Tag Archives: breakfast

Scone love.

31 May

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.

 

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Granola.

30 May

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!

Blueberry Lemon Breakfast Cake

20 Mar

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.

[mominml]

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!