Blueberry Lemon Shortcakes with Lemon Whipped Cream

July 10, 2014 by 12 Comments
If I was asked which baked breakfast good I would not want to live without, I think it would be a tie between cinnamon buns and scones.
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And that’s serious business because I love breakfast and all of its choices so very much. But…scones. They are just perfect little breakfast packages, whether made sweet or savory. You can eat them as is, slather them with butter or jam, or sandwich them around eggs and cheese and bacon. Scones are just a breakfast dream, waiting to happen.
And if you want to make a scone decidely breakfast-inappropriate, you could serve it alongside a cloud of freshly whipped cream and a pile of berries. (Although I totally wouldn’t judge you if you ate it for breakfast. In fact, I’d probably high-five you).
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Last week I had a bunch of blueberries that were about to go past their prime. I had also bought a giant bag of lemons the week before. Sidenote: I never seem to have a lemon on hand when I really need one, so I decided that it would be a great idea to buy a huge bag of them and use lemon in everything (fresh lemon water, homemade salad dressings, etc.). And of course, once I had a copious amount of lemons I failed to use them in all the ways I had imagined. Why does the world work this way? Anyways…so there I was with blueberries and lemons that needed a good home. The idea of fresh blueberry scones with a little lemon zip got me started. As the scones were baking in the oven, I got an invite to dinner that evening and offered to bring dessert. It was divine intervention, really. The only solution was to make the scones even better by turning them into shortcakes!
And dang, they did not disappoint. I added a little more lemon zest to the freshly whipped cream, which really brought out the lemon flavor in the scones themselves. These little shortcakes were the perfect summer evening dessert and were so easy to put together. They’re pretty too! I am envisioning many blueberry shortcakes in my future this summer! Maybe even for breakfast.
Blueberry Lemon Shortcakes with Lemon Whipped Cream 
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These scones are lovely on their own with a cup of coffee or tea, but the whipped cream and extra blueberries take them to a whole other level. Either way, try to enjoy them on the same day that they are made. Makes 9 scones/shortcakes.
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For the Blueberry Lemon Scones (adapted from Kitchen Trial and Error):
1 3/4 cup flour
2 TBSP. sugar
1 1/2 TBSP. baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups blueberries, fresh or frozen
1/2 cup whole milk
1 tsp. vanilla extract
Zest from one lemon
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For the glaze:
1/4 cup freshly squeezed lemon juice
1 cup icing sugar, sifted
1 TBSP. unsalted butter, melted
Zest from one lemon
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Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Cut the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.  Add the blueberries. Add the milk and vanilla and bring the dough together. Turn out onto a floured surface and shape it into a square. Cut into 9 pieces. One thing I did not do here but will the next time I make these is to brush to the tops of the scones with more milk (to help the tops brown a little bit more in the oven). Bake for 15-20 minutes or until lightly browned. Whisk the glaze ingredients together in a small bowl and drizzle over the scones while they are still warm. Cool completely on a wire rack.
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To make the shortcakes:
1 cup whipping cream
1 TBSP. sugar
Zest from two lemons
1-2 cups fresh blueberries
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Whip the cream until soft peaks form. Fold in the sugar and zest. Slice each scone in half. Top the bottom half with a couple spoonfuls of the whipped cream, sprinkle with blueberries, and top with the other half.
Filed Under: Fruit, Summer, Sweet Treats Tagged With: , , , , ,

Whole Wheat Pumpkin and Cinnamon Chip Scones

October 21, 2013 by 40 Comments

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Please be warned: I am about to shove at least a couple of pumpkin recipes in your face in the coming weeks.

‘Tis the season! Fall is in full bloom, yo! The colors, the crisp days, the pumpkin beer, the boots, the scarves, the pumpkin everything, even that dank, disgusting, wet leaves smell – I. Love. It. If only it could last forever. All in favor of replacing Winter with an extra-lengthy Fall, say I.

Iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe   Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

So, if you’re not too sick of pumpkin yet (and I really hope you aren’t), let’s bake some pumpkin scones! Truth be told, I have never partaken in the delight that is a Starbucks pumpkin scone. Every year, many peoples be freaking out about the arrival of pumpkin spice lattes and pumpkin scones. But I can guarantee that you can make a far more delicious version of both at home.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Let’s start with the scones! We’re going to add a little health with some whole wheat flour, and we’re going to punch up the flavor with a hefty dose of spice and cinnamon chips. A generous sprinkling of raw cane sugar adds a lovely crunch to the tops of these scones. One of these little diddies alongside a cup of coffee or tea and you’re living the good Fall life!

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin and Cinnamon Chip Scones (adapted from King Arthur Flour)

Cinnamon chips can be found in most US grocery stores. Sadly, I have never found them in Canada (at least in Alberta), but pick up a couple of bags every time I visit the States. If you can’t find cinnamon chips where you are, feel free to amp up the ground cinnamon in this recipe for a little extra cinnamon kick. The original recipe also suggests adding crystallized ginger pieces, either in place of, or alongside the cinnamon chips. However, I think the cinnamon chips really make ’em. 

1 1/2 cups all-purpose flour

1 1/4 cups whole wheat flour

1 TBSP. baking powder

3/4 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 cup butter, cold

1 cup cinnamon chips

2/3 cup pure pumpkin

2 eggs

1 TBSP. milk

Raw cane sugar, for sprinkling

In a large bowl, combine the flours through to the spices. Whisk together until thoroughly mixed. Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Stir in the cinnamon chips. In a smaller bowl, whisk together the pumpkin and the eggs. Add the pumpkin mixture to the dry ingredients and stir until it starts to come together. Turn the mixture out onto a floured surface and use your hands to bring everything together. Try not to overwork the dough.

Split the dough in half and form each half into a round disc, about 1 inch thick. Brush each disc with the milk and sprinkle generously with raw cane sugar. Cut each round into six equal pieces. Arrange all 12 pieces on a prepared cookie sheet, about an inch apart. Place the cookie sheet in the freezer, uncovered, for 30 minutes to thoroughly chill (this will help with rise and texture).

Preheat the oven to 425°F. Bake the scones for 22-24 minutes or until golden. Cool on a baking rack. Enjoy the scones warm, or store cooled scones in an airtight container for up to a few days. Typically scones taste best on the same day they are baked, but I liked these scones even better the second day. They’re lovely with a cup of tea or coffee. Makes 12 scones.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Filed Under: Bread, Breakfast, Holidays, Sweet Treats Tagged With: , , , , , ,

The In-Between | Cranberry Egg Nog Scones

December 27, 2011 by 16 Comments

Holla!

How goes it boys and girls? Did you have a magical Christmas? Did you eat way too much and drink to your heart’s content? Did you get way too little shut-eye over the past few days? Are you totally bummed about going back to work tomorrow? I sure did, and I sure am. Alas, the party must go on.

And there will be another party in, oh…about 4 days. So let’s take a moment to relax and recuperate, shall we?

Yesterday, I took a day for myself. I allowed myself to be a sloth-like couch potato. I didn’t shower. I wore my comfy clothes. I ate dessert for dinner, and dinner for dessert. I watched a Diners, Drive-Ins, and Dives marathon. Which just made me crave poutine and cinnamon-bun french toast, by the way. I probably lost a few brain cells, but they’ll grow back…right?

But the craziest part? I felt bad about it. I felt guilty for being a couch potato when I should have been cleaning, working out, organizing that dang room, and the list goes on. Sometimes we can be so hard on ourselves. But the reality is, there will always be something that needs doing, and unless we press the pause button every so often, we will miss out on opportunities for rest, relaxation, and being kind to ourselves.

This morning, I woke up after a refreshing 8-hour sleep, I went to a hot yoga class, and then I let the rest of my day carry me where it wanted. I put the to-do list away. And clearly the day wanted me to exercise my baking muscle because these scones were born. I had a bag of fresh cranberries in my fridge that I threw into my basket on a whim last week, mostly because they were ridiculously cheap. I also had a carton of egg nog hangin’ out in there. I have to admit, I’m not the biggest fan of egg nog. I like to have a token Egg Nog and Rum (or two) each Christmas, but that’s about all I can handle. Which leaves me with a little too much egg nog on my hands. However, after making a batch of these scones, it might not be enough.

Cranberry and Egg Nog Scones

I love how these scones turned out. They were incredibly light, and honestly, if you weren’t told that there was egg nog in them, you might not be able to guess that it was in there at all. The next time I make these (and there will be a next time), I will add in the zest of an orange – I think it would compliment the flavors so well.

2 cups all-purpose flour

1/2 cup oats

1/3 cup + 2 TBSP. organic cane sugar

1 TBSP. baking powder

1/4 tsp. baking soda

Pinch of salt

1 1/4 cups fresh cranberries, roughly chopped

1/3 cup butter, cold and cut into small cubes

3/4-1 cup egg nog

1 egg white + 1 tsp. water, whisked

Extra sugar for sprinkling on top of scones

Preheat the oven to 400°F. Mix the flour, oats, sugar (reserving the 2 TBSP.), baking powder, baking soda, and salt together. Cut the cold butter into the flour mixture using a pastry blender (or two knives) until the mixture resembles coarse meal. In a separate bowl, combine the cranberries and the 2 TBSP. sugar and toss to coat. Add in to the flour mixture. Slowly add the egg nog to the flour mixture, using only enough to bring it all together. On a lightly floured surface, pat the dough into a rectangle, about 3/4 inches thick. Cut into 8 pieces, and place them on a parchment or Silpat-lined baking sheet. Brush them with the egg white/water mixture, and sprinkle with sugar. Bake for about 15-18 minutes, or until lightly browned. Enjoy immediately!

Filed Under: Bread, Breakfast, Holidays Tagged With: , , , , ,

Welcoming Fall | Whole Wheat Apple Cinnamon Scones

September 3, 2011 by 135 Comments
Fall is upon us here in my part of the world. The days are becoming shorter, the leaves have started to turn, and there is an unmistakable chill in the air. While I hate to bid adieu to Summer, I can’t help but look forward to the changing of the seasons. Fall is my favorite time of year, without question. Fall is a beautiful season, with its stunning reds, oranges and yellows. If only it lasted longer than ten minutes, and wasn’t followed by…*shudder*…Winter.
Several nights ago, I had a wonderful visit with some lovely ladies, one of which mentioned that Fall has always signaled the beginning of a new year for her. And for many people, especially those in school, Fall is the start of a new year. New classes, new teachers, new school supplies, and new clothes (always my favorite part growing up). I have been out of school for a few years now, so it’s been a while since September brought with it any feelings of newness or change. This year feels a bit different though. Maybe it’s because my life is very different than it was last Fall, or maybe it’s because I hope that my life will be very different next Fall. It might also have something to do with the fact that I had my tea leaves, tarot cards, and palm read a few months ago. Now, before you go laughing at me, I went for kicks. I’m not sure I actually even believe in psychic abilities. But it certainly made for an interesting experience. I didn’t take much of what the psychic said to me to heart, except that a recurring theme in my tarot cards was the number 9. His interpretation of my cards was that the ninth month (September) would bring some major (and good) changes into my life.
I’m not holding my breath. I’m not the kind of person who lives their life waiting for things to happen. I prefer to make things happen. But it’s comforting to know that I might have some additional positive energy on my side this month.
Fall also brings along delicious flavors. When I think of Fall, I smell cinnamon, nutmeg, and pumpkin pie. I see colorful squash and cute little gourds. I taste warm soups and stews. I feel a cup of hot apple cider between my hands. I get a strong urge to walk through a corn maze and jump into a pile of just-raked leaves. I love what this season does to my senses.
This photo was taken last Fall in Central Park in New York. It was the end of October, and the colors were finally starting to change. The trees in the park were so beautiful, and we spent such a wonderful afternoon there. Such great memories that I will hold dear forever. I won’t be making it back to NY this Fall, but I hope to get there one more time before my BFF and her husband return home next Spring. I did make a promise after all.
This weekend marks the last few days of my summer vacation – the two weeks I took off from work. My “stay-cation” as I called it. I’ve spent most of my days out in the sunshine, reading good books, taking Miss Bella on long walks or to the dog park, enjoying visits with friends, and soaking up the warmth of Summer. But the last few days were cool, grey, and drizzly. So, yesterday morning I decided to bake, and I wanted something that would smell and taste like Fall. Enter these tempting little scones. I could barely wait for them to cool enough to eat after they came out of the oven – they smelled so enticing with their notes of cinnamon and nutmeg. I scarfed down the first scone, and properly enjoyed the second. I barely restrained myself from having a third.

Summer is taunting us again, with warm temperatures expected this long weekend. Mother Nature is a bit bipolar, at least here in Alberta. But I’m not complaining – I can be patient for Fall, especially if it means a few more hot sunny days. Regardless…whether you love Fall or hate it, I can guarantee that you will enjoy these scones. And they’re made with whole wheat flour, so they’re practically a health food.

Whole Wheat Apple Cinnamon Scones (adapted from Cooking Light magazine, Nov. 2006)

1 cup plus 2 TBSP. all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
Pinch of salt
Dash of ground nutmeg
1/4 cup cold butter, cut into small pieces
1 medium Granny Smith apple, grated (about 1 cup)
1/2 cup buttermilk
1 tsp. vanilla
Topping:
2 TBSP. buttermilk
1 TBSP. sugar
1/2 tsp. cinnamon

Preheat your oven to 425°F. In a large bowl, combine the flours, 1/4 cup sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Whisk together until well mixed. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the apple, 1/2 cup buttermilk, and vanilla, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface, and knead lightly with floured hands. Shape the dough into a circle about 1 1/2 inches thick. Cut into 8 wedges. Place on a lined or greased cookie sheet. Brush the tops of the wedges with 2 TBSP. buttermilk. Combine the remaining sugar and cinnamon together, and sprinkle evenly overtop of each wedge. Bake for 15-17 minutes or until golden. Serve warm.
Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

A Queen’s Breakfast | Cranberry Oat Scones

January 26, 2011 by 1 Comment

I’m on a baking binge this week. I have decided to do the no grains diet again for the month of February. I know, I know, I’m CRAZY. This coming from the girl that eats granola every morning, loves a big ‘ol sandwich for lunch, and adores pasta, bread, and everything grain-y in between. Consequently, I’m trying to get my grain fix in these last few days of January by baking some of my favorite treats. Fortunately, I have a few posts lined up, so the rest of you will not have to suffer in grain-free hell with me. I know, I’m too kind. 🙂

Baked goodies are a real breakfast treat for me. Knowing that a tender muffin, a warm cinnamon bun, or a crumbly scone is waiting for my empty stomach in the morning…almost makes getting out a bed a little easier. I haven’t tried a lot of scone recipes since I came across this one a couple of years ago. It is such a good recipe – I’ve never felt the need to search for another. The sweetness from the cranberries and the little bit of sugar requires no additions to these yummy scones, so leave the jam in the fridge and try them out on their own. The fresh lemon zest and buttermilk give such a fresh flavor. These are keeper scones right here.

Cranberry Oat Scones (adapted from joyofbaking.com)

1 3/4 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

3/4 tsp. baking soda

1 tsp. baking powder

1/2 cup cold butter, cut into small pieces

3/4 cup old-fashioned rolled oats

1/3 cup dried cranberries

zest of one lemon

2/3 to 3/4 cup buttermilk

Egg wash: 1 large egg + 1 TBSP. milk

Preheat the oven to 375°F and place rack in the center of the oven. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder. Add the butter and cut it into the flour mixture with two knives or a pastry blender until it resembles coarse crumbs. Add the rolled oats, dried cranberries, and zest. Mix until combined. Stir in the buttermilk (start with 2/3 cup and add more if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and press the dough into a circle that is approximately 7 inches round and about 1.75 inches thick. Cut the circle into 8 triangular section. Place the scones on a baking sheet lined with parchment paper. Make an egg wash of one beaten egg mixed with 1 TBSP. of milk and brush the tops of the scones with the egg mixture.

Bake for 15-18 minutes or until lightly browned. Remove from the oven and lightly dust with icing sugar. Enjoy (and try not to eat all 8 scones in one sitting would ya?)! Very happy eating to you all.

Filed Under: Bread, Breakfast Tagged With: , , , , ,
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