The ingredients are simple, diced apples and grated cheddar cheese… oh the yumminess.

These savory sweet apple cheddar scones are mouthwateringly delicious!

There’s nothing better than a warm, just out of the oven, scone. And these apple and cheddar scones are some of my favorites–they are savory-sweet and not at all dry. And if you’ve never had cheddar cheese with apples, then you’ve been missing out! 

These drop scones are simple to make, and no pastry skills are needed. Just mix and scoop. These savory scones are bound to win you over.

If you’ve never had a scone, I can’t encourage you enough to try one. There are so many variations to choose from, both sweet and savory. And they can be eaten on their own, or used as a great accompaniment to your dinner, lunch, or breakfast. 

Scone origins can be traced back to the 1500’s in Scotland, and they were originally made of oats into one round loaf which was then scored into 5 or 6 wedges. It was then cooked over a griddle. Fast forward to the 1840’s and they became a sensation with the Queen of England. From there they were a staple at any proper tea, mostly accompanied by jam or Devonshire cream.

I cut these scones in triangles to make individual portions, you can also scoop them out with a large scoop and bake them as drop scones/biscuits. The jalapeno flavor won’t be overwhelming but instead will offer a subtle warmth, add more jalapeno if you want them to have a spicier flavor.

And if jalapeno or savory scones aren’t your thing – no worries! Leave the jalapeno out, use a different cheese, any way you want to make it, I’m sure it’ll be delicious. I have lots of recipes for scones of the sweeter variety for you to try as well…

• Lemon Scones – One of my favorites. I have access to a Meyer lemon tree, and sometimes I use those sweeter variations of lemon in this recipe. They are so good, it’s hard to eat only one!
• Pumpkin Scones – This is a Starbucks copycat recipe! No more paying for those delicious seasonal baked goodies, you can have them year-round.
• Easy Cream Scones – These are perfect if you want something more simple in flavor with the option to add your own jams, creams, and curds. In fact, I have some great recipes for those too! One of my favorites is Blueberry Curd.
• Savory Pistachio Scones – Okay, I couldn’t resist putting in one savory scone here. These ones are so delicious and are perfect in the afternoon with hot tea or coffee – whatever your poison.   

And if you’re still not seeing what you want, I have many more scone recipes, just click HERE!

Okay, let’s get cookin’.

These Chocolate Chip Pancake Mix Scones are a breeze to make and delightfully tasty!

I haven’t decided if they’re better for breakfast or dessert! I’ve made many batches and still can’t decide, they do make the perfect nighttime treat with is not so traditional for scones, and since this is a small batch recipe of 4 scones, it really is the perfect amount, even if it’s a midnight snack!

Using a pancake mix as the base of this recipe takes all the heavy lifting out.

No need to chill butter or cut it in… in fact, no need for butter at all! Instead, we’ll be using delectably decadent heavy cream, which helps keep these scones moist. 

Nothing smells better than fresh baked goods as the days begin to turn cooler,

and with Autumn coming…

it’s the season to get your skillet out and start trying your hand at top comfort foods like this and others,

such as my Fig Scones with Chocolate. 

Closer to a pastry because it doesn’t include any yeast and has almost identical ingredients to a shortcrust.

Scones were historically eaten at teatime or around 4 pm, and there is a long-standing debate on the pronunciation of these scrumptious little treats; Should they be pronounced Scon or Scon-e? 

Even the Queen of England weighed in on it, but there is no definitive answer. No matter how you pronounce it or what time you decide to serve them, one thing is sure – your household, and your taste buds, will be delighted.

To begin:

Grab some pancake mix… yes, pancake mix, the “complete” type that you only need to add water to. It’s what makes these so simple! If you’re looking for more traditional chocolate chip scones, look here. 

Preheat the oven to 400° and grab a medium bowl for mixing.

Mix together the pancake mix, baking powder, and sugar with a whisk – this will lighten up the pancake mix and make it fluffy.

Next, pour in your heavy cream, beaten egg and vanilla, mixing until halfway combined.

Add in your chocolate and finish mixing – your batter will not be smooth, and this is perfect! If you overmix you will end up with heavy and tough scones.

Next, and this is where this recipe shines, in easy steps, you will pat the mixture into a circle directly in a skillet or on a parchment-lined baking pan. 

Score it into 4 pieces with a knife.

Finally, to add some sheen, brush the top of the batter with the remaining 2 tablespoons of heavy cream.

Bake for 20 minutes. You can test scones for doneness with a toothpick, if done it will come out clean.

Allow scones to cool for a few minutes while you prepare your icing.

Using a small bowl, mix the powdered sugar and warm water until smooth – that’s it!

You can adjust your powdered sugar if you’d like a thicker glaze, or your water for a thinner one – Baker’s choice.

Pour glaze icing over scones that have been cooled for at least 5 minutes or longer and enjoy!

For our inquiring minds:

Can this be altered to fit a vegan diet?

Yes, there are many products out there that can fit seamlessly in as substitutes. For the cream, Silk makes an excellent heavy cream replacement. And for eggs – there is this powdered substitute, but you could also use one of these common cupboard items.

Can I make these like biscuits?

Yes, you can! Instead of patting directly in the pan, you’ll use a lightly floured workspace or lay out wax paper. Pat out the dough into a circle and use a large biscuit cutter to make the scones. You will have leftover dough – gently re-pat to get more biscuits. Remember, though, the more you work the dough, the tougher it could become. 

These scones can be cut into any shape or size before baking.

What could I put in this besides chocolate chips?

I have a lot of ideas here on this website! From blueberry scones, lemon scones, maple bacon scones, to Pumpkin Spice Cheesecake Scones, there are many to choose from – and all of them are delicious!

In these simple pancake mix scones, a great alternative to chocolate chips are walnuts, almonds, raisins, or add in some sprinkles and make them for a morning birthday celebration!

You can bake these in a cast-iron skillet or on a baking sheet.

 If you’re looking for another great scone recipe, try these cream scones!

And if you love chocolate chip cookie,s be sure to check out these

Get more great pancake mix recipes here

And do me a favor… sign up to get my emails so I can share more yumminess with you!

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Chocolate Chip Pancake Mix Scones

If you've got pancake mix, you can make these easy glazed chocolate chip scones great for breakfast or a snack, they taste amazing.

Course Breakfast, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 scones

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 cups complete pancake mix I use Krustez
• 1 teaspoon baking powder
• 1 1/2 tablespoons sugar
• 1/2 cup heavy cream +2 tablespoons
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Glaze Icing (double this is you want a lot of glaze icing)

• 1/2 cup powdered sugar
• 1 tablespoon warm water

Instructions

• Preheat oven to 400°.
• In a medium bowl mix the pancakes mix, baking powder, sugar together with a whisk, this will lighten up the pancake mix and make it all fluffy.
• Then add in the heavy cream, egg, and vanilla and mix just until half combined.
• Then add in the mini chocolate chips and continue mixing until the batter is just combined, it will not be smooth. (by not over mixing the dough the scones will be fluffy otherwise they'll be tough)
• Pat the mixture into a circle in a skillet or on a parchment-lined baking pan and score it into 4 pieces with a knife or pastry cutter.
• Brush the top of the batter with the remaining 2 tablespoons of heavy cream.
• Bake for 20 minutes.
• Test scones for doneness with a toothpick come out clean.
• Allow scones to cool for a few minutes.

mix the icing of powdered sugar and warm water until smooth.

• Pour glaze icing over scones that have been cooled for at least 5 minutes or longer.

The post Chocolate Chip Pancake Mix Scones first appeared on Created by Diane.

These buttermilk scones are so moist and taste amazing right out of the oven that you’ll have a hard time waiting for them to cool off a bit until you can start to devour one!

They are sure to become a breakfast staple or anytime snack as they are so easy to make and are quite irresistible.

There are so many reasons this recipe is so GREAT

1. let’s start with that they taste great, a delicious flavor and I give you some options to change up the flavor below
2. they have a fantastic texture, they are SO tender and soft, the buttermilk is the true winner here.
3. did I mention this is a small batch recipe, which means you can make them in any amount you need, but if you’d only like a few and not have leftovers for days THIS will become your go-t0 recipe!

Most scone recipes are made by cutting butter into the flour mixture with a pastry cutter or two knives,

I’ll admit it can be a little fussy,

the butter needs to be ice cold and you need to blend the two items until it’s well combined into fine crumbs. 

But that all changes with cream scones. This EASY recipe is made without butter, but it uses heavy cream, and you basically pour the cream into the flour mixture, and you’re all set.

If you’ve shied away from making scones, this recipe is for you. It comes together quickly and easily, and you can have scones hot out of the oven in under 30 minutes.

Cream scones are a little lighter in texture and have a bit softer texture, but equally delicious as traditional butter scones.

The only question you’ll be asking yourself is… what will you be topping the scones with.

Let’s just agree there is NOTHING quite like something fresh-baked hot out of the oven…

Well, these scones might possibly be the simplest item to get that warm, cozy feeling with,

so let me show you how easy they are to make.

As you can see by the visual above, you’re only a few simple steps to fresh-baked, tender cream scones!

There is no cutting the butter in… just pour in the cream and stir. 

Then roll the dough into a ball,

cut it in half,

then roll it flat and about an inch thick.

Then cut each disk into 6 pieces. You can leave them in the shape of a circle to bake or separate them.

You’ll brush the tops of the scone dough with cream, then bake them…

I’ve also made larger scones baked in a cast-iron skillet with the same recipe.

So, depending on what you prefer, smaller scones, larger scones, or what you have to bake them in, there are many choices here and all result in great scone baking!

You do not need to bake the scones in a skillet, you can simple place them on a parchment lined baking sheet. 

Scones are like biscuits, the oven should be preheated for at least 15 minutes. A hot oven is how they’ll get their rise!

To achieve a golden “crust,” brush the tops of the scones with heavy cream, butter, or an egg wash. I like heavy cream the best.

Bake in the middle of the oven, or choose 1 rack above center, to ensure the bottoms of your baked goods are not too dark.

When I made the scones in the skillet, I didn’t freeze or refrigerate them after forming them.

They baked up very well, which also meant that they were out of the oven and ready to eat really quick, so if you don’t have time to chill them before baking, they will come out with great results.

And out come these delicious scones, tender with a nice crust on the outside.

reasons to LOVE scones 

• Easy to make, minimal ingredients
• Can top them with just about anything from butter and jam, to fruit curds like this blueberry curd
• Scones can be dunked into it, or eaten alongside your favorite hot or cold breakfast drink (coffee or tea), or smothered in my chocolate gravy like this… Apparently, I’ll never get over my chocolate cravings!
• Firm crisp outer crust with a tender flaky inside. A power duo!

I am certain this scone recipe will easily become your favorite too! I love baking scones and have lots of other scone varieties. Some of my favorite flavors:

• Lemon Scones
• Pumpkin Scones
• Blueberry Scones

 And don’t forget these great savory scones I’ve made

• Savory Pistachio Scones
•  Savory Avocado Scones

Both are worth trying if you like savory items.

If you’re looking for something chocolaty to add to your scones, look no further than my chocolate gravy… It’s amazing!

What can I add to these cream scones to change the flavor?

You can easily add flavors to these cream scones. With extracts, emulsions, and other baking flavors.

I buy lots of THESE extracts, they have great real flavors and don’t taste “artificial”. They are concentrated, and I also like THESE baking emulsions,

I have all the flavors. I’m kind of obsessed. You can easily change up the flavors by adding a fun flavor.

Now you can also dunk or drizzle them with some rich and delicious chocolate gravy… recipe coming soon!

If you’d like to top your scones with a true classic make some Homemade Clotted Cream, here is a great recipe from The View from Great Island.

It seems like everyone’s favorite scones have either lemon or blueberries, or both. Add in 3 tablespoons lemon juice, 1 teaspoon lemon extract and/or a cup of blueberries.

And remember… You can cut the scones into any shape, round, square, large or small, adjust the baking time; smaller scones will bake quicker.

The fall favorite is Pumpkin of course!

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Easy Cream Scone Recipe

Tender scones made with heavy cream baked to perfection with a firm crust outside and tender interior, perfect for breakfast or dessert.

Course Bread

Cuisine English

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 scones

Author Diane Schmidt - createdbydiane.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 3/4 cups heavy cream split into two portions 1 1/2 cups for the batter 1/4 cup for brushing on top of scones

Instructions

• *Preheat your oven to 425°
• In a medium bowl whisk the flour, baking powder, sugar, and salt together.
• In a measuring cup so it's easy to pour add 1 1/2 cups heavy cream and the vanilla.
• Pour the heavy cream mixture into the flour mixture while whisking/stirring until all the flour mixture is absorbed.
• Roll the dough into a ball on a floured work surface, then cut the ball in half and roll them smooth into two balls.
• Gently roll each ball into a disk shape with a rolling pin about an inch thick, they'll be about 6 inches around, then cut with a large knife or pastry scraper into 6 triangles.
• Repeat with the second ball of dough.
• Place each scone onto a parchment-lined baking sheet ( you can separate the scones or bake them close together in the circle shape).
• Brush the tops of the scones with the remaining 1/4 cup of heavy cream.
• *Place the baking sheet in the freezer for 15 minutes.
• Bake the scones for 15 minutes, they will start to get golden brown on the edges. Test with a toothpick, it should come out dry.

Notes

*You can begin preheating your oven when you start mixing or when you place the tray in the freezer to chill.
These scones are also able to be rolled into one thick disk shape, then cut into 8 pieces but leaving them almost touching and baked in a cast iron skillet at 425° for 15-17 minutes.

Based on this Cream Tea Scone Recipe from King Arthur Flour

The post Easy Cream Scone Recipe first appeared on Created by Diane.

Stock up on cherries NOW,

these scones are my NEW favorite…

and I served them with Cherry Lime Curd so really they were Double DELICIOUSNESS!

I’m thinking of grabbing a few extra bags of cherries and pitting them and freezing them so I can continue to make these for the rest of the summer.

I known cherry season is short and I’m freaking out a little…it’s not like I know the exact day they won’t have cherries….why don’t they tell me, I want SPECIFICS!

In the meantime, while the CHERRY people get it together and pinpoint the last cherries I will see, I will stock up.

I wash, dry and pit the cherries, cut them in half, then place them on a cookie sheet lined with wax paper and freeze them until firm them place them in a zipper bag.

I think I should live in Europe.

I hear they have a pastry for breakfast, well that would suite me just fine.

A croissant or scone is a perfect way to start the day if you ask me.

I bought a large bag of nectarines and wasn’t sure what I was going to make with them, but I knew they would be delicious they usually are when you can purchase them in a large bag and they all look perfect.

Oh I was right, they were delicious. There were more than a dozen nectarines so I knew I had plenty to bake with since I had already eaten two of them.

In Europe hear they take a siesta in the afternoon too…

Genius!

I wish I could take a siesta every afternoon. I prefer to stay up late and that really sounds like a great idea to me.

Ok who is moving to Europe with me?

I used two nectarines for this recipe, I diced them up and they were just about ready to go into the scones. I toss them in a tablespoon or so of flour so they don’t stick together. It also helps that the dough doesn’t get overly wet.

Once the dough is mixed. I place it on a floured board and sprinkle it with a couple tablespoons more flour, then pat it into a circle and cut it into triangle with a large knife. The less mixing the better for fluffy scones. Just flour your hands so they don’t stick to the dough and begin patting it.

I separate them a bit on a parchment lined baking sheet so they don’t stick together.

The Holidays would be boring if no one referenced Fruitcake, right?

It seems to be the talk of a lot of jokes.

All I know is my dad loves it.

So these were made with him in mind.

Not sure these will stay fresh for years and years, but I’m sure he’ll be putting a few in the freezer so he can snack on them in the coming weeks.

All the while thinking of his wonderful daughter of course!

Fruitcake Mix is diced up pineapple, cherry, orange rinds and other candied fruits.

Roll your scone dough into a log in between wax paper.

Roll out scone dough to desired thickness. Scones puff up nicely. If you want them thick. Roll them about 1/2″ thick. For thinner scones 1/4 “

I used a 4 inch round cookie cutter to cut the scones.

Be sure to check out my fruit cake sugar cookies too.

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Fruitcake Scones

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 cups Gold Medal All Purpose Unbleached Flour
• 1/4 cup brown sugar
• 1 cup fruitcake mix or diced up candied fruit
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter diced
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla bean paste or extract
• 1 teaspoon Rum emulsion or extract
• 2 eggs

Instructions

• Mix flour, sugar, baking powder, and salt together.
• Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
• Fold in fruitcake mix so it’s coated with flour.
• Add cream, extracts, and lightly beaten eggs and mix until blended.
• Knead on a floured surface until the dough is smooth.
• Roll out dough in between wax paper.
• Cut with a cookie cutter.
• Bake on parchment-lined baking sheets at 400 degrees for 15 minutes or until lightly golden.
• Serve warm or allow icing to cool and ice with a glaze icing.

Notes

Glaze icing
1 1/2 cups powdered sugar
1 tablespoon corn syrup
2-3 tablespoons water
1 teaspoon vanilla extract
Mix until smooth and creamy. Add more water or powdered sugar to adjust the consistency desired.

These are not only great hot with butter slathered on them, they are great with icing too.

The post Fruitcake Scones first appeared on Created by Diane.

I love green and have for as long as I can remember, I love mint too.

When March rolls around it only seems fitting that I want to make all things minty green!

One of my favorite flavors of ice cream as a kid was mint chocolate chip.

 I listed more great minty treats at the bottom of this post in case you are crazy for mint chip like me.

Rolling out scone dough with chocolate chips is fun, the chips pretty much tell me how thick I’m going to roll the dough. As soon as I feel some resistance I stop.

Oh, how I LOVE chocolate chips!

Mint Chocolate Chip Scones {printable recipe}

2 cups flour

1/4 cup sugar

3 teaspoon baking powder

1 teaspoon salt

1/2 cup butter

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon peppermint extract or creme de menthe for the flavor of mint that is in thin mints (my favorite)

2 eggs

1 cup chocolate chips

Mix together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, extracts, and eggs. Add in chocolate chips, mix until blended. Knead on a floured surface. Cut into the desired shape. Bake at 450 degrees for 8 minutes or until lightly golden. Mint Icing

2 cups powdered sugar
2 tablespoons water
1 tablespoon corn syrup
1 drop green food coloring
Mix all ingredients together until smooth and creamy. Pipe on with piping bag fitted with a #4 tip.

There is just something that is so much fun about shamrocks.

I loved trying to find a four-leaf clover in the grass when I was a kid. I never did but a couple of years ago my nephew did, he’s so LUCKY!

These got a bit more golden than I like, but I got sidetracked and walked outside and you guessed it…when I came back in the timer was buzzing! When will I ever learn?

Since grabbing my heart shaped cookie cutter is second nature, I figured no one would mind hearts for St. Patrick’s Day

Whats not to love, chocolate chips….good

mint….good

shamrocks…..good, besides they are just heats stuck together!

some even got sprinkles

while others got a minty drizzle. Speaking of drizzle, it has been rainy or feeling like rain all week. I sure hope it warms up fast and spring gets here. Don’t forget to turn your clocks ahead this weekend. MORE daylight….yippee……a food bloggers dream!

If you are looking for more St. Patrick’s Day Treats take a look at these

• Lots of St. Patrick’s Day Ideas
• Mint Chocolate Chip Meringues which by the way are my FAVORITE childhood cookie!
• Mini Mint Cheesecake
• Mint Chocolate Chip Cupcakes with a Cooked Mint Frosting Recipe
• Mint Chocolate Chip Donuts
• Salty and Sweet St. Patrick’s Day Popcorn

The post Mint Chocolate Chip Scones first appeared on Created by Diane.

Fresh Picked Strawberry Scones
they smell and taste like they were picked right in the strawberry fields.  

Well, the strawberries were.
As soon as I see the little stand near my house that sells their fresh picked strawberries, my brain goes in circles thinking of all the delicious recipes to put them in, as well as eat a bunch all the way home. It is a whole mile! The smell of these sitting on the kitchen counter gets everyone’s nose going even my cat. He was wiggling his nose like crazy.
Although some of the strawberries still have some white on them, these taste nothing like the strawberries in the grocery store. These are picked fresh every morning.

I knew I wanted to make some scones like these,

Ultimate Chocolate Strawberry Scones

I didn’t use the same recipe though, I altered the recipe I used to make
these Cranberry Almond Scones

I used 1 1/2 cups cut up strawberries.

but really wanted more strawberry flavor so I pureed 1/2 cup cut strawberries

looks like jam!

once that was added to the batter I knew then it was enough strawberries

This batter was extremely moist and sticky due to pureeing the strawberries, so I didn’t roll and cut these scones, I scooped them out with a 3 Tablespoons scoop and put them onto a parchment lined baking sheet.
Once I was finished with the first sheet, that had one dozen on it, I decided I would really like to have some with chocolate chips.

I added 3/4 cup mini chocolate chips to the remainder of the batter to make the other dozen scones

After brushing the tops of the scones with an egg wash (1 egg mixed with 2 tablespoon water)I topped the scones off with more mini chocolate chips.

Both scones came out beautiful

I wrapped them up in wax paper sheets and tied them with the red and white twine I ordered from The Twinery. I just LOVE their twine.

They made cute little packages, don’t you think?

These were very quick to make, easy to scoop. Moist and delicious. I do not cover the scones in a plastic container as they get stickier, so I place them in wax paper or under a cake dome on the counter until they disappear, which doesn’t take long.

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