our spartan kitchen: tuesday scones

Tuesdays are homeschool co-op days. Tuesdays are pizza for supper days. Tuesdays are running at the beach days.

Tuesdays are scones for breakfast days.

Not too long ago on a Tuesday in mid-March as something of a challenge, I arose around 6am and, working by the the faint light of  late winter dawn, mixed together some yogurt scones. Despite my best attempts at complete silence and stealth, my early-rising father emerged from his room, wondering who was, as he thought, eating breakfast at the unusual hour. In a stroke of daybreak brilliance he turned on the faint light of the microwave over the stovetop for me. Having baked the scones, I left them for my mother and youngest brother, who had just begun to stir, and for Dad, for breakfast, hopped in the nearest car, and rattled down our gravel driveway, heading out to the beach. The loop, which is not actually located on the beach itself, is a popular 3ish-mile elipse that crosses over the intracoastal waterway twice and is extremely popular with everyone in general: walkers, baby stroller-pushers, runners, dog exercisers, joggers, miscreant cyclists, et cetera. Running this wonderful oval of breezy, partially live oak-shaded sidewalk is most enjoyable before it become congested with other enthusiasts; therefore, my arrival with the sun allowed me to take full advantage of both the cool temperatures and temporarily sparse population of the cement. I love it.

Since then, it has become a Tuesday routine for me: get up, bake scones, go run, and return to eat the last scone. Alas, extenuating circumstances – namely, catering lunch for 18 and 28 people on two separate occasions! – forced me to temporarily abandon my scone making on two Tuesdays. Also, now that Mom and the boys’ co-op is finished for the year, I am uncertain as to whether I shall continue to make scones on Tuesday. I should. But I probably won’t.

All that to say, I tried to concoct a different scone every Tuesday, and, excepting one tragic lapse of photographical awareness, I snapped a quick picture or two of all of them.

 

 

 

 

 

 

 

 

Yogurt Banana Scones with Walnuts and Dates

Ingredients:

  • 2-⅓ cups whole wheat flour, plus extra for dusting
  • 2-½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ cups + 2 tablespoons brown sugar, divided
  • 2 whole very ripe bananas, mashed
  • ¼ cup chopped walnuts
  • ¼ cup chopped pitted dates
  • 1 cup plain yogurt

Preheat oven to 400ºF.

Combine all of the ingredients, except for the 2 tablespoons brown sugar, to make a moist but minimally sticky dough. If the dough is too sticky to work with, add more flour, a tablespoon at a time. On a floured surface form dough into a disk 8 inches in diameter. Cut the dough into 8 triangles. Place on a baking stone or lightly greased baking sheet and sprinkle with remaining brown sugar. Bake for 15 to 20 minutes until the scones have browned and test done. Enjoy!

I snarfed down the last of the strawberry scones before it ever occurred to me to take a picture.

 

 

 

 

 

 

 

 

Simple Strawberry Scones

Ingredients:

  • 2 cups whole wheat flour, plus extra for dusting
  • 2-½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ cups + 2 tablespoons sugar, divided
  • 3/4 cup plain yogurt
  • 1 cup strawberries, chopped

Preheat oven to 400ºF.

Combine all of the ingredients, except for the 2 tablespoons sugar, to make a moist but minimally sticky dough. If the dough is too sticky to work with, add more flour, a tablespoon at a time. On a floured surface form dough into a disk 8 inches in diameter. Cut the dough into 8 triangles. Place on a baking stone or lightly greased baking sheet and sprinkle with remaining brown sugar. Bake for 18 to 25 minutes until the scones have browned and test done. Enjoy!

 

 

 

 

 

 

 

 

Specialty Dark Double Chocolate Scones

Ingredients:

  • 2-3/4 cups whole wheat flour, plus extra for dusting
  • 2-½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/4 cup specialty dark cocoa powder
  • 1/2 cup specialty dark chocolate chips
  • 1/4 cup walnuts (optional)
  • 3/4 cup + 2 tablespoons sugar, divided
  • 1-3/4 cups plain yogurt
Preheat oven to 400ºF.
Combine all of the ingredients, except for the 2 tablespoons sugar, to make a moist but minimally sticky dough. If the dough is too sticky to work with, add more flour, a tablespoon at a time. On a floured surface form dough into a disk 8 inches in diameter. Cut the dough into 8 triangles. Place on a baking stone or lightly greased baking sheet and sprinkle with remaining brown sugar. Bake for 18 to 25 minutes until the scones have browned and test done. Enjoy!
Perhaps you are starting to get the idea that the baking instructions for these scones are nearly identical. It’s not just you. They are.

 

 

 

 

 

 

 

 

Dried Cranberry Orange Scones

  • 2 cups whole wheat flour, plus extra for dusting
  • 1/3 cup + 2 tablespoons, divided
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • zest of one orange
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts (optional)
Preheat oven to 400ºF.
Combine all of the ingredients, except for the 2 tablespoons sugar, to make a moist but minimally sticky dough. If the dough is too sticky to work with, add more flour, a tablespoon at a time. On a floured surface form dough into a disk 8 inches in diameter. Cut the dough into 8 triangles. Place on a baking stone or lightly greased baking sheet and sprinkle with remaining brown sugar. Bake for 18 to 25 minutes until the scones have browned and test done. Enjoy!
There you have it: scones ad nauseum.
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5 comments

  1. And which ones did you make for Grandma and Grandpa L? I think you made the strawberry ones for me. Yum! They all made my mouth water at 10 p.m. on Thursday night.
    Love,
    Grandma M.

    1. I made the cranberry orange ones for Grandma and Grandpa L. Grandma especially liked them. Glad you enjoyed the ones you had while you were here!
      Love,
      Claire

  2. We can only attest to the delectability of the cranberry orange scones but if they were any testimony to the others, I’d like the Tuesday scone day to continue and a ” care box” sent to us in California. Only kidding – but wouldn’t it be nice. Love, Grandma L.

    1. Ha! I would actually try that if I thought there was any chance of them surviving the trip without both being pulverized and becoming moldy.

      1. Alas, you are undoubtedly right. I’ll just have to enjoy them in NC whenever possible.

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