Alex got me the Smitten Kitchen Cookbook for Christmas, and although I’ve only read a little of it, it’s a great cookbook so far. I already talked about the Maple Bacon Biscuits that I made from it. My second recipe attempted from it was Whole Wheat Raspberry Ricotta Scones, which are also featured on the Smitten Kitchen website. I was excited to make these scones because I bought an incredibly excessive amount of ricotta cheese for our Christmas lasagna, and since I don’t like cheese that much, I had no idea what to do with it other than find recipes that incorporated it into baked goods. Plus, this recipe has raspberries (which I love) and whole wheat flour (which makes me feel healthy).
These are very good scones – good enough that I made 2 more batches of them later on, one of which is in the freezer, waiting to be baked once baby is here. Now if I can just figure out what to do with the other container of unopened ricotta cheese in my refrigerator.
For breakfast on New Year’s morning, I made fresh cranberry scones. I bought a bag of cranberries a little while ago thinking I would use them, but I hadn’t needed them after all. I’d seen this Lemon and Fresh Cranberry Scone recipe a while ago and decided to finally make it. A bright and flavorful breakfast sounded like a perfect way to start off 2014 right.
I love brunch on the weekends. I actually feel a little lost and let down if my Saturday and Sunday are both too busy in the mornings, if I don’t have time for a leisurely pastry or pancake and a cup of coffee. It doesn’t matter to me if it’s 1pm by the time I have breakfast, so long as it’s my first meal of the day.
I recently bought a box of peaches, so on Sunday I decided to finally make the Peach Cobbler Scones recipe I came across a few weeks ago. Those scones looked delicious. I took a second look at the ingredient list and decided that 12 tablespoons of butter or shortening was way too much for me to put into something I’d only get 8 servings of. So I reduced the dough by a third to make it seems a little more reasonable for me – and so I could eat two scones for my Sunday breakfast, instead of just one.
This morning I woke up thinking about peaches, peach pie, summer, and the box of nectarines I picked up at Trader Joe’s this week. The nectarines were juicy and incredibly delicious, and I couldn’t get them out of my mind this morning. I tried and failed to convince myself that I wanted leftover chocolate peanut butter cake for breakfast. I wanted something more like a fruit pie. I wanted to bake scones, and to eat nectarines.
Today I decided to make Double Chocolate Scones. I got started before I realized I barely had any all-purpose flour left! I wasn’t going to let that stop me – and neither was I going to the grocery store with all of the big, fluffy snow St. Louis was getting.
Luckily for me, I have lots of other flour in my kitchen. Chocolate should hold its own against whole wheat flour, I decided.
This morning I wanted to make scones. I bought some dried figs a few months ago on a whim (they were a good price), so I decided it was as good a time as any to use them. I’ve made scones with figs before and considered trying the recipe again, but I was hungry and decided it would take too long to toast almonds and chill the scones prior to baking.
I searched around online briefly for a recipe for fig scones. I found the recipe for Honey Fig Scones, which sounded delicious and simple to make. The original recipe used oil. I’ve used oil in scones when I forgot to add butter once, and it saved my scones, but I didn’t feel like trying a different technique today. I decided to use margarine instead to firm up the dough, which reviews said was wet. Besides – I like my pastry cutter.
I used to make brunch every weekend. More recently I haven’t been able to, as we’ve had races or other things to go and do. It feels like it’s been a while since I’ve baked breakfast on the weekend, even if all that’s really happened is that I’ve gone from making brunch once or twice every weekend to making brunch once every other weekend or so.
For some reason I wanted to make Cranberry-Oat Scones this weekend. Not entirely sure why. I guess I wanted something that tasted bright to complement the crisp fall air that’s been around this week.
Since I bought lavender last year, I’ve used it exactly once. So, as you can imagine, I really wanted to try the recipe for Sweet Lavender Scones when I came across it. I decided to make the scones this morning.
I’ve missed making breakfast on the weekends. Part of this is due to the running regimen that we began at the beginning of the year as we train to run a 10k – we get up on the weekends, run, and I’m too tired and hungry to spend time cooking. Another, smaller part of this is because I haven’t been planning ahead like I used to.
One morning I woke up early enough and we weren’t going for a run. Breakfast time it was! I’ve made pancakes often recently because they’re fast and I always have the ingredients on hand for them. However, on this morning I glanced at my RSS reader before breakfast and saw the recipe for Blueberry Scones. They didn’t simply have blueberries in them – the recipe called for lemon oil and almond extract as well.