I got the idea for this from my friend, Ellie. She just bought a recipe book from World Market that is part of a series of recipe books that give one base recipe and 100 variations. Since I knew for Christmas I wanted to post a scone recipe, I decided to take the idea and apply it to the scone recipe.
This recipe is designed so that you can use the one base, then have two options of where to go next. When I made a batch for the post, I made up the base then halved the two variation recipes so that one batch produced two flavors.
The scones produce very different textures. The "Orange Spice" ones are denser, spicier, and a little heavier. The "Berry and Hibiscus" are lighter, fresher, and airier.
Base Ingredients
2 cups all-purpose flour½ cup oats
1 tablespoon baking powder
¼ cup brown sugar
½ tsp salt
½ tsp salt
4 tbls. salted butter, cubed
Directions
1. Place flour, oats, baking powder, brown sugar, and salt in a large bowl. Stir to combine ingredients.
2. Add the cubes of butter and mix into dry ingredients with hands until you get a course meal.
Orange Spice Tea Scone Ingredients
1 Batch Scone Base
2/3 cup non-fat Honey Greek yogurt
1/4 cups orange spice tea
1 tablespoon honey
1 tablespoon orange juice
¼ cups buttermilk
½ cup toasted walnuts
2 tsp. orange zest
2 tsp cinnamon
½ tsp nutmeg
2 tsp ground ginger
Extra 1 tbls butter and 1 tbls honey for brushing on top
Directions
1. Preheat oven to 400ºF and, if you have parchment paper on hand, line a large cookie sheet.
2. In a measuring cup, make the orange-spice tea and add the honey and orange juice. Set aside to seep and cool. Should take about 30 minutes.
3. Make Scone Base according to directions given above. Add walnuts, orange zest, cinnamon, nutmeg, and ginger. Stir to incorporate.
4. Create a well in the flour/butter mixture. Add the Greek yogurt, buttermilk, and tea. Stir to incorporate.
5. When the liquids are incorporated and you have a loose mixture, knead the dough about 10 times. You can either do this in the bowl, or on a lightly floured surface.
6. With a spoon or ice-cream scoop, scoop out dough onto the cookie sheet. Dough should produce about 18-20 scones.
7. In the microwave, melt 1 tbls. butter and 1 tbls. honey. Brush the tops with melted honey butter. Then, place in oven. Cook for about 15 minutes.
Berry and Hibiscus Scone Ingredients
1 Batch of the Scone Base
2/3 cup Black Cherry or Raspberry Greek yogurt
½ cups buttermilk
2 teaspoons dried hibiscus flowers
2 tsp. ground ginger
1 ½ cup frozen fruit medley (raspberries, blackberries, strawberries) thawed and drained
Extra 1 tbls. butter and 1 tbls honey for brushing on top
Directions
1. Preheat oven to 400ºF and, if you have parchment paper on hand, line a large cookie sheet.
2. In a measuring cup, pour in the buttermilk and add the dried hibiscus and ginger. Let set for about 15 minutes.
3. Make Scone Base according to directions given above. Take the Scone Base and create a well in the flour/butter mixture. Add the Greek yogurt and buttermilk. When it is almost fully incorporated, add the berries and stir in, trying not to crush the berries.
4. With a spoon or ice-cream scoop, scoop out dough onto the cookie sheet. Dough should produce about 18-20 scones.
5. In the microwave, melt 1 tbls. butter and 1 tbls. honey. Brush the tops with melted honey butter. Then, place in oven. Cook for about 15 minutes. Scones will be soft, so use a toothpick to make sure they are done in the center.
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I cannot wait to try one of these recipes. They both sound amazing! :)
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