About The Author
Carol Frieberg has pursued her passion for healthful living in the food, health, and wellness field for 25 years. She is a former food editor for General Mills, Inc., and a spokesperson for Betty Crocker. Carol has authored four cookbooks and has made numerous media appearances, including book signings, cooking demonstrations, radio talk shows, and national television broadcasts.
Frieberg is currently a culinary consultant, with ongoing engagements in the production of local and national food and lifestyle television segments. She lives in Seattle, where she enjoys sharing her enthusiasm for food that is fresh, healthy, and simply prepared.
Scones & Muffins
Cinnamon Glazed Scones
Twenty Scones
2 cups all-purpose flour
cup sugar
1 tablespoon baking powder
teaspoon salt
cup golden raisins
cup raisins
1 cups heavy (whipping) cream
3 tablespoons butter, melted
Cinnamon sugar (1 tablespoons sugar mixed with 1 tablespoon ground cinnamon)
Preheat oven to 400F. In a large bowl, combine flour, sugar, baking powder, and salt; stir in raisins. Add cream until mixture clings together and forms soft dough. Turn dough onto a lightly floured surface and knead gently 10 times. Pat dough into a -inch-thick circle. Cut with biscuit cutter or heart-shaped cookie cutter. Place scones on a baking sheet lined with parchment paper (or freeze for future baking). Brush scones lightly with melted butter and sprinkle with cinnamon sugar. Bake for about 15 minutes, or until scones are golden brown.
Cinnamon Bear Bed & Breakfast
St. Helena, California
Cranberry Buttermilk Scones
Twenty-Four Scones
1 cups (3 sticks) cold butter
4 cups all-purpose flour
cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dried cranberries
1 cup sliced almonds, toasted
1 egg, lightly beaten
1 cups buttermilk, plus extra for brushing scones
2 teaspoons almond extract
Sugar and sliced almonds (optional)
Preheat oven to 425F. In a large bowl, cut butter into flour, sugar, baking powder, baking soda, and salt until mixture resembles fine crumbs. Stir in cranberries and almonds. Add egg, buttermilk, and almond extract; mix until ingredients cling together and form soft dough. Turn dough onto a lightly floured surface and knead gently about 15 times. Divide dough equally into quarters and pat into -inch-thick circles. Cut each circle into 6 wedges. Place wedges on a lightly greased baking sheets. Brush scones lightly with buttermilk and sprinkle with sugar and a few sliced almonds, if desired. Bake for 12 to 15 minutes, or until scones are golden brown.
Joshua Grindle Inn
Mendocino, California
Dried Cherry Scones
Sixteen Scones
6 tablespoons cold butter
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
teaspoon salt
1 tablespoon finely grated orange zest
cup dried cherries
1 egg, lightly beaten
cup milk
Glaze:
1 cup confectioners sugar
1 to 2 tablespoons orange juice
1 teaspoon finely grated orange zest
Preheat oven to 400F. In a large bowl, cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in orange zest and cherries. Add egg and milk; mix until ingredients cling together and form soft dough. Turn dough onto a lightly floured surface and knead gently about 15 times. Divide dough into fourths and pat into squares about inch thick. Cut each square diagonally twice to form 4 triangles. Place triangles on a lightly greased baking sheet (or freeze for future baking). Bake for about 15 minutes, or until scones are golden brown.
For glaze, in a small bowl, combine confectioners sugar, orange juice, and orange zest to desired consistency. Spoon glaze over hot scones; let cool 5 minutes.
The Honor Mansion
Healdsburg, California
Date Pecan Scones
Eight Scones
4 tablespoons cold butter
21/3 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon baking powder
teaspoon baking soda
teaspoon salt
cup chopped pitted dates
cup chopped pecans
1 egg, lightly beaten
cup heavy (whipping) cream
1 teaspoon vanilla extract
Heavy (whipping) cream and granulated sugar (optional)
Preheat oven to 400F. In a large bowl, cut butter into flour, brown sugar, baking powder, baking soda, and salt until mixture resembles fine crumbs. Stir in dates and pecans. Add egg, cream, and vanilla; mix until ingredients cling together and form soft dough. Turn dough onto a lightly floured surface and knead gently about 30 seconds. Pat dough into a -inch-thick circle. Cut into 8 wedges. Place wedges on an ungreased baking sheet. Brush scones lightly with cream and sprinkle with sugar, if desired. Bake for 15 to 18 minutes, or until scones are golden brown.
Hartley House Bed & Breakfast Inn
Sacramento, California
Oatmeal Scones
Eight Scones
cup (1 stick) cold butter
1 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup old-fashioned oats
1/3 cup golden raisins
1/3 cup buttermilk
Preheat oven to 375F. In a large bowl, cut butter into flour, brown sugar, baking powder, baking soda, and salt until mixture resembles fine crumbs; stir in oats and raisins. Add buttermilk and mix until ingredients cling together and form soft dough. Turn dough onto a lightly floured surface and pat into a 7-inch circle. Cut into 8 wedges. Place wedges on an ungreased baking sheet. Bake for 12 to 15 minutes, or until scones are golden brown.
The George Alexander House
Healdsburg, California
Berry-Filled Scones
Four Scones
1 cups all-purpose flour
2 teaspoons cream of tartar
2 tablespoons sugar
1 teaspoon baking soda
3 tablespoons cold butter
cup milk
Whipped cream (optional)
Filling:
1 pint fresh or frozen blueberries (thawed, if frozen)
1 tablespoon cornstarch
1 tablespoon sugar
Fresh seasonal berries (raspberries, blackberries, etc.)
Preheat oven to 400F. In a large bowl, combine flour, cream of tartar, sugar, and baking soda. Cut in butter until mixture is the consistency of coarse crumbs. Add milk; mix lightly until well blended. Pat into a -inch-thick circle; cut into fourths. Place scones on a lightly greased cookie sheet. Bake for 15 minutes, or until scones are golden brown.
For filling, combine blueberries, cornstarch, and sugar in a medium saucepan. Cook over medium heat until blueberries form a sauce. Add other berries and heat until warm. Split scones in half and fill with fruit. Top with whipped cream, if desired.
The Beech Tree Manor
Seattle, Washington
Orange Currant Scones
Sixteen Scones
2 cups all-purpose flour
