Month: April 2018

Lemon Blueberry Scones

I don’t always like a super dry scone, so these are more like a fun flavored biscuit.  They can be frozen and used as needed.  If you sub Greek yogurt for the whipping cream, they are a little more crumbly in texture.  BUT they still taste good!  When shaping the less you mess with the dough the more tender they will be at eating time.  

½ cup frozen butter shredded
2 cups flour
Zest of one lemon
6 Tablespoons to 1/3 cup sugar (depends on blueberry sweetness)
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup heavy whipping cream or sub ½ cup Greek yogurt plus juice of lemon
1 egg
1 teaspoon vanilla
1 cup blueberries fresh or frozen

Lemon Icing/glaze
1-2 cups powder sugar
3-4 Tablespoons lemon juice

Combine flour, zest of lemon, sugar, salt, powder in a bowl.  Then add butter, cream, egg, vanilla.  Mix together. Fold in blueberries.    On a floured surface shape mixture into 8” circle and cut into 8 triangles.  Place on a silicone mat covered sheet pan leaving plenty of space between scones as they will puff up.

Bake 400 for 15-20 minutes until golden brown bottoms.

Let cool a bit and then top with icing/glaze.

OR you can freeze these individually on a sheet pan and transfer to freezer bag or container. Then you may cook as needed.  Cook time will increase slightly.

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French Bread or Pizza Dough

1 Tablespoon yeast
1 cup warm water (110-120)
1 Tablespoon sugar
1 Tablespoon olive oil

1 teaspoon salt

2-3 cups flour

In bowl mix together yeast, water, sugar and oil.  Let sit until frothy.  I walk away for a bit.

In mixer bowl, combine salt and 2 cups flour.  Using dough hook start adding water mixture to dry mixture.  Scrap sides.  Then start adding more flour until dough looks smooth and elastic.  I drop out on a floured surface and hand knead for a few minutes.  Then set aside in oiled bowl.  Let rise until doubled.  You may speed up the process by sitting bowl in warm water.

Now you can make this into a French loaf of bread.  You can divide and roll out and make pizza doughs.  Or you can roll out and add roasted garlic and mozzarella cheese for cheese-sticks.

French bread:  roll out a rectangle around 16 inches long and 5-6 inches wide.  Then roll into a long loaf.  Tuck ends and put on a sheet pan seam side down.  You can use a knife and make a few cuts on top or not. You can brush with egg whites for more brown top or not. Bake 375 for 25-30 minutes.  If there are any leftovers, it makes good French toast too!  Or we cut into squares and freeze for future croutons.

Pizza Dough or Cheese-sticks:  Roll out. Add toppings.  We like to bake on a stone in a HOT oven 500 for about 10-15 minutes.  Watch it carefully as soon as cheese in bubbly and crust is brown on bottom it is done. This can also been done on a sheet pan with silicone sheet for less mess (and safer for my kids).  The crust isn’t as chewy, but still delicious.

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BESTEST Blueberry Muffins

½ cup old-fashioned oats
½ cup orange juice

1 egg
½ cup oil
½ cup sugar
1 ½ cups AP flour
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda

1 cup blueberries

Preheat oven 400

Combine oats and orange juice and let sit while combining dry ingredients.  Combine flour, baking powder, salt and baking soda.  Add to oats mixture the egg, oil and sugar.  Mix well.  Then combine wet and dry ingredients.  Fold in blueberries

Fill prepared (grease or paper lined) muffin cups 2/3 full.  About 12 muffins.

Cook time:  20-25 minutes





			

				

			
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