Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).
Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries. A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.
Blueberry Cream Scones/www.sweetenuf.ca
Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.
Blueberry Cream Scones
Preheat oven to 375F. Line a baking sheet with parchment paper. Stack 2 baking sheets together to help prevent bottoms from over browning!
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup whipping cream + 2 tbsp. whipping cream
1/3 cup cold butter
1/2 cup fresh or frozen wild blueberries
Coarse or raw sugar for sprinkling
In a large bowl, whisk together flour, sugar, baking powder and salt.
Measure out 3/4 cup whipping cream and stir in vanilla extract.
Using a box grater, grate cold butter into flour mixture and toss together with your fingers. Add in cream/vanilla and stir until mixture comes together. Add in berries and knead together gently a few times to disperse the berries.
Pat out onto prepared baking sheet into a circle about 1 1/2 inches high. Using a knife or bench scraper cut into 8 pieces. Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.
Bake in preheated oven about 15-20 minutes until tops are golden .
NOTE: If using frozen berries you will need to add a few more minutes to baking time.
Cool slightly and enjoy!
Leftovers are delicious next day warmed slightly in microwave or oven. These will also freeze well if wrapped tightly.
Bundt Cake – sweetenuf.ca
Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch. Which meant I had enough bananas for another sweet treat.
For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle. And, anything with caramel glaze to adorne it must be fabulous, right?
Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy. Take a few minutes with your coffee/tea and sit and savour the flavours. Don’t waste time, start mashing those ripe bananas and preheat your oven! With approximately 14 servings you can spread a little love slice by slice.
Banana Bundt Cake – sweetenuf.ca
Banana Bundt Cake
Caramel Glazed Banana Bundt Cake
Preheat oven to 350F and grease a bundt pan.
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 cup mashed banana
1/4 cup milk
1 1/2 tsp vanilla
In a large bowl, cream butter until light and fluffy. Add in sugars and beat until combined. Add in eggs, 1 at a time, beating well after each. Scrape down sides and bottom of bowl.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add to the creamed mixture and mix until combined.
Add in the banana, sour cream, milk andvanilla mixing until combined.
Pour batter into prepared bundt pan and smoothe the top with an offset spatula. Bake for 45-50 minutes or until a toothpick comes out clean.
Caramel Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
1 cup icing sugar
Caramel Glaze Method:
Melt butter and brown sugar in small saucepan over low heat. Add in vanilla and cream and mix until combined. Whisk in the icing sugar.
Once combined, let it sit for about 10 minutes to thicken up. Spoon or drizzle over cooled cake.
(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)
Last, but not least, enjoy!!