Scones are one of the easiest baking projects—and as long as you follow a few basic rules of scone making, you should always have tender tasty scones!

Use cold (or frozen) butter, and cold liquid

Handle the dough minimally—if you overwork or over knead the dough, your result will be scones that resemble stones!

Bake in a completely preheated, hot oven (usually 400-425 degrees)—and test for done-ness 2-3 minutes before the recommended baking time.  It is always easier to add time than to subtract time!

The following scone begins with a good, basic plain scone recipe. The addition of Gorgonzola cheese and cranberries produces an aroma that draws a crowd to the kitchen as they bake—and the sweet and savory taste combination ensures that they will be back for more!
-Written by Debbie Anderson

Cranberry Gorgonzola Scones

In addition to a good basic scone mix or recipe, you will need:

4-5 oz crumbled Gorgonzola cheese

2/3 C fresh or frozen cranberries (if frozen, do NOT thaw first)

Note:  the quantities listed above are for a mix or recipe yielding 12-16 scones.  If your mix or recipe makes less, adjust accordingly

1. Add all the dry ingredients to a bowl.  If your recipe or mix calls for butter, cut in the cold butter until the mixture resembles coarse crumbs.  Add the Gorgonzola cheese and stir gently to distribute the cheese evenly throughout the mixture.

2. Stir in the amount of liquid called for by your recipe or mix directions, forming a soft ball of dough.  (Do NOT do this with a food processor, as it is much to easy to overwork the dough).

3. Turn the dough out onto a lightly floured cutting board, and turn it 2-3 times to lightly coat the outside of the dough with a dusting of flour.

4. Pat the dough out into a 1” thick mass of dough—and then place frozen or fresh (may be whole or chopped slightly) cranberries over the top of the dough. Fold the dough over on itself 2-3 times, gently working the fruit into the center of the dough. Do not overwork or knead the dough, as it will result in a very tough scone.

5. Divide the dough in half.  Shape each piece of dough into a circle 1” thick and 6-7” in diameter.  Cut each circle of dough into 8 wedges, or use a round biscuit cutter to cut round scones.

6. Bake in a hot oven, following the specific directions of your recipe or mix.  Do not over bake; scones are done when a toothpick inserted in the center comes clean—generally 14-17 minutes total baking time.  The tops will be a very light golden brown.

Freeze the dough, bake later!

Most scone dough can be frozen for later use.  If you are not baking all your scones immediately, freeze the dough.  To do this, place the scones on a cookie sheet, and place the cookie sheet in the freezer for 2-3 hours.  Once the dough is frozen solid, remove the scones from the cookie sheet and place them in a freezer-safe plastic bag, and return to the freezer.

Bake scones in a hot oven (follow the specific directions of your mix or recipe)—taking the dough straight from the freezer to the preheated oven. Thawing the dough prior to baking is not needed, nor is it recommended.  Baking scones straight from the freezer only adds 3-5 minutes to the total baking time.

Serve warm and enjoy!!!

Debbie Anderson is the owner and founder of Indiana-based Victorian House Scones. Established in 2003, Victorian House Scones manufactures and sells scone mixes to bed and breakfast Inns, tea businesses, and other specialty food businesses, as well as individuals across the country who love to bake scones. Prior to the start of Victorian House Scones, she spent 5 years baking these scones for a local coffee shop. www.victorianhousescones.com

What drink do you prefer to pair while eating scones?

Tags: Breakfast, cranberries, desserts, gorgonzola, scones