Strawberry Ricotta Scones

Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.

These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.

Strawberry Ricotta Scones | Join Us, Pull up a Chair
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Blueberry Ricotta Scones – #FilltheCookieJar

2961d-cookiejarI’m so happy to be back to the monthly Fill the Cookie Jar group. Things have been a little crazy around our house. I’ve been working on some big projects, my husband has been traveling more often and Madeline started lacrosse again. Practices started up for her last month and we’ve been running from her Girls on the Run practice, with a quick stop at home to grab some food and then she’s off to lacrosse practice. I’ve been enjoying the hour to walk the track and clear my head. Needless to say, that hasn’t left much time to spend cooking and baking.

I was searching for the right recipe this month for something different, when I stumbled across this recipe for scones. I haven’t made scones in a while and I liked these because they had ricotta – a unique spin on the traditional scone. They were so good. The perfect consistency and I loved the weren’t too sweet, perfect to enjoy with a cup of tea.

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Cheddar Bacon Scones – The Secret Recipe Club

I’m excited to share a reveal for the Secret Recipe Club this month. One of the bloggers from Group A was orphaned and Sarah needed someone to volunteer. I jumped at the opportunity to help, out since my group has a break this month and its another chance to blog with my old group B.

Casa Costello is authored by Helen Costello and I knew immediately that I would love her blog when I saw cakes and bakes in the logo. You know I’m all about sweets! As I was looking through her recipe index, this one recipe jumped out at me…Mint Aero Swiss Roll. I love mint and chocolate together, but had never heard of mint aero candy. I might need to have my friends in the UK a couple bags to try them out. Ironically, I decided on one of the few savory recipes Helen has and went with her recipe for cheese and bacon scones. She also has a twist that she replaces the cheese with maple syrup. I bet they’re delicious, unfortunately my family is not a big fan of maple, and I didn’t want to have to eat them all myself! In addition to her food blog, Helen also has a lifestyle and travel blog where she shares her family’s adventures around the UK and southern France.

These scones were the prefect addition to a quiche I made and I loved the texture. The hardest part of the recipe was converting the UK measurements into US measurements. I think I got it close enough since they came out perfect.

Cheddar  Bacon Scones | Join Us, Pull up a Chair

8 slices bacon, cooked and cut into small pieces
1 2/3 cup flour
Dash of salt
Fresh ground pepper
3.5 oz milk
3 Tbsp unsalted butter, cold
1/2 – 3/4 cup shredded cheddar cheese
1 egg, beaten

Preheat oven to 350 degrees. In a large bowl, combine the flour, salt and pepper. Cut in the cold butter with a pastry knife or use your fingers if you want to get messy.

Slowly add in the milk and stir with a fork (or a knife like Helen uses) until just combined. Add a tablespoon of milk or more if you need the dough to come together. Mix in the bacon and cheese and then turn out onto a floured surface.

Form the dough into a circle and flatten. These scones do not rise. My dough was about 1/2 inch thick and I was able to get 8 round scones out of it. Cut the scones into triangles or use a biscuit cutter.

Brush the tops with beaten egg. Bake for 15 to 18 minutes or until golden brown. Serve warm.

Check out all the other recipes in today’s SRC reveal!

Mini Blackberry Cream Scones

Scones come in a close second to muffins for me. There’s something about the cream, butter, and texture that I can’t pass up….now add in fresh blackberries and a little lemon. Mouthwatering, right? These scones are perfect to enjoy with your cup of coffee or tea for breakfast or for a little afternoon snack. I whipped up this recipe in less than 10 minutes and my kids got a kick out of how messy I got while mixing the batter with my hands.

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 cup blackberries
1 Tbsp lemon zest
3 Tbsp cold butter, cut into small chunks
1/4 cupĀ + 1 Tbsp heavy whipping cream

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, baking powder, salt and sugar. Using a pastry knife, cut in the butter until the mixture resembles coarse crumbs. Add in the blackberries and lemon zest.

Pour in the cream and then mix with your hands until a dough forms. Once fully mixed together, place the dough on the prepared baking sheet and form into a small circle. Cut the dough into 8 wedges, I start by cutting the dough in half and then each half gets cut in half again and then each quarter in half. Separate the wedges and bake for 12-15 minutes, until the scones are golden brown.

Once the scones have cooled, make a glaze. Mix together 1/4 cup powdered sugar and 2 tsp of heavy whipping cream. Drizzle over the top of each scone and enjoy!

Source: Eat, Live, Run