mel’s kitchen

favorite recipies of a food addict

cream scones January 16, 2007

Filed under: breakfast,snacks — girlymama @ 3:33 pm

these are so so so good. they’re light and flaky and perfect with a cup of coffee. (my kids could eat a whole batch in one sitting!)

Cream Scones

2 c flour
1/3 c sugar
1 tbsp baking powder
1/2 tsp salt
1/2 c mini chocolate chips, dried currants, chopped raisins, whatever
1 1/4 c heavy cream
Wisk dry ingredients together in a bowl (including the add-in of your choice). Add cream and mix together with a wooden spoon until just mixed. Dump out on a floured surface and press into a flat sphere.* Cut into pieces and place on a ungreased cookie sheet. Brush the tops with cream and sprinkle with sugar. Bake at 425 for 12-15 minutes, until tops are just brown.

*do not over-mix or they will become like rocks when you bake them! its okay when the dough should be crumbly and barely holding together. that’s what makes them so flaky.

recipe origin: Joy of Cooking

 

best blueberry muffins ever! July 19, 2006

Filed under: breakfast,snacks — girlymama @ 10:50 pm

and who doesn’t love a good muffin? warm. soft. sweet. so yum. try them with other fruit — i started baking and realized i was out of blueberries, so i chopped up some strawberries. even better! got rave reviews!

blueberry muffins

makes about 12 regular sized muffins

6 tablespoons unsalted butter, room temperature
3 cups, plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 cup milk
1 3/4 cups blueberries (or any chopped fruit)

Preheat the over to 375; spray muffin tin (preferably with Pam for Baking – genius!) and set aside. In a large bowl, sift together flour, baking powder and salt; set aside.

In the bowl of an electric mixer with paddle attachment, cream butter and sugar until fluffy, about 3 minutes on medium speed. Add egg, yolks and vanilla; mix until well combined. Reduce speed to low, alternately adding reserved flour mixture and milk to mixer, begin and end with the flour. Remove bowl from mixer to gently fold in berries by hand. Divide among muffin tins and sprinkle generously with sugar (preferably demerara sugar). Bake until light golden, about 30 minutes. Cool in the pan for around 15 minutes, then transfer to a wire rack to cool completely.

recipe origin: Martha Stewart Living