Blueberry Scones
& Other Variations
1 Cup regular sour cream
1 tsp. baking soda
4 Cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 tsp. cream of tarter
3/4 tsp. salt
1 Cup butter (cold)
1 egg slightly beaten
1 cup raisins (optional/see note)
1. In a small bowl, blend sour cream and baking soda, set aside.
2. Preheat oven to 350. Lightly grease baking sheet.
3. In a large bowl, mix flour, sugar, baking powder, cream of tarter, and salt. Cut in cold butter. Stir sour cream mixture and egg into the flour mixture until just moistened. Mix in raisins (optional) or other fruits/chocolate chips/nuts, etc.
4. Turn dough out onto a lightly floured surface and knead briefly (do not over-work). Divide dough in half. Pat into two 3/4 inch thick rounds. Cut into wedges and place two inches apart on prepared baking sheet.
5. Bake 12-15 minutes in the preheated oven until golden brown on the bottom.
Note: I have tried this recipe using chopped dried apricots, dried cranberries, and dried or fresh blueberries instead of raisins and they worked wonderfully. (Pictured are fresh blueberry scones) The top of the scones can be sprinkled with sugar or brushed lightly with egg wash before baking if desired.
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Pecan Sandies
1 Cup butter 2 Cups flour
1Cup confectioners sugar 1/8tsp. salt
1Tbs. vanilla 1 Cup finely chopped pecans
1Tbs. water
Preheat oven to 325. Cream butter and sugar until smooth and creamy. Add the vanilla and water; beat well. Gradually add flour and salt until well blended. Add pecans and beat until well mixed.
For Molds: Fill greased molds by pressing dough into mold. Prick 2 or 3 times with fork to prevent dough from puffing while baking.
Or wrap and chill for 1 hour. Roll into balls and place on cookie sheet. Bake for approximately 12-15 minutes. Let cookies cool 1 minute, then remove. Yields approx. 5 dozen.
Carrot Cake with Cream Cheese Frosting
Carrot Cake:
4 eggs
1 1/4 C canola oil or vegetable oil
2 C white sugar
2 tsp vanilla
2 C all purpose flour
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
2 tsp ground cinnamon
3 C grated carrots
1 C chopped pecans or walnuts
Cream Cheese Frosting:
1/2 C butter, softened
8oz cream cheese, softened
4 C powdered sugar
1 tsp vanilla
1 C chopped pecans or walnuts (if desired)
Preheat oven to 350. Grease and flour a 9x13 pan. In a large bowl, beat together eggs, oil, sugar, and 2 tsp vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans or walnuts. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting: In a medium bowl, combine butter, cream cheese, powdered sugar and 1 tsp. vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake; sprinkle with chopped pecans or walnuts if desired.
Note: Cake can also be left in pan to cool, frost, and store with cover.
Shown here being served with zucchini bread for a garden themed treat.
Raspberry Scones with Rosewater Glaze
Scones
2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbsp unsalted butter, chilled and cut into 1/2" pieces
1/2 - 1 cup whipping cream
3 tbsp whipping cream
1/3 cup raspberry jam (no seeds)
Glaze
1/2 cup powdered sugar
1/4 teaspoon rosewater (recipe above)
Directions
Scones:
Preheat oven to 400 F. In large mixing bowl mix flour, sugar, salt, and baking powder. Add the butter. Mix with a pastry blender until dough forms coarse crumbs.
Gradually add 1/2 - 1 cup cream, mixing in just until dough comes together. Turn dough out onto lightly flowered foil and pat it to 1/2" thick.
Use 3" round or heart shaped cookie cutter to cut out scones. Dip cutter in flour.
Cut scones horizontally with a floured knife to make a pocket for the jam. If you used a heart cutter, start at the bottom point of the heart. Fill each cut scone with a generous teaspoon of raspberry jam (will be visible around the edges).
Transfer filled scones to a baking sheet. Bake until golden brown (approx. 18 min.) Transfer baked scones to a wire rack to cool until slightly warm.
Glaze:
While scones are cooling, mix powdered sugar, rosewater, and remaining 3 tbs cream until smooth. Spread glaze over slightly warm scones. Serve immediately or at room temperature. Try serving them with Rose Hip tea!
