Wednesday, May 22, 2013

Blueberry Scones

This recipe originally called for 1/2 cup of raisins or currants.  It was my hubby who asked me to try blueberries instead.  I'm glad I did!

Blueberry Scones
(printable recipe)

3 cups flour
1 tbsp. baking powder
1 cup (2 sticks) butter, room temperature
1/4 cup plus 2 tbsp. sugar
3 large eggs
1/3 cup buttermilk
1 cup of fresh blueberries (or 1/2 cup raisins or currants)

Sift flour and baking powder together.  In separate bowl, beat butter until creamy.  Add 1/4 cup sugar beating until pale and fluffy.  Add eggs one at a time, then add flour mixture and buttermilk.  Sprinkle blueberries over dough and gently fold in.  Pat out to a round and cut into wedges.  Place on parchment lined baking tray and sprinkle with remaining 2 tbsp. of sugar.  Bake at 350 degrees for 20 minutes. Cut in half and slather in butter while warm. Oh yum!

Friday, December 21, 2012

Soft Caramels

This is another recipe I found on Pinterest that is a keeper for sure.  I love caramels and always wanted to make them but steered away because of the whole candy thermometer thing. This recipe I adapted from Last Night's Dinner is easy peasy, foolproof and you don't even need cream or a thermometer! Instead of drizzling with chocolate I sprinkled with Fleur de Sel.  Everybody just raves about them and you can't eat just one so make plenty!

Salted Caramels
(printable recipe)

1 cup butter, cut into pieces
1 cup sugar
2 (14 ounce) cans sweetened condensed milk
4 tablespoons light corn syrup
fleur de sel

Prepare a 9 x 9 baking dish by lining with foil, and spraying liberally with cooking spray. Combine all ingredients in a medium saucepan over medium heat. Heat until butter is melted, stirring frequently. Increase heat to medium high, until the mixture comes to a simmer. Reduce heat to medium and simmer, stirring constantly, until caramel has turned a rich amber color and thickened slightly. This takes about 15-20 minutes. Pour into prepared pan and refrigerate for 15 minutes then sprinkle with fleur de sel and return pan to fridge until completely cooled.