Hello again my lovely followers! Let me start this post by saying that this is the most requested recipe that my friends and family ask me to make. I started making these babies when I was in third grade and the recipe has stuck with me ever since. In elementary school, my mom taught the cooking elective, and as you can probably imagine, I was always first in line to cook and taste every dish we made. I kept the scone recipe that we used, and have been baking these ever since.
When I was studying abroad in England (spring of 2012), I made about seven or eight batches of these scones because my friends just kept asking for more. When I returned to Clark for my final two years of school, I baked these for anything from dinner parties, to nights of tea and Netflix. They just go with everything! This has become a go-to recipe for me as I continue on my baking adventures. In the words of my dad, “there is just something unique about these scones that I have never really tasted before.”
So without further ado, here is my recipe for Blueberry Buttermilk Scones
1 ½ c. flour
3 T. sugar
1 ¼ t. baking powder
¼ t. baking soda
½ t. salt
6 T. cold unsalted butter, cut into small pieces
½ c. buttermilk
2 T. dried blueberries
Preheat oven to 425°.
Mix buttermilk with dried fruit to soften fruit.
Stir dry ingredients together with a fork.
Add cold butter pieces and using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It’s OK if some larger pieces of butter remain; it adds to flakiness.
Pour in buttermilk and fruit mixture and mix with a fork until ingredients are just moistened. You’ll have a soft dough with a rough look. (If the dough looks dry, add a little more buttermilk, about ½ T.)
Gather the dough into a ball and knead it very briefly on a lightly floured board, about 10 times. The dough should not be sticky and should barely come together.
Pat dough into a ½ inch thick circle about 7 inches across. It is OK if the dough pulls apart a little.
Place scones on an un-greased baking sheet and brush the dough with buttermilk and sprinkle with sugar.
Cut the circle into 6 equal triangles. Do not separate the triangles from each other.
Bake for 10 – 12 minutes until tops and bottoms are golden. When you push lightly on the top of the scone, it should barely give.
Transfer to a rack and cool slightly.
I think one of the reasons why these scones are always a big hit is because they are moist but not too sweet. As many of you may know, I am more of a savory kind of gal, so I don’t put as much sugar in my scones as many other recipes call for. I think the blueberries give the scones a unique natural sweetness that too much sugar would just cover up.
Hope these scones make you feel warm and fluffy. I recommend enjoying them with a hot cup of masala chai. Cheers!
Okay, fall is by far my favorite season of the year, and living in New England, that means beautiful fall foliage, sweater weather, scarves, boots, pumpkin spice lattes, cider donuts, and apple picking. Two weeks ago I went apple picking for the first time with one of my friends. It was an absolutely beautiful day and the contrast of the red Gala apples against the stunningly blue sky and the bright green leaves was just incredible. But even better was picking and eating tons and tons of apples (my apple of choice was Fuji).
Once I got home, I wanted to make anything and everything apple related. I started out by making a batch of applesauce, then an apple oat bread that was not my favorite because I’m pretty sure i didn’t put enough sugar in it AND undercooked it (whoops). I then used my applesauce to make one of the best banana breads ever to enter my kitchen (recipe here). After these adventures I decided that I wanted an apple snack. I came across the idea for apple chips on Pintrest one day when I was putting off doing an assignment for one of my classes. These things are so easy to make and they taste so yummy! I have to admit, I finished them in about 2 days, so I will definitely be making more!
2 Apples (I used Fuji, use your favorite variety)
3 tablespoons honey
2 tablespoons sugar
2 teaspoons ground cinnamon (add more to your liking)
Preheat oven to 200°F. Line two large baking sheets with parchment paper.
Mix together the sugar and cinnamon in a small bowl until combined
Wash and dry the apples. Thinly slice the apples using a mandolin, to 1/16 inch. If you are using a knife, try to slice the apples to no larger than 1/8 inch. Remove the seeds from the individual slices.
Spread the apples slices onto the lined baking pans making one single layer
Use a pastry brush to lightly cover each slice of apple with a little bit of honey (I found it easier to melt the honey for 10 seconds in the microwave so it was easier to spread)
Gently sprinkle each apple slice with a thin coating of the cinnamon sugar mixture. Turn over the apple slices and apply honey and sprinkle with the remaining cinnamon sugar.
Bake for 1 hour, then flip the apples (I used my fingers to turn the apples), and bake for an additional hour. Depending on the thickness of the apples, continue to bake for additional time if needed until crispy. To test the doneness, remove the apples from the oven and allow to rest at room temperature for 5 minutes. If the apples are not crunchy, continue baking the chips. Make sure to check the color of the apples, as too much time will cause them to burn if not monitored continually.
Once the apples are cooled and have become crisp, store chips in an airtight container for up to 1-2 weeks. However, they are so addicting they may not last that long!
I found that even though some of mine were not completely crispy, they were still incredibly delicious! How can you go wrong with apples, cinnamon sugar, and honey? The only suggestion I have is to ALWAYS have a timer on for this recipe. Because the apples are in the oven for so long, it is easy to forget that they are there. This is an easy way to cook and do work at the same time! I hope you love these as much as I did! Enjoy!
Halloween has always been one of my favorite holidays. It is the one day (or multiple days in college) of the year when you can dress up as anything you want and no one will question why. I take a lot of time to figure out my costume and I have never in my life bought a costume. I always put it together from pieces of clothing I own or sew it myself. It’s more fun and creative that way. The other thing I love about Halloween is the candy (who doesn’t). Just like all the trick-or-treating kids, I can’t wait to get my hands on some candy. But eating that much candy is obviously not very healthy, so I came up with something just as tasty but consisting of less sugar.
Here is the recipe for my Halloween Popcorn
1 bag kettle corn or salted popcorn, popped by bag instructions
1/3 cup candy corn
1/4 cup semi sweet mini chocolate chips
2 teaspoons vegetable oil
Cover a baking sheet with wax paper and spread out the popcorn so that it is in one layer
Put the candy corn in a microwave-safe bowl and microwave in 30 second intervals siring after each interval. Once the candy corn has melted, use a spoon to drizzle it over the popcorn.
Place the chocolate chips in a microwave-safe bowl and microwave at 30 second intervals siring after each interval. When the chocolate has completely melted, add the vegetable oil to the melted chocolate. This will help the chocolate drizzle better over the popcorn. Use a spoon to drizzle the chocolate over the popcorn.
After both the melted candy corn and chocolate have been drizzled over the popcorn, let the popcorn sit for about 20 to 30 min so that the candy and chocolate hardens.
Once hardened, remove from baking sheet, break into smaller pieces, and serve!
This is a nice easy (and healthier) way to enjoy Halloween candy without actually consuming that much candy! A win-win situation all around. It is also really quite cheap and one batch of this only costs about $1.50 to make! I ended up serving this at a small Halloween party I threw for my friends, and it went FAST! So let the kids have the candy and help yourself to some Halloween popcorn! Enjoy!