Mother’s Day Brunch Recipes

April 21, 2015 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 3.5/10 (4 votes cast)

mothers-day-brunch-2012This is for all dads, grandpas ,uncles,brothers…. in short – this is for all the guys out there: Combine forces with kids – or with each other and start planning Mother’s Day brunch for that special mama in your life. I am going to help you out – here are recipes for a great brunch – all are easy to put together, even for those who do not have a high level of expertise in the kitchen.

The Mother’s Day Brunch Menu:

  • Old Fashioned Pancakes
  • Asparagus and Soft Eggs on Toast
  • Strawberry Crepes
  • Apples Fritters
  • One Bowl Chocolate Fudge Cake

I know – this not exactly a menu for calorie counters and cautious eaters. But – it is Mother’s Day, so – why not indulge?

Old Fashioned Pancakes

Ingredients:

  • 1-1/2 cups of flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 1-1/4 cups of milk
  • 3 tablespoons of melted butter or vegetable oil
  • 1/4 teaspoon vanilla

Directions:

  1. Stir flour, baking powder, salt and sugar together.
  2. Beat eggs thoroughly and add milk.
  3. Make a well in the centre of dry ingredients, slowly add the egg-milk mixture.
  4. Add melted butter and vanilla.
  5. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
  6. Drop by 1/4 cupfuls on a hot griddle.
  7.  Cook the pancakes until they are filled with bubbles and the under-surface is golden brown.
  8. Turn and brown the other side.
  9. Serve as hot as possible with maple syrup, honey, jam or jelly, bacon or sausages.
  10. Do not turn the pancakes more than once during cooking.

Variations of pancakes:

Sour milk pancakes – make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1-1/2 teaspoon; add 1 teaspoon baking soda dissolved in 1 teaspoon warm water.

Blueberry pancakes – make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup of floured blueberries. Cook slower than plain pancakes.

Apple Cinnamon pancakes – make pancake batter. Reduce milk to 1 cup;add 1/4 teaspoon of vanilla. 1 cup of grated raw apple, 1.2 teaspoon of cinnamon and 1/2 teaspoon of baking soda dissolved in 1 teaspoon of warm water.

Ginger’n spice pancakes – make pancake batter. To dry ingredients add: 1/4 teaspoon ginger, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice.

Banana pancakes – make pancake batter. Reduce sugar to 2 teaspoons and milk to 1 cup. Add a few grains of black pepper to dry ingredients, fold in 3/4 cup of mashed ripe banana.

Asparagus and Soft Eggs on Toast

eggs-asparagus-toast_300 

Ingredients:

  • 4 slices of your favourite bread (white sandwich bread is not recommended)
  • 1 lb. of  asparagus, tough ends trimmed
  • 2 tablespoons of olive oil                            
  • salt and black pepper
  • 8 large eggs
  • 1/4 cup Parmesan (1 ounce)

Directions:

  1. Heat broiler.
  2. Place the bread and asparagus on a baking sheet.
  3. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  4. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates.
  5. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  6. Meanwhile, bring a large saucepan of water to a boil.
  7. Carefully lower the eggs into the water.
  8. Reduce heat and gently simmer for 6 minutes.
  9. Cool under running water and peel. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.
  10. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Apple Fritters

Ingredients:

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 3/4 cups of milk
  • 2 eggs
  • 1 tablespoons of sugar
  • 1/2 teaspoon of vanilla

Directions:

  1. Mix all ingredients together and beat gently until smooth.
  2. Pick nice firm apples, peel them, core and slice into round circles about 1/2: but no more than 3/4″ thick.
  3. Using tongues (or fork), dip each slice into batter mixture and drop into hot oil.
  4. You will need to turn the fritter over once one side turns golden brown and rise to the top of your oil.
  5. When they are cooked on both sides, gently lift them from hot oil and place on absorbent paper that will soak up excess grease.
  6. You can then either put them into a mixture of sugar and cinnamon or sprinkle them with icing sugar mixed with a bit of vanilla sugar of just place them plain on a serving plate.

Also try: Banana Fritters by pealing firm bananas and cutting them into rounds about 1/2″ thick. Sprinkle pieces with about 2 tablespoons of sugar and about 1 tablespoon of orange juice, let stand for 20 minutes. Dip banana rounds into the batter, making sure it coat the entire piece. Drop one by one into hot oil and fry same as Apple Fritters.

 

 Strawberry Crepes

Filling:      

  • 2 tablespoons of melted butter
  • 4 cups of sliced, hulled strawberries
  • 2 tablespoons of sugar
  • 2 tablespoons of orange-flavoured liquor or orange juice

Crepes:

  • 1-1/2 cups of flour
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • 4 eggs
  • 1-1/2 cups of milk
  • 2 tablespoons of butter
  • 1 tablespoon of orange flavoured liquor or orange juice

Directions:

  1. In a bowl, whisk together flour, sugar and salt.
  2. Whisk together eggs, milk, butter and liquor or orange juice and whisk into dry ingredients.
  3. Cover and refrigerate for 1 hour.
  4. Heat 8 or 9 inch crepe pan or skillet over medium heat; brush with some of the butter.
  5. For each crepe, pour ¼ cup of batter into pan, swirling to coat; cook, turning once until golden – about 1 minute.
  6. Transfer to plate and continue cooking crepes from the remaining batter.
  7. In a bowl, combine strawberries, sugar and liquor. Let stand for 15 minutes.
  8. Spoon ¼ cup of strawberry mixture onto centre of each crepe, fold sides over into thirds or spread the strawberry mixture over crepe and roll.

One Bowl Fudge Cake

Ingredients:

  • 1-3/4 cups of flour
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of sugar
  • 1/3 cup of shortening
  • 2 eggs
  • 3/4 cup of milk
  • 2 squares of unsweetened chocolate, melted
  • 1 teaspoon vanilla

Directions:

  1. Stir first 5 ingredients together in a large bowl of electric mixer.
  2. Add shortening (at room temperature). eggs and 1/2 cup of milk.
  3. Mix on low speed with electric mixer for about 2 minutes.
  4. Scrape sides of the bowl often during mixing. Add cooled melted chocolate, vanilla and remaining milk, beat 2 more minutes on same speed.
  5. Pour into greased and floured 9 square cake pan.
  6. Bake in a moderate oven (350F) for 35 – 45 minutes or until toothpick inserted into the centre comes out clean.
  7. Frost as desired.

This batter can be used to make fudge cupcakes – place cupcake paper cups into a muffin pan and fill each about 3/4 full with the batter. Bake at 350F for about 15 – 20 minutes. It will make about 1-1/2 dozen of medium size cupcakes.

Hope you have a great Mother’s Day and please, send in your comments, your input is welcomed and much appreciated!

 

 

VN:F [1.9.22_1171]
Rating: +1 (from 1 vote)

Zucchini Orange Bread

July 7, 2014 in Breads, Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 4.3/10 (4 votes cast)

Zucchini orange Bread 001

 

 

You will love this moist and delicious bread – quick and easy to put together and suitable for just about any time of the day

Ingredients:

  • 1 package of cranberry-orange muffin mix
  • 1-1/2 cups of shredded zucchini
  • 1 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of freshly grated orange peel
  • Cream cheese (optional)

Directions:

  1. Preheat oven to 3650F.
  2. Grease 8 x 4-inch loaf pan and set aside.
  3. Combine muffin mix, zucchini, water, cinnamon and orange peel in medium bowl and stir just until dry ingredients are moistened.
  4. Spoon batter into prepared loaf pan.
  5. Bake for about 40 minutes or until toothpick inserted into centre comes out almost clean.
  6. Cool in pan on wire rack for about 5 minutes.
  7. Remove bread from pan to wire rack and cool completely.
  8. Serve with cream cheese if desired.

 

VN:F [1.9.22_1171]
Rating: +1 (from 1 vote)

Tomato Cheese Bread Recipe

June 24, 2014 in Breads, Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 4.3/10 (4 votes cast)

Tomato Cheese Bread 001

 

Here is one of my quick and easy and very delicious recipe – definitely a nice addition to any dinner or lunch or as a snack. Try serving it with nice salad for a great summer meal!

 

 

Ingredients:

  • 1 – 14 oz. can of diced tomatoes
  • 2 cups of buttermilk baking mix
  • 2 teaspoons dried oregano leaves, crushed, divided
  • 3/4 cup of shredded cheddar cheese
  • 3/4 cup of shredded Monterey Jack cheese

Directions:

  1. Drain tomatoes, reserving juice.
  2. Combine baking mix, 1 teaspoon of oregano and 2/3 cup of reserved tomato juice in medium bowl.
  3. Press dough evenly to edges of 11 x 7 x 2 inch greased baking dish.
  4. Sprinkle cheddar cheese and remaining oregano over batter.
  5. Distribute tomato pieces evenly over cheese and sprinkle with Monterey Jack cheese.
  6. Bake in preheated oven at 375F oven for 25 minutes or until edges are golden brown and cheese is bubbly.
  7. Cool 5 minutes before cutting squares to serve.
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)

Prize Winning Tea Biscuits

February 25, 2014 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 5.7/10 (247 votes cast)

winning tea biscuits

These biscuits are great with breakfast, lunch or dinner or as a snack between meals! I have used numerous variations of this recipe and I have included some of them for you at the bottom of the instructions. But don’t let that limit you – you can add other items (like chopped ham or bacon for breakfast biscuits) to this recipe and create your very own and special treats!

Prize Winning Tea Biscuits:

Ingredients:

  • 2 cups of flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/4 cup of shortening
  • 1 cup of milk

Directions:

  1. Mix together flour, baking powder and salt.
  2. Cut in shortening with 2 knives or a pastry blender, until  mixture is the consistency of course cornmeal.
  3. Make a well in the centre of these ingredients; add liquid slowly.
  4. When all the liquid has been added, stir dough rather vigorously until it comes freely from the side of the bowl.
  5. Turn dough onto lightly floured board and kneed lightly for a few minutes.
  6. Roll or pat out to desired thickness – about 1/2 inch.
  7. Cut dough with a knife or biscuit cutter, place on greased baking sheet.
  8. Bake in a hot oven (450F) for 12 – 15 minutes.

Variations of Tea Biscuits:

Cheese - Decrease shortening to 3 tablespoons and salt to 3/4 teaspoon. Cut in 1/2 cup of grated cheddar cheese with shortening.

Buttermilk – Decrease baking powder to 2 teaspoons; add 1/2 teaspoon of baking soda. Substitute 1 cup of buttermilk for milk

Fruit or Nuts - Add 1/4 cups of granulated sugar and decrease milk to 3/4 cup. Add 3/4 cup of raisins, currants or nuts with milk.

Whole Wheat – use 1 cup of whole wheat flour and 1 cup of all purpose flour

Update: If you enjoyed this recipe, you may want to check out my Top Ten Biscuit Recipes by following this link:

Top Ten tea Biscuit Recipes

Enjoy!

scan00032

VN:F [1.9.22_1171]
Rating: +6 (from 42 votes)

Homemade Butterfly Dinner Rolls

November 15, 2013 in Breads, Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 7.3/10 (4 votes cast)

butterfly dinner rolls 001Delicious and easy to make – these butterfly rolls will be a hit at your dinner table! You can also change the recipe a little and make cinnamon rolls – just brush the dough with melted butter and sprinkle with cinnamon sugar. Drizzle with confectioners’ sugar glaze and you will have a real treat!

Homemade Butterfly Dinner Rolls

Ingredients:

  • 4-1/2 -5 cups of all purpose flour
  • 1/4 cup of sugar
  • 1-1/2 teaspoons of salt
  • 2 packages of active dry yeast
  • 1 cup of milk, scalded and cooled
  • 6 tablespoons of butter, melted and divided
  • 2 eggs. slightly beaten

For the glaze:

  • 1 egg
  • 1 tablespoon of milk

Directions:

  1. In a large bowl, combine flour, sugar, salt and yeast.
  2. Mix well.
  3. Stir milk, 4 tablespoons of melted butter and eggs into flour mixture.
  4. On a lightly floured surface, knead dough until smooth and elastic – about 5-10 minutes.
  5. Shape dough into a ball.
  6. Place dough in a large greased bowl, turning to coat.
  7. Cover with a damp cloth and let rise in a warm place until doubled in size – about 1 hour.
  8. Preheat oven to 400F.
  9. Grease 24 three inch muffin pan cups.
  10. Punch down dough and then divide it in half.
  11. On a lightly floured surface, using a lightly floured rolling pin, roll one dough half into 1/8 inch thick rectangle.
  12. Brush with some of the reserved butter.
  13. Cut dough into 1-1/2 inch wide strips.
  14. Stack 6 strips on top of each other.
  15. Using a sharp knife, cut the dough stacks into 1-1/2 inch pieces.
  16. Place dough pieces, cut side up in prepared muffin pan cups.
  17. Repeat with remaining dough and butter.
  18. Cover and let rise for about 15 minutes.
  19. In a small bowl, whisk together egg and milk.
  20. Brush tops of rolls with egg glaze.
  21. Bake until golden – 12 – 15 minutes.
  22. Transfer rolls to wire rack to cool slightly.
  23. Serve warm.

 

Hope you will enjoy these delicious rolls – please send me your comments, your input is always welcomed and very much appreciated!

scan0003

 

 

VN:F [1.9.22_1171]
Rating: +1 (from 1 vote)

Ginger Carrot Bread Recipe

October 2, 2013 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 0.0/10 (0 votes cast)

ginger carrot bread (2)This recipe may surprise you – you will not need to grate carrots, the carrot juice will give your bread just as much work without the extra work.

Ginger Carrot Bread:

Ingredients:

  • Non stick cooking spray
  • 3/4 cups of sugar
  • 1/3 cup of vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of carrot juice
  • 1-1/2 cups of all purpose flour
  • 3/4 teaspoon of ground ginger
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of chopped walnuts
  • 1/2 cup of raisins
  • Note: walnuts and raisins are optional

Directions:

  • Preheat oven to 350F.
  • Lightly coat an 8-1/2″ x 4-1/2 loaf pan with cooking spray and set it aside.
  • In a large bowl, whisk together sugar, oil eggs, vanilla and carrot juice.
  • In a medium bowl. whisk together flour, ginger, baking powder and salt.
  • Add the flour mixture to the egg mixture, whisking just to combine.
  • Fold in the walnuts and raisins if you are adding them.
  • Pour batter into prepared pan and bake until toothpick inserted in the middle comes out clean – 45-55 minutes.
  • Transfer to a wire rack, let cool in pan for about 210 minutes, then invert onto rack to cool completely.
  • Slice just before serving.

 

Hope you will enjoy this recipe – please send me your comments and suggestions, your input is always welcomed and very much appreciated

scan0003

 

VN:F [1.9.22_1171]
Rating: -1 (from 1 vote)

Sugar Free Blueberry Muffins Recipe

July 29, 2013 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 10.0/10 (1 vote cast)

Blueberry muffinsI look for healthy recipes whenever I can and here is one that uses Splenda instead of sugar. That reduces the calorie count to 160 per muffin, with total carbs at 29 gms and cholesterol to 35 mg. And they taste awesome – especially if you use fresh blueberries that are now in season!

Sugar Free Blueberry Muffins Recipe:

Ingredients:

  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of light margarine, softened
  • 1/4 cup of honey
  • 2 large eggs
  • 1 cup of Splenda No calorie sweetener, granulated
  • 1 teaspoon of vanilla extract
  • 1/2 cup of low fat milk
  • 1 cup of fresh or frozen blueberries
  • 3/4 cup of raising – optional

Directions:

  1. Place your oven rack in top 1/3 of the oven.
  2. Preheat oven to 400F
  3. Line 12 muffin cups with paper liners and lightly spray the liners with non stick cooking spray
  4. Sift together flour, baking powder and salt and set aside.
  5. Beat margarine at medium speed with electric mixer until creamy.
  6. Gradually add Splenda and honey, beating until light and fluffy.
  7. Add eggs, one at a time, beating until blended after each addition.
  8. Stir in vanilla.
  9. Alternately add flour mixture and milk, beginning and ending with flour mixture.
  10. Beat at low speed until blended after each addition.
  11. Fold in blueberries.
  12. Spoon batter evenly into paper lined muffin cups.
  13. Bake 20-25 minutes or until golden.
  14. Remove from pan immediately and cool on wire rack.
  15. Enjoy!

Do you need more recipes for Great Muffins? Just click on the link:

Great Muffin Recipes

 Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

scan0003

 

 

VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)

Great Grilling Ideas

July 26, 2013 in Uncategorized

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 0.0/10 (0 votes cast)

 

beef tenderloin 001It is not at all difficult to do something different on your grill – I mean instead of throwing a steak, burger or a piece of chicken on. Here are a few great ideas for you – Enjoy!

Grilled Potato Toss

grilled potato toss

Create a simple grilled potato toss. Cut baby Yukon Gold potatoes in half; toss with olive oil, salt and pepper. transfer to a grill pan or grill wok. Grill, covered over medium coals for about 35 minutes, tossing occasionally. Toss cooked potatoes with high-quality pitted olives, thinly sliced red onion, choppped basil and little olive oil and red wine vinegar.

Power Lunch or Dinner Beef Tenderloin

beef tenderloin 001Fuel up with some great power food for lunch or dinner: Remove zest and juice form 1 lemon and set aside. In a bowl, combine 12 oz. of beef tenderloin, grilled and sliced, 5-8 oz. of arugula, 1 bulb oof fennel, thinly shaved, 1 bunch of asparagus, trimmed, grilled and slightly chilled; 1 pint of grape tomatoes, halved; 1 red onion, sliced, grilled and slightly chilled; 1.2 cup of low-fat feta cheese, crumbled; lemon juice; 3 tablespoons of olive oil; salt and pepper. Top with lemon zest and chives, chopped and Enjoy!

Great Homemade Sauce

grilling sauceUse this great sauce for grilling pork chops, ribs or chicken: Whisk together 1/2 cup of canola oil, 1/4 cup of white miso (fermented soybean paste), 1/4 cup of soy swauce, 1/4 cup of pure maple syrup and 4-1/2 teaspoons of red chile paste until smooth. Use about 1/2 the mixtrue for each pound of chicken, pork chops or ribs. Brush on before grilling and again when you flip the meat halfway through grilling time.

Breakfast Pizza

breakfast-pizza2Grill a pizza for breakfast: Set up your grill for indirect grilling. Brush one side of pizza dough with olive oil. Gently lower oiled side onto the grill, then brush the top side with oil. Use tongs to turn it when grill marks appear, checking every 30 seconds. Carefully crack 4 eggs onto crust. Cover and grill 5-6 minutes. Sprinkle with 1 cup of grated Swiss cheese and 1/ cup of Parmesan cheese. Cover and grill for 1-2 minutes more until cheese melts. Top with cooked bacon and minced chives.

Are you looking for a great way to to spruce up your burger? Check out recipe for

Grilled Burger with Horseradish Sauce

burger 001

 

And for a refreshing dessert…….

How to Make Frozen Desserts

smoothies 001-feature

 

 

Hope you will enjoy these recipes – please send me your comments, your input is alwasy welcomed and very much appreciated!

scan0003

 

 

 

VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)

Lemon Tea Biscuits Recipe

July 25, 2013 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 10.0/10 (1 vote cast)

Lemon biscuitsThese biscuits are perfect for a warm summer day breakfast or brunch – or for “anytime” snack! The turn out beautifully flaky and have a subtle but pleasant tang that comes from both the lemon juice in the dough and the accompanying lemon butter. Add them to your next breakfast or brunch menu or serve them as an afternoon treats!

Ingredients:

  • 4 cups of all purpose flour
  • 1/4 cup of sugar
  • 1-1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2/3 cup of shortening
  • 1 cup of milk
  • 6 tablespoons of lemon juice

Lemon Butter:

  • 1/2 cup of softened butter
  • 4-1/2 teaspoons of lemon juice
  • 2 teaspoons of grated lemon peel
  • 1 tablespoon of finely chopper onion (optional)

Directions:

  1. In a large bow, combine the flour, sugar, baking soda and salt.
  2. Cut in the shortening until mixture resembles fine crumbs.
  3. Stir in the milk and lemon juice until just moistened.
  4. Turn the dough onto floured surface and knead 8-10 times.
  5. Roll out to 1/2 inch thickness.
  6. Cut with a floured 2-1/2 inch biscuit cutter.
  7. Place 2 inches apart on ungreased baking sheet.
  8. Bake at 450F for 8-10 minutes or until golden brown.

To make the lemon butter:

  1. In a small bowl, combine all ingredients until blended.
  2. Serve with warm biscuits.

 

Hope you will enjoy this recipe – please send me your comments, suggestions and experiences. Your input is always welcomed and very much appreciated!

scan0003

 

VN:F [1.9.22_1171]
Rating: -1 (from 1 vote)

Whole Wheat Cranberry Scones Recipe

July 24, 2013 in Recipes

VN:F [1.9.22_1171]
Take a moment to Rate and Review:
Rating: 10.0/10 (1 vote cast)

whole wheat cranberry scones 001The heavier texture of these sweet-tart treats makes them perfect for spreading with butter or jelly. You can serve them at your next breakfast or brunch or enjoy them for an afternoon snack!

Ingredients:

  • 1-1/2 cups of all purpose flour
  • 1-1/2 cups of whole wheat flour
  • 1-2/ cup of sugar
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 3/4 cups of cold butter
  • 1 egg
  • 1 cup vanilla yogurt
  • 1/2 teaspoon of vanilla extract
  • 1 cup dried cranberries
  • 1 tablespoon of milk
  • 2 teaspoons of cinnamon sugar

Directions:

  1. In large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg.
  2. Cut in butter until crumbly.
  3. In a small bowl, combine the egg, yogurt and vanilla.
  4. Stir into dry ingredients until just moistened.
  5. Stir in cranberries.
  6. Turn onto floured surface and knead 6-8 timers.
  7. Divide dough in half.
  8. Transfer each portion to a greased baking sheet.
  9. Pat into 8 inch circle.
  10. Cut each circle into 8 wedges but do not separate.
  11. Brush with milk and sprinkle with cinnamon sugar.
  12. Bake at 400F for 15-20 minutes or until golden brown.
  13. Serve warm.

Do you want to try different scones and see step by step recipe complete with photos? Check out:

Double Strawberry Scones Recipe

 

Hope you will enjoy these delicious treats - please send me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

scan0003

VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)
Real Time Analytics