Posts Tagged ‘scone recipe’

Tasteful Tuesday: Pumpkin Scones from the Brown Eyed Baker

Tuesday, September 11th, 2018

We’re a big fan of pumpkin everything, so when we found this scone recipe from the Brown Eyed Baker,
it felt like we were in spicy pumpkin paradise. Watch the video below and get the complete recipe by clicking [here].

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Tasteful Tuesday: Chocolate Chip Day

Tuesday, May 15th, 2018

Since Chocolate Chip Day (5/15), like Sturbridge Yankee Workshop, originated in Massachusetts, we couldn’t skip past it without sharing some recipes that include chocolate chips. Here are three from our blog, and feel free to leave your chocolate chip-including recipe in the comments below!

Homemade Chocolate Chip Pancakes

Regular homemade pancakes are delicious, but sometimes we need a little chocolate thrown in.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Same goes for banana bread – chocolate chips add a wonderful surprise to this delicious creation.

White Chocolate Raspberry Scones

We love this recipe, and since white chocolate chips are technically chocolate chips, we felt it belonged on this list.

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Tasteful Tuesday: White Chocolate Raspberry Scones

Tuesday, September 1st, 2015

Sometimes we like a sweet treat to go with our coffee in the morning, and this scone recipe is the perfect fix. Whether you serve them during brunch or after dinner as a dessert, these scones are sure to please.

Country Kitchen Preserves Print

What you’ll need:

  • Baking sheet
  • Parchment paper
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
    (or, 1 cup more of all-purpose flour)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, cold and cut into pieces
  • 1/2 cup non-fat milk
    (substitute soy milk or almond milk if desired)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup fresh raspberries
  • 1/3 cup white chocolate chips

Directions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flours, sugar, baking powder and salt. Cut butter into flour mixture using a pastry blender or fork until mixture resembles fine crumbs.
  3. In a small bowl, whisk together milk, egg and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Mixture may appear dry.
  4. Fold in raspberries and white chocolate chips until combined. Dough will be sticky.
  5. Turn dough out onto a well-floured surface. Knead dough gently until a shaggy ball forms (add flour as needed) and then pat into a circle about 1-inch thick.
  6. Cut into 8 pieces and place onto prepared baking sheet.
  7. Bake for 16-20 minutes or until scones are just starting to turn golden brown on the edges; remove to a wire rack to cool and enjoy!

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