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.
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.
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.
Yelton Manor Bed and Breakfast pickles are the highlight of our afternoon Beach Break Snacks, 3PM-6PM every day. I make at least 12 different kinds, preserving the ongoing summer harvest of fresh vegetables from early spring asparagus to late season brussel sprouts. I use our many different herbs and spices, and I use fresh dill and other herbs from the garden. I make a tarragon brine, a cumin pickle (very Indian flavor) and a star anise (very Asian flavor). When I discovered this mixed pickling spice I was very intrigued to try the amazing combination of flavors. As it turns out, the clove, cinnamon and allspice overtones give this mixed spice an aroma reminiscent of Christmas, so it’s ideal for the holidays. Now we have also added it to our breakfast buffet just for the heck of it. I tried it with many vegetables, from summer squash to beans, yet plain old pickling cucumbers won the taste test for me. You can experiment with it any way you please. I buy organic spices from Penzies or Amazon.
Mix in a jar:
3 T crushed bay leaf
3 T black peppercorns
3 T whole allspice
3 T coriander seeds
3 T mustard seed
# T juniper berries
1 T whole clove
1 T dill seed
1 cinnamon stick, crushed into small pieces
Place all in the jar and shake to combine. Isn’t it gorgeous??!!! Just the mixed spice alone makes a lovely gift!
Here’s my favorite way to use this spice mix: Obtain small Kirby pickles from your local farmer, freshly picked. Cut the blossom end to keep the pickle crunchy. Leave whole…. or cut into spears or rounds, your choice.
Increase this recipe as you need to, this is for 4 pints. For the brine: 3 cups apple cider vinegar mixed with 3 cups water and 3 T pickling salt, heated to boiling. Put a slice of lemon and a one tablespoon of the mixed spice in the bottom of sterilized jars. Pack in the pickles. Nestle in some garlic cloves too. Slowly pour the brine into each jar, wipe the rims and cover with lids and rings, process in a boiling water bath for 10 minutes.
Yum! See the lemon slice in there? You can increase that to two slices if you like the extra zing it brings to the brine.
Mark these for your Christmas holidays, they make great hostess gifts if you are invited to dinner! But eat them any time when you want a very unusual and zesty pickle.
The crust whirrs up in seconds in the food processor and bakes while you are mixing up the custard.
Line a small square baking dish (8X8) with parchment paper. This helps you simply lift the entire batch out and onto a cutting board after they cool.
If you double this recipe (highly recommended!) use two 8X8 dishes rather than one large baking dish, because the cookie edges are an important element….more edges = more awesomeness!
Preheat the oven to 350 degrees.
Pulse in a food processor: 1 cup flour, 1/2 cup sugar, 1/2 cup (one stick) unsalted butter. Press into the prepared pan. Bake for 15 minutes, the crust will remain pale and still soft.
Whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, 1/4 tsp salt. Stir in 2 cups diced rhubarb. Pour the custard into the hot crust, return to oven and bake for 45 minutes.
Let the bars cool, lift with the parchment to a cutting board and cut into squares. Needless to say, this is especially wonderful while still a bit warm and topped with a scoop of vanilla ice cream.
Our oatmeal/chia “breakfast pudding” is wildly popular with choices of organic blueberries, raspberries or blackberries….so this week I invented MOCHA! Pinterest recipes generally called for instant espresso powder and cocoa powder, but I wanted ours to feature premium Manor Blend coffee and organic chocolate. After some experimentation, here it is…and it’s FLYING off the buffet to great acclaim! Make some!
1 cup old fashioned oats
1/8 cup organic chia seeds
1 cup Organic Greek Vanilla Yogurt
3/4 cup 2% milk
1/3 cup cold coffee
No Cook Refrigerator Oats are a healthy and delicious way to “Grab and Go” into your morning, or take them to work for lunch or a snack. You can make up a batch and they keep well in the fridge for 3-5 days. Use fresh or frozen fruit, your choice. We use small mason jars with the plastic lids available at Amazon.com.
There are many recipes to make these, check online and at Pinterest for recipe varieties. We at YMBB have standardized on this recipe:
1 cup Old Fashioned Oats (not instant, not steel cut)
1 cup Vanilla Greek Yogurt (your choice to use plain or fruited)
1/8 cup Chia seeds
1 1/3 cup 2% milk (can use whole/skim milk almond milk, soy or coconut milk, your choice)
Combine ingredients well in a bowl. Use a whisk to be certain that the oatmeal isn’t at all clumped, which will make your yogurt pudding pasty. Then simply layer in jars with organic berries, fruit, chocolate, etc.
Refrigerate overnight and they are ready to eat!