Pear and Blue Cheese Scones

Dear Turkey,

Sweet or savory

Flaky, but not overboard

I keep eating them

No Added Sugar Vegan Pumpkin Spice Chocolate Chip Scones

Dear Turkey,

I've never baked with

Stevia, so I figured

I should try it out

Vegan No Added Sugar Irish Soda Bread Scones

Dear Turkey,

Irish soda bread

In the form of a scone is

Tasty and brilliant

Pumpkin Spice Scones

Dear Turkey,

These aren't too sweet -- I

Think they're prefect, but you can

Also add sugar

Blueberry Lemon Scones

Dear Turkey,

A little lighter

And fluffier than a more

Traditional scone

Springy and Delicious Strawberry Scones

Dear Turkey,

I saw these at a

Coffee shop and decided

Not to spend money

Flaky Whole Wheat Scones

Dear Turkey,

Coconut oil

Makes them coconut-y, but

Not in a bad way

Really Flaky (in a good way) Scones

Dear Turkey,

I like scones that aren't

Too sweet; that way you can taste

What you put in them

Blueberry Banana Scones

Dear Turkey,

Thanks to bananas

You won't believe there's just a

Quarter cup sugar

Chocolate Chocolate Chip Scones

Dear Turkey,

Surely by now you are wondering why I haven't posted a recipe for chocolate chocolate chip scones before. I was asking myself that very question the other day.

These scones are inspired by those excellent Moosewood ones. However, the chocolate chips make them a bit more moist and cake-y, and the hot oven temperature makes my house smell like a chocolate factory (and, yeah, I have heard that the smell at Hershey Park is fake, but it still smelled amazing when I was 10).

Moosewood Scones

Dear Turkey,

I was scrolling through my myriad posts on scones yesterday, looking for the recipe for the scones from Sundays at Moosewood. The ones I make all the time. The not-too-buttery but just-buttery-enough ones. Well, it wasn't there. So, it's your lucky day.

These scones are also not-too-sweet but just-sweet-enough. Ditto for whole wheat-i-ness. And if that's not doing it for you, you can always smother them with butter or put chocolate chips in the batter.

Pumpkin Chocolate Chip Scones

Dear Turkey,

Since I ran out of muffin papers this week (surprise), I decided to make scones. They are inspired by this cool blog. I redacted the eggs so that I could eat the batter, and I also doubled the recipe because I hate using less than one can of pumpkin. I replaced the white whole wheat flour with regular whole wheat flour because that is more hardcore.

Yes, Mom, I used a cookie sheet WITH EDGES so that I didn't spill butter all over my oven like I do when I use your oven. However, I think that I chopped the butter up small enough (and there wasn't enough of it), and it didn't leak out of the scones at all.

Pumpkin Chocolate Chip Scones:

Step 1:

First of all, use a bigger bowl than this one. Here is what you put in it: 2 sticks butter (a little warmer than fridge temp), 5.5 c whole wheat flour, 2/3 c sugar, 2 T baking powder, 1.5 t salt, 1.5 t cinnamon, 1/2 t ginger, 1/2 t nutmeg, 1/2 t allspice, 1 can pumpkin, 1 c chocolate chips. Chop everything with the tuna chopper until the dough comes together (it will be crumbly) and make into 18 balls. Place on a parchment-covered COOKIE SHEET (not a baking stone unless you like to live dangerously).

Step 2:

425 degrees, 20 minutes. 

I moss you,
Tofu

Yes, I Am Obsessed With Scones

Dear Turkey,

So I had some creme fraiche in my fridge, because we were going to make chipotle/cherry/creme fraiche waffles, but the creme fraiche was expired. Why do we keep buying creme fraiche and never making the waffles? It might have something to do with the fact that we don't have a waffle iron.

For someone obsessed with scones, the logical thing to do with creme fraiche is, well, you know. I looked online at some recipes, and most of the ones that didn't also call for heavy cream (since I didn't have that) were pretty similar.

Creme Fraiche Scones:
In a big giant bowl that you had to take away from your baby, because he loves bowls, combine:


2 c flour
1 c creme fraiche
1/4 c sour cream (or any amount of both "creams" to make 1 1/4 c)
1 T sugar
1 c mini chocolate chips
2 1/4 t baking powder
1/4 t salt

With your hands, knead just until a ball barely forms. Smoosh into a round disk about an inch high and bake at 425 degrees for 15-20 minutes, or until JUST starting to brown around the edges. Slice like a pie and serve.

That powdery stuff on top is the extra flour that I didn't knead in; I just dumped it on top. I think that it's better to work the dough less and have a little flour left over. It tastes good on there.

Remember how I told you that my favorite coffee shop makes really good scones? Well, I was there the other day and, I was right, their scones are better than mine. But they also cost like $3. For one. I think that I'm getting closer to their secret with the "solid" creams that I used here. Although butter makes scones flaky, it also makes them heavy, and soured creams make them a little tangy, unlike liquid cream.

I moss you,
Tofu