Strawberry Shortcake Scones with Whipped Vanilla Butter

As the days get longer, I long for the days of lazy summer afternoons spent at the pool or the beach; no cares in the world except tan lines and what we'd be doing later that evening.

But that's not how it works in the real world. Summer no longer carries the same meaning...

Warm weather in the real world just means the opportunity to wear open toed shoes and brightly colored cardigans to work...woop-di-dooo.

It's sad really. I think we should start a revolution... everyone needs a little summertime in their lives.

Until I get this all figured out I'll just gaze at the warm weather from my office window, watching the little kids on the playground across the street, dreaming of how life used to be.

And I guess I could eat some summer time treats like these Strawberry Shortcake Scones too..

Strawberry Shortcake Scones
Adapted from recipe at Jacob's Kitchen
Oven: 400 Bake time: 15-18 minutes
Makes 12 scones


4 cups AP flour
1/2 cup sugar
2 TBS baking powder
1 tsp salt
3 sticks cold, shredded butter
1 cup cold heavy cream
4 eggs, at room temperature
1 tsp vanilla
1 tsp grated lemon or orange zest
1 cup diced strawberries
1 egg yolk and 1 TBS water*

Preheat oven to 400 and line baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder and salt.
Using a cheese grader, shred cold butter into bowl.
Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
 Add to flour/butter mixture and mix until just combined.
Turn out dough on lightly floured surface and pat out into a rough rectangle.
Fold dough over on itself a few times (4 or 5).
Roll dough out into a large disc about 1-inch thick.
Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
Lightly brush with egg yolk and water.
Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
Serve warm with Whipped Vanilla Butter.

Whipped Vanilla Butter
1/4 cup butter, softened
1/4 cup vanilla baking chips
dash of salt
1 TBS whole milk

In a small bowl, beat butter and milk until light and fluffy.
Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
Fold melted chips into whipped butter.
Place in fridge for about 10 minutes before using.

Happy Baking!

Summer Revolution?? Who's with me!?

Orange Cranberry Scones

I couldn't believe how long it had been since I made scones.

It's not that they haven't been on my mind, because... well, quite frankly I love these little British gems.


I actually had all intentions of making these while we were skiing until it hit me about 5 hours into the drive that I had forgotten the flour, sugar and baking powder...all I had were the cranberries and oranges..fail. 


Then, once we got to Colorado I realized it would have been high altitude baking and that just flat out scares me.
 
Every time I go away and come back, I love my kitchen even more than I did before.  A week away from the kitchen is hard when you're constantly gawking at good food all over the computer and dreaming about sweets, just wishing you could get your hands on a whisk.

These scones turned out to be the perfect way to get back in there and start the weekend off right.

Orange Cranberry Scones
Oven: 425 Bake time: 15 minutes
Makes 6 scones
Adapted from Smitten Kitchen

2 cups AP flour
1 TBS baking powder
4 TBS sugar
1/2 tsp salt
5 TBS butter, cold and cubed
1 TBS orange zest
1 cup orange-cranberries* recipe below
1 cup heavy cream

Preheat oven to 425. Line baking sheet with parchment paper.
Add flour, baking powder, sugar, orange zest and salt to a food processor. Pulse two times to mix.
Add butter and continue to pulse until butter is incorporated and grainy/sand consistency is reached.
Pour ingredients into a large bowl and add fruit- fold lightly to combine.
Slowly stir in heavy cream until dough is thick then transfer dough to lightly floured counter and knead by hand until a soft dough ball is formed.
Form into about a 1-inch thick disk.
Cut the disk into 6 equal wedges.
Transfer to baking sheet and place in oven for 15 minutes or until lightly browned.

Orange Cranberries
1 cup orange juice
1 cup water
1/2 cup sugar
1 1/2 cups cranberries

In a large sauce pan, place orange juice, water and sugar over medium heat.
Bring to a simmer and add cranberries.
Heat for about 5 minutes, just until the cranberries skins are soft* Make sure you watch your cranberries! I looked away for what seemed like seconds and all my cranberries exploded.. I still used them, but that's why my scones have a red hue.
Drain cranberries and pat dry before adding to scone mixture.

I also wanted to take this opportunity to thank all of you for the well wishes and congratulations :) Ya'll are too sweet! I'll be sure to keep you updated as the wedding adventures continue.. I'm still trying to get used to the sparkle on my left hand and calling Mountain Man my fiance...but I'm also loving every second of it! :)

Oatmeal Cinnamon-Raisin Scones

A few weeks ago I stumbled upon a status update, via my news feed on facebook, of a friend proclaiming that anyone in the NYC area must go to Levain Bakery, claiming she just had the best cookie she had ever eaten and offered a link.

The best cookie she's ever eaten!? Of course I had to check this out..

Levain Bakery in NYC is supposed to have some of the best cookies known to man.. unfortunately I've never personally tried one, but if they're anything like the scones I made this morning then I don't doubt it!

As I browsed their website I came across a recipe for their Oatmeal Raisin Scones. I've had the page bookmarked for a while now and as I scoured my recipes for a good weekend morning scone this one just screamed "Pick me! Pick me!"

Now, I am no stranger to scones.. in fact I have a slight obsession with them..just take a look at my Sweet Potato Scones, Blackberry Scones, Maple and Bacon Scones, Carrot Cake Scones, Asiago & Rosemary Scones and whenever I'm at a bakery it's my go-to breakfast pastry. All that being said, I think these are hands down the best scones I have ever made/had.

I made a few tweaks here and there but the texture and flavor are perfect. I also halved the recipe and still got 6-8 good sized scones. For the original recipe check it out here.

I could seriously eat the whole batch...

Oatmeal Cinnamon-Raisin Scones
adapted from Levain Bakery
Oven: 350 Bake time: 20 minutes

1 cup AP flour
1/2 cup white whole wheat flour
1 1/4 cups rolled oats
1/4 cup plus 2 TBS white sugar
1 TBS baking powder
1/2 tsp salt
1 tsp cinnamon
2 TBS flax meal*optional
6 oz butter, cold and diced small (about 1 1/2 sticks)
1/2 cup raisins
1/4 cup cinnamon chips*optional
1/2 cup buttermilk *plus about 2 TBS for brushing

Preheat oven to 350. Line baking sheet with parchment paper
Combine all ingredients except for buttermilk until sandy consistency is reached. Do not over mix!
Pour in buttermilk and continue to mix until just combined. If dough doesn't seem to be sticking together add more buttermilk, a little at a time.
Turn out dough on lightly floured surface (if dough is sticky sprinkle flour on top of dough as well). Form mixture into flat disc about a 3/4-1 inch thick.
Cut scone into triangles like you would a pie or pizza or use a round cookie cutter.
Place scones on baking sheet and brush each lightly using 2 TBS buttermilk.
Bake for about 20 minutes or until golden brown on top and bottom.

Have a great weekend!

Happy Baking!

I'd also like to let you all know that I'll be participating in the Foodbuzz Project Food Blog and would greatly appreciate your support. A little background on what it is all about: Foodbuzz is sponsoring a contest for the next Food Blog Star and a shot at $10,000- a series of culinary blogging challenges have been created and as a contestant you must create a post following the rules of each challenge. Come judgement day a series of judges will critique each post to see if you have what it takes to be the next star.. in addition to the judges, support from fellow bloggers and admirers is considered as well, which means I'd love your help when the time comes :) So be on the lookout for the first challenge next week!!

Asiago and Rosemary Scones

While Mountain Man is still out doing adventurous things in the woods of Maine and New Hampshire, I decided to have some of our friends over for brunch before heading to a local art festival.

I always have a hard time deciding what to make.. there are just so many choices for a brunch menu! I knew I was going to be making a frittata (sausage, peppers and goat cheese) but I wanted something to go along with it.. something baked of course. I thought about muffins, scones, finally trying out a pastry, maybe a banana bread? But nothing popped..

Then, as I was browsing the grocery isles, I saw it.. Asiago cheese with Rosemary and Olive Oil.. what a perfect ingredient for a savory scone! This is when I love the fact we had to move MM's entire herb garden with us across country in the back of a U-Haul...

In addition to these savory scones I also made something sweet, but I'll save that for a later post mostly because they're still in the oven as I write this.

Asiago and Rosemary Scones
adapted from The Craft of Baking
Oven: 375 Bake time: 20 min
Makes 8 large scones or 12 mini

1 3/4 cup AP flour, plus more for rolling
1 tsp salt
1 tsp sugar
1 TBS and 1/2 tsp baking powder
6 TBS chilled butter, cut into small cubes
1/2 cup grated cheese
1 TBS fresh rosemary, finely chopped or 1/2 TBS dried rosemary
1 cup buttermilk

2 TBS olive oil
1 tsp dried rosemary

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

Add chopped butter and place bowl in freezer for 5 minutes.

Using paddle attachment (or two knives if you don't have a mixer) beat until butter gets incorporated into dry ingredients and crumbly consistency is reached.
Add cheese and rosemary, mix until combined.

I was going to add basil, but decided against after I took this pic.

Slowly add buttermilk and continue to mix until dough starts to come together.

Turn dough out on floured surface and knead for a few more minutes.

Shape dough into a large circle (about 7 inches) and using a knife cut 8 or 12 slices like a pie.
Place slices on baking sheet or baking stone if you have one.
Cover with saran wrap and place in freezer for 10 minutes.
While the scones are chilling, preheat oven to 375.
Brush chilled scones with olive oil and sprinkle rosemary on top of each.

Transfer to oven and bake for 20 minutes.
After baking, transfer to cooling rack.

I can't wait to see what everyone thinks

 I've got to get the rest of the food ready for brunch!

Enjoy your weekend and Happy Baking!

Maple & Bacon Scones

When my boss decided to let us have this Friday off I wasn't excited that I was going to get to sleep in or watch the World Cup (ok, I was a little bit) but I was more excited about what I was going to make for breakfast! My thoughts immediately went to what I could whip up with an extra morning on my hands. Sad isn't it? Baking is literally always on mind.

Who doesn't love bacon? I most definitely do. If I could eat bacon as a part of every meal I probably would and I would probably be 300 pounds, but everything is OK in moderation right? right.

Everywhere I turn it seems bacon is being incorporated into some new baked good: brownies, blondies, cookies, cupcakes, but I have yet to see them it incorporated in an actually morning goodie. My first instinct was to make some type of muffin, but then I got to thinking about how the texture of a scone is a lot like a biscuit and biscuits go great with bacon and I love dipping my bacon in maple syrup so the obvious next step would be a Maple & Bacon Scone... oh, and it wouldn't be complete without a Maple Glaze and garnish of chopped bacon....

 Just a little insight to my ridiculous train of thought.

Maple & Bacon Scones
Oven: 350 Bake Time: 25-30 minutes
Makes 8 large scones or 16 petit scones

2 cups AP flour
1 cup white whole wheat flour (or just 3 cups AP)
1/4 cup brown sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup cold butter, shredded*
1 cup buttermilk
1 egg
1/4 pure maple syrup
4-5 pieces bacon, cooked and chopped in small pieces
extra 1/4 cup flour for kneading

Using a cheese grater, shredded sticks of butter into a large bowl. Once butter is shredded place bowl in freezer to chill. (I learned this trick recently in Marcy Goldman's book: Passion for Baking)

In a food processor, combine flours, sugar, baking powder and salt.
Add chilled butter and pulse until incorporated and sandy consistency is reached.
Transfer mixture to a large bowl.
Create a well in the center and add milk, egg and maple syrup. Using a wooden spoon, mix until combined.
Fold in chopped bacon.

Sprinkle about half of reserved flour over top of mixture.
Turn out dough on lightly floured surface.
Knead dough into a large circle, sprinkling with extra flour when necessary.

Cut circle into 8 large triangles.
Transfer to parchment paper lined baking sheet and bake for 25-30 minutes or until slightly browned.

Maple Glaze

2 TBS melted butter

2 TBS pure maple syrup

1/4 cup heavy cream

1-2 TBS powdered sugar

Mix all ingredients together until smooth. Cover and set aside.

While scones are baking, make Maple Glaze and set aside.
When ready, transfer scones to cooling rack.
Drizzle with glaze.
Garnish with extra bacon.

Happy Baking!!

 There may be a little maple syrup on my keyboard now, but I couldn't wait to get this out...

Mountain Man's two cents? "You done good babe, you done good"

Carrot Cake Scones

The girls and I decided that while the boys were out playing golf at an early tee time, we were going to enjoy a lovely little brunch before making our way to the pool to soak up the sun. Did I mention it's about 101 degrees here now?

Brunch is such a wonderful meal. It's really under-appreciated if you ask me.. If I had my way I think every weekend would be spent with at least one brunch involved. What do you think? Thoughts on brunch?


I have been eyeing these Carrot Cake Scones for a few weeks now and a Saturday brunch with the ladies seemed a perfect opportunity to finally try em out. The other thing I like about scones, other than their fantastic taste, is the ease in preparation- I love the fact that the majority of the prep takes place in a food processor.

Carrot Cake Scones 
Recipe from A Passion for Baking by Marcy Goldman
Oven: 400 Bake time: 15-20 minutes
Makes 12 large scones or 24 mini

1 1/2 cup AP flour
1 1/2 cup white whole wheat flour (or you can use 3 cups AP)
2/3 cup sugar
1/2 tsp salt
1 TBS baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 TBS orange zest
1/2 cup ground walnuts
1/2 cup unsalted butter, cubed
1 cup buttermilk
1 large egg
1 1/2 tsp vanilla extract
1 cup shredded carrots
1/2 cup raisins

Preheat oven to 400.
In a food processor, add flours, sugar, salt, baking powder, baking soda, cinnamon, ground walnuts, and orange zest- blend briefly.
Add cubes of butter and pulse until grainy texture is reached.

Turn out mixture into a large bowl, making a well in the center.
Add buttermilk, egg and vanilla into the well and mix softly with a fork until combined.
Fold in shredded carrots and raisins. Let sit for 5 minutes.

Transfer dough to lightly floured surface and press out dough into 3/4 inch thickness. Use a round cookie cutter or biscuit cutter and cut out scones. Place on prepared, parchment paper lined, baking sheet.

Bake for 15-20 minutes, until lightly browned. Transfer to cooling rack.

Cream Cheese Glaze

1/2 cup or 4 oz cream cheese, softened

1 1/2 to 2 cups powdered sugar

1 tsp cinnamon

1 tsp vanilla extract

Make cream cheese glaze- place cream cheese, powdered sugar, cinnamon and vanilla in food processor and pulse until smooth consistency is reached. When scones have cooled, spread cream cheese glaze over top.

These scrumptious scones set the tone for a wonderful afternoon spent at some local vineyards in Central Texas. If you're ever near Lampasas make sure to stop by Texas Legato Vineyard and try one of their Wine-o-Ritas!

Happy Baking!

Blackberry Scones

All week I've been thinking about scones...I really think the Brits got it right with these guys. Just a couple weeks ago as MM and I sat outside of Starbucks and munched on a blueberry scone, I found myself judging it the whole time. Now don't get me wrong, they have pretty good scones, but we both agreed that a very fresh, homemade scone, is soo much better! Especially baked by me ;)

The blackberries in the grocery store have been looking fantastic lately. As I was adding the deliciously plump berries to my yogurt the other afternoon, I knew then that they would be the latest addition to my weekend breakfast baked goods. I can honestly say I spend a good part of the week conjuring up what I'm going to bake over the weekend.. you may think it sad, but I bet you wouldn't if you were getting to eat them too!

I really love the book this recipe originated. I did however, make a few modifications to the recipe this time- I really like trying to use whole wheat or white whole wheat flour when I can so that made it in the mix and I am also starting to experiment with the different sugars out there so I went with Turbinado this time. I'm also adding some scone knowledge in Tips & Tricks so check it out!

Blackberry Scones
Adapted from The Craft of Baking by Karen DeMasco and Mindy Fox
Oven: 375 Prep Time: 30 Bake Time: 20 min
Makes 8 scones

1 3/4 cups white whole wheat flour- plus a little for rolling
1 TBS plus 1/2 tsp baking powder
1/4 cup sugar (granulated or other..this is where I used Turbinado)
1/2 tsp salt
6 TBS chilled unsalted butter, cut in pieces
1/2 cup blackberries, patted dry and tossed with a TBS of flour
1 TBS lemon zest *optional
1 cup buttermilk- plus some for brushing
1 TBS sugar

In a large mixing bowl with paddle attachment mix flour, baking powder, sugar and salt.
Add pieces of butter and place in freezer for 5 minutes.
Beat on medium speed until butter is broken into pebble sized pieces.

Add blackberries and mix until incorporated and distributed.

Add buttermilk, mixing until dough starts to come together. Use your hands to complete this process and turn out dough on lightly floured surface *if your dough doesn't seem stable enough add a little more flour.
Roll dough into circle about 3/4 inch thick. Using a sharp knife, cut the dough into wedges like you would a pie.

Transfer the wedges to your baking sheet, cover with saran wrap and place in freezer for about 15 minutes or chill in the fridge for about an hour.
While scones are chilling preheat oven to 375.
Brush scones with buttermilk and sprinkle with sugar before placing in the oven for 20-25 minutes.
When scones are browned along sides and firm to the touch, remove from oven and place on rack to cool.

Happy Baking!

Sweet Potato Scones

This morning I woke up craving something good... Sunday's are normally my pancake day, but today I wanted something different. Ever since St. Patty's Day and watching Alice in Wonderland I've been craving scones (pronounced scon by the silly brits) and so.. this morning's post was created.

That's right.. get your serving of veggies for breakfast with these scrumptious Sweet Potato Scones. I even tried to make them pretty healthy (I'm trying, I'm trying) The way I see it, breakfast should be a nutritious part of your day so why not at least attempt to make breakfast baked goods a little better for you by sneaking in some healthy ingredients? Happy Andrea!?

Anyways, these bad boys are chock full of whole wheat flour, pureed sweet potatoes and agave nectar instead of sugar. However, there are still some yummy ingredients (yummy= not so good for you) because a scone just wouldn't be a scone without at least a little butter and a glaze is necessary to keep your scones good and moist for more than 2 days.

This recipe makes 4 large scones or 8 mini scones because I didn't want a dozen scones when I was baking just for myself (1 month till MM gets here!!).

Sweet Potato Scones
A swEEts original
Oven: 425 Bake Time: 15-17 minutes
1 cup whole wheat flour
3/4 cup AP flour
1/4 cup butter
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup agave nectar
1 sweet potato (mashed)
1/2 TBS cinnamon
1/4 tsp nutmeg
2 TBS maple syrup
2 TBS milk for brushing
1 TBS brown sugar for sprinkling

Glaze: 1 TBS butter, 2 TBS brown sugar, 2 TBS maple syrup

Preheat oven to 425 degrees.
Peel sweet potato and cut into small chunks. Place in small microwave-safe bowl and heat for about 5 1/2 minutes (I used the potato button).
While waiting for your potato get your flour, salt, baking powder, baking soda and butter in the food processor and pulse until just combined then move mixture into large mixing bowl.
Once your potato is heated and soft, place in food processor adding agave nectar, cinnamon, nutmeg, and maple syrup- puree until smooth.
Using a paddle attachment, add egg and potato mixture to flour mixture and mix until just combined. Your mixture should be smooth but firm- if it is too sticky add a little more flour.
Turn out mixture to a floured surface and knead dough for a few minutes, incorporating more flour if it is still too sticky. Flatten dough into a circle that is about 1 inch thick and cut into triangles (4 large or 8 small).

Transfer scones to a baking pan (I used a baking stone) brush with milk and sprinkle with brown sugar.
Bake for 15-17 minutes.

While scones are baking in small bowl combine butter, brown sugar and syrup for glaze. Place in microwave for about 1 minute.

Once scones are out of the oven, using a pastry brush, brush each with glaze mixture.

Enjoy with your morning cup of coffee. :)

Happy baking!!

'Healthier' options:
-You could always use just whole wheat flour although I think that makes for very dense and chewy baked goods which is why I used a combination of flours.
-You don't have to brush each scone with the glaze, (although I HIGHLY suggest you do) but like I mentioned before it will help keep the scones fresh for about 4 days if kept in an airtight container and also lends to a yummy sweetened crust.