Strawberry Scones

Strawberry Scones

Strawberry scones are a breakfast treat! These scones are great for family breakfast, tea time, or even a little treat. They are just like traditional scones and have that crumbly goodness. They have a nutmeg honey twist in them that makes them sweet for anyone to enjoy. I did substitute ingredients in this recipe, read at the bottom to see what I used to make my own scones!

Yields: 8 scones

Ingredients: 

1 cup finely diced fresh strawberries

2 cups white whole wheat flour

1/4 cup honey

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon sweetleaf stevia, liquid form

5 tablespoons cold, butter cut in 1/4 inch pieces

1 teaspoon vanilla extract

1/2 cup plus 1 tablespoon milk

Ingredients for scones

Directions:

1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Lay the diced strawberries on a paper towel to absorb juices.
3. Combine flour, baking powder, salt, and nutmeg in a large bowl.
4. Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.
5. Gently add the strawberries, lightly tossing them in the flour mixture.
6. Make a well in the flour mixture and mix the milk, honey, vanilla extract, and stevia in a small bowl then pour into the well.
7. Gently stir the dough and form a ball.
8. Flour your hands and dust your clean counter surface with flour. Place the dough on the floured surface and knead a few times.
9. Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle.
10. Using an oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges.
11. Bake the scones until they are golden brown about 18-20 minutes. Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 15 minutes before serving.

After I made the strawberry scones I thought it would be a great idea to make orange cranberry scones as well. I love orange cranberry bread, and this weekend while grocery shopping I got dried cranberries and oranges. To make the orange cranberry scones I followed the directions all the same but instead of using one cup of strawberries I put a half cup of dried cranberries and a half cup of shredded orange skins. Then you continue the directions the same.

Orange Cranberry Scone

This was my first time making scones and it went well. I did not use 1/4 teaspoon sweetleaf stevia in liquid form I instead used 1 teaspoon of sugar. Also it being winter in Wisconsin and our local grocery store slightly over prices things I did not want to pay $5.00 for a regular sized container of fresh strawberries. So I picked up frozen unsweetened whole strawberries and they worked just as well it just takes longer to get the juices out and make sure they are not frozen. For milk you can use any percent of milk you would like. You can also use just regular flour instead of white whole wheat flour. I would also adjust the time to put them in the oven to about 15 minutes. You can see the picture of my strawberry scones on the cooling rack they are sort of burnt from being in the oven for 18 minutes. Make sure if you do put them in for 18 minutes that you watch them around 5 minutes left so they do not burn. (Luckily mine still taste very good!) 

Enjoy!

Source: http://www.sugarfreemom.com/recipes/clean-eating/

Soft Lofthouse Style Frosted Cookies

Soft Lofthouse Style Frosted Cookies

These delicious soft sugar cookies with buttercream frosting topped with sprinkles are to die for! These are like the Lofthouse cookies you can purchase in the grocery store. These cookies are the perfect sweetness for anyone with a sweet tooth or looking for a sweet treat to enjoy. 

Yield: 4 1/2 dozen cookies

Ingredients: 

For the Cookies:

6 cups flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups light sour cream

For the Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream

Several drops food coloring

Sprinkles

Ingredients for cookies

Directions for Cookies:

1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
   
3. Add the eggs one at a time, beating until each is incorporated.
4. Then add the vanilla and sour cream, beat at low speed until combined.
5. Add the dry ingredients and beat at low speed until just combined for about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time. (Up to 1 cup more of flour.)
6. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
7. Chill in the refrigerator overnight.
8. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
9. Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
10. Bake for 7-8 minutes, until pale golden.
    

    

    Immediately transfer cookies to wire rack to cool.

Directions for Frosting:

1. In a standard mixing bowl, cream together the butter and vanilla.
2. Slowly beat in the powdered sugar.
3. Once smooth and creamy, add in heavy cream 1 tablespoon at a time until the desired consistency is achieved. Add food coloring and beat until combined.
4. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.
5. Let cookies sit for several hours before serving to allow the flavors to develop.

Welcome!

Hello Everyone!

A little about me:

I am Lindsey Moore. I currently live in the Madison area in Wisconsin. I am 20 years old. I currently attend Herzing University for graphic design. Recently I have found that graphic design is not for me and that cooking is more of my style and I also have a deep passion for dogs. I own a Boston Terrier Doberman mix named Oreo. I have been a animal lover my whole life. My future plan is to attend a culinary school out in California, then own my own bakery that serves not just pastry treats to people but to dogs as well!! 

I have always loved to cook. What makes me think I really wanted to go to culinary school is that I have a passion for it but most of all my dad was always making homemade meals when I was little. I loved watching him cook, and sing to the Beatles or blues music that was always playing while he cooked.  When I go to culinary school I plan on going into Baking and Pastry Arts. Who doesn't love sweets?! I love the art of decorating pastries all of the detail and hard effort put into making works of art with food really amazes me. I have been an artistic person my entire life, but not been able to really find where to put that artistic ability where I could make a career out of it, and I think I finally have! Cooking!!!

 Along with cooking I have always had a very deep passion for animals. I was (and still am) the girl who saves hurt birds, rescues injured rabbits, and picks up lost dogs off the street. I have had animals in my life since I was little mostly birds due to my moms allergies of cats and dogs. Until one day my parents decided that we could get a dog, I ended up getting my best friend Oreo. While I bake she is always at my feet,  when my boyfriend is not around she's my little taste tester. This is how I came up with the idea of baking food for dogs as well. My dream would be to own a bakery out in California called The "Barking" Bakery where not only is there sweet treats for people but healthy treats for dogs as well. Where people and their companions can enjoy a little something sweet together outside.

Now enough about me! My blog will have recipes that I find online and make. I will write about my experiences and anything I would change. Also as soon as I start cooking school I will write about my experiences for anyone who is looking into becoming a pastry chef can see what my experience is like, and maybe they can find out if cooking is right for them. You can expect to see one recipe a week on my blog, with maybe an extra here and there. I hope everyone that reads this blog will enjoy it and...Bon Appetit!


Lindsey