Orange Cranberry Scones

Orange Cranberry Scones

Add the cranberries, orange zest,
and butter chunks

• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup craisins (dried cranberries)
• 1/3 cup organic sugar
• Zest from 1 orange
• 1 teaspoon baking powder
• 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. Add the cranberries and orange zest and 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.

Peanut Butter & Jelly Scones

 I think the kids were the most excited about this one! The peanut butter dough was awesome- like eating a big peanut butter cookie. Definitely going to have to experiment with this one!!

• 
  

Peanut Butter & Jelly Scones

• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/4 cup organic sugar
• 1 teaspoon baking powder



Crumble the remaining dough over

the jelly

• 1/2 teaspoon sea salt

• 1/4 cup sour cream
• 1/4 cup creamy peanut butter
• 1 egg

1/4 cup jelly

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, sour cream and peanut butter slightly and pour into food processor, whir until dough forms a ball.

Place about 1/2 of the dough on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. Spread the jelly on and then crumble the rest of the dough over the top. Press down. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.

Press the dough down

*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.

Lemon Poppy Seed Scones

This came out exactly like I had hoped!! I was wanting a scone similar to the Costco poppy seed muffins... and this does not dissapoint. Of course, it is a scone, so it's more dense than a muffin... but it is a perfect scone. Mmmmmmmm!

• Lemon Poppy Seed Scones
• 
  
• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup organic sugar
• 1 1/2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• zest from 1/2 of an organic lemon

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, sour cream extracts and zest 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.

Apple Cranberry Muffins

There is no limit to the possible varieties of muffins... but this are one of my favorites.

Apple Cranberry Muffins

Ingredients:

2 c. unbleached flour

1/2 c. soft wheat flour
2 tsp. baking powder
1/2 tsp. sea salt
1 c. milk

1/4 c. honey
1/4 c. melted coconut oil
1 egg

1 large apple, cored and diced
1/2 c. craisins

Directions:
Mix thoroughly and pour into greased or papered muffin tins. Bake 15 to 20 minutes at 400 degrees. Makes 12 muffins

Apricot Scones

This one was delicious. At first I made it and thought it was too moist, but it tasted so good that way, I couldn't convince myself to mess with the recipe.

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

• 1/2 cup sour cream
• 1 egg

1 teaspoon sugar - for sprinkling

Directions:

The easiest way to do this is in a food processor*. 

Put dry ingredients in food processor, whir slightly to mix. Put dried apricots and cut butter into 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. Sprinkle with sugar. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.

I have to confess: I forgot to cut this
before putting it in the oven- oops!

*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.

Killer Shrimp Scampi

I love seafood. That would be a major perk to living on the west coast... or the east coast, I don't have experience as to what is available on the east coast, but I'm sure any fresh sea food would be wonderful. Instead we are land-locked and every now and then I'll splurge on some seafood and scampi ranks right up at the top of my list!

Shrimp Scampi

Ingredients:

1 lb cooked/frozen diveined shrimp

1/2 c. butter

1 TB garlic powder

1/2 tsp sea salt

1/2 tsp dried parsley

1/4 c. grated parmesan cheese.

Directions:

Slowly melt butter over med to med hi heat, when bubbly toss in shrimp, adding seasonings. Stir occasionally. When you notice the shrimp start to make tighter circles (going from a 1/2 moon shape to an actual circle) sprinkle in the parmesan cheese. Cook while stirring for 1 minute. Serve.