Craisin Scones

frozen shredded butter is key to a light and fluffy scone

frozen shredded butter is key to a light and fluffy scone

I decided to try bread flour and I am glad I did!

I decided to try bread flour and I am glad I did!

 

roll it into a big rectangle

roll it into a big rectangle

 

the roll it into an envelope and put in freezer for 5 minutes - you want to keep the butter as cold as possible

the roll it into an envelope and put in freezer for 5 minutes - you want to keep the butter as cold as possible

 

roll to 12x12 square and add craisins, pressing in so they stick

roll to 12x12 square and add craisins, pressing in so they stick

 

all rolled up

all rolled up

 

cut into four sections, then cut each section diagonally

cut into four sections, then cut each section diagonally

 Stats:  Per scone: 372 calories, 15.25 fat, 54 carbs, 1 fiber, 5.3 protein

Bake at 375 for 18 to 23 minutes, or until the bottoms are browned

Bake at 375 for 18 to 23 minutes, or until the bottoms are browned

The first scone I ever had was at Starbucks.  It was a cinnamon chip scone and it was love at first bite!  It was light and fluffy.  I tried to recreate the magic MANY years ago, but they always came out dense, more like hockey pucks!
I adapted a recipe from cooksillustrated.com using what I had on hand, but the magic to this recipe is using frozen shredded butter.  I froze 1 stick of butter for 1/2 hour, then grated it and put it back in the freezer until ready to use.   The secret is that the butter always stays really cold which resulted in the lightest, fluffiest scone I’ve ever made.
My changes to the original recipe were that I used craisins instead of frozen blueberries, buttermilk instead of whole milk, and bread flour instead of all-purpose flour.
Craisin Scones
  • 8 tablespoons butter, frozen (7 for recipe and 1 tablespoon melted to brush on top before baking)
  • 5 ounces craisins
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 10 ounces (2 cups) bread flour
  • 3.5 ounces (1/2 cup) sugar
  • 2 tsp. baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon of salt

Since the scone is mostly carbs, I added 1/2 cup egg whites with .8 ounce sharp cheddar to add protein – and you know I couldn’t have breakfast without cheese!  😀

Breakfast comes in at 531 calories, 24 fat and 55 carbs

Breakfast comes in at 531 calories, 24 fat and 55 carbs

I actually like these better than Starbuck’s!  

I did not wake up to exercise this morning, but day 8 of the shred is on tap at lunch today, and I plan on taking the dog for a long walk tonight after dinner.  I may even do commercial jumping jacks tonight – but we’ll see!

See you at lunch!  We’ll discuss Biggest Loser!  Did you watch it??

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27 thoughts on “Craisin Scones

  1. Oh wow, those look great! Much better than Starbucks!!

  2. Oh wow, totally better than Starbucks!

  3. Glad to be Biz’s taste-tester today! I am not usually a fan of scones (had only had them at Starbucks), but these were WONDERFUL. All of the Starbucks scones I’d tried seemed to be lacking in flavor (the dryness overwhelmed any taste sensation)…Biz’s scones were light and not at all dry; the taste of the craisins and butter really came through. Great job, Biz! I am going to make these some weekend very soon. 🙂

  4. Your food always looks so delicious. Wish I was more ambitious in the kitchen. Wish I had one of those scones right now to go with my coffee *smile*.

  5. wooo…i’m sure these scones are better than Starbucks’ 😀

  6. Oh my gosh, Biz, those are gorgeous scones!!! A bunch of gals from work are going out for a tea-room lunch today, so I’ll have to see if theirs are anywhere as beautiful. (Scone of the month is white chocolate-lavender, should be interesting!)

    I like craisins, but my kids don’t. I might have to try this with blueberries. I wonder how dried blueberries and lemon zest would work…?

    • Actually, the original recipe called for lemon zest, I just didn’t have any – sounds great though!

      • I think the tea-room place must’ve read your recipe, because their scones were the best I’ve *ever* eaten. Light and fluffy, just like yours, although theirs weren’t the pretty triangle shape. (Just round.) I’m sure they used the cold butter trick. Now, to figure out how to use that lavendar shrub growing in my yard.

  7. At first I thought the shredded butter was cheese, and I was kind of confused! I will definitely make these!

    Thanks B!

  8. Wow, those are beautiful! I never realized that’s how they got their shape!

  9. These are beautiful! I have a low fat scone that is really pretty good if you would like the recipe. Got it out of the cookbook that I simple love, “Have your cake and eat it too,” by Susan G Purdy. This recipe also calls for freezing the butter. These scones only have 277 calories and 8 grams of fat. More bangs for the buck! (I also use whole wheat pastry flour for a bit more fiber) I just posted a low fat carrot cookie made with maple sugar, really low GI. Thanks for all your enthusiasm!
    Dana Zia
    http://danazia.wordpress.com/

  10. Wow! Craisins are awesome. I bet even more so in those scones!

  11. Wow! I’m not a scone fan, but I think I am now. My dad is going to love this recipe. Can’t wait to hear your intake on last nights show.

  12. YUMMY. I would eat scones every day if I could.

    • 米亚, you too know how to bake scone huh. Could share the recipe for gnegir and dates scones?Bread knife, how it look like? That one flat and long type? Can i use spatula instead?

  13. The shredded butter is genius!!! Wish we had thought of that. You should package it up.

  14. Frozen shredded butter? So interesting! I love scones but still haven’t had them homemade. Yours look perfect!

  15. wow, you are just so darn creative!!!! those look amazing. i SO need to catch up with tbl. sad that sione is gone, he deserved to be there til the end i think!

  16. Those are definitely bakery worthy scones! Awesome 😀

  17. Hey Biz, I tried to make these tonight and it was WAY watery – I could have poured the dough out of the bowl. So, I looked up weight to volume conversions (ounces to cups) and the flour is actually 3 cups and the sugar 1 cup.

    I did add some more flour, but didn’t catch the mistake until now. They’re already in the oven– not sure if they’ll be salvagable! Let’s hope! 🙂

  18. What are the instructions for these? Just combine all ingredients to make the dough and put the craisins as shown?

  19. […] A big, bock malt bill makes this beer sweet. It has a  melted caramel and cherry mouthfeel and a craisin scone-accentuated finish (with slight hints of vanilla from the barrel aging). This is fantastic. […]

  20. […] My Bizzy Kitchen: Craisin Scones […]

  21. […] made before.  The copycat Starbuck’s cinnamon chip scone, the blueberry lemon scones and the craisin scones (ignore the awful photos in that last scone recipe!).  But I had apples I needed to use up […]

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