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Eight scone recipes to become addicted to – Breakfast at Clique-any’s

The internet is full of enablers ... my addiction to scones is growing stronger every day.

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I know, another food rut. I haven’t even finished writing all my posts about homemade pasta when I suddenly become addicted to scones, seemingly out of nowhere. Well, not exactly nowhere — last week’s orange date chocolate chip scones were heavily inspired by recipes I have loved through the years.

This week’s little collection of scone recipes to try? They are just because I can’t get scones off the brain.

Would you believe Heidi Swanson just happened to publish a scone recipe this week? She’s a psychic enabler, feeding my addiction like that. These figgy buckwheat scones are going to be made soon … it’s in the stars. I just bought some buckwheat flour this week and the fig butter reminds me a lot of my fig port sauce that I created a few weeks ago for roasted garlic and rosemary chicken. Destiny’s calling….

I think I might like these cranberry oat scones since I love oatmeal muffins so much. There’s something so hearty and satisfying about oatmeal in baked goods. Since I’ve never met a cranberry I didn’t like — plus there’s lemon zest! — I’m putting these on my to-bake list.

Really? Pina Colada scones? I love that there are minds out there that think of recipes like this one. I adore just about everything coconut, so why not?

Honorable mentions:

Share your favorite scone recipe in the comments.

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Photo Credit: bloggyboulga / Flickr

4 Responses to “Eight scone recipes to become addicted to – Breakfast at Clique-any’s”

March 14, 2010 at 11:48 AM

I never made scones, I’m going to try it.

March 15, 2010 at 11:56 AM

Ina Garten’s base recipe is really, really good. Everyone at work regularly harasses me to bring them in.

March 15, 2010 at 12:20 PM

Do you do something different each time you make her base recipe, or do you have a favorite I should try?

March 15, 2010 at 3:48 PM

I usually do some combination of dried fruit and nuts. One of her recipes calls for dried strawberries and walnuts, and it’s very good. I’ve used strawberries, cherries, currants, and raisins and pecans and walnuts, so you can change it up as much as you want. Occasionally I’ll even glaze them with a simple mix of fruit juice (orange, lemon, etc) and confectioner sugar. I’ll usually do that if it’s a non-scone crowd. One thing about scones: they aren’t very sweet, and they are a bit dry (ok, that’s two things). Sometimes I find that rookies are expecting a muffin and end up disappointed, but scones are SO much better than muffins.