![]() |
| the finished product...light and fluffy...the perfect mate to your favorite cup of tea |
So I've got this friend named Kelley, a real loopy loo who I follow blindly for no other reason than that the resulting adventures are worth the wild ride any day of the week. Anyhoo...a couple months ago I got my annual "sore throat crud" and Kelley immediately claimed she was gonna cure me with some of her hoodoo voodoo...*she's ALWAYS got some kind of hoodoo goin' on. At any rate, she dragged out a home doctoring kit produced by a company called "doTERRA"...a firm specializing in high grade essential oils. Well...the oils did help my throat situation...score one for doTERRA...but I was more intrigued by what one could do when cooking and baking with them. So I ordered up a variety and began experimenting.
The following effort is the result of countless baking sessions in an attempt to get what I consider to be a pretty fair tasting scone, the flavor of which has been enhanced with doTERRA's essential oils. However, before I do anything else, I HAVE to give thanks to my personal trainer, Clinton Springer, for volunteering to be my personal "garbage can" during said baking sessions...sheesh! The poor bugger has eaten so many of these freakin' things I think if I dragged in another bag to the gym he just might charge me double!
JAN'S ESSENTIAL OIL SCONES
Oven: 425 degrees (I set mine at 415 degrees...it runs a little hot)
1 cup flour (I use unbleached flour)
1/4 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
1/2 stick of COLD unsalted butter (I buy Kerrygold...I fantasize about contented Irish cows)
1/2 stick of COLD unsalted butter (I buy Kerrygold...I fantasize about contented Irish cows)
3 Tbsp heavy cream (buy organic...it lasts longer!)
2 Tbsp beaten egg (I use cage free eggs)
zest of 1/2 lemon (or 1/2 orange)
juice of 1/2 lemon (or 1/2 orange...fruit should be medium size)
10 to 12 drops of lemon (or orange) doTERRA essential oil
1/2 cup dried cranberries (large raisins, dates, dried blueberries, dried plums etc. can also be used)
demerara sugar parchment paper
| basic ingredients and tools needed to complete the task! |
I always begin by getting my fruit zest ready. Don't go off and buy one of those fancy schmancy citrus zesters at your super market folks...they zest much too fine for this job...head to your bar tools! A bar zester will give you lovely long strips which you can then cut up into smaller pieces. Make sure you don't grate into the "pith" of the fruit! You'll need half of the zest for each recipe you create. *Note: Your oranges and lemons should be just "medium" sized!
![]() | |||||
| zest from one lemon...bar zester...doTERRA lemon essential oil |
So now we're off and running! Beat up one egg in a measuring cup. In a second cup measure off TWO tablespoons of the beaten egg...reserving the remaining egg for basting the scones prior to placing into the oven. To the beaten egg you will now add THREE tablespoons heavy cream.
To the egg and heavy cream mixture you can now add 10 drops of doTERRA essential oil...you choose...orange or lemon! Both make fantastic tasting scones!! I can hear you now...TEN DROPS??!!?? Yes...ten drops! The oils evaporate when exposed to high temperatures...we're after FLAVOR here gang...Clinton didn't eat all those "experiments" for you to doubt me now!
![]() |
| Be a little careful when you're adding your oil...at times the "drops" can come out more than one at a time. |
Prepare your dry ingredients. Into a large bowl combine 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons baking powder and 1/8 teaspoon salt. I just mix it up a bit with a wooden spoon.
![]() | ||||
| adding the sugar to the flour |
At this point you want to add your COLD butter to the flour/sugar mixture. I always cut the butter into smaller bits...it makes it much easier to "cut in" with the pastry blender.
Cut the butter into the flour mixture with the pastry blender...you'll have to periodically clean off the blender as the butter will cling to the blender tines...keep working until the result looks like coarse crumbs.
Below, hopefully, you can see the "coarse crumb" effect you want to achieve.
Now go ahead and add the lemon (or orange zest) and the cranberries (or whatever dried fruit you've chosen) to the the flour mixture. In the photo below you'll see I haven't cut up the lemon zest into smaller pieces...something I learned along the way...long pieces of zest look beautiful in little white ramekins but dreadful when hangin' out your mouth while eating!!!! ROFLOL
![]() |
| give a little stir to the berries and zest to slightly "coat" them |
![]() |
| At this point you can add the juice from HALF of your lemon (or orange) to the egg/cream/oil mixture |
Add the wet ingredients to the flour/sugar mixture and stir until moistened...forming a bit of a loose ball shape in your mixing bowl. The dough is going to be very sticky!!
![]() |
| Here you can see a batch of scones where the zest was cut into smaller pieces...a much better size for eating! |
Scoop the "sticky" dough out onto a floured board or counter and form into a nice round shape making sure to NOT overwork the dough! Overworking the dough will give you scones you can walk across the street to the guys building the new house on that lot that's been vacant forever...they'll use them to pound in roofing nails! You really shouldn't have to "shape" or "turn" your precious little mound of dough more than 4 to 6 times to get it looking just right!
![]() |
| straight out of the bowl...no "shaping" done to it yet |
THIS is what you're after...a sweet little "round" of dough that is about six inches across and about two inches high...yes...I know...all that work for something THAT small???? ARG! Stop snarling...it's worth the effort...I promise!
Now...here you have to decide whether you're a hoggette or a dainty Fragile Flower of the South....hmmmm....well, normally I'm a FFOTS....but in sconeland I'm a freakin' hoggette honey! So I cut my precious little round of dough into four pieces...."Flowers" would cut them into six pieces....you decide!
Once you've cut your pieces, place them on a parchment lined baking sheet and brush each one all over with the remaining beaten egg.
If you have demerara sugar sprinkle it liberally on the tops of each scone. Regular while sugar will do nicely too...I just prefer demerara because the grind is a little coarser and it gives a prettier finish. I've also made them with flavored sugars as well.
Bake the lot at 425 degrees for about 13 minutes and then cool on a rack. You might want to watch them toward the end of the baking time...all ovens vary...mine runs a bit hot so I bake mine at 415 degrees for 13.25 minutes...odd, I know, but it works for me! I can hear you now...hey Jan...can I double or triple this recipe? Ummm...I can't promise good results...I've never tried it and I never will...multiple batches are just as easy to make as a single batch...don't waste your time and ingredients trying to "save" yourself time.
If you're interested in essential oils and what doTERRA has to offer, simply go to www.mydoterra.com/justjan.
If you're interested in essential oils and what doTERRA has to offer, simply go to www.mydoterra.com/justjan.
Once again, the final product...the more you make these the easier they are to pump out...I made nine batches yesterday...and NO poor Clinton didn't get a single one of them...the majority went to sweet Kelley who, I suspect, is attempting to drag others over to her dark side....Lordy! Is there an essential oil that protects us from whirling dervishes like her???? I ask you???? ROFLOL Until my next wild ride with her I think I'll just relax now and shove one of these lovelies into my gob, sip some Lady Grey tea, and watch last week's installment of "Mr Selfridge"!
just me...no longer covered in flour and smelling of oranges...jan




























































