My “Breakfast Scone”

After that last post: Lemon and Poppy Seed Scones with Lemon Icing, guess who was craving scones?! So let there be scones!!! I decided to post the more “traditional” version of the lemon scone as a tribute to our scone-addiction!

If you are interested in a more “Traditional” Scone…no icing, just simple, here is my version of the “Breakfast Scone” inspired by the cookbook from my past – More Choices: Eat Well, Live Well – which now I know IS my sisters cookbook that her boyfriend (now husband of 10 years) at the time bought from a door-to-door salesman! Too funny – so random!

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MY “BREAKFAST SCONE”

Prep Time: 15 minutes
Cooking Time: 15 minutes
Makes 12 Scones

For scones, you’ll need:
1-1/2 C    unbleached flour
3 tbsp      brown sugar
2 tsp        cream of tartar
1 tsp        baking soda
1/4 tsp     salt
1-1/3 C    quick oats
1/2 C       vegetable oil
1/2 tsp     vanilla extract
1/2 C       dried cranberries or chocolate chips (can use any dried fruit of your choice!)
1/2 C       almond milk OR soy milk OR low fat milk
2 tbsp      additional milk of choice

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat or coat with nonstick cooking spray.

2. Sift flour, cream of tartar, baking soda and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients.

3. Pour oil and vanilla extract into dry ingredients and toss with a fork until mixture resembles coarse crumbs. Stir in dried cranberries or chocolate chips. Add 1/2 cup milk and stir to combine. Knead a few times to combine the ingredients, but be careful not to over knead or the dough will have a tough, chewy texture.

4. Work on a well-floured surface and with well-floured hands, pat the dough into a circle about 1/2 inch thick. With a knife cut dough into 12 equal triangles.

5. Place the scones on the baking sheet. Brush the tops of the scones with the remaining 2 tablespoons of milk. Bake for 12 to 15 minutes, or until golden. Transfer the scones to a wire rack to cool or enjoy them warm!

Adapted from: More Choices: Eat Well, Live Well

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Lemon Poppy Seed Scones with Lemon Icing

I LOVE SCONES!!!

About 10 years ago, a cookbook – More Choices: Eat Well, Live Well – came into my life when I was still living at my parent’s house. I’m assuming my mom purchased the cookbook, but I really only remember one recipe that we actually used quite a lot. I can remember making these “Breakfast Scones” every other week with my sisters, Tomi and Justine…every time it was one batch of cranberry scones and another batch of chocolate chip scones! After a few months, stuffed with scones, Justine got married and moved out with her hubby and took the book – wait…maybe this is her cookbook! If so I better see if she wants it back! haha!

Fast forward a few years later…I was living with my soon-to-be-mother-in-law, so I decided to make her a batch of “Breakfast Scones” and she fell in love…with the scones that is…she already loved me! To be quite honest, she became obsessed with the scones! It was a healthy obsession; after the last scone was devoured, she would come home from the store, replenishing the ingredients…I got the hint! MORE SCONES!!! And trust me pre-MIL or post-MIL, she is the best mother-in-law anyone could ask for and if mama wants scones, mama gets scones!!!

As a tribute to the scone-loving women in my life, using the “Breakfast Scone” as my inspiration, I made this Lemon Poppy Seed Scone with Lemon Glaze. I am obsessed with the lemon and poppy seed combo…it’s also great in muffins, like a Blueberry Lemon and Poppy Seed Muffin! YUM! – but that’s for another day! Something about the zesty lemon and the nutty and fruity poppy seed that make such a great pair in this scone. Without the lemon icing, this scone is not too sweet, which is how I prefer them! But how can you pass on an awesome icing?! It takes this scone to the next level!!!

Hope you enjoy them!

scone1What you’ll want to do first is sift the flour, cream of tartar, baking soda and salt.
DON’T SKIP THE SIFT! This step is very important because it evenly distributes all the dry ingredients throughout the dough.

scone2Mix quick oats and brown sugar into the sifted dry ingredients.

scone4Pour oil and extract into the dry ingredients and mix well until the dough resembles coarse crumbs. Sometimes it’s helpful to use a fork in this step to break down larger clumps.

scone5Stir in lemon zest and poppy seeds.

scone6Add 1/2 cup of milk and 1 tablespoon lemon juice and stir until well combined and all the flour is moistened. You can also get in there and knead the mixture, but try not to over knead because this can cause the dough to be tough and can make your scones chewy.

scone7Working on a well-floured surface, create a ball with the dough. This will make it easier to get a nice round circle in the next step!

scone8With well-floured hands, pat the dough into a circle about 1/2 inch thick.

scone9Let’s take a moment to really appreciate this beautiful dough! The lemon zest and the poppy seeds…such a yummy combination! Ok, back to the recipe!

scone10Cut the dough into 12 equal triangles. You can also use a 2-1/2 inch round biscuit cutter to cut out round scones!

scone11Place the scones on a baking sheet lined with parchment paper or Silpat. Brush the tops of the scone with the remaining 2 teaspoons of additional milk. This will give your scones a beautiful golden glow! Bake at 375°F for 12 to 15 minutes or until edges are golden.

scone12Transfer the scones to a wire rack and let them cool. Pretty, right? But we’re not quite done yet….Now for the ICING!!!

scone13In a small bowl, combine the powdered sugar and lemon zest. Adding one tablespoon at a time, whisk in the lemon juice…you don’t want your icing to be too thick or too thin!

scone14PERFECT!

scone15Drizzle the delicious icing over each scone…about 1 to 1-1/2 tablespoons per scone, depending on how sweet you like it! If you’re feeling crazy, double the icing recipe and hand-dip each scone into the bowl to get the entire top iced! “YUM-OH” as Rachel Ray would say! Ugh, did I really just say that?! I really didn’t think I’d be quoting RR…that’s not like me at all…I’m more of a “AMAZEBALLS” quoter…like my girl Giuliana Rancic! Yeah…I feel better about that now…thanks!

scone16I know it’s difficult to resist eating one at this point, but try to wait for the icing to set!

scone17TRY TO WAIT I SAID!!!

drool…
drool…
drool…

FINALLY! The wait is over…scone18

scone19
scone20Love to my mom, Betsy, my sisters Tomi & Justine and my mother-in-law, Vicki: You are all beautifully amazing and I am so blessed to have such awesome women in my life!

LEMON POPPYSEED SCONES WITH LEMON ICING

Prep Time: 20 minutes
Cooking Time: 15 minutes
Makes 12 Scones

For scones, you’ll need:
1-3/4 C    unbleached flour
3 tbsp      brown sugar
2 tsp        cream of tartar
1 tsp        baking soda
1/4 tsp     salt
1-1/3 C    quick oats
1/2 C       vegetable oil
1/2 tsp     vanilla extract
1 tbsp      lemon zest (I just used the zest of one large lemon)
1 tbsp      poppy seeds
1 tbsp      lemon juice
1/2 C       almond milk OR soy milk OR low fat milk
2 tbsp      additional milk of choice

For lemon icing:
1 C          powdered sugar
1 tbsp      lemon zest
2 tbsp      lemon juice

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat or coat with nonstick cooking spray.

2. Sift flour, cream of tartar, baking soda and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients.

3. Pour oil and vanilla extract into dry ingredients and toss with a fork until mixture resembles coarse crumbs. Stir in lemon zest and poppy seeds. Add 1/2 cup milk and stir to combine. Knead a few times to combine the ingredients, but be careful not to over knead or the dough will have a tough, chewy texture.

4. Work on a well-floured surface and with well-floured hands, pat the dough into a circle about 1/2 inch thick. With a knife cut dough into 12 equal triangles.

5. Place the scones on the baking sheet. Brush the tops of the scones with the remaining 2 tablespoons of milk. Bake for 12 to 15 minutes, or until golden. Transfer the scones to a wire rack and let them completely cool before drizzling with icing.

6. While waiting for scones to cool, prepare the icing: In a small mixing bowl, combine powdered sugar and lemon zest. Add lemon juice one tablespoon at a time, to ensure that your icing isn’t too thin. Drizzle icing over cooled scones and let them set before serving, about 5 to 10 minutes.

Adapted from: More Choices: Eat Well, Live Well

Strawberry Mint Sherbet with Dark Chocolate Chunks

When it comes to frozen desserts, I am not a huge sherbet fan…to be completely honest, I’m not a fruit-dessert fan, period! If someone gave me a choice between chocolate cake and any “fruity” dessert…apple pie, sorbet, guava chiffon…it’ll always be CHOCOLATE CAKE!!!

My husband, Jake, is the complete opposite – which makes things a little difficult when we are deciding on a dessert post-meal time! If it was his decision to make, our freezer would be stocked with Häagen-Daz Mango Sorbet!!!

So as a compromise, I made this Strawberry Mint Sherbet! You might be asking yourself, what is the difference between a sherbet and sorbet…I know my chocolate-infused brain wasn’t quite sure! Sorbet is just fruit and sugar, where as sherbet (not sherbert) has cream or milk in it…making it the closest thing to ice cream in my book!

Here’s what you need:

  • 1 pint strawberries
  • 1 medium-sized lemon
  • 1/2 cup cane sugar
  • cup whole milk
  • fresh mint (optional) – to taste
  • dark chocolate chunks (optional)

Kitchen Tool:

  • Food Processor

Strawberries

First, you want to wash and cut your strawberries in half. Freeze the berries for at least an hour…I froze mine overnight! If you’re want the freezing process to go faster, cut them in quarters. You can also chill the work bowl and blade of your food processor!

ingredients

Put the frozen strawberries, sugar, lemon juice and mint in your food processor and with a metal blade, pulse until the berries are chopped into a smooth purée. At this point, you can enjoy this as a beautiful sorbet, but today we’re going creamy!

While your food processor is still running, slowly pour the cold milk through the feed tube into the strawberry mixture and blend until well combined, about 1 minute.

closeup

Serve immediately, or if you are like me and live in a hot climate, you’ll have to freeze the mixture in a freezer-safe container for a few hours. I used a glass one with a snap-top lid.

addchocolate

Now, if you want to be a little adventurous, you can fold in some dark chocolate chunks into your mixture before freezing. Jake loves putting Peanut Butter Cups on his frozen yogurt (I know – weird), but I thought that he’d like this combo!

final

He liked it! I liked it! It’s pretty much like a chocolate-dipped strawberry without the romance and sexy background music! haha! If you want to be fancy, garnish with a sprig of mint…Judd ate the last of bit of mint I had saved on the counter, so we’re going sans mint!

Enjoy!

Adapted From – Food52

HERE’S TO 2015

I know it’s already half way into the year Two Thousand Fifteen, but I’m making a New Year’s Resolution happen now…better late than never, right?

I’ve always wanted to start a blog, but instead, I’ve flooded my Instagram with my life full of family life, recipe-testing and other random “tid-bits”, which I’m sure ALL my “Followers” are very appreciative of my 2-5 posts-per-day nonsense!

You’re probably thinking…here we go, another person thinking they can blog…I have NO IDEA what I’m doing, but I’m jumping on that bandwagon – That’s what they all say, right! haha. My plans for this blog? The day in the life…well, a day in the week of my life – I mean come on! I’ve got a 3-year old and a 3-month old! I’m setting small goals! HA! “Baby Steps” as the very wise, Dr. Leo Marvin once taught us all back in 1991 – yes, I was 6 when What About Bob? came out, but at least I can say that I learned something!

ME + MY BOYS: Jake, Judd and Max. pc: Kiana Yuen

ME + MY BOYS: Jake, Judd and Max. pc: Kiana Yuen

So raise your glass to 2015 (in my case, I raise my HydroFlask) to an awesome New Year of BLOGGING about: MOTHERHOOD, WIFE-LIFE, HAWAII-LIVING, DREAMS, FEARS, LAUGHS, KISSES, HUGS AND MUCH MORE SUPER AWESOME AMAZING THINGS YOU TOTALLY WANT TO READ ABOUT! (wink-wink)

Love, Jojo