Ingredients:

Scones:
All Purpose Flour: 1 and ¾ cup (220 g)
Light brown sugar: 3 tablespoons (38 g)
Baking powder: 1 teaspoon (4 g)
Baking soda: ¼ teaspoon (1 gram)
Salt: ½ teaspoon (3 g)
Salted butter: ½ cup (113 g)
Whole milk: ½ cup (120 g)
Chopped cranberries: ⅔ cup (85 g)
White chocolate chips: ½ cup (90 g)

White Chocolate Glaze:
Heavy cream: 2 tablespoons (30 g)
White chocolate chips: ⅓ cup (60 g)

Instructions:
Freeze the butter for a few hours until solid. Preheat oven to 425°F (218°C). Roughly chop the fresh cranberries. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chopped cranberries, milk, and white chocolate chips. Gently stir this mixture until all the flour is incorporated. Sprinkle flour over a flat surface and shape the dough into one large ball.
Then cut the dough into 8 triangle-ish pieces. Chill the dough in the freezer for 10 minutes.
On a parchment lined baking sheet, space each triangle about two inches apart and bake for 14-16 minutes.

White Chocolate Glaze: Heat the heavy cream in the microwave for 45 seconds. Add in the white chocolate chips and let them sit for 30 seconds.
Stir both ingredients together until it’s combined into a smooth, thick sauce. 

Once the scones are done baking, let them cool to room temperature for 30 minutes, then drizzle the glaze on top.

Flaky cream-based scones studded with tart cranberries and sweet white chocolate chips. An easy homemade scone recipe with no stand mixer needed — just.

White Chocolate  Cranberry Scones Recipe | Josephine's Baking

White Chocolate  Cranberry Scones

Ingredients:
- All Purpose Flour: 1 and ¾ cup (220 g)
- Light brown sugar: 3 tablespoons (38 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1 gram)
- Salt: ½ teaspoon (3 g)
- Salted butter: ½ cup (113 g)
- Whole milk: ½ cup (120 g)
- Diced apples: 1 cup (130 g)
- Cinnamon: 1 teaspoon (2.6 g)

Maple Glaze:
- Powdered sugar: 1 cup (120 g)
- Heavy cream: 1-2 tablespoons (15-30 g)
- Maple syrup: 2 tablespoons (30 g)
- Cinnamon: ½ teaspoon (1.3 g)

Instructions:
Freeze the butter for a few hours until solid. Preheat oven to 425°F (218°C). Peel, core, and dice the apple. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the diced apples and cinnamon. Gently stir this mixture until all the flour is incorporated.
Chill the dough in the freezer for 30 minutes.
Once the dough is chilled, sprinkle flour over a flat surface and shape the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes. For the glaze, whisk the powdered sugar, maple syrup, and heavy cream together - adding the cream one tablespoon at a time until you have a thick, runny consistency. Once the scones are done baking, let them cool for 30 minutes, then drizzle the maple glaze on top.

Flaky butter scones packed with diced apple and warm cinnamon, drizzled with a sweet maple glaze. An easy homemade scone recipe with no stand mixer —.

Maple Glazed Cinnamon Apple Scones Recipe | Josephine's Baking

Maple Glazed Cinnamon Apple Scones

Ingredients:
- All Purpose Flour: 1 and ¾ cup (220 g)
- Light brown sugar: 3 tablespoons (38 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1 gram)
- Salt: ½ teaspoon (3 g)
- Salted butter: ½ cup (113 g)
- Whole milk: ½ cup (120 g)
- Instant Espresso Powder: 1 teaspoon (2 g)
- Chocolate Chips: ½ cup (90 g)

Espresso Glaze:
- Powdered sugar: 1 cup (120 g)
- Whole Milk: 3-4 tablespoons (45-60 g)
- Instant Espresso Powder: ¼ teaspoon (0.5 g)

Instructions:
Freeze the butter overnight. Preheat oven to 425°F (218°C) Heat the milk in the microwave for 1 minute and stir in the instant espresso powder. Let this cool down in the fridge for 15-20 minutes. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chocolate chips and the espresso milk.
Gently stir this mixture until all the flour is incorporated. Chill the dough in the freezer for 30 minutes.
Once the dough is chilled, sprinkle flour over a flat surface and shape the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes. For the glaze, heat up the milk in the microwave for 30 seconds, then stir in the espresso powder until dissolved. Add and whisk the powdered sugar ¼ cup at a time until it’s a thick but runny consistency. Once the scones are done baking, let them cool for 30 minutes, then dip them into the glaze.

Flaky butter scones with espresso powder and melty chocolate chips baked throughout the tender crumb. An easy homemade scone recipe that skips the stand.

Chocolate Chip Espresso Scones Recipe | Josephine's Baking

Chocolate Chip Espresso Scones

Ingredients:
- All Purpose Flour: 1 and ¾ cup (220 g)
- Light brown sugar: 3 tablespoons (38 g)
- Baking powder: 1 teaspoon (4 g)
- Baking soda: ¼ teaspoon (1 gram)
- Salt: ½ teaspoon (3 g)
- Salted butter: 6 tablespoons (85 g)
- Whole milk: ½ cup (120 g)
- Chopped mandarins: ½ cup (75 g)

Mandarin Glaze:
- Powdered sugar: 1 cup (120 g)
- Mandarin zest: 1 teaspoon (2 g)
- Freshly squeezed mandarin juice: 3-4 tablespoons (45-60 g)

Instructions:
Preheat oven to 425°F (218°C) and freeze your butter, ideally overnight but can also be for a few hours. Zest about two mandarin oranges and set aside for the glaze. Then peel the skin off the mandarins and slice the mandarins into small pieces In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
Next add the milk and mandarin oranges pieces. Using a cheese grater, Grate the frozen butter into the batter.
Gently stir this mixture until all the flour is incorporated. Chill the dough in the freezer for 30 minutes.
Once the dough was chilled, I sprinkled flour over a flat surface and shaped the dough into one large ball. Then cut the dough into 8 triangle-ish pieces. On a parchment lined baking shee
Bake for 15 to 17 minutes. For the glaze, freshly squeeze 3-4 tablespoons of mandarin juice. Then combine the powdered sugar, juice, and zest into one bowl. Add in the juice one tablespoon at a time until I got the consistency I wanted. Once the scones are done baking, let them cool for 30 minutes, then dip them into the glaze.

Flaky butter scones with fresh mandarin zest and juice throughout, finished with a bright citrus icing drizzle. An easy homemade scone recipe with no.

Iced Mandarin Orange Scones Recipe | Josephine's Baking

Iced Mandarin Orange Scones

Ingredients:

Scone Dough:
Cold, diced butter, 6 tablespoons, 85g
Heavy cream, ¼ cup, 60g (or plant-based cream)
Egg, 1 large, 50–60g (or 60g plant-based yogurt)
All-purpose flour, 1 cup, 120g
Granulated sugar, ⅛ cup, 25g
Baking powder, 1 teaspoon, 4g
Ground cinnamon, ½ teaspoon, 1.3g
Ground cardamom, ½ teaspoon, 1g
Ground ginger, ½ teaspoon, 1g
Ground allspice, ½ teaspoon, 1g
Ground cloves, ½ teaspoon, 0.5g
Ground nutmeg, ½ teaspoon, 1g
Salt, ½ teaspoon, 2g

Glaze:
Powdered sugar, ½ cup, 60g
Heavy cream, 2 tablespoons, 30g (or plant-based milk)
Maple syrup, 1 tablespoon, 15g
Ground cinnamon, ¼ teaspoon, 0.6g
Ground cardamom, ¼ teaspoon, 0.5g
Ground ginger, ¼ teaspoon, 0.5g
Ground allspice, ¼ teaspoon, 0.5g
Ground cloves, ¼ teaspoon, 0.25g
Ground nutmeg, ¼ teaspoon, 0.5g
Salt, ¼ teaspoon, 1g

Instructions:
Make the Dough:
In a mixing bowl, combine heavy cream, egg, flour, sugar, baking powder, and spices. On a lightly floured parchment-lined surface, add cold diced butter and gently knead or fold it into the dough until mostly incorporated. Chill the dough in the fridge for 15–20 minutes.

Shape and Bake:
Divide the dough into 4 equal portions and shape them into rounded triangles. Place onto a parchment-lined baking sheet.
Bake at 425°F (220°C) for 20–23 minutes, or until golden brown.

Make the Glaze:
In a small bowl, whisk together all glaze ingredients until smooth and silky.

Glaze the Scones:
Once scones are completely cooled, spoon the glaze over the top and finish with a dusting of cinnamon if desired.

Flaky butter scones steeped with chai spice made with cold butter, heavy cream, and an egg for a tender crumb. An easy homemade scone recipe with no.

Scones

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