My Sweet Scone Success on ‘The Great American Recipe’

Mocha Chip Scones

Being a contestant on ‘The Great American Recipe’ Season 3 was a thrilling experience, especially when I got to showcase one of my favorite treats: scones. Growing up in rural Alaska, I learned to make scones in an untraditional way – using a baking mix. So, when given the chance to bake for the judges, I knew scones had to be my signature breakfast bake.

 

Check out ‘The Great American Recipe’ – Season 3, Episode 4 to see me making these delicious scones!

 

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My Two Signature Scones
 

For the competition, I decided to present two variations: one classic and one a bit more indulgent.

 

Classic Scones with Sanding Sugar


    • These scones were light, buttery, and had a delightful crunch from the sanding sugar sprinkled on top. The sugar added a subtle sweetness and a lovely texture contrast that paired perfectly with a cup of coffee.
 

Chocolate/Espresso Glazed Scones


    • For a richer option, I made scones drizzled with a chocolate and espresso glaze. This version was a hit, combining the deep, robust flavors of espresso with the sweetness of chocolate, making it an irresistible treat.
 

The judges were thrilled with both versions, but what really delighted them was dipping the scones into their coffee, just as I love to do. The combination of warm coffee and a buttery scone creates a comforting and delicious experience that’s hard to beat.

Scones have a storied history, originating in Scotland. The word “scone” is believed to come from the Stone of Destiny (or Scone), where Scottish kings were once crowned. Traditionally, scones were round and flat, made with oats and griddle-baked, a far cry from the fluffy, oven-baked versions we enjoy today. They gained popularity in England, particularly during the Victorian era, becoming a quintessential part of afternoon tea.

 

 

Exploring Other Scone Flavors
 

While I showcased my favorite versions on the show, scones come in a variety of flavors, each offering a unique taste experience. Here are some popular options:

    • Fruit Scones: Made with raisins, currants, or cranberries, these are perfect for a tangy-sweet bite.

    • Cheese Scones: Savory and rich, often made with cheddar or blue cheese, and sometimes with a touch of herbs.

    • Lemon Poppy Seed Scones: A zesty and refreshing option with a delightful crunch from the poppy seeds.

    • Maple Walnut Scones: Sweet and nutty, perfect for a cozy autumn treat.
    • Pumpkin Spice Scones: Infused with warm spices, these are a fall favorite.
Ingredients
  • 1/4 cup coffee, strong
  • 3 tbsp heavy cream
  • 2 eggs, large
  • 1 tsp vanilla bean paste
  • 3 1/2 cup Bisquick Baking Mix
  • 1/2 cup sugar
  • 3/4 cup milk chocolate chip
  • 3/4 cup white chocolate chips
  • 2 tbsp sanding sugar
  • 1/4 cup flour
  • 1 semi-sweet chocolate bar
  • 1/2 cup powdered sugar
  • 1 tsp instant coffee granules
  • 1-2 tbsp whole milk
  • pinch of salt

Instructions
  1. Preheat oven to 350 degrees.
  2. Make strong coffee.
  3. Make scones – combine slightly cooled coffee, 2 tbsp cream, 1 egg and vanilla in small mixing bowl.
  4. In larger mixing bowl, add Bisquick, sugar, chocolate chips and white chocolate chips.
  5. Mix wet and dry ingredients together, until a crumbly dough is achieved.
  6. On a floured surface, form dough into 9″ disk, about 1/2-3/4 inch high. Cut into 12 uniform triangles.
  7. Set on parchment lined baking sheet.
  8. Whisk together 1 tbsp cream with 1 egg and brush the tops of scones. Sprinkle half of the scones with sanding sugar.
  9. Bake 18-20 minutes until golden brown.
  10. While scones are baking, melt chocolate and make espresso glaze.
  11. For espresso glaze, combine 1 tbsp warm whole milk with instant coffee granules, mix thoroughly until granules disolve.
  12. Add powdered sugar and pinch of salt, whisking until smooth. If mixture is too thick, add another 1/2-1 tablespoon of whole milk. Taste and decide if you want more coffee flavor or not.
  13. Just before scones come out of oven, chop up chocolate bar. Microwave in microwave safe bowl for 30 second increments, stirring in between. When chocolate is melted thoroughly and smooth, it’s ready.
  14. When scones come out of oven, take the half that do not have sanding sugar and drizzle both the melted chocolate and espresso glaze over them.
  15. Enjoy warm or at room temperature.
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