Take a Megabite

Mini Pumpkin Scones

First of all, please don’t judge me for eating french fries two days in a row. And, please just know that two glazes are better than one. Always.

So maybe two days of french fries is better than one?

We are a few days into September, so it’s only right to get moving with the pumpkin love. And these scones are the perfect start. They are mini, so you can eat them two days in a row and not feel guilty about them. So that’s nice, right?

I probably don’t need to convince you to make these, but just in case … These scones taste like pumpkin donuts in the the best and glaziest way and they are really cute. So there you go!

Mini Pumpkin Scones
Recipe adapted from weheartfood

Ingredients:

scones -

• 2 cups all-purpose flour
• 7 T sugar
• 1 T baking powder
• 1/2 t salt
• 1/2 t ground cinnamon
• 1/2 t groun nutmeg
• 1/4 t ground cloves
• 1/4 t ground ginger
• 6 T frozen butter
• 1/2 cup canned pumpkin
• 3 T half and half
• 1 large egg

glaze -

• 1 cup + 1 T powdered sugar
• 2 T milk

spiced glaze -

• 1 cup + 3 T powdered sugar
• 2 T milk
• 1/4 t ground cinnamon
• 1/8 t ground nutmeg
• pinch ground ginger
• pinch ground cloves

Directions:

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Grate frozen butter into the dry ingredients and stir until butter is coated. Set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients. Pour dough onto a clean surface and knead about 4 times. Divide dough in half and pat each into a circle about 1/2 inch high. Cut into 8 small scones, slicing like a pizza. Place on prepared baking sheets and bake for 10-14 minutes or until tops are starting to become golden brown. Place on a wire rack to cool.
4. Make the first glaze by whisking together the powdered sugar and milk. Generously brush glaze over each of the scones. When the first glaze is set, make the spiced glaze by whisking together powdered sugar, milk and spices. Drizzle over the scones using a ziploc bag with the corner snipped, a spoon or a squeeze bottle. Allow the icing to set for about an hour. Eat!

Hot coffee on a chilly morning is where it’s at …
served with a teeny pumpkin scone is even better.

Raspberry White Chocolate Scones

I’m wearing tennis shoes with my pajama dress right now. It has to do with me trying to kill a bug and instead having it fall somewhere shadowy and full of hiding spots and now I feel like it’s everywhere. I’ve failed at bug killing twice in the last week! It’s summer, don’t these bugs want to be outside? And once, Elliot licked a bug when I was hoping he’d take care of it for me. So it’s not even 8am and there’s been bug drama.

So in less bug news and more good news: scones!

When I made these I ended up with 9 amazing scones and 3 scones that were burnt on the bottom. Blackened scones happen sometimes. But it’s ok, they’re just cajun-style, right?

So basically, you should make these. They are lightly sweet and the chunks of white chocolate are best friends with the raspberries. It works out for everyone. Pass them out to anybody who needs a blush breakfast.

Raspberry White Chocolate Scones {makes 12 scones}
Base scone recipe adapted from Orangette

Ingredients:

• 1/2 cup milk
• 1 egg
• 1 t vanilla
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, cubed and chilled
• 3 T sugar
• 1 cup raspberries*
• 4 oz. (scant 1 cup) white chocolate chunks + more if you’re into chocolate drizzling

*Fresh or frozen will work. Frozen might be a little less messy, but why use frozen when you have freshly picked ones?

Directions:

1. Preheat oven to 425 degrees.
2. Whisk together the milk, egg and vanilla, set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Working until you have no lumps bigger than a pea. Add the sugar, white chocolate and raspberries. Toss to mix. Add milk mixture to the dry ingredients. Bring dough together gently with a wooden spoon. Fold together using a spatula and knead it in the bowl. Turning it onto itself about 12 times. (Trust me on this one. I tried to knead it on the counter for about 5 seconds total. It is far too full of fresh raspberry juicy goodness for kneading.)
3. Scoop using a muffin scoop or using a 1/4 cup measuring cup dusted with flour onto a parchment lined baking sheet.
4. Bake for 10 minutes, or until golden and the top center is set. Cool on a wire rack.

I ate two immediately out of the oven. Waiting for scones to cool is overrated.

Honey Cornmeal Scones

I can count on Jake making pizza every week.

I can count on Elliot mistaking a tulip for a squirrel and trying to fight it.
(He gets embarrassed when we go up close and he realizes it’s just a tulip.)

I can always count on being hungry for corn bread topped with honey, and these scones have that cornbread and honey thing that I find completely irresistible.

These guys are best warm, right out of the oven, but what isn’t? When they are no longer warm, dunk these guys in your coffee. Don’t bother being shy about it. Scones think of coffee as a hot tub.

Honey Cornmeal Scones {8 scones}
Recipe adapted from A Mingling of Tastes

Ingredients:

• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup honey
• 1/2 t vanilla
• 1 cup whole wheat pastry flour*
• 1/2 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 t baking powder
• 1/4 t salt
• 2 T packed brown sugar
• 5 T unsalted butter, cold and cut into cubes or frozen and grated

glaze -

• 2 T milk
• 1 T honey

* If you don’t have whole wheat pastry flour substitute 1/2 cup cake flour + 1/2 cup whole wheat flour.

Directions:

1. Place the butter in the freezer. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Whisk the egg, buttermilk, honey and vanilla in a medium bowl and set aside.
3. In another large bowl, whisk together the flours, cornmeal, baking powder, salt and brown sugar. Grate the cold butter using the large holes on the side of your box grater. Add the cold butter and mix it in with a fork until it’s a loose sandy consistency.
4. Pour wet ingredients into the flour mixture and gently combine just until all the flour is moistened.
5. Pat into a  half inch high circle and cut into 8 triangles. Place on prepared cookie sheet. Brush with glaze (2T milk + 1 T honey whisked together).
6. Bake for 15-20 minutes, or until tops are golden and toothpick comes out clean. Cool on baking sheet a couple minutes and transfer to a wire rack. Eat while warm!

Look at at that crumby middle.

Coconut Scones

I’m pretty strong. Once I broke an ice tray in half just trying to loosen the ice cubes. That might be the only example I can think of as far as physical strength… but I had to have really strong self control not to eat all these scones while they were still warm. The crunch of the coconut with the melty chocolatey goodness just about did me in.

Do you ever think of coconut and pair it with a chewing marathon? Well, the coconut in these scones is not that way. It’s light and glorious. And the toasted coconut on top made me wonder why I haven’t used coconut before! Roasty toasty.

I went a little overboard with the coconut on top. You can use less if you want. No pressure either way. I promise not to judge you, no matter what you do.

I’m really glad my sister Sally made these guys a couple weeks ago. Just knowing coconut scones existed was enough for me to want to try them.

Coconut Scones {makes 16}
Recipe from King Arthur Flour Whole Grain Baking

Ingredients:

scones -

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 t baking powder
• 1/2 t salt
• 1/2 cup (1 stick), cold unsalted butter*
• 1 cup unsweetened coconut or sweetened shredded coconut,
  depending on your taste (I used sweetened, why not?)
• 1 large egg
• 1 1/4 cups unsweetened coconut milk, shaken well
• 1 t vanilla extract
• 1/2 t coconut extract or an additional little splash of coconut milk
• 3/4 cup semisweet mini chocolate chips, divided

topping -

• milk, for brushing
• 1/4 – 1 cup sweetened, shredded coconut for sprinkling
• 1/4 cup melted semi-sweet chocolate for drizzling

* I froze a stick of butter for about an hour and then grated it on the large side of a box grater before cutting into the dry ingredients. It worked magically.
Thanks Joy for the tip!

Directions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or spray lightly with cooking spray.
2. Whisk together the flours, sugars, baking powder and salt in a large bowl. Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs. (If you freeze the butter and grate it like I did, you won’t have to work it very much into the flour since the pieces will already be a nice small size, and yet keep their cold temperature.) Stir in the shredded coconut.
3. In a separate bowl, whisk together the egg, coconut milk and extracts.
4. Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon just until dough is evenly moistened. Stir in chocolate chips.
5. Turn dough out onto a floured work surface and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and about 6 inches in diameter. Use a knife to divide each circle into 8 wedges.
6. Transfer the scones to a baking sheet. Brush the tops with milk and sprinkle with sweetened coconut, pressing it in gently. Bake until scones are puffed and golden brown, 20 to 25 minutes, rotating halfway through.
7. Transfer melted chocolate to a sandwich bag. Cut a teeny corner off and drizzle over the scones. Serve warm.

See those potholders? My grandma made them for me.
I think they are the prettiest.

Orange Poppy Seed Scones with Orange Icing

Don’t be fooled by the poppy seeds these scones got, they’re still orange from the block. They’re not better than you. They’re not pretentious. They are just simply orange and deliciously refreshing.

I happen to love orange! …orange flavored pasteries that is. Not when people say I have orange hair. My hair is red. Thank you very much.

This is a remix of the chocolate chip scones I made last week. It just goes to show that I can never have enough scones in my life. Make these…you’ll understand!

Orange Poppy Seed Scones with Orange Icing
Recipe adapted form Orangette

Ingredients:

• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, cubed and chilled
• 3 T sugar
• Scant 3 t poppyseeds
• 1 t orange zest
• 1 T orange juice

Directions:

1. Preheat oven to 425 degrees.
2. Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Working until you have no lumps bigger than a pea. Add the sugar and poppy seeds. Toss to mix. Whisk the orange zest and juice into the milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
3. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8-12 wedges. Place on an ungreased baking sheet.
4. Bake for 10-15 minutes, or until golden. Cool on a rack, then move to a parchment paper covered surface for drizzling the frosting.

Orange Icing

Ingredients:

• 1 1/2 T butter, melted
• 1 1/4 cup powdered sugar
• 1/2 t orange zest
• Juice squeezed from 1/2 an orange

Directions:

1. Combine melted butter and 3/4 cup powdered sugar and mix with a hand mixer until combined.
2. Add orange zest and juice and mix until no longer lumpy. Add remaining 1/2 cup of powdered sugar 1/4 cup at a time mixing between additions.
3. Drizzle using a spoon or knife over the scones to your heart’s content.
4. Promptly eat one. That is if you can stop at one.

Chocolate Chip Scones

When I was little, my mom would occasionally make waffles for dinner with ice cream in between. Once or twice we even had strawberry shortcake for dinner! As an adult, I had chocolate chip waffles for dinner once or twice… and something about these scones make me think of chocolate chip pancakes!

So there you go. They’re good. I like them. You should eat them for dinner.

Chocolate Chip Scones
Recipe adapted form Orangette

Ingredients:

• 1/2 cup milk
• 1 egg
• 1/2 t vanilla
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, cubed and chilled
• 3 T sugar
• 1 cup chocolate chips*

Directions:

1. Preheat oven to 425 degrees.
2. Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Working until you have no lumps bigger than a pea. Add the sugar and chocolate chips. Stir or toss to mix.  ( I used half mini chips and it was amazing!) Take scant 1/4 cup of the milk/egg mixture and set aside to be used for a glaze. Whisk the vanilla into the remaining milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
3. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8-12 wedges. Place on an ungreased baking sheet. Using a pastry brush, glaze wedges.
4. Bake for 10-15 minutes, or until golden. Cool on a rack.

*And, if you can even believe it, the variations for these scones are endless! If you use fruit, it’s advised to use either dried or frozen. While you’re at it, drizzle icing on top!