Recently at Betty’s: Freeze & Bake Cranberry-Walnut Greek Yogurt Scones

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Cranberry-Walnut Greek Yogurt Scones

Happy Friday!

I can’t even believe that there are only 2 weekends left before Christmas. I have a ton to do, no doubt like everyone everywhere. We’re hosting our first Christmas this year, in our first home, and I am pretty excited/slightly overwhelmed by it all. My parents are coming, plus my brother, sister-in-law, and their two girls. The girls are 2 and 4 and they are in love with Casper, so it should be a pretty fun time.

We pretty much have the Christmas dinner menu figured out. I’m roasting my first standing rib roast and making a version of a loaded potato tart from Urban Farmer, one our favorite restaurants here in Portland.  We’ll also roast some brussels and my mom wants to make mini Yorkshire puddings, as well. For Christmas breakfast I’m making cinnamon rolls and my mom will probably bring some of our favorite Basque-style chorizo for us to make, too.

Cranberry-Walnut Greek Yogurt Scones

This weekend I have plans to do some things ahead like make some biscuits to freeze for holiday breakfasting, and I want to make these pignoli cookies that Tracy made for my mom. My mom brought me like 3 pounds of pine nuts that she foraged this year–it was a good year for pine nuts, apparently she got like 20 pounds! So, I really need to do something with them. I also have plans to make a batch or two of these scones. I mean they freeze so well and my family will definitely appreciate a warm and quick breakfast while they’re here…plus, it will mean more time for playing, visiting, and coffee drinking.

You can find the scones recipe over at Betty Crocker! Cheers and happy weekending!!

Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

[/recipe]

Blueberry Almond Cream Scones

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Scones and biscuits are seriously one of my weaknesses. Fresh from the oven, I find them to be crazy-irresistable. I know that a biscuit is somehow not the same thing as a scone (if you have an explanation, I’d love to know!), and vice versa, but they must be cousins or something because either one hits the carb-spot every time.

These particular scones don’t contain any egg in the dough, but they do contain a good dose of cream along with a bit of butter. The cream makes for an ultra-tender, dream of a scone.  I’ve added a bit of almond extract to the dough, as well as a sprinkling of almonds across the tops for some texture and crunch. The blueberries are there because I like almond and berries together and, because I cannot get enough berries these days. Each bite of these dreamy beauties contains the scent of sweet almond, a little nutty crunch, and a burst of juicy berries. These scones are pretty amazing on their own though, a smear of butter and blueberry jam doesn’t hurt a thing.

[recipe]

Print Recipe

Blueberry Almond Cream Scones

Adapted from this recipe.

Makes 12 scones.

I baked these in muffin cups, scooping the batter instead of patting it into a round and cutting out. I saw scones done this way on Donna Hay and I thought they were pretty dang cute. Frozen blueberries hold up better when mixing this dough, but if you don’t mind some blueberry streaks, go ahead and use fresh.

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons sugar

4 tablespoons unsalted butter, cut into cubes and chilled

1 cup plus 2 tablespoons heavy cream

1/2 teaspoon almond extract

3/4 cup frozen blueberries

for the tops:

1 egg

1 tablespoon cream

sliced almonds and sugar

Preheat the oven to 425˚F and place paper cupcake liners in 12-cup muffin tin.

In a mixing bowl whisk together the flour, baking powder, salt, and sugar. Using your fingers or a pastry blender, pinch in the butter until there are bits of butter throughout and the mixture resembles a coarse meal. Toss in the blueberries and coat with the dry mixture. Pour in the cream and almond extract and gently fold to create a dough–the dough will be a bit wet, but not as wet as a muffin batter. Don’t over mix, it’s better to err on the side of under mixed with some dry bits throughout. Divide the dough between the 12 muffins cups using a levered scoop, about 2 scoops per cup

Whisk the egg with the 1 tablespoon of cream. Brush the tops of the scones with the egg-cream mixture, sprinkle with almonds and sugar. Bake in the center of the preheated oven for 13-15 minutes or until the tops of the scones are just golden. Remove from the oven and (try to) cool at least 10 minutes before serving. [/recipe]