Monthly Archives: October 2011

Raspberry Scones!

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Early the other morning I dreamed about fresh, hot, homemade raspberry scones. So obviously the only thing to do is to make some! These turned out wonderfully

Raspberry Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons butter, melted
  • 1 cup raspberry jam
  • 1/3 cup buttermilk
  • 1/4 cup milk
  • 1 cup raspberries
  • 1/3 cup or less sugar
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, stir together flour,sugar, baking soda and baking powder. Mix in butter and raspberry jam. Add buttermilk and milk; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet. I had to just pour it into a loaf shape, because it was too liquid/sticky to roll. Still worked tho!
  3. Bake in preheated oven for 30 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15-20 minutes.
Pull out of the oven, add butter and enjoy! Nom nom nom

Blueberry Buckle

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Husband’s schedule is currently such that he is now home during the mornings. So, yesterday I made us some wonderful Blueberry Buckle. It’s somewhere between a breakfast and a dessert, but on occasion, it’s a yummy breakfast, served with a hot cup of coffee and the One I love.

 

Blueberry Buckle

Ingredients:

  • 3/4 cup white sugar
  • 1/4 cup butter
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened

 

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.
  2. Cream together 3/4 cup sugar, 1/4 cup butter, and egg.
  3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  5. Bake at 375 degree F (190 degrees C) for 30-45