The perfect twist to your scones eating game this fall

Having scones with your freshly brewed tea is the ideal type of morning this season. Scones work perfectly well as a snack during any time of the day as well.

Now we could go in for plain scones but why should we go basic when we can add a twist to elevate our scones eating game. I enjoy scones because of their crispy edges and the fact they are soft inside; they work so well with every bite.

In Fall, the weather tends to be a bit chillier and your mornings can just be perfect with a revamped scone and a hot cup of hot chocolate.

Here are three of my favorite scone recipes to try.

Lavender Buttermilk Scones

Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 2 teaspoons dried culinary lavender
• 2 teaspoons lemon zest
• 1/2 teaspoon salt
• 1/2 cup (1 stick; 115g) unsalted butter, frozen
• 1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• optional: coarse sugar for topping
• Lemon Lavender Icing
• 3 Tablespoons (45ml) heavy cream or milk
• 1 teaspoon dried culinary lavender
• 1 Tablespoon (15ml) fresh lemon juice
• 1 and 1/4 cups (150g) confectioners’ sugar

Instructions

1. Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater.
2. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
3. Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.
4. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon buttermilk.
5. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
6. Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
7. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
8. Meanwhile, preheat oven to 400°F (204°C).
9. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
10. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. (Tip: I like to start the icing while the scones cook so the milk has a chance to steep.) Remove from the oven and cool for a few minutes before icing.

Make the icing

• In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes.
• Whisk in the lemon juice and confectioners’ sugar. Feel free to add more confectioners’ sugar to thicken, if desired. Drizzle over warm scones. Icing can be made 1-2 days ahead and stored in the refrigerator.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Triple Chocolate Scones

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour(spoon & leveled)
• 1/3 cup (26g) unsweetened cocoa powder (natural or dutch process)
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup + 1 Tablespoon (135ml) heavy cream
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 6 ounces semi-sweet chocolate, coarsely chopped*

Glaze & Topping

• 1 cup (120g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) water (black coffee works too!)
• one 4 ounce bar semi-sweet chocolate, coarsely chopped*

Instructions

1. Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
5. Meanwhile, preheat oven to 400°F (204°C).
6. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
7. Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
8. Make the glaze: Whisk the confectioners’ sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
9. Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Caramel Apple Cinnamon Scones

Ingredients

• 2 cups (240g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons ground cinnamon
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1/2 cup (100g) packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 heaping cup (125g) peeled and chopped apple (I use Granny Smith)*
• optional for topping: coarse sugar
• 1/2 cup (120ml) store-bought or homemade salted caramel*

Instructions

1. Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples, then mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with caramel.
9. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.