Peach Pie Scones

peach pie scones

As the summer progresses, I always look forward to the certain fruits that come into season.  Berries are my favorite, but, I am slowly starting to look forward to peach season as well.  I was never a big peach fan as a kid, but as an adult, I love them!  My particular favorite thing to do with peaches is to cook them.  So, when I stumbled across a recipe for peach pie scones, I couldn’t resist.

peach pie scones

These scones are moist, flaky, buttery, sweet, and just downright delicious.  I couldn’t wait to have to these alongside my coffee for a few mornings in a row.  They are the perfect indulgence to enjoy the last of the summer flavors.  Speaking of which, I can’t believe I am already seeing pumpkin flavored drinks around and Halloween isles in the stores!  I am looking forward to comfort foods and curling up by the wood stove, but I am definitely not ready to give up fresh summer vegetables and fruits.

Peach Pie Scones

Peach Pie Scones

  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and cold
  • 1 large egg
  • 1/4 cup heavy cream, plus more for brushing
  • 1/4 cup sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh peaches, diced
Vanilla glaze
  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon vanilla extract
  • 1-3 Tablespoons heavy whipping cream

Directions

Preheat oven to 400ºF.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Then, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

In a large glass measuring cup, whisk together the heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.  Gently fold in the peaches until combined.

On a well-floured surface, turn out the scone dough and pat into a small disk that’s about a 1/2″ thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a little bit of heavy cream.

Bake for 16-18 minutes, or just until golden brown. Allow to cool.

For the glaze, whisk together the confectioners’ sugar, vanilla extract, and 1 tablespoon of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones and serve.
These can be stored covered in the refrigerator for 4 days.
Source: A Latte Food

Jelly Filled Donut Muffins

Jelly Filled Donut Muffins

Last week, my daughter’s kindergarten class had an “ABC buffet” in celebration of finishing the letter of the week they have been doing most of the year.  Each student had to bring in food starting with the letter they were assigned to.  Parents and siblings were invited in to the classroom to enjoy the buffet. We got assigned the letter J.  My daughter immediately thought of juice, but I couldn’t do something as boring or simple as that!  I was flipping through some cookbooks for inspiration, when I saw this recipe. Bingo!  I haven’t made these muffins in ages, so it was high-time to make them again.

Jelly Filled Donut Muffins

These were incredibly popular!  I had forgotten how good these are.  I doubled the recipe to make sure there were enough for everyone (and maybe a few extra to leave at home for us later).  You can’t go wrong, a buttery, moist muffin that is filled with jelly of your choice, baked to perfection, then dipped in melted butter and rolled in sugar.  Oh my gawd.  I used jelly that I had canned last year.  I filled half of them with blueberry lime and the other half with strawberry rhubarb.  These are best the day they are made, but will last for several days in the refrigerator.

Jelly Filled Donut Muffins

Yield: About 1 dozen

  • 3 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup unsalted butter, melted and cooled
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • your choice of jam or jelly

For the topping

  • 6 Tablespoons unsalted butter
  • granulated sugar (1-2 cups)

Directions

Preheat the oven to 375ºF.  Grease or line a muffin pan.  Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt.  In a separate bowl, whisk together the melted butter, milk, eggs and vanilla extract.  Stir the butter mixture into the flour mixture, until completely combined, but still lumpy.

Scoop half of the batter into the prepared muffin tin.  Spoon 1-2 teaspoons of jelly over the batter in the muffin tin, then top with the remaining batter.  If necessary, smooth the batter so it covers the jam.

Place in the preheated oven and bake for 18-23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.  Let cool for 10 minutes.

Meanwhile, melt the 6 tablespoons of butter in a small bowl.  Place 1 cup of sugar in another small bowl.  Carefully removing the muffins one at a time, dip the tops in the melter butter, then in the sugar to coat the top.  Place on a wire rack.  Repeat with remaining muffins, adding more sugar to the bowl if needed.  Serve.

Source: Barely adapted from Cooking in the Moment by Kyra Alex

Lemon Poppy Seed Muffins

Lemon Poppyseed Muffins

Lately, I have been craving lemon. Maybe because it’s such a wonderful, bright color in contrast to the drab, dirty snow outside. Or, perhaps because it’s so springy looking. Either way, it’s all I want! So, be prepared for several lemon recipes to come.

Lemon Poppyseed Muffins

These muffins are something I used to make quite often, several years back. But, for some reason, I completely forgot about them until recently. I was flipping through a cookbook for some inspiration, and I saw this recipe. I don’t understand how I forgot about these muffins when they are so dang delicious. Moist, slightly sweet and lemony- the perfect combination! These are a wonderful muffin to remind you that warmer weather does exists. (And will hopefully be here before too long.)

Lemon Poppy Seed Muffins

Yield: about a dozen muffins

  • 2/3 cup sugar
  • zest and juice from 1 lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream (or plain yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 Tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 Tablespoons poppy seeds

For the icing

  • 1 cup confectioners’ sugar
  • 3-4 Tablespoons lemon juice

Directions

Preheat the oven to 400ºF. Grease or line 12 muffin wells. Set aside.

In a large bowl, rub the sugar and lemon zest together with your fingers until combined and fragrant.  Whisk in the flour, baking powder, baking soda, salt and poppy seeds. In a large glass measuring cup, whisk together the sour cream, eggs, vanilla extract, lemon juice and melted butter until thoroughly combined.  Pour the liquid ingredients into the dry ingredients and gently stir with a wooden spoon until the flour is fully incorporated. Divide the batter evenly among the prepared muffin cups.

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for about 5 minutes, then carefully remove each muffin and place on a wire rack. Let cool completely before icing.

To make the icing; place the confectioners’ sugar in a small bowl. Slowly whisk in the lemon juice until the mixture is thin enough to drizzle over the muffins. If you put too much lemon juice in, just whisk in a little more confectioners’ sugar. Drizzle over the cooled muffins. Store in the refrigerator in a air tight container for 3-4 days.

Source: Baking From My Home to Yours, by Dorie Greenspan

Triple Vanilla Scones

Triple Vanilla Scones

Yesterday, we got hit with a classic Nor’easter. It snowed and blew all day long. We probably got a whopping 14 inches. On top of the 6 we already had. And now they are talking more snow Friday and another big storm Monday! At least we can sled and snowshoe! I much prefer a winter with a lot of snow. It makes the cold that much easier to bare.

With all this snow and cold weather, it makes me want to bake. Who am I kidding- I love to bake no matter the weather or season! These scones have been on my to-do list for a while. Vanilla anything gets me excited. I have all these vanilla beans sitting in my pantry just waiting to be used. Especially since my ice cream making has slowed down. And, these scones are another perfect excuse to use some of that wonderful vanilla sugar I told you about.

Triple Vanilla Scones

Sitting down with my cup of coffee, a warm scone, and snuggling up with a quilt to watch the snow, was the perfect way to start my morning. These scones are moist, a little flaky, and full of flavor. The vanilla is heart warming. And they remind me of summer. The perfect way to start any day.

Triple Vanilla Scones

Triple Vanilla Scones

Yield: 10 scones

For the scones 

  • 2 cups all-purpose flour
  • 6 Tablespoons vanilla sugar*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 8 Tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup milk
  • 1 Tablespoon vanilla extract
  • 1/2 cup low fat plain greek yogurt (I used whole milk plain yogurt and it was fine)

For the glaze

  • 1 cup confectioners’ sugar
  • 1 vanilla bean, split lengthwise
  • 4-5 teaspoons milk

Directions

Preheat the oven to 400ºF. Line baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the flour, vanilla sugar, baking powder and salt. Toss in the butter pieces to combine. Using a pastry blender or two knives, cut the butter into the dry ingredients until the largest butter pieces are the size of peas and the mixture resembles coarse meal.  Add the milk, vanilla and yogurt to the bowl.  Mix together lightly with a spatula or fork until a sticky dough comes together.  Very gently, knead lightly with your hands to incorporate the remaining loose flour. Don’t over knead, or your scones will be dense.

Turn the dough out onto a lightly floured surface.  Pat the dough out to approximately an 8-inch square. Fold into thirds like a business letter.  Pat the dough out into a 5×10-inch rectangle.  With a lightly floured large knife or a bench scraper, slice the rectangle in half lengthwise. Then cut each half into 5 equal rectangles to make 10 scones total.

Transfer the scones to the prepared baking sheet.  Bake, rotating halfway through the baking time, until golden on top and just set, about 12-14 minutes total.  Transfer to a wire rack to cool slightly.

While the scones are still warm, make the glaze. Combine the confectioners’ sugar and the seeds scraped from the vanilla bean in a small bowl. Whisk in the milk a teaspoon at a time until you have a glaze that is slightly thick but pourable. Drizzle the glaze over the warm scones.  Let set a few minutes before serving.

*To make vanilla sugar, split a vanilla bean and scrape the seeds into 1 cup of sugar.  Rub the vanilla seeds into the sugar with your fingertips until well combined and fragrant. Bury the vanilla bean pod in the sugar.  Cover and let stand for at least 2 days to allow the flavors to meld.

Source: Annie’s Eats

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

I can’t believe that tomorrow is the first day of December! Where has November gone? Somewhere between snow storms, power outages, delicious food and Thanksgiving, I think! I hope everyone had a wonderful Thanksgiving full of good food and family. We had a white Thanksgiving this year. Luckily, we didn’t lose power, so we were still able to bake pies and celebrate with my husband’s family.

Pumpkin Cream Cheese Muffins

This was my first holiday without my mom. She passed away this summer from a nearly 5 year battle of cancer, 6 days after my third child was born. Eek. It wasn’t as hard as I thought it would be. Maybe because we didn’t celebrate Thanksgiving last year because she was in the hospital. We’ll see what Christmas brings.

Pumpkin Cream Cheese Muffins

On a happier note, this muffins are amazing. I wanted to share one last pumpkin-y treat with you before holiday baking comes into full swing. I have made these muffins for years, and they are still a favorite. Something about the cream cheese in the middle always makes a pleasant surprise. These muffins are full of fall flavors. A wonderful way to celebrate pumpkin! These muffins freeze well and can be pulled out and warmed up to enjoy at any time.

Pumpkin Cream Cheese Muffins
Yield: 2 dozen muffins

For the filling

  • 8 oz. cream cheese, at room temperature
  • 2 Tablespoons honey

For the muffins

  • 3 cups white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 Tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 cups pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 3/4 cup unsweetened applesauce

For the topping

  • 4 Tablespoons white whole wheat flour
  • 7 Tablespoons old fashioned rolled oats
  • 3 Tablespoons coarse sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons cold butter, cut into pieces

Directions

To make the filling, combine the cream cheese and honey in a bowl.  Beat with an electric mixer until smooth.  Transfer to a pastry bag.  Pipe into 24 equal dollops onto a parchment-covered baking sheet, or a plate wrapped in plastic wrap.  Freeze until firm, at least 3 hours or overnight.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, and whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, oil and applesauce. Mix on medium-low speed until blended. With the mixer on low speed, slowly add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the flour, oats, sugar, and cinnamon in a small bowl, and whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Place a dollop of the cream cheese mixture into the center of each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (Be sure to let cool completely because the cream cheese filling is very hot. I have personal experience with this.)

Source: Annie’s Eats, originally adapted from BakeSpace

Cinnamon Sugar Apple Donut Muffins

cinnamon sugar apple donut muffins

We seem to still have quite a few apples left over from apple picking this fall. So of course, I have been trying to find new and different recipes to use them in. When I saw these apple donut muffins, I knew they’d be a winner. I mean really, donut muffins? How can you go wrong?

cinnamon sugar apple donut muffins

Well, they definitely didn’t disappoint. They were just as fabulous as I had hoped. My daughter even snuck one while I was taking pictures. Little sneaker!  The muffins taste like an indulgence, but really they have whole grains in them. I love it when whole grains are snuck in and you can’t even tell. These muffins make a wonderful side to your cup of coffee in the morning, or a great mid-morning snack!

Cinnamon Sugar Apple Donut Muffins
Yield: about 14 muffins

For the apples

  • 5 medium apples, peeled, thinly sliced then chopped
  • 1 1/2 Tablespoons unsalted butter
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

For the muffins:

  • 1 cup oat flour*
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 6 Tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1/2 cup plain yogurt, sour cream or buttermilk
  • 1 large egg

For the topping 

  • 3 Tablespoons melted butter
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Directions

Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly.

Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a small bowl, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Gently fold in the chopped apples.

Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

Once the muffins are completely cool, make the topping. Melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.

*You can grind oats in your food processor until finely ground if you don’t want to purchase oat flour.

Source: Annie’s Eats, originally adapted from Good to the Grain by Kim Boyce

Strawberry Almond Scones

Strawberry Almond Scones

So you all probably know by now that my favorite meal is breakfast. (Since I can’t count dessert as a “meal”.) Carb treats are my favorite to bake up to have alongside my morning cup of coffee or as a mid morning snack.  My husband particularly likes breakfast treats that he can take along in his lunch for work. Since he lobster fishes, he takes a lunchbox and needs things that are easy to grab quickly.

Strawberry Almond Scones

These scones are the perfect breakfast treat. Fresh strawberries (picked from our garden!) and toasted almonds are one of my favorite combinations. With a sweet almond glaze? I am absolutely hooked! These are flaky, yet tender and full of flavor. These scones would be welcome at any breakfast or brunch!

Strawberry Almond Scones

Yield: 14-16 scones

For the scones:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons unsalted butter, cold, cut into 1-tablespoon pieces
  • 1 1/4 cups buttermilk
  • 1 1/2 cups strawberries, sliced
  • 2 Tablespoons granulated sugar, for dusting the tops of the scones

For the buttermilk glaze :

  • 2 cups powdered sugar
  • 3-4 Tablespoons buttermilk
  • 1/2 teaspoon almond extract
  • Pinch sea salt
  • 1/2 cup sliced almonds, toasted

Directions

For the scones: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silpat and set aside.

In the bowl of a food processor, combine the flours, sugar, baking powder, baking soda, and salt. Pulse until combined.

Sprinkle the butter pieces over the mixture.  Pulse until the mixture resembles coarse sand.

Add the buttermilk mixing until well combined. Transfer the mixture to a large bowl and gently fold in the strawberries.

Gently scoop out about 1/4-cup portions of the dough onto the prepared baking sheets and slightly flatten each with your fingers.

Lightly sprinkle each scone with the 2 tablespoons granulated sugar.

Bake the scones until lightly golden around the edges, about 15-20 minutes, rotating halfway through.

Remove from the oven and let cool for about 30 minutes before glazing.

For the glaze:  In a medium bowl, whisk together the powdered sugar, buttermilk, almond extract, and the pinch of salt.  Let sit at room temperature until you are ready to glaze the scones.

Once slightly cooled, carefully drizzle the glaze over the scones. Top each scone with a small handful of toasted almond slices. Serve.

These are best eaten the day they are made, but will keep in the refrigerator for 2-3 days wrapped.

Source: Adapted from The Curvy Carrot