Strawberry Scones Recipe

Ingredients

1 ½ cup diced fresh strawberries

2 cups non-bleached all purpose flour

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

1 teaspoon lemon zest

6 tablespoons cold, unsalted butter, cut into ¼-inch pieces

½ cup plus 1 tablespoon light cream (half&half)

1 teaspoon vanilla extract

Directions

  1. Pre-heat your oven to 425ºF. Line a large baking sheet with foil, then spray with oil (pam or bakers joy) or spread a little butter. Set the baking sheet aside.
  2. Place the diced strawberries on several sheets of paper towel to absorb the moisture. Meanwhile, combine the flour, sugar, baking powder, salt, the lemon zest and cinnamon in a large mixing bowl.
  3. Cut butter into cubes and place then inside the mixture. Incorporate the butter into the dry mixture. You can use a pastry blender or a wooden spoon, however I found it easier to just use me hands to mix in the butter. Next, add the strawberries, gently fold in and try not to mash up the strawberries.
  4. Make a well in the mixture. Blend the ½ cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute. The dough may seem very wet, but it due to the moisture in the strawberries, so it is okay to continue.
  5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently a few times. Then flatten the dough into a rectangle and make sure it is about ½ inch thick. (it will rise when it bakes). Next, using a floured knife or pizza cutter, cut out triangles and use a spatula to transport the triangle dough from the floured surface onto the baking pan. Make sure you leave about ½ inch between each triangle on the baking sheet.
  6. Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surface of the triangles with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 – 25 minutes. Once more, sprinkle the scones with sugar once they have come out of the oven. Let them cool for about 10-15 minute before serving!
  7. Enjoy!

Not So Blonde Blondies Recipe

 

INGREDIENTS:

2 cups all-purpose non-bleached flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2sticks (6 ounces) unsalted butter, at room temperature
1½ cups light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips (or 6 ounces chocolate, chopped)
2 cup fresh blueberries
1 cup marshmallows
2 ½ cups graham crackers pieces
1 ½ Tablespoons Nutella

DIRECTIONS:

1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan; set aside.

2. Mix together the flour, baking powder, baking soda and salt completely in a medium sized bowl.

3. With a stand or hand mixer, beat 1 stick of butter on medium speed until smooth and creamy in a large mixing bowl. Next, add both sugars and blend until it is mixed completely into the butter. Then, add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla and Nutella.

4. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a big wooden spoon or a rubber spatula, stir in the chips, blueberries, and marshmallows. Set aside.

5. Now, crumble the graham crackers in a separate small bowl and mix in ½ cup butter . Use hands or utensil to fully mix it until butter is fully incorporated in the graham cracker pieces. Next, create a layer of the graham cracker and butter mixture onto the buttered pan. Finally, pour the batter on top of the first layer and spread it out to make even. But be careful not to shift the first layer!

6. Bake for about 45 minutes, or until a knife inserted into the center of the blondies comes out clean. The top should be golden brown! If the inside is still not cooked all the way, cover the pan with foil so the top does not burn. After it is finished baking, let it cool for 15-20 minutes then cut into bars & serve!

7. Enjoy! 😀