

2/3 cup vegetable shortening (I used butter)

Add to dry ingredients:

1 cup milk

1/3 cup maple syrup

1/2 teaspoon maple flavoring

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5-6 times.

Divide dough in half.

With rolling-pin, roll first half into 7 inch circle.

Cut into 4 wedges.

Repeat with other half of dough.

Put scones 1 inch apart on greased baking sheet.

Pierce with tines of a fork and brush tops with another 1/4 cup of maple syrup.

Bake at 425 degrees for 15-18 minutes or until golden brown.

Serve warm.

Mix up the wet and dry ingredients separately, then cut the butter into the dry ingredients.

Add the wet ingredients and mix together with a fork.

When you turn the dough out to knead, it will look like this and you’ll think, “no way will this work”. Knead a couple of times and it comes together nicely. Really, it will.

Divide the dough in two pieces and then roll them out into a 7″ circle. Cut the circle in 4 and put the pieces onto a baking sheet.

Prick with a fork and brush with the remaining 1/4 cup of maple syrup. Ready for the oven.

They come out of the oven full of sweet maple syrup and toasted pecans.

Oh my. I’m so glad I tried this one. These are perfect for breakfast or afternoon coffee or tea. Serve them warm from the oven with some softened butter – oh wow. So good! You might even want to think about serving these Maple Pecan Scones for that special breakfast on the third Thursday of  November.

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Chocolate Chip Scones

This recipe for Chocolate Chip Scones has been around since I ripped the section for scones out of an old magazine I had years ago. I can’t find a name on the pages I ripped out, and I can’t find a year, but I think it could have been an old issue of Country Living Magazine. There are several recipes in these pages, all perfect for breakfast, brunch, or afternoon tea. This photo of my great-grandmother reminds me of afternoon tea (or coffee). Look at that dress! She came to this country all alone from Norway when she was 18 years old. A doctor from a small town up north sponsored her and she worked for him for several years to pay that off before traveling to Minneapolis to work as a housekeeper. There she met her husband, they married, and moved to a farm in the area where I grew up. They had 6 children before her husband died when my grandpa (the youngest) was 2 years old.

She met the challenge of running a farm and raising their 6 wonderful children all by herself. I’m sure she didn’t have much time for afternoon tea, but I hope she took the time to do that once in a while. Just a few years ago my oldest daughter did a college art video project about her life, so we learned a lot and now know that their farm is still there. I love that she was smart and is reading in the photo because my Grandpa was also very smart but had to leave school after 8th grade to help run the farm. So many great stories – so little time to tell them all!

Back to the scones. I originally made these for my chocolate loving mom, but found out that they are ridiculously delicious and my whole family loves them, too. Oh oh.

Here is the recipe as I made it:

Chocolate Chip Scones

In a large bowl, combine:

2 cups self-rising flour (if using regular flour, add 2 t. baking powder and 1/2 t. salt)

3 Tablespoons sugar

With pastry blender or knives, cut in:

1/2 cup vegetable shortening (I used butter)

Cut in until shortening until mixture resembles coarse crumbs.

In a small bowl, combine:

1/2 cup milk

1 large egg

1 teaspoon vanilla

Add to dry ingredients.

Add:

1/2 cup semi-sweet chocolate chips

Mix with fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently a few times, if needed.

Use a rolling pin (or use hands) to roll dough into a 7 inch round.

Cut into 4 wedges (I cut it into 6).

Place scones onto greased baking sheet and pierce tops with times of a fork (at this point I also used a little cream brushed on top and then sprinkled tops with coarse sanding sugar).

Bake at 425 degrees for 18-20 minutes or until golden brown.

Serve warm.

I used my trusty blender to get started.

Mixing everything with a fork help bring it all together.

I used my hands to pat out the dough and then cut it into 6 wedges.

I used coarse sanding sugar to make the scones sparkle, but regular sugar works, too. I love the sugary crust it makes on the top of the scones.

Oh yum.

Out of the oven and best warm with butter. Maybe also some homemade jam?

If you’re looking for an easy and delicious treat for your breakfast, brunch, or afternoon tea (or coffee), this is definitely it. These Chocolate Chip Scones are ridiculously good, and you and your guests are going to love them!

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Poppy Seed Scones

I love summer and it’s hard to believe that it’s moving along as fast as it is. This photo of Grandma and Grandpa was taken in the summertime, and might have been the summer of 1936 – the year before they were married. That was a hot one! Any time they show heat records during the summer, it seems like it was the year 1936. I remember reading somewhere that it was the hottest summer on record.  They must have been more used to heat than we are now! I’m sure there wasn’t any AC, so there had to be a lot of sweating going on, and a lot of fanning with hand-held fans. Of course, we happen to live in the land of 10,000 lakes, so we know that people would have been in a lake if they could.

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Lots of us do head out to the lake in the summer, or head out to visit family or friends, or head out on vacation. If you’re looking for something easy and absolutely delicious to take along with you to share, this recipe for Poppy Seed Scones is perfect! I think this recipe originally came from an old Martha Stewart magazine years ago and it’s still on the website today! It’s always nice to make things that can be ready ahead of time, and these can be ready the night before you want to bake them. If you’re off on an adventure, you can have the two parts mixed up and ready to go, and then take them with you! Oh boy – these are delicious!

Here is the recipe as I made it:

Poppy Seed Scones

Sift together in large bowl:

3 cups flour

2 Tablespoons baking powder

1 teaspoon salt

1 Tablespoon sugar

Stir in:

2 Tablespoons poppy seeds

zest of 1 lemon

Whisk together in a separate bowl:

1 large egg

2 Tablespoons butter, melted

1 1/4 cups buttermilk

Combine all ingredients with a few quick strokes.

Turn out dough onto a lightly floured board and knead once or twice.

Pat out to 3/4″ thick and cut into rounds using a 3″ cutter.

Reroll scraps and cut again until used up.

Place scones a few inches apart on a greased baking sheet.

Sprinkle with sugar (I brushed on a little milk and then the sugar to help it stick better).

Bake at 425 degrees for 10-15 minutes or until golden.

Serve warm.

You can get these ready the night before by mixing the dry ingredients and the liquid ingredients separately. Refrigerate the liquids. When ready to bake, combine the two.

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The only thing I’m not sure about doing the night before is the melted butter. I’d maybe wait to melt it the next morning.

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Combine the ingredients – they don’t have to be too combined. The kneading brings it all together nicely.

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The recipe says to roll out and cut them out with a cutter, which is great, but I like to do it this way because it’s easy – pat it into a circle about 1/2″ thick and cut them into wedges.

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On to the baking sheet . . .

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. . . then brush with a little milk or cream and sprinkle with coarse sugar. This step is not necessary, but the little crystals of sugar are so pretty!

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Here they are – ready for breakfast, a snack, or your afternoon coffee or tea! They are so beautiful!

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I brought this batch of scones on one of our adventures to my mom’s house. They were delicious warm with butter and a bit of homemade blueberry jam. The lemon and poppy seeds paired with the jam was amazingly delicious. Bring these with you on your next adventure – even if you bake them before you go, your hosts will invite you back again!!

 

 

 

 

 

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