Who knows? I’ve never had a recipe saying use a wooden spoon. I usually use a silicone spatula.
Try some of these fabulous scone recipes! I love them all!
Cranberry Orange Scones, Ina’s
(halved recipe)
4 cups plus 1/4 cup all-purpose flour (2 cups + 2 Tbsp)
1/4 cup sugar, plus additional for sprinkling (2 Tbsp + extra)
2 tablespoons baking powder (1 Tbsp.)
2 teaspoons kosher salt (1 tsp)
1 tablespoon grated orange zest (1½ tsp.)
3/4 pound cold unsalted butter, diced (1½ sticks)
4 extra-large eggs, lightly beaten (2 eggs)
1 cup cold heavy cream (½ cup)
1 cup dried cranberries (½ cup)
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup xxx sugar, plus 2 tablespoons (¼ cup + 1 Tbsp)
4 teaspoons freshly squeezed orange juice (2 tsp.)
Preheat the oven to 400º F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 – 25 min, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
–Ina Garten
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Bacon Cheddar Cheese Scones
4 slices bacon, chopped
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 1/2 teaspoons salt
1 stick unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 teaspoon freshly ground black pepper
1 cup heavy cream, plus 2 tablespoons
Preheat the oven to 400º F. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.
–Emeril Lagasse
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Apricot Cream Scones
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp salt
¼ cup sugar
3/4 cup dried apricots, chopped
1¼ cups heavy cream
3 Tbsp. butter, melted
2 Tbsp. sugar
Preheat the oven to 425º F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried apricots. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into 2 circles about 6 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.
Bake for about 11 minutes, or until golden brown
–Sara Moulton
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Blueberry Scones with Lemon Glaze
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
–Tyler Florence
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Sunshine Poppyseed Scones
1½ cups A/P flour
1 cup whole wheat flour
3 Tbsp. sugar
1 tsp. cream of tartar
1 tsp. baking powder
¼ tsp. kosher salt
2 Tbsp. poppyseeds
3 Tbsp. chilled butter
½ cup lemon yogurt
¼ cup orange juice
1 large egg, beaten
1 tsp. fresh lemon or orange zest
Preheat oven to 425ºF. In a large bowl, whisk together first 7 ingredients. Cut butter into dry ingredients.
Combine yogurt, OJ, egg, and zest. Add to wet ingredients, stirring just until moistened. Do not overmix.
With lightly floured hands, form dough into a circle that is 1” in thickness and place on a greased baking sheet. Cut dough into 8 wedges and bake 15 minutes until browned.
Serves 8.
–Today’s Diet & Nutrition, Winter 2006

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