Tag: scones

Tasty Tuesday: Blueberry Bounty

 

Mel Lockcuff: Blueberry-Spinach Smoothie

This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies. You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper. READ MORE

Jamie Smith: Easy Winter Blueberry Rhubarb Pie

I love hearing stories of when my husband grew up eating great food from his grandma. We make Grandma Susan’s Bread

every winter and he frequently talks about her persimmon bread and her rhubarb pie.

He also loves pretty much anything blueberry so whenever I can find a dessert or salad or … anything with blueberry, I get it for him to try.

He recently pondered the idea of a blueberry rhubarb pie after we tried a blueberry rhubarb preserves, which even I agree was divine. I did a little research and learned that both fruits are more spring/summer fruits but I wasn’t deterred. It’s rare he asks for desserts so I decided to accept the challenge. READ MORE

blueberry scones julie kohl

 

Julie Kohl: Blueberry Scones

The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June.  Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good. 

Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile.  READ MORE

 

Amanda Farris: Pumpkin Cinnamon Scones {Foodie Friday}

I LOVE scones. I love scones a little too much. I love scones to the point that I have to practice some SERIOUS will power to not eat WAY TOO MANY.

pumpkin-cinnamon-chip-scone

This spring my daughter and I attended a Tea Party at a local venue, and they served blueberry scones. I had to really practice good etiquette in teaching my daughter how to be polite and to just “take one” when at an event like that. I’m sure you can imagine that what I really wanted to do was to smuggle the whole plate out of the party in my purse.

tea-party

But, it did motivate me to practice my scone making. So since it is starting to look like Fall here in Arkansas, I thought it was only appropriate to share my Pumpkin Scone recipe with you. Scones are meant to be a lightweight, bready, not sweet, and just a mouthful of buttery goodness. They make the perfect companion to a cup of coffee or hot tea. ENJOY!

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Amanda Farris: Pumpkin Cinnamon Chip Scones

Amanda Farris: Pumpkin Cinnamon Chip Scones

Ingredients

    Scones
  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cinnamon chips
  • 1/3 cup old fashioned oats
  • 1/3 cup chopped walnuts
  • ½ cup (1 stick) unsalted butter
  • ½ cup pumpkin puree
  • 3 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla
    Simple Sugar glaze
  • 3 tablespoons milk
  • 1 cup powdered sugar

Instructions

    Scones
  1. Mix all the dry ingredients. (Flour, Brown Sugar, Cinnamon, Ginger, Nutmeg, Cloves, Baking Powder, Baking Soda, Salt, Oats, Walnuts, and Cinnamon Chips)
  2. Cut 1 stick of cold butter (8 TBS) into cubes, and then add it to the dry mixture.
  3. Use a pastry blender and cut in the butter until the mixture resembles coarse crumbs.
  4. In a separate bowl mix the wet ingredients together. (Pumpkin, Milk, Egg, Vanilla)
  5. Mix the wet ingredients into the dry ingredients. Stir with a wooden spoon until a batter forms.
  6. Turn the batter onto a lightly floured surface and knead 10-12 times.
  7. Separate the batter into two balls.
  8. Take one ball and flatten it into a circle that is approximately ½ inch thick
  9. Cut the circle in ½ and then cut three triangles on each side (Like you would cut a pizza)
  10. Repeat with the second dough ball
  11. Put all 12 scones on a non-stick cookie sheet
  12. Bake at 400 for 12 minutes (or until knife comes out clean)
  13. Let cool about 5 minutes and then add the glaze. The scones can still be warm when adding the glaze.
    Simple Sugar Glaze
  1. Mix the powdered sugar and milk together.
  2. Drizzle over the scones. You can make it pretty or just get it on the scones. It doesn’t matter. BOTH taste awesome!
  3. Serve and ENJOY!
https://arkansaswomenbloggers.com/amanda-farris-pumpkin-cinnamon-scones-foodie-friday/

Be sure to make these and then pour yourself a nice big cup of something hot and go sit outside and sip a little and snack a little.

Amanda Farris November

 

 

Amanda Farris is a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home. 

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 Amazing Grace and Living the Adventure

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