Scones are, by design, a pastry meant to be enjoyed with a fruit preserve, heavy cream or other gooey condiment like a lemon curd. They rarely stand alone. That’s why I like to make them with the fruit already inside.
My all-time favorite scone recipe is already in this blog, a gift from my Innkeeper friend Janet, here: Stone Lion Inn Scones. The recipe below is good too and turns out a much more buttery, cakier scone. It all comes down to personal preference.
I can imagine this scone made with raspberries just as easily. Raspberries and dark chocolate are a winning combination.
The trick to this scone recipe (like most) is to use very cold ingredients and keep them cold all the way to the oven. Some chefs even freeze the butter and chip it into the flour. Your milk and egg should be straight from the fridge too. Like with biscuits, these intact butter balls melt while baking to create the signature texture. It’s a fundamental baking hack.
Prepare a cutting board with a dusting of flour on it. You will lay your bowl of scone batter on this to roll it into a ball for cutting. Flour your hands as well. You will gather it all together until it forms a nice ball.
Preheat the oven to 400. Line a baking sheet with parchment or spray a scone pan with non stick spray.
3 cups all purpose flour
1/2 cup granulated sugar
1 T baking powder
1/2 tsp salt
3/4 cup cold unsalted butter
3/4 cup blueberries (frozen is fine)
1/4 cup dark chocolate chips
1 cold large egg, beaten
1 cup cold milk
1 tsp vanilla extract
In a large bowl combine the flour, sugar, baking powder, and salt with a whisk. Using a pastry blender (or two knives) add the butter to the dry ingredients and cut it in until the butter is pea sized. Gently stir in the blueberries and chocolate chips.
Combine the wet ingredients and add them to the flour bowl, stirring, until the mixture is wet. Turn onto your floured board and pat into a 1″ circle. If the dough sticks to your fingers, add more flour. Cut the dough into 8 triangles and put on prepared sheet or in scone pan.
If you want to add a touch of sparkle and sweetness, dust with glazing sugar.
Bake for 16-18 minutes or until the edges are brown. Transfer to a cooling rack. Let cool before eating.
This healthy, delicious and beautiful breakfast is easy to make to feed a crowd at your house! Make this in an 8X8 casserole dish for dishing up family style. I prefer the pretty individual serving effect of 4oz ramekins. If using ramekins, divide into 6 for large servings, divide into 8 for more modest helpings.
Preheat oven to 375. Regardless of the baking dish you’ve chosen, use coconut oil to grease the bottoms and sides.
Ingredients: In a large bowl, mix together:
2 cups rolled oats
1 tsp baking powder
2 tsp cinnamon
1/4 cup coarsely chopped toasted pecans
Distribute into baking dish(es).
Layer blueberries and bananas over the top of the oats, spreading evenly. I suggest using the season’s best and creatively using whatever you like best: strawberries and rhubarb in spring, blueberries and nectarines, blackberries, raspberries and chocolate, everything goes with bananas, pomegranate arils, cranberries and orange, even citrus like red grapefruit in the winter. This is a pic of how I distribute fruit for serving at the inn. For my own bowl I go very deep with berries, almost 1/2 and 1/2, because I love warm fruit so much. Feel free to layer as you like it, the recipe is very flexible.
In a small bowl, whisk together until well combined:
1 egg (can omit if vegan)
1/3 cup pure maple syrup
2 tsp vanilla extract
2 cups coconut milk
Slowly distribute over oats and fruit. Bake for 30-35 minutes until top is golden brown. Allow to cool slightly before serving.
The original recipe from which I adapted this claimed that this held up well, covered, in the fridge for up to 3 days. This has not been my experience or maybe I’m just too picky. It’s certainly edible the 2nd day (no waste!) but not so much the 3rd day, getting consistently drier and not nearly as luscious as the day made. So my advice? As a rule accept no substitutes: make and eat. If you have leftovers, microwave it the next day for a snack.
This recipe can be fully Vegan by omitting the single egg in the ingredients; I have done so and have experienced no significant change in the outcome.
The perfect treat, right? This bakes up in an 8X8 casserole dish to make perfect little blueberry pie triangles or bar cookies. To do this you will need to let it cool completely, overnight or in the refrigerator, or they will fall apart when you cut them.
If you love eating this warm as a sweet breakfast or dessert (I do!), bake it up in small individual ramekins and dig right in.
Preheat your oven to 350. Line your casserole dish with parchment or foil and spray with non-stick spray, set aside. No need to line ramekins, just spray.
This recipe only uses 1 large bowl for easy clean-up.
CRUST AND CRUMBLE TOPPING:
- 1/2 cup (one stick) unsalted butter, melted
- 1 cup unsalted butter
- 3/4 cup old fashioned oats
- 1/2 cup sugar
- 1/4 cup light brown sugar
- pinch salt
- 2 cups fresh or frozen organic blueberries
- 1/3 cup sugar
- 2 T lemon juice
- 2 tsp corn starch
To make crust and crumble: In a microwave safe bowl, melt butter, about 1 minute on high. Add flour, oats, sugars, salt, combine. Set aside 1 cup to be used as topping. Transfer remaining mixture to bottom of pan or ramekins, using your fingers to hard pack for an even, flat, smooth, hard crust. This is important if you are making bars so that it holds together.
For blueberry layer: Using the same bowl, combine ingredients and distribute over crust.
Evenly sprinkle with reserved crumble topping mixture. Squeeze some with your fingers to make bigger clumps.
Bake the casserole dish 55 minutes with frozen berries until edges are set and topping is golden. Less time with fresh berries. Less time with ramekins. Watch your oven and your buckle, not the timer.
Will keep in fridge up to 10 days, in freezer up to 6 months.
Mac and Cheese is the ultimate comfort food that lends itself to many exotic, delightful variations. To me, the fundamental childhood version is best. This suits the mood for all ages at any family gathering, its simplicity never disappoints. Especially in this case, when it’s upgraded from antiquity to include the very best essential ingredients (organic cheese, butter and milk) for the bechamel and an effective stove top technique.
Make this recipe in one broiler safe 9X13 casserole dish, or break into 2 8X8 squares. You can also use individual ramekins.
Cook 1 LB of elbow macaroni in about 4 qts of boiling water and some salt. Under cook the pasta to just el dente.
Shred 8 oz Monterey Jack cheese and 8 oz Sharp Cheddar Cheese and set aside with a tsp of salt. In heavy Dutch oven, heat 5T butter over medium heat until foaming, whisking. Whisk in 6T flour, 1 1/2 teaspoons powdered mustard, 1/4 teaspoon cayenne, combining. Continue whisking until fragrant and deep in color, about 1 minute. Gradually whisk in 5 cups of milk, whisking constantly until it boils. Mixture must attain full boil in order to fully thicken. Reduce heat to simmer, whisking occasionally, until consistency of heavy cream, about 5 minutes. Turn off heat. Add shredded cheeses and salt. Stir to combine until creamy. Add pasta. Cook over low medium heat, stirring, until hot and steamy.
Transfer mixture to casserole dish(es). Top with bread crumbs, panko, shredded Romano or Parmesan cheese, smashed potato chips, crushed red or black pepper, your choice. Place under broiler, watching closely, until top is browned. Cool about 5 minutes and serve. Tabasco sauce and celery salt are nice condiments at the table.
Mac and Cheese microwaves nicely for a follow-up meal, but be sure to use the DEFROST cycle on your microwave. This keeps the cheeses from being ruined, seizing up, separating, and ruining the dish. Now you know.
Can you add diced ham and peas? Of course you can!!! Can you add kielbasa? Of course you can! (I’m a vegetarian though…)
Reminiscent of the classic garnish in Vietnamese restaurants, the ginger and star anise flavor also pairs with sandwiches, tacos, cream cheese and crackers, or spooning from jar straight to your mouth.
Use a mandolin (carefully!!) to make perfect, paper-thin coins.
Gather up: 1 lb organic carrots
1 lb young, organic daikon radish
1 1/2 cups distilled white vinegar +equal parts water
3 T salt
1 1/2 teaspoons ground ginger
3 T coriander seeds
2 teaspoons black mustard seeds
1/2 teaspoon red pepper flakes (more if you want them hotter)
3 whole star anise
This will make 3 pint jars, so double or triple the batch while you are at it. Important: The spices will go into the jars before you load them with the vegetables in order to be sure they are perfectly, evenly distributed.
Slice the vegetables with a mandolin and set aside.
Combine the vinegar, water, sugar salt and ground ginger in a pot and bring to a boil. Combine the remaining spices and distribute evenly in your sterilized jars. Once boiling, add the sliced veggies to the brine, stir to combine and immediately remove from heat.
Add the veggies to the jars. Ladle the hot brine into the jars leaving 1/2″ of head space. Gently tap the jars to loosen any air bubbles and use a chopstick to remove bubbles. Check the headspace again and add more brine if needed. Wipe the rims, apply lids and rings. Process in a boiling water bath for 5 minutes.
Because they are so thinly sliced these pickles require no curing time and can be eaten immediately.
The single most requested recipe from our afternoon Beach Break Snacks is now here!
Piled on cream cheese and crackers, stuffed into hummus wraps and sandwiches, with deviled eggs, in Bloody Marys, there is no end to how to enjoy these! Be sure to save the leftover sweet/hot syrup for basting over summer BBQ!
I triple this recipe because I’m always cooking for a crowd, you may also wish to double or triple it and make it your signature gift from your own kitchen.
These can be made year round but the jalapeno grown nearby to you in summer are the freshest and hottest choice!
3 lbs fresh, firm jalapeno peppers
2 cups cider vinegar
6 cups white granulated suga
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)
1 teaspoon ground cayenne pepper
Wear gloves and be certain not to touch your face, eyes or anything else when in process.
Remove and discard the stems from peppers, then slice into 1/4 inch rounds. There is no need to separate the pith or the seeds.
In a very deep pot, bring cider vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes. Add the sliced peppers and simmer gently for 4 minutes. Use a slotted spoon and remove the peppers. Turn heat up under the syrup pot and bring to a full, hard, rolling boil for 6 minutes.
Spoon the pepper rings into sterile canning jars, leaving 1/4″ head space. (I use pint jars for family, half pints for gifts.) Ladle hot syrup into the jars. Use a wooden chopstick to release air bubbles several times. Wipe rims with wet paper towel, seal and cap. Process in a boiling water bath for 10-15 minutes. Let sit 24 hours on cooling racks, wipe and label.
Get your rubber gloves on and get to it!
Though seasonally perfect at the holidays, cranberries can be frozen so this marvelous treat can be enjoyed year round. In December I freeze cranberries in exact 4-cup measurements so I can conveniently whip this up whenever I please.
I ripped this recipe from a Pinterest site which included no baking times or oven temperatures. I tweaked it repeatedly until I perfected it. Our cranberries are homegrown here in South Haven at DeGrandchamp Farms so they are fresh and plump.
This recipe is just a bit of work but it’s well worth it.
Gather up your ingredients:
4 cups cranberries, fresh or frozen
2 T orange rind
2 eggs, 2 tsp baking soda, 4 cups flour, 1+1/2 tsp salt, 2 cups sugar
2/3 cup vegetable oil, 1 cup orange juice, 1 cup water
2 cups pecans
Here’s the labor intensive part, but it’s well worth it: cut each cranberry in half. Zest fresh oranges and then juice them (so there is no waste!).
Pour batter into loaf pans. I like to dot the top with more perfect pecans.
Sprouts are truly power food! All the energy of the final plant is available in one tiny, sprouted seed or bean. We include sprouts on our breakfast buffet and Beach Break Snacks every day. I am always experimenting with different kinds but our tried and true favorites are linked for you here: mung beans, lentils, dun peas, radish, and a “Zesty Mix” of radish, clover, alfalfa and fenugreek seeds. Purchasing these organic products from Amazon makes it easy to source/buy and a Prime membership saves me a fortune on shipping.
Sprouting is easy. All you need is a space on your kitchen counter for your small “farm”. All seeds, peas, legumes etc are soaked first (6-10 hrs), then rinsed and drained about three times a day until harvesting (3-5 days). In a trial and error learning curve over the past years I have determined which sprouting tools are optimum for each type of sprout.
I use a 1/2 gallon ball jar and draining lid for the very small seeds of radish, alfalfa, fenugreek, clover. The small seeds immerse and soak about 4-6 hours. Then, rinse and drain, then rotate the jar so that the seeds cling to all sides. Cover with towel to keep out the light. Rinse and drain several times a day until they attain desired sprout size. I like my sprouts at about 1/4-1//2 inch, and these take about 3-4 days.
For larger choices, like the dun peas, mung beans and lentils, I use The Easy Sprouter, a “cup in a cup” technique. You can soak (6-8 hours) and rinse easily and it’s compact on the counter too. The manufacturer claims you can rinse less frequently with this tool/technique so if you’re away from home for extended periods this can help. The sprouts can get very intertwined in this small cup as they grow, but a final soak and gentle swish separates them.
I love these stackable trays too. After soaking overnight in ball jars, divide beans, peas, lentils etc into the trays. Rinse and drain 2-3 times a day. Rotate top tray to bottom at each rinse for consistent, even sprouting. I harvest when sprouts are about 1/2 inch long.
Experiment! Harvest, let them dry out slightly, store in ZipLock bags in the fridge. I date the bags too. Sprouts last a very long time (several weeks) if stored correctly, but we find that the first 10 days are the freshest and best.
Any questions or concerns? Feel free to email me: elaine@yeltonmanor/com