brunch

Countdown to 2017: Breakfast

~ lk529 ~ 9 Comments

unnamedIt’s day two of the Countdown to 2017 – and it’s arguably the best round-up of them all: breakfast!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

Breakfast is absolutely my favorite meal of the day and when we’re in a pinch for what to do for dinner, the answer is always to whip up some waffles or pancakes.

Muffins saw an increase in my kitchen this year as I’ve joined in with #MuffinMondays once a month. There are even some egg dishes that are making the cut this year!

Almond Croissant French Toast

Bacon Cinnamon Rolls with Maple Glaze

Breakfast Quinoa

Buttermilk Cornmeal Waffles with Blackberry Syrup

Chocolate Chip Blood Orange Muffins

Chocolate Chip Pancakes

Dutch Cream Waffles

Frittata with Jalapeno Pesto

Olive Oil Poached Eggs with Tomato Relish

Best Breakfast of 2016 | Sew You Think You Can Cook

Check out some more great recipe round-ups here: An InLinkz Link-up

Chocolate Chip Pancakes

~ lk529 ~ 10 Comments

There’s a brunch place around the corner that we discovered shortly after moving in that has the best pancakes. Ever. I always order the Strawberry Delight Pancakes which is a stack of three large chocolate chip pancakes topped with fresh strawberries, whipped cream, and extra chocolate chips. They’re perfectly tender with a bite to the “crust.” I can devour the large plate by myself. And pancakes aren’t usually my go-to breakfast order.

When I made these chocolate chip pancakes the immediately reminded me of Wildflower’s stack of pancakes. If only I had strawberries from the farmers market left! It would have been game over.

I wasn’t planning on blogging these pancakes or even photographing them, but when I took a bite all of that changed. Maybe the key to these pancakes is the combination of buttermilk and whole milk – a substitution I had to make due to a lack of enough buttermilk. Another key to the recipe is using mini chocolate chips, they simply distribute throughout the batter better.

Chocolate Chip Pancakes

Ingredients:

  • 2 C flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 C buttermilk
  • 1 C whole milk
  • 3 tbsp butter, melted
  • 1 C mini chocolate chips

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the eggs with the buttermilk, milk, and melted butter.
  3. Combine wet ingredients into dry ingredients. Fold in the chocolate chips.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. Serve with whipped cream and fresh fruit.

*This recipe is modified from Cade and Carrian at http://www.ohsweetbasil.com/better-moms-chocolate-chip-pancakes-recipe*

Chocolate Chip Pancakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#FoodieExtravaganza: Chocolate

~ lk529 ~ 14 Comments

foodieextravaganza-300

It’s the first full week of October that means it’s time for another #FoodieExtravaganza!

Before I get into my schpeal about this wonderful group I have to take a moment and FREAK OUT. It’s OCTOBER. It’s the month that my baby boy turns ONE. How did this happen? You’d think having gone through it once already, I’d be prepared for it this time around. Nope!

Okay, sorry about that.

Within #FoodieExtravaganza, each month we take turns hosting and selecting a foodie holiday associated with that month. This month we’re celebrating anything and everything chocolate. Kathleen of  Fearlessly Creative Mammas is our spectacular host today.

It’s been a while since I’ve shared a recipe from our favorite cookbook Brunch at Bobby’s so why not share these chocolate blintzes we made an embarrassingly long time ago. These crepe-like pancakes are folded around a chocolate ricotta filling. I opted to leave my chocolate chips whole instead of chopping them up and my husband and I had differing opinions on that technique. I enjoyed the bonus crunch that the chips provided, but he thought it made those bites a little too chocolate-forward.

Chocolate Blintzes with Chocolate Ricotta Filling

Ingredients:

  • 1 C ricotta cheese
  • 1 1/2 tbsp powdered sugar
  • 1/3 C + 1 tbsp cocoa powder, divided use
  • 1/4 tsp vanilla extract
  • 1/4 C bittersweet chocolate chips
  • 1/4 C diced strawberries (optional)
  • 2 eggs
  • 1/3 C sugar
  • 2 C milk
  • 3 tbsp butter, melted
  • 1 1/2 C flour
  • 1/2 tsp salt

Steps:

  1. Combine the ricotta, powdered sugar, 1 tbsp cocoa powder, and vanilla until smooth. Fold in the chocolate chips (option to chop them) and strawberries. Cover and refrigerate 1-8 hours.
  2. In a large bowl, whisk the eggs and sugar until pale. Add in the milk and melted butter.
  3. In another bowl, sift together the flour, remaining cocoa powder, and salt. Add to the wet ingredients, stirring until smooth. Cover and refrigerate 2-24 hours.
  4. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the blintz bubbles in the center, flip and cook another minute. Remove from skillet and fill with 2-3 tbsp of your filling. Fold blintzes like you would an enchilada.

*This recipe is modified from Brunch at Bobby’s*

Chocolate Blintzes with Chocolate Ricotta Filling for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other chocolate filled recipes:

Holy Mole Pork Stew from Culinary Adventures with Camilla

Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas

2 Kiss Cupcakes from Sneha’s Recipe

Chocolate Lovers Dream Cake from Cookin and Craftin

Kahlua Chocolate Cake from Making Miracles

Queen Anne Squares from Tara’s Multicultural Table

Hot Fudge Cheesecake Brownies from Cookaholic Wife

Nutty Chocolate Fudge from Basic N Delicious

Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm

Slow Cooker Chicken Mole from Caroline’s Cooking

Simple Chocolate Cake from Passion Kneaded

Chocolate Rugelach from Hardley a Goddess

Crispy Chocolate Surprise Balls from G’Gina’s Kitchenette

Marshmallow Turtle Bars from Food Lust People Love

Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: Pancakes

~ lk529 ~ 19 Comments

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It may be National Waffle Week but this month’s #FoodieExtravaganza is celebrating Pancake Day, which falls on the 26th. Thanks to Caroline of Caroline’s Cooking for stepping up and hosting today!

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you.

Conveniently, I was already sitting on a pancake recipe to share with you! These Chocolate Chip Peanut Butter Pancakes were a huge hit! I mean, what’s not to love? We’re talking the classic combination of chocolate and peanut butter.

Thanks to the protein-packed pancakes, you don’t need to eat a lot of them to feel full and satisfied. In fact, upon seeing the batter, my husband nervously asked if it would be enough. I assured him that if it weren’t, I could easily whip up another batch. It wasn’t necessary.

I greatly enjoyed these pancakes with a large dollop of whipped cream. (Which Firecracker called ice cream.)

chocolate-chip-peanut-butter-pancakes-toddler-sew-you-think-you-can-cook

Chocolate Chip Peanut Butter Pancakes

Ingredients:

  • 1 1/8 C flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/4 C peanut butter
  • 1 C milk
  • 1 tsp vanilla extract
  • 1/4 C chocolate chips

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the egg, peanut butter, milk, and vanilla.
  3. Combine the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chocolate chips.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Aimee at http://lmld.org/2014/09/10/peanut-butter-chocolate-chip-pancakes/*

chocolate-chip-peanut-butter-pancakes-for-foodieextravaganza-from-sew-you-think-you-can-cook

Be sure to check out these other pancakes:

Blueberry Oatmeal Pancakes by Cooking With Carlee

Buckwheat Pancakes by A Day in the Life on the Farm

Caramel Apple Pancakes by The Freshman Cook

Caramelized Banana Topped Pancakes by cookinandcraftin

Churro Pancakes by Cookaholic Wife

Corn Panki / Corn Pancakes by Sneha’s Recipe

Heath Bar and Banana Pancakes by Our Good Life

Masala dosa by Caroline’s Cooking

Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara’s Multicultural Table

Peaches and Cream Crepes by Fearlessly Creative Mammas

Peanut Butter and Jelly Pancakes by Making Miracles

Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess

Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Dutch Cream Waffles

~ lk529 ~ 3 Comments

No milk? No sugar? Want waffles? No problem!

These waffles can be made with only three, well if you count salt then four, ingredients! Eggs, heavy cream, and flour.

As my mother has pointed out to me on many an occasion, I use a lot of heavy cream in my kitchen, so it’s not uncommon that I’ll have run out of milk before running out of cream and when that happens, these waffles are a life saver. Sorry, Mom, I guess you won’t be making these waffles anytime soon. But, for the rest of you who may use heavy cream in your coffee, or simply have some leftover from another recipe, I highly encourage its use in this breakfast dish!

Four Ingredient Waffles (baby1) Sew You Think You Can Cook

We’ve made these waffles countless times already, and the photographs shared can attest to how long they’ve been a family favorite; look how little Firecracker is! These photos were taken before Treat was born! 6 days before, to be exact. Back when I thought I knew what wild was. I mean, seriously, he’s actually sitting in a chair and using a fork like a civilized member of society! Now I have two wild and crazy boys who can barely stay in a chair if they’re strapped in and to whom a fork is more a dangerous weapon than a tool used for bring food to one’s mouth.

Four Ingredient Waffles (baby2) Sew You Think You Can Cook

Dutch Cream Waffles

Ingredients:

  • 3 eggs, separated
  • 1 C heavy cream
  • 1 C flour
  • 1/4 tsp salt

Steps:

  1. Whisk egg yolks until frothy. Add the heavy cream and whisk until combined.
  2. In a large bowl, whisk the flour and salt. Add the wet ingredients to the dry and mix until incorporated.
  3. Place the egg whites in a large bowl and whip with a hand mixer until stiff peaks form. Gently fold the egg whites into the waffle batter until just combined – do not over mix!
  4. Pour 1/3 C of the waffle batter into a greased waffle iron and cook until golden.

*This recipe is adapted from Tiffany at http://www.lecremedelacrumb.com/2015/01/4-ingredient-dutch-cream-waffles.html*

Dutch Cream Waffles: eggs, cream, flour, and salt | Sew You Think You Can Cook | sewyouthinkyoucancook.com

#SundaySupper: Recipes with Bacon

~ lk529 ~ 22 Comments

I often find myself sitting on recipes waiting for the perfect time to share them. I simply leave un-blogged dishes on my camera and look through my pictures when I plan out my schedule. It’s very rare that I’ll have something raring and ready to go for a blogging event before the event is announced. Such is not the case with today’s Sunday Supper! As soon as I saw the theme of Bacon announced I was prepared! Gasp! Feeling prepared is something that comes very infrequently now that I’m mothering two small boys – the youngest of whom just started solo standing and trying desperately to take those first steps and the oldest who is embracing those terrible twos at least three days a week.

I find it fitting that the bacon theme follows closely behind the corn themed Sunday Supper. Was it coincidental or planned? I don’t know, you’d have to ask the masterminds behind Sunday Supper to find out. But did you notice how many glorious corn recipes included bacon? I know mine did! And I’ve paired bacon and corn together before, too in stuffed shells. Double yum. I wonder how many of today’s recipes feature corn! You’ll have to scroll past my recipe to find out. Thanks to Erica of The Crumby Cupcake for hosting this weekend.

The cinnamon rolls I’m sharing today are a play off my favorite recipe that we make every Christmas. Instead of cranberries… bacon! And for the frosting, I used leftover glaze from my 3rd anniversary cupcakes.

Bacon Cinnamon Rolls with Maple Glaze

Ingredients for rolls:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp butter, at room temperature
  • 1/2 C sugar
  • 1 1/2 tsp salt
  • 1 egg
  • 3 1/2 C flour

Ingredients for filling:

  • 6 slices center cut bacon, chopped and cooked
  • 1/2 stick softened butter
  • 3/4 C brown sugar
  • 1 tbsp cinnamon

Ingredients for glaze:

  • 1 1/2 C powdered sugar
  • 1/2 C milk
  • 1/2 C canola oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add the egg, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30-60 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll dough out on a floured surface into a rectangle. Spread the dough evenly with the butter. Sprinkle with brown sugar, cinnamon, and cooked bacon. (Reserve some bacon for garnish, if desired.) Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  6. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Other options: Freeze the rolls and after thawing let rise until doubled in size or place in refrigerator overnight after rising, bring to room temperature before baking.)
  7. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  8. Meanwhile, make glaze. Whisk together all of the ingredients for the frosting. Pour over the cinnamon rolls! Garnish with extra bacon.

Bacon Cinnamon Rolls with Maple Glaze for #SundaySupper from Sew You Think You Can Cook
Bacon in Appetizers

Bacon in Beverages

Bacon for Breakfast

Bacon for Lunch

Bacon for Dinner

Bacon as a Side Dish

Bacon for Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Peanut Butter Crepes

~ lk529 ~ 1 Comment

Last month we went strawberry picking. Battling traffic for 2 1/2 hours (one way) for 50 minutes of picking time was absolutely worth it! These strawberries had the sweetest scent I’d ever sniffed. We had 4 1/2 pounds of strawberries making the road trip back home with us. Some green bell peppers, green beans, cherry tomatoes, and local honey hitched a ride, too.

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I’d put out a request to some of my local SoCal bloggers for their best strawberry recipes. And then, I didn’t use a single one! These strawberries barely made it a week. (To be fair, I froze about a third of them right away.) When something is just that good you almost don’t want to waste it as an ingredient. Instead, I decided to do crepes for dinner, filling them with our freshly picked strawberries.

I was quite hesitant with the crepe batter. It’s essentially all egg white and some peanut butter. I thought, “There’s no way!” But, I found the recipe from Natural Noshing’s Secret Recipe Club reveal of my dear friend Tara’s blog. I told myself that, if two people can succeed with these crepes, then it’s bound to work!

The first crepe is always a throw away – me, I ended up with a severely burnt crepe due to a child required my immediate attention. I told myself, “one more try”. And if it doesn’t work, I’ll throw in a bunch of flour and just make regular pancakes. Plan B was never needed. The only problem is that this recipe doesn’t make very many crepes! However, the use of peanut butter actually makes them filling and satisfying enough to feed 2 (and a half) people. You can always stretch out the crepes with whatever fillings you decide.

My crepes were filled with softened cream cheese, cinnamon sugar, and fresh sliced strawberries. Stuart filled his crepes with Nutella, fresh sliced strawberries, and honey. Firecracker had his with Nutella and fresh sliced strawberries.

Other filling options could include banana, jelly, chocolate chips, and/or maple syrup.

Peanut Butter Crepes

Ingredients:

  • 1 whole egg
  • 6 egg whites
  • 1/2 tsp vanilla extract
  • 1 heaping tbsp sugar
  • 2 tbsp creamy peanut butter

Steps:

  1. Using a hand mixer, whisk the egg and egg whites until frothy. Add in the vanilla, sugar, and peanut butter until smooth.
  2. Pour 1/4 C batter into a small greased skillet. (I used 1-2 tsp butter between each crepe) Swirl the pan around to create an even crepe. Once the surface bubbles flip and cook another minute. Remove, repeat with remaining batter.
  3. Serve with desired fillings.

*This recipe is adapted from Nora at https://naturalnoshing.wordpress.com/2015/07/26/peanut-butter-crepes-with-cinnamon-cream-cheese-filling-grain-free-src/*

Peanut Butter Crepes Sew You Think You Can Cook

And if you need an idea for all those leftover egg yolks, might I suggest chocolate frozen custard?

#SundaySupper: Waffles!

~ lk529 ~ 16 Comments

I am so excited to be back blogging with the Sunday Supper Movement. My last post was the Regional Specialties themed day – OVER TWO MONTHS AGO! I have definitely missed being able to share the table with this great group of foodies.

As soon as the theme was revealed for today’s event, you know I couldn’t miss out on this one. Waffles! If you know me but at all you’d probably have reported a missing person had I not chimed in today. Thanks, Sue from A Palatable Pastime, for hosting today’s event at a time in my life when I could finally participate in #SundaySupper. I know you did it just for me and not because National Waffle Iron Day is Wednesday. 😉 Be sure to scroll past my recipe for a collection of over 35 waffles recipes.

Having made just a few waffles in my day, I decided to throw caution to the wind and make my own waffle. I did it “by feel” and needed to adjust my flour amount before I was comfortable with the batter. I’m happy to report that my waffles worked out, and my creative flavor combination wasn’t a failure.

I love pairing cherries with chocolate, so those hand picked cherries of ours found their way into my waffles. As sometimes the only way to get Firecracker to eat is by way of waffle or pancake, I knew I had to throw something nutritious in there. That’s where the beets come in. I was going to roast them and toss them in a smoothie, but this way was easier.

An Original Recipe

Chocolate Cherry Beet Waffles

Ingredients:

  • 1 1/4 C flour
  • 3/4 C whole wheat flour
  • 1/4 C cocoa powder
  • 1/4 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 C milk
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 3/4 C shredded beets, patted dry
  • 2 C fresh cherries, pitted and chopped
  • whipped cream for serving (optional)

Steps:

  1. In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.
  3. Mix the wet ingredients into the dry ingredients. Fold in the beets and cherries.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned. Serve with whipped cream.

Chocolate Cherry Beet Waffles for #SundaySupper from Sew You Think You Can Cook

Sweet and Sinful:

Savory Brinner Winners:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Cherry Whole Wheat Scones

~ lk529 ~ 11 Comments

Apparently the thing to do in Southern California on Memorial Weekend is go cherry picking. Cherries have a very short season, only about a month! Through the connectivity of Facebook, I found out about a U-Pick Cherry Farm an hour and a half north of us. We decided it’d be a fun thing to do on our 6th wedding anniversary.

There were notifications on the farm’s website about a smaller crop yield this season and that their Memorial Day weekend hours would be shortened. We made an effort to leave first thing in the morning. That “first thing in the morning” didn’t quite happen and we arrived at the farm at 11am. (Their hours for the day were to be closed at 1pm, so still plenty of time.) The traffic halted about a mile and a half from the gate and people were parking on the side of the road. We found a spot to park a mile away and started to unload. We noticed however a ton of people returning to their vehicles empty handed. Stuart asked someone and she said the farm was closed but that there were other orchards further down the road.

cherry picking 1

Down the road we went. We joined another mass of people and waited in line for almost an hour to get into this smaller orchard. They grow 6 varieties of cherries but two of them had already seen the end of their season. Predominately Bing and Rainier were the varieties ripe and ready to pick, though we did snag a small handful of Brooks and Utah Giants. Don’t ask me which are those latter two out of our three pound bag though!

Cherry Picking 2

Unlike our first choice orchard, this one didn’t have a picnic area. We instead ate our packed lunch in the back of the van when we returned from our harvesting adventure.

picnic in the car

Next year we will be more prepared and arrive when they open so we can check out the largest cherry orchard in Southern California. While still satisfied with our yield, the day ended up not being the one I’d envisioned. Fruit picking in California is quite different than in Ohio; way more people and a little more stress. But, now we know. Time to look for other fruit picking opportunities!

I will do my best to share my cherry creations while cherry season is still on. First up: scones.

When I told my mom we were making scones she immediately had to whip up her Blueberry Scones. I watched her make the dough via FaceTime and realized that her recipe looked a lot like the one I’d just made for the cherries. The only variations: whole wheat flour in place of all-purpose and heavy cream in place of milk, oh, and obviously cherries instead of blueberries.

Cherry Whole Wheat Scones (prep)

Cherry Whole Wheat Scones

Ingredients:

  • 2 1/2 C whole wheat flour
  • 1/4 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick cold butter, cubed
  • 2/3 – 3/4 C heavy cream
  • 1 C chopped fresh cherries

Steps:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cubes of butter until it looks like crumbs.
  3. Add the cream and mix with a fork until combined. Fold in cherries.
  4. Form (“mush” is the term my mom used) dough into a disk and place on a baking sheet. Cut into 6-8 wedges. Spread wedges apart slightly if you want crispy edges or leave touching for soft edges.
  5. Bake 15-20 minutes, or until golden brown on the edge/top. Scones will be done when  toothpick inserted comes out cleanly.

*This recipe is adapted from Amy at http://www.wholesomelicious.com/cherry-pie-scones/*

Cherry Whole Wheat Scones Sew You Think You Can Cook

Blueberry Scones

~ lk529 ~ 5 Comments

The last time my mom came to visit (in Ohio) she made a batch of blueberry scones. She had an early flight out of town and wanted to take one with her in the cab to the airport. Apparently, she makes these scones almost once or twice a month as an easy grab-and-go breakfast.

I decided I’d take advantage of her spontaneous baking and take pictures of the scones, but every time the thought crossed my mind I’d get distracted. Probably had a diaper to change, ha! And then before I knew it, there was only one scone left. The boys in my house quickly gobbled up these scones.

My mom had the scone batter made and popped in the oven before I even knew what was happening. There isn’t any excuse not to make these myself, especially because I now have the recipe.

My mom usually uses frozen blueberries but she used fresh blueberries the last time she made them and declares them better that way. Use whatever you have, other fruits would work in this recipe, too.

Blueberry Scones

Ingredients:

  • 2 1/2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick cold butter, cubed
  • 1/4 C sugar, plus more for sprinkling
  • 2/3 C milk
  • 1/2 C fresh or frozen blueberries

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cubes of butter until it looks like crumbs.
  3. Stir in the sugar. Add the milk and mix with a fork until combined. Fold in blueberries.
  4. Form (“mush” is the term my mom used) dough into a disk and place on a baking sheet. Cut into 6-8 wedges. Spread wedges apart slightly if you want crispy edges or leave touching for soft edges. Sprinkle scones with a little extra sugar, if desired.
  5. Bake 15-20 minutes, or until golden brown on the edge/top. Scones will be done when  toothpick inserted comes out cleanly.

*This recipe is adapted from http://www.food.com/recipe/simple-sweet-scones-66409*

Blueberry Scones - Sew You Think You Can Cook