No announcement yet.

Question - How do you turn a Muffin into a Scone?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Question - How do you turn a Muffin into a Scone?

    I love muffins and took all of Sewcute's muffin recipes. I'm having a tea party on Sat and would love to make the Savory muffins into scones. Does anyone have any suggestions???
    "Everyone's a star and deserves the right to twinkle"

  • #2
    Re: Question - How do you turn a Muffin into a Scone?

    I wouldnt try to "change" the recipes of muffins into scones because the ratio of liquids to solids is way diff...instead try one of these:

    Grandmas scones
    1c sour cream
    1/4t cream tartar
    1t baking soda
    1t salt
    4c flour
    1c butter
    1c sugar
    1 egg
    2t baking powder
    1c raisons
    preheat 350. Blend sour cream, baking soda. Grease baking sheet. Combine flour, sugar, baking powder, cream of tartar, and salt. Cut in butter. Stir sour cream mixture and egg into flour just until moist. Mix in raisins. turn onto floured surface, knead briefly. Roll or pat dough into 3/4" thick round. Cut into 12, place 2" apart on sheet. Bake 12-15min til golden brown.

    Starbucks Mini Vanilla Scones
    2c all-purpose flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup sugar
    5T unsalted butter, cold, pieces
    1c regular sour cream
    1 large egg yolk
    2 tsp vanilla extract
    1 1/2 cups powdered sugar
    water, as needed
    Preheat oven to 400 deg. F. Sift together dry ingredients in a medium bowl. Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces. In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.). Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
    Bake for 15 minutes or until golden brown on top. PREPARE GLAZE WHILE SCONES ARE BAKING.
    GLAZE:. Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze. Serve immediately. Store cooled scones in an airtight container.

    Starbucks maple oat nut scones
    1c oats
    1c flour
    2T sugar
    1/2t salt
    1T bake powder
    2T maple syrup
    2T cold butter
    1 lrg egg
    c heavy cream
    -t maple ext
    2/3c chop pecans
    Maple Glaze: 1c powd sugar
    t maple ext
    5t water
    Preheat oven to 425F. Using a food processor or blender, finely grind oats. In a mixer, mix flour, oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate. Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency.


    • #3
      Re: Question - How do you turn a Muffin into a Scone?

      oh...and I'm honored!!!!


      • #4
        Re: Question - How do you turn a Muffin into a Scone?

        ok I won't try...just wanted a savory type scone. Having way too many sweet scones
        "Everyone's a star and deserves the right to twinkle"


        • #5
          Re: Question - How do you turn a Muffin into a Scone?

          this one looks interesting:


          • #6
            Re: Question - How do you turn a Muffin into a Scone?

            Make Scuffins - following also are a couple of savory scone recipes

            Scuffins--light as a scone, rich as a muffin

            Sweet, light, buttermilk muffins loaded with rich chocolate chips.

            1/2 cup butter, softened (European style preferred)
            2/3 cup sugar (baker's sugar preferred)
            1 large egg (organic or cage free preferred)
            10-12 pure orange oil
            2 tsp vanilla extract (Mexican preferred)
            2 cups buttermilk
            2 cups unbleached flour, sifted
            1/2 cup whole wheat flour, sifted
            1 Tbsp double-acting baking powder
            1 Tbsp baking soda
            1 tsp salt
            1 cup semi-sweet chocolate chips (Guittard, Dagoba, or another premium chip preferred)

            Preheat oven to 400 degrees F. Place foil muffin liners into muffin pans (2 dozen). In large bowl, mix butter and sugar until creamy. Add egg and mix well. Add orange oil and vanilla, mix well. Slowly blend in buttermilk and set bowl aside. In medium size bowl, sift flour and add rest of dry ingredients to be sure they are all blended well. Add dry ingredients to large bowl of wet ingredients and mix gently until blended. Gently stir in chocolate chips. Spoon into foil lined muffin pans, almost to the top. Bake at 400 degrees F for 20 minutes or until toothpick comes out clean.

            Notes: Be careful not to overmix. Mixture should be very light and "puffy" looking. It should not be heavy or dough-like. Foil muffin liners work better than paper for the amount of chocolate chips in this recipe. Search the internet if you want to find some of the special ingredients suggested for this recipe.

            Number of servings: 24

            1 cup sifted all-purpose flour
            1/4 cup sugar
            4 teaspoons baking powder
            3/4 teaspoon salt
            1 cup yellow cornmeal
            2 beaten eggs
            1 cup milk
            1/4 cup vegetable oil
            1 dozen slices bacon, cooked and diced
            1 large tomato, seeded and diced

            Preheat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and oil. Beat until smooth, about 1 minute. Stir in bacon. Fill greased muffin pans two-thirds full and top with diced tomato. Bake for 20-25 minutes. Makes One dozen.

            Susan's Savory Cheese & Scallion Scones
            Makes 8 large scones

            2-1/2 to 3 cups all-purpose flour
            1Tablespoon + 2 teaspoons baking powder*
            1 teaspoon salt
            4 ounces feta cheese, crumbled (I use sheep/goat milk)
            4 ounces cream cheese, softened in microwave 15-30 seconds (you want it very soft)
            4 scallions (green onions), green & white parts, chopped

            1 cup half&half or whole milk
            1 egg

            Optional Egg glaze:
            Beat well with a fork:
            1 egg & 2 Tbsp. milk

            1. Heat oven to 400 degrees.

            2. Combine 2-1/2 cups flour, baking powder, and salt in a large bowl.

            3. Add cheeses & toss gently with a fork until combined.

            4. Add scallions & toss gently with a fork until combined.

            5. Beat half & half (or milk) with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

            6. On a floured surface, gently pat dough into a circle approximately 1-inch thick. The key to tender scones is to handle the dough with a light touch and as little as possible. With a sharp knife (I use a large serrated knife dipped in flour) cut the circle into 8 wedges and place them on a greased or parchment-lined** heavy duty baking sheet. (I can't imagine life without my commercial grade half-size sheet pans.)

            7. Brush tops and sides of scones with egg glaze if desired, and bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container.

            Cheddar Cheese Scones

            Prep Time: 20 minutes
            Baking Time: 15 to 20 minutes

            2 Cups of all-purpose flour
            2 Tablespoons of sugar
            1 Tablespoon of baking powder
            1 teaspoon of salt
            1/4 teaspoon of baking soda
            1 Tablespoon of dried, crushed basil
            1-1/2 Cups (6 ounces) of shredded sharp cheddar cheese
            1 egg
            1/2 Cup of sour cream
            1/4 Cup of vegetable oil
            3 Tablespoons of milk

            Step 1: Preheat your oven to 425 degrees.

            Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda and basil. Stir in the sharp shredded cheese and stir to coat the cheese.

            Step 3: In a separate bowl, combine egg, sour cream, oil and milk.

            Step 4: Stir the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula just until incorporated.

            Step 5: Turn out the dough onto a floured surface and knead gently until mixture forms together into a soft ball. Do not knead any longer than you have to in order for dough to stick together and be incorporated.

            Step 6: Gently pat the dough out to approximately 12" round and about a 1/4" thickness.

            Step 7: Cut into 8 wedges if you are using a scone pan. You can also cut into 8-12 slices.

            Step 8: Using a pie server or square spatula, remove and place the scones on a greased baking sheet.

            Step 9: Bake at 425 degrees for 15-20 minutes or until the scones are golden brown.

            Makes 8-12 large scones. Serve warm with butter.

            *****If you don't want to knead the dough, you can make drop scones by scooping large spoonfuls of the dough onto a greased baking sheet. They will turn out looking a little bit more like biscuits, but will still retain their wonderful flavor.

            Chili Cheese Scones

            2 cups all-purpose flour
            1/2 cup yellow cornmeal
            1 tablespoon baking powder
            1 to 2 teaspoons crushed dried hot red chilies
            1/2 teaspoon ground cumin
            1/4 cup (1/8 lb.) butter or margarine, cut into 1/2-inch pieces
            1/4 pound cheddar cheese
            2 large eggs
            1/2 cup milk

            In a food processor or large bowl, whirl or mix flour, cornmeal, baking powder, chilies, and cumin until combined. Add butter; whirl or rub with your fingers until coarse crumbs form. If using a food processor, cut cheese into 1-inch chunks and whirl until shredded; otherwise, shred cheese and stir into flour mixture.

            Beat eggs and milk to blend; set aside 2 tablespoons of the mixture. Add remainder to flour mixture and whirl or stir just until evenly mointened.

            Scrape dough onto a floured board and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4-inch-thick round 5 to 6 inches in diameter. Set rounds well apart on an oiled 12- by 15-inch baking sheet. With a knife, cut each round not quite through to form 6 equal wedges. Brush rounds with reserved egg mixture.

            Bake in a 400 oven until golden brown, about 18 minutes. serve hot or warm, breaking along scores. Makes 12 wedges.

            Oat and Seed Scones

            Follow steps for chili cheese scones, but for ingredients use
            2 cups all-purpose flour;
            1 cup regular rolled oats;
            1 tablespoon baking powder;
            2 teaspoons caraway seed;
            1 teaspoon fennel seed;
            1/2 teaspoon celery seed;
            1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch pieces;
            2 large eggs
            1/2 cup milk.

            Wheat and Herb Scones

            Follow steps for chili cheese scones, but for ingredients use
            1 1/2 cups each all-purpose flour and whole-wheat flour;
            1 tablespoon baking powder;
            1 teaspoon dry basil leaves;
            1/2 teaspoon each dry oregano leaves and dry thyme leaves;
            1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch pieces;
            2 large eggs
            1/2 cup milk.


            • #7
              Re: Question - How do you turn a Muffin into a Scone?

              I just copied every last recipe