Ingredient: all purpose flour, sifted

Sweet Cornbread Muffins

These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.

I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.

Print Recipe
 Sweet Cornbread Muffins
Soft, tender, fluffy, sweet cornbread muffins
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Keyword cornbread, muffins
Servings
square muffins
Ingredients
Instructions
  1. Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
  2. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  3. In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
  4. Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
  5. Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
  6. Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
  7. Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.
Recipe Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online.  If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.

If you're using a dark colored pan, reduce your oven temperature to 325ºF

Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches

Soft Peanut Butter Sandwich Cookies

I never imagined that I’d ever be posting a peanut butter cookie recipe. There are already crunchy peanut butter cookies, soft ones, chewy ones, and those peanut shaped store bought ones out there. I mean, do we even need another peanut butter cookie recipe? After I tasted this one, it’s a resounding YES! These soft, tender cookies combined with a silky, smooth filling are a new peanut butter experience that I had to share.

The key to getting the soft texture in the cookie, without being dry, is cake flour. So don’t substitute it, because it’s vital to achieve the correct texture. Make sure to weigh your flour for the most accurate results. The second important ingredient is heavy whipping cream. Just a little added to the filling gives it a luxurious, silky texture.

This recipe makes sixteen medium size peanut butter cookies, which will give you eight sandwiches. If you want more, you can double the recipe or make the cookies smaller. Smaller cookies will have a shorter baking time.

Print Recipe
 Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches
Course Dessert
Keyword cookies, peanut butter
Servings
cookie sandwiches
Ingredients
Peanut Butter Cookies
Peanut Butter Filling
Course Dessert
Keyword cookies, peanut butter
Servings
cookie sandwiches
Ingredients
Peanut Butter Cookies
Peanut Butter Filling
Instructions
Peanut Butter Cookies
  1. Preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all purpose flour, cake flour, baking soda and salt. Set aside.
  3. In a large bowl, beat the peanut butter, butter and shortening until smooth.
  4. Beat in the egg and vanilla until well combined.
  5. Set aside 1/4 cup (50g) of the granulated sugar. Beat the peanut butter mixture with brown sugar and remaining granulated sugar, with an electric mixer at medium speed, until light and fluffy.
  6. Add the flour mixture and beat just until combined.
  7. Roll the dough into 1 1/2-inch (3.8cm) diameter balls (about 1 1/4 oz or 35g each). Roll the dough balls in the reserved granulated sugar.
  8. Place the dough balls 3 inches apart onto the prepared baking sheets. Flatten with a fork, making a criss cross pattern.
  9. Bake until the cookies are puffy and start to crack around the edges, about 9-11 minutes.
  10. Let the cookies cool on baking sheet for 1 minute, then carefully transfer them to a cooling rack. The cookies will be fragile, but they will firm up as they cool.
  11. Place a spoonful of filling on the bottoms of half of the cooled cookies. Top with remaining the remaining cookies.
Peanut Butter Filling
  1. In medium bowl, beat the peanut butter and butter together until smooth.
  2. Beat in the powdered sugar, heavy cream, vanilla and salt until smooth.
Recipe Notes

To find my favorite cookie sheet, click here.

Chocolate Trail Mix Oatmeal Cookies

Chocolate Trail Mix Cookies

Many people think of trail mix as a dry, chewy form of nourishment nibbled on during hiking or camping. Let me say that I think of trail mix as a highly customizable luxurious snack. That’s because I love to make my own delicious, personalized trail mixes by choosing my favorite additions. No hate to raisins and peanuts, but gorp is not allowed here. Chocolate covered nuts and fruit, step forward. Almonds, pecans, macadamias, pistachios, and cashews, please enter. Dried cherries and blueberries, welcome friends. White chocolate chips and caramel chips, you made it. Chocolate espresso beans, we’ve been waiting for you.

I took my love of personalized trail mixes to the next level by creating these Chocolate Trail Mix Oatmeal Cookies. Everything I love about those wonderful add-ins is combined in cookie form, then dunked in melted chocolate. They become beautiful when you decorate the tops with the add-ins. I used freeze-dried raspberries for my cookie tops because of the tartness and vibrant red color. Feel free to choose your favorite combination of add-ins and get creative when decorating the tops. Your additions combined, minus the oats, should be about two cups.

Print Recipe
 Chocolate Trail Mix Oatmeal Cookies
Course Dessert
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and cinnamon.
  3. In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each one is incorporated before adding the next.
  5. On low speed, beat in the flour mixture just until combined.
  6. Fold in the oats, almonds, coconut, cranberries, pistachios and pumpkin seeds.
  7. Place 1 1/4 ounce round portions (about 2 tablespoons) three inches apart on the prepared baking sheets.
  8. Bake until the tops are set and no longer shiny, about 10-12 minutes.
  9. Transfer the cookies to a cooling rack to cool completely.
  10. Combine the melted chocolate and coconut oil in a small deep container, wide enough to fit the width of your widest cookie. Dunk cookies about halfway into chocolate. Top with nuts and seeds.

Butterscotch Bread

What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.

It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.

This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.

Print Recipe
 Butterscotch Bread
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Instructions
Butterscotch Bread
  1. In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
  2. Preheat the oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  3. In a medium bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
  4. Stir in the flour mixture in two additions. Mix just until combined. A few lumps are okay.
  5. Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and q toothpick inserted into center comes out clean, about 38-43 minutes.
  6. Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
Butterscotch Glaze
  1. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt.
  2. Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
  3. Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
  4. Transfer the butterscotch glaze to a small bowl and let cool until thickened.

Pumpkin Cake

Pumpkin Cake

This perfect pumpkin cake brings back memories. The tender, moist texture reminds me of the pumpkin cake bars I used to make in junior high. I got the treasured bar recipe from an old children’s cookbook. I lent the cookbook to a neighbor and never saw the book or the recipe again. Through trial and error, I came up with this cake, which I think is even better! It’s so delicious it doesn’t need frosting, but the classic pairing with cream cheese frosting takes it over the top.

Print Recipe
 Pumpkin Cake
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Instructions
Pumpkin Cake
  1. Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until well combined
  4. Stir in the flour mixture, just until combined.
  5. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes.
  6. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.
Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy.
  2. Beat in the vanilla extract and salt until well combined.
  3. On low speed, beat in the powdered sugar.
  4. On low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.
Recipe Notes

*To find the cake pan I used, click here.

**To find the parchment rounds I used, click here.

Harry Potter Inspired Pumpkin Pasties

Pumpkin Pasties

Even though the weather is warm where I live at the moment, I’m dreaming about all the delicious fall treats I’ll be baking this year. Let’s look forward to cool, crisp weather, the smell of pumpkin or apples baking, and sipping a warm mug of something spicy while we wait for our bakes to come out of the oven.

Inevitably, every fall, the Harry Potter movies come on at my house and it’s nice to have some popcorn and sweet treats to enjoy while watching the movies. And these Harry Potter Inspired Pumpkin Pasties are perfect for that! If you’ve read the Harry Potter books, you may remember the Pumpkin Pasties being mentioned. There are many interpretations out there, but I imagined them to be crispy and flaky on the outside with a sweet pumpkin filling. I included a delicious flaky pie crust recipe here, but feel free to use store bought pie dough if you want to streamline the process. I sprinkled mine with raw turbinado sugar before baking which provides a sweet delicious crunch. You can also use maple sugar or sparkling sugar. To find the sugar I used, click here. And as a magical touch, I added some edible gold star glitter. To find the edible gold stars, click here.

Print Recipe
 Pumpkin Pasties
Harry Potter inspired sweet pumpkin filled hand pies
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Form the dough into two disks. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Pumpkin Filling
  1. In a medium bowl, mix together the pumpkin purée, sugar, egg, heavy cream, cinnamon, ginger and nutmeg until well combined.
Assembly
  1. Preheat oven to 400ºF. (200ºC). Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut dough into 12 5-inch rounds, re-rolling scraps as needed. Place dough rounds on prepared baking sheets.
  3. Place 2 tablespoons of filling on each round, leaving a half-inch border. Apply egg wash to edges of rounds.
  4. Fold the dough over and press the edges together. Crimp the edges with a fork. If any filling oozes out, wipe it up with a paper towel or it will burn.
  5. Brush the pasties with egg wash. Cut a half-inch slit into the top of each pastie. Sprinkle with coarse sugar.
  6. Bake until golden brown, about 18-20 minutes. Transfer to a cooling rack.

Skillet Chicken Pot Pie with Herb Crust

Pot pies belong to everyone. They date back to ancient times and many cultures worldwide have various versions of savory pies. It’s a very popular comfort food dish here in the U.S. and many people already have a favorite recipe. The recipe I’m sharing here isn’t the only way to make a pot pie, but it’s one way to do it that happens to be delicious! I usually bake pot pies in a casserole dish, and you can certainly bake this one in a casserole dish if you want to. But I thought it would be nice to save a step and try baking one in a skillet. I love baking other things, such as cornbread, in a skillet so I had a feeling it would be good. I used an 8-inch cast iron skillet. Click here to find the skillet I used.

I had a ton of fresh herbs on hand, so they ended up in my pie crust on a whim. I was very pleased with the results. Feel free to switch up the herbs and use your favorites. Typically when you bake or roast something with fresh herbs, they tend to turn black and crispy. But don’t worry, they’ll be safely nestled inside the crust. And speaking of the crust, this one is tender and flaky due to my grandmother’s method of working the fat into the dough with your fingertips. You want to end up with flat dime size pieces throughout. A little vegetable shortening helps to add structure and flakiness and the butter makes it taste good. A touch of vinegar helps to inhibit gluten formation, so you’ll have a tender, flaky crust rather than a chewy one. And if you’re one of those people who tends to over work your dough, the vinegar can help with that. But please do yourself a favor and don’t over work your dough!!

Now I’m going to give you the best piece of cooking advice my grandmother ever gave me: Taste as you go! Taste everything as you are preparing it, not just when it’s done. So when you’re making your filling for this pot pie, add the herbs, salt, pepper and sage a little bit at a time until it tastes good to you.

Print Recipe
 Skillet Chicken Pot Pie with Herb Crust
Skillet chicken pot pie with fresh herbs baked into the crust
Course Main Dish
Keyword chicken pot pie, pastry
Servings
Ingredients
Herb Crust
Filling
Course Main Dish
Keyword chicken pot pie, pastry
Servings
Ingredients
Herb Crust
Filling
Instructions
Herb Crust
  1. In a large bowl, whisk together flour, sugar and salt. Work shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work butter and herbs into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix ice water and vinegar together. Sprinkle over flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn dough out onto a lightly floured surface. Knead dough briefly by folding dough over onto itself a few times. Do not over work dough! Form dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Filling
  1. In an 8-inch cast iron skillet, heat butter over medium heat. Sauté onions, celery and carrots until onions are translucent, stirring occasionally. Sprinkle with flour and cook one to two more minutes, stirring frequently.
  2. Stir in chicken broth slowly. If your sauce seems lumpy, use a whisk and vigorously whisk until smooth. Simmer on low until thickened. Stir in heavy cream. Add herbs and seasonings to taste. Add a splash of chicken broth if your sauce seems too thick.
  3. Mix in chicken and peas. Remove form heat. Set aside until skillet is cool enough to handle.
Assembly
  1. Preheat oven to 400ºF.
  2. On a lightly floured surface, roll dough out to a 10-inch round. Place dough over filling, tucking ends under and crimping with your fingers or with a fork. Brush pie with egg wash. Cut a 1-inch X in the center of pie to allow steam to escape.
  3. Bake until golden brown, about 40 minutes. Cover edges of crust with strips of foil if they start to brown too fast.

Pumpkin Cinnamon Mini Muffins

My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they depicted smiling children enjoying the treats.

When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!

To watch the TikTok video of these mini muffins being made, click here.

Print Recipe
 Pumpkin Cinnamon Mini Muffins
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Course Breakfast, Brunch, Dessert
Keyword muffins, pumpkin, pumpkin spice
Servings
mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Preheat oven to 350ºF. Grease and flour a 24-serving *mini muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat sugar, oil, egg and pumpkin purée until smooth.
  4. Stir in flour mixture just until combined. A few lumps are okay. Batter will be thick.
  5. Transfer batter to prepared pan, about a scant 2 tablespoons of batter in each muffin cup.
  6. Bake until toothpick inserted into muffins comes out clean, about 11-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
  7. Let muffins cool in pan for 5 minutes. Turn muffins out onto a cooling rack.
Topping
  1. Combine sugar and cinnamon in a shallow bowl.
  2. Dunk warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.

Chocolate Turtle Drop Cookies

A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.

Print Recipe
 Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
  5. Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
  6. Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
  7. Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
Recipe Notes

To find the portion scoop I used, click here.

Peaches and Cream Loaf Cake

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

Print Recipe
 Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Set aside 2 tablespoons peach purée for icing.
  4. In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  5. Add flour mixture and beat just until combined.
  6. Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  7. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.
Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.

Pineapple Scones with Cream Cheese Icing

Pineapple Scones with Cream Cheese Icing

I had pineapple smoothies two days in a row. There’s something so vibrant and refreshing about pineapple. It feels sunny and tropical. Should scones ever feel sunny and tropical? I’m going to say yes! Scones deserve a summer vacation too. They can take a break from tea parties and coffee shops and enjoy a little sunshine.

You’ll be pleasantly surprised when you experience your first bite of a scone with a burst of pineapple flavor. I immediately thought, “Why isn’t this a thing?” There are probably other pineapple scones out there in the universe, but they’re definitely not well known, like the very popular blueberry scone for example. I’m going to go so far as to say, pineapple scones are better than blueberry scones. There, I said it. (And this is coming from a person who loves blueberries.)

Print Recipe
 Pineapple Scones with Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Instructions
Pineapple Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Work butter into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. In a small bowl, whisk together heavy cream, pineapple juice and vanilla.
  5. Stir heavy cream mixture into flour and butter mixture until a shaggy dough is formed.
  6. Fold in pineapple.
  7. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  8. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges.
  9. Place scones about 2 inches apart onto prepared baking sheet. Brush scones with egg wash.
  10. Bake until golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool completely. Drizzle with icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar and pineapple juice. Whisk until smooth.

Lemon Scones

Lemon Scones

Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.

Print Recipe
 Lemon Scones
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Instructions
Lemon Scones
  1. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt and sugar.
  3. Work the butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. Stir in the heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more teaspoons of heavy cream.
  5. Turn the dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork the dough.
  6. Pat or roll the dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
  7. Place scones about 2 inches apart on prepared baking sheet. Brush scones with heavy cream. Sprinkle generously with sparkling sugar.
  8. Bake until edges are golden brown, about 16-19 minutes.
  9. Cool completely on a wire rack. Decorate with icing.
Icing
  1. In a small bowl, whisk together the powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
  2. Transfer icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.
Recipe Notes

*To find the sparkling sugar I used, click here.

**To find the cutter I used, click here.