Oatmeal Cinnamon Scones with Maple Drizzle

• Oatmeal Cinnamon Scones with Maple Drizzle
• 
  
• Ingredients:
• 2 cups regular rolled oats
• 1 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20-25** minutes at 400˚.

Drizzle:

Ingredients:

1/2 cup powdered sugar

2 tablespoons pure maple syrup

1-2 tablespoons milk

Directions:

Mix powered sugar, maple syrup and 1 tablespoon milk, add more milk if it's too thick. Drizzle over scones after they have cooled for at least 10 minutes.

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 25 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Currant Scones

This one is very traditional, I couldn't help but make some. I bought my currants at the health food store, they taste very similar to raisins, but are quite tiny.

• Currant Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/3 cup organic sugar
• 1/3 cup dried currants
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg

Directions: (Pictures below)
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Pineapple Scones of Awesomeness

I know, that's quite the title. But let me tell you- these are my most favorite yet! They were incredible! I wasn't sure how they would be, but figured- we're trying every other fruit, we should just do a pineapple.  And WOW! If you are having breakfast guests, I would recommend these to blow your guests away!

• Pineapple Scones of Awesomeness
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 3 rings of dried pineapple, broken into quarters
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg

Directions: (Pictures below)
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Strawberry Scones

1/2 cup dried strawberries

• Strawberry Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup dried strawberries
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• 1/2 teaspoon vanilla

Directions: (Pictures below)
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg, sour cream and vanilla slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Date & Sage Scones

These are WONDERFUL! I was curious to try a savory seasoning with something sweet, but wasn't really sure how it would come out and was really impressed. I'd have to say this is one of my favorites now!

1/2 cup dried date pieces

• Date & Sage Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup dried date pieces
• 1/3 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground sage

• 1/2 cup sour cream
• 1 egg

Directions: (Pictures below)
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

The Best Pancakes Ever

I have used this recipe for many years and everyone loves it. It's my basic pancake recipe, I change it slightly when I use different flours, so if you've followed my blog for a while, you will probably recognize it from my whole wheat pancake recipe.

The Best Pancakes Ever

Ingredients:
3 cups unbleached flour
1/4 cups sugar (optional- I leave this out)
2 tablespoons baking powder
1 teaspoon salt

Mix dry ingredients and then add:

3 cups milk*
1/3 cup oil or melted butter
2 eggs

1/2 teaspoon vanilla or cinnamon (optional)

Directions:
Mix thoroughly. Pour batter by 1/4 cupfuls onto a hot griddle. You will see bubbles form to show you when to flip the pancakes, I flip them when there are bubble across the whole pancake, but the bubbles in the middle have not popped.
This makes a good sized batch, enough for 6 good eaters-- we normally have just a couple pancakes leftover.

*Can replace milk with 2 1/2 c. apple juice