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Hair by Chelsa Anthony

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Hair by Chelsa Anthony

Hair by Chelsa Anthony has availability this weekend 💆🏼‍♀️💇🏼‍♀️

✨Spots available✨ I have an appointment available for tomorrow (10/3) Call, text, or schedule online! 💆🏼‍♀️💇🏼‍♀️

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Fall is almost here!! 🧡🍂🍁

Hair by Chelsa Anthony

Color correction from black box dye. Such a great first step! ♥️
Hair by Chelsa Anthony

✨Hair by Chelsa Anthony has an opening✨

🥐 5 Bakery-Style Scones Worth Waking Up For

Buttery, tender homemade scones with bakery-style flavors—perfect for breakfast, brunch, coffee breaks, or an easy weekend bake.

1️⃣ Blueberry Lemon Scones

📝 Ingredients — Makes 8

Scones:
• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 1 tbsp (12g) baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter
• ¾ cup (180ml) cold heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest
• 1 cup (150g) fresh blueberries

Lemon Glaze:
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) fresh lemon juice
• 1–2 tsp milk, if needed

👩‍🍳 Method

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. In a large bowl, whisk flour, sugar, baking powder and salt.

3. Cut the cold butter into small cubes. Add it to the flour mixture and use your fingertips or a pastry cutter to work it in until you have coarse crumbs with some pea-size pieces of butter remaining.

4. In a separate bowl, whisk cold heavy cream, egg, vanilla and lemon zest until combined.

5. Pour the wet mixture into the flour mixture. Stir gently with a fork just until a shaggy dough begins to form.

6. Add blueberries and gently fold them in. Avoid crushing the berries or overworking the dough.

7. Transfer dough to a lightly floured surface. Gently bring it together with your hands and pat into a circle about 1 inch (2.5cm) thick.

8. Cut the circle into 8 equal wedges. Transfer them to the prepared baking sheet, leaving about 2 inches between each scone.

9. For taller scones, refrigerate the shaped scones for 15 minutes before baking.

10. Bake for 18–22 minutes, until risen and lightly golden around the edges. Transfer to a wire rack to cool.

11. For the glaze, whisk powdered sugar and lemon juice until smooth. Add a little milk only if needed to make it drizzleable.

12. Drizzle over cooled scones and let the glaze set before serving.

2️⃣ Chocolate Chip Scones

📝 Ingredients — Makes 8

• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 1 tbsp (12g) baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter
• ¾ cup (180ml) cold heavy cream
• 1 large egg
• 1½ tsp vanilla extract
• 1 cup (170g) semi-sweet chocolate chips
• 1 tbsp heavy cream, for brushing
• 1 tbsp coarse sugar, optional

👩‍🍳 Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Whisk flour, sugar, baking powder and salt together in a large bowl.

3. Cut cold butter into cubes and work it into the flour until the mixture looks crumbly with small pieces of butter still visible.

4. Whisk heavy cream, egg and vanilla together in a separate bowl.

5. Pour the wet ingredients into the dry ingredients and stir gently until the dough is only partially combined.

6. Add chocolate chips and fold gently until evenly distributed. Stop mixing as soon as the dough holds together.

7. Turn onto a lightly floured surface and gently pat into an 8-inch (20cm) circle about 1 inch thick.

8. Cut into 8 wedges and arrange them on the baking sheet.

9. Chill for 15 minutes. Brush the tops lightly with heavy cream and sprinkle with coarse sugar if using.

10. Bake for 18–20 minutes, until the tops are lightly golden and the centers are baked through.

11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

3️⃣ Cinnamon Roll Scones

📝 Ingredients — Makes 8

Scones:
• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 1 tbsp (12g) baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter
• ¾ cup (180ml) cold heavy cream
• 1 large egg
• 1 tsp vanilla extract

Cinnamon Swirl:
• ⅓ cup (67g) packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp (28g) unsalted butter, melted

Vanilla Glaze:
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) milk
• ½ tsp vanilla extract

👩‍🍳 Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Whisk flour, granulated sugar, baking powder and salt together.

3. Cut cold butter into small cubes and work it into the flour mixture until coarse crumbs form.

4. Whisk heavy cream, egg and vanilla in another bowl. Pour into the flour mixture and stir gently until a shaggy dough forms.

5. Place the dough on a lightly floured surface. Gently pat it into a rectangle about ½ inch (1.3cm) thick.

6. Mix brown sugar and cinnamon together. Brush the dough lightly with melted butter and sprinkle the cinnamon sugar evenly over it.

7. Fold the dough into thirds like a letter. Gently press it down without squeezing out the layers.

8. Shape into a thick circle about 1 inch (2.5cm) thick and cut into 8 wedges.

9. Place on the prepared baking sheet and refrigerate for 15 minutes.

10. Bake for 18–22 minutes until golden around the edges. Cool on a wire rack.

11. Whisk powdered sugar, milk and vanilla until smooth.

12. Drizzle generously over the cooled scones.

4️⃣ Maple Pecan Scones

📝 Ingredients — Makes 8

Scones:
• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) packed brown sugar
• 1 tbsp (12g) baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter
• ¾ cup (180ml) cold heavy cream
• 1 large egg
• 2 tbsp (30ml) pure maple syrup
• 1 tsp vanilla
• ½ cup (60g) chopped toasted pecans

Maple Glaze:
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) pure maple syrup
• 1–2 tbsp (15–30ml) milk
• 2 tbsp chopped pecans, for topping

👩‍🍳 Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Whisk flour, brown sugar, baking powder and salt together.

3. Add cubed cold butter and cut it into the flour until the mixture resembles coarse crumbs.

4. In another bowl, whisk heavy cream, egg, maple syrup and vanilla.

5. Pour the wet ingredients into the flour mixture and gently stir a few times.

6. Add chopped toasted pecans and fold just until the dough comes together.

7. Transfer to a lightly floured surface and gently form into an 8-inch circle about 1 inch thick.

8. Cut into 8 wedges and place them on the baking sheet.

9. Refrigerate for 15 minutes, then bake for 18–22 minutes until lightly golden.

10. Transfer to a wire rack and cool completely.

11. Whisk powdered sugar and maple syrup together. Add milk gradually until you have a thick but pourable glaze.

12. Drizzle over the scones and immediately sprinkle with chopped pecans.

5️⃣ Cranberry Orange Scones

📝 Ingredients — Makes 8

Scones:
• 2 cups (250g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 1 tbsp (12g) baking powder
• ½ tsp salt
• ½ cup (113g) cold unsalted butter
• ¾ cup (180ml) cold heavy cream
• 1 large egg
• 1 tsp vanilla
• 1 tbsp finely grated orange zest
• ¾ cup (110g) dried cranberries

Orange Glaze:
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) fresh orange juice
• 1 tsp finely grated orange zest

👩‍🍳 Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Whisk flour, sugar, baking powder and salt in a large bowl.

3. Add cold cubed butter and work it into the flour with a pastry cutter or fingertips until coarse crumbs form.

4. In another bowl, whisk heavy cream, egg, vanilla and orange zest.

5. Pour the wet mixture into the dry ingredients and stir gently a few times.

6. Add dried cranberries and fold until the dough just begins to hold together. Do not knead it like bread dough.

7. Turn onto a lightly floured surface. Gently press the dough together and shape it into an 8-inch circle about 1 inch thick.

8. Cut into 8 equal wedges and place them about 2 inches apart on the baking sheet.

9. Refrigerate for 15 minutes to keep the butter cold.

10. Bake for 18–22 minutes until risen and lightly golden. Cool completely on a wire rack.

11. Whisk powdered sugar, orange juice and orange zest until smooth.

12. Drizzle the glaze over the cooled scones and allow it to set before serving.

💡 Pro Tips

• Keep the butter, cream and dough cold—cold butter creates flaky, tender scones.
• Don’t knead or heavily mix the dough. Handle it only enough to bring it together.
• Chilling the shaped scones for 15 minutes helps them hold their shape and rise taller.
• For consistent baking, make all 8 wedges approximately the same size.

❤️ Save, Share & Follow Sooper Food for More Easy Recipes.

Darkening things up for the fall 🧡🍂
Hair by Chelsa Anthony

✨We have some openings this week!✨
Call or message us to schedule an appointment!
You can even book online: https://www.vagaro.com/shearblisshairroom