I love a good scone. Finding a good recipe has been difficult, though. I want it to be crisp, flaky, and fluffy. I’m pretty sure there are some opposites in there. After playing around with lots of recipes, I think I’ve found the perfect combination.
- 3 1/4 cups flour
- 1/3 cup sugar + 2 Tablespoon sugar divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup buttermilk
- 10 oz. chocolate chips (You could also go with cinnamon chips, as well!)
- 2 Tablespoons butter, melted
Combine flour, 1/3 c. of sugar, baking powder, baking soda, and salt. Add in the cubed butter. The mixture will be dry and crumbly. Mix in the buttermilk and chocolate chips. I just mix this by hand. If you use a mixer, it can get over-mixed quickly.
Dump half of the dough onto a floured surface. Knead it a few times. Roll into a circle and cut into 8 wedges. Repeat with the second half of the dough.
Place wedges on an ungreased cookie sheet. Brush with melted butter and sprinkle a little sugar on top.
Bake at 425 for 13 minutes.
This? Is scone perfection.
I love granola. It is darn expensive to buy. So, I went the homemade route. And I don’t think I’ll be buying granola anytime soon. It was incredibly easy, and I had all the ingredients in my pantry. I used this recipe from the Baked: New Frontiers in Baking cookbook. The nuts and berries are all the extras…you can just use what you’ve got! This recipe has lots of good ideas for what you can add.
Some things I learned while making this granola…
- The granola isn’t going to be crunchy when you take it out of the oven. I kept adding two more minutes because I thought it would harden. Nope! It won’t do that until you take it out and let it cool.
- I didn’t do it on purpose, but it ended up working well. If you want big chunks of granola, don’t spread it too thin in the pan. Make more of a ‘sheet’ of granola. Then, once it has cooled, you can break it up into chunks as big (or small!) as you’d like!
I had some leftover blueberries that need to be used, so I searched to find a breakfast coffe-type cake with blueberries. Luckily, I stumbled across the best recipe. The topping is perfectly crisp, and the cake is perfectly moist.
The tartness of the blueberries and lemon zest matches the bit of sweetness from the topping. And, it was really easy to make.
If you try it, be aware that the ‘batter’ is definitely thick and much more like a dough. I thought I messed something up, but it was delish!
It’s definitely a nice change of pace, and it’s the perfect weekend breakfast treat!
Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks. I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.
- 1/3 c lemon juice
- 1/3 c olive oil
- 1 1/2 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. basil
- 1/2 tsp. marjoram
- 1/2 tsp. garlic powder
- Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
- 4 oz. feta cheese
- 7-8 large slices of roasted red peppers
- 2 c. spinach leaves
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 clove garlic, crushed
- Combine the first 7 ingredients. Pour over chicken breasts and marinate for 30 minutes.
- Preheat oven to 375.
- Heat olive oil for spinach in medium size skillet. Add garlic and cook 1 minute.
- Add spinach in 2 or 3 batches. Cook until all of the spinach fits into the pot.
- Add lemon juice and stir. Set spinach to the side.
- Put roasted red peppers into a food processor and chop until they reach desired consistency.
- Mix spinach, feta, and chopped roasted red peppers. If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
- Place a portion of the stuffing mixture into middle of each chicken breast. Roll up ends and sides of chicken, and secure with a toothpick.
- I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
- Bake about 30 minutes, until chicken is no longer pink.
The lemon, spinach, feta, and red pepper flavors in this dish were so good together. We had some left over, and they tasted just as good a few days later!
Sidenote: The spinach/lemon/garlic is a delicious side dish as well!