Sweet Cinnamon Scones

from tastykitchen.com

Prep Time 20 Minutes Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.
3. Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
4. Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
5. Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

French Toast with Berry Butter

from tastykitchen.com

Prep Time 2 Hours Cook Time 20 Minutes

Servings 8

Difficulty Easy

Ingredients

• 1 pound Unsalted Butter, Softened
• ½ cups Raspberries
• ½ cups Blackberries
• 1 loaf Crusty Bread: Baguette, French Loaf, Etc.
• 4 whole Egg Yolks
• 2 cups Half-and-half
• 1 Tablespoon Sugar
• 2 teaspoons Vanilla
• Zest Of One Lemon
• Maple Syrup For Serving
• Sifted Powder Sugar, For Serving (optional)

Preparation Instructions

1. Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat with other kind of berry.
2. With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.
3. Once it’s a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you’re ready to use it. Butter should be nice and firm.
4. NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.
5. To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated.
6. Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn.
7. Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.

Lemon Blueberry Pancakes

from tastykitchen.com

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 4

Difficulty Easy

Ingredients

• 1-½ cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• ¼ teaspoons Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-½ cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-½ teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

1. Heat heavy skillet or grill over medium low heat.
2. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
3. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
4. Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
5. Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
6. Serve with softened butter and warm syrup.