Prep Time: 10-15 minutes | Cook Time: 18-22 minutes
Serving Size: 8 scones
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons granulated sugar
- ½ cup cold butter
- 1 large egg
- 1 tablespoon butter, melted, mixed with 1/2 cup half and half (or just ½ cup heavy cream), plus 1 tablespoon (for brushing the tops)
- 2 tablespoons truvia honey blend (or plain honey)
- 1 teaspoon vanilla paste
- 1 cup skin-on diced fresh figs (~8 figs)
- granulated sugar, for sprinkling
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Set aside.
- Dump flour, baking powder, salt, and sugar into food processor. Add butter and pulse until mixture resembles coarse meal. Having uneven pieces of butter throughout is ok.
- Dump flour/butter mixture into large mixing bowl and gently stir in figs until coated with flour.
- In a small bowl, whisk together egg, ½ cup half and half/butter mixture OR heavy cream, Truvia honey blend, and vanilla paste, then fold into the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix.
- Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough will likely be slightly sticky. Pat the dough into a 9-inch circle, about ¾-inch thick, and cut into 8 even wedges. My dough was pretty sticky so I popped it in the fridge for 5 minutes and ended up shaping each of the wedges into lopsided circles about 1/2 inch apart from each other (to give them room to expand while baking).
- Place scones on prepared baking sheet. Brush the tops with a bit of heavy cream and sprinkle with granulated sugar.
- Bake for 18-22 minutes, or until golden brown.
- Transfer baking sheet to a wire rack and allow to cool for 10 minutes.
- While scones are still hot, sprinkle again with coarse sugar for extra crunchiness or drizzle maple syrup on top.
- Scones are delicious either warm or at room temperature. Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.
Recipe adapted from Pretty Simple Sweet.
Prep Time: 20 minutes (plus 1 hr cooling time) | Cook Time: 45 minutes
- 1 1/4 cups all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons (about) ice water
- 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
- 6 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all purpose flour
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 egg, beaten to blend (for glaze)
- 1/4 cup apricot preserves
- Blend flour, sugar, and salt in processor.
- Add butter and cut in using on/off turns until mixture resembles coarse meal.
- Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; flatten into disk.
- Wrap dough in plastic and refrigerate at least 1 hour.
- Preheat oven to 400°F.
- Toss plums, 4 tablespoons sugar and cinnamon in bowl.
- Roll out dough on floured surface to 12 1/2-inch round.
- Transfer to rimmed baking sheet.
- Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
- Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter.
- Fold dough border in toward center.
- Brush border with egg glaze; sprinkle with 1 tablespoon sugar.
- Bake tart until plums are tender and crust is golden, about 45 minutes.
- Stir preserves in saucepan over low heat until melted. Brush over plums.
- [Optional] Cool tart 1 hour on baking sheet.
- Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.
Recipe from Epicurious.
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Prep Time: 15 minutes | Cook Time: 55-60 minutes
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs
- 1⁄2 cup milk (2%, etc.) or almond milk!
- 1 tablespoon vanilla extract or paste
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 lemon rinds, grated (I used a microplane)
- juice of 2 lemons
- 1/4 cup sugar
- Preheat oven to 350F
- Grease 9 x 5 inch loaf pan with butter and then coat butter/all inward sides with sugar.
- In a stand mixer or large bowl, cream butter and sugar with paddle attachment on a low speed.
- Add eggs, one at a time, beating until creamy.
- Blend in milk and vanilla extract/paste.
- In another bowl, mix together flour, baking powder, salt and lemon rind.
- Pour into batter with stand mixer on a low speed.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake for 55 to 60 minutes.
- Make glaze: Combine lemon juice and sugar in saucepan and stir and heat until sugar is dissolved.
- Cool in pan for 5 minutes.
- Remove to rack and while still hot, poke with a meat thermometer all over the top of the loaf, and spoon glaze evenly over.
Recipe adapted from Food.com.
Same recipe for the macarons here but w/ blue food gel coloring. Buttercream filling recipe below:
- 1 stick butter
- 1/2 cup confectioner’s sugar
- 1 teaspoon vanilla paste
- 1/8 teaspoon gel coloring
- Whip softened butter until light and fluffy
- Sift the confectioner’s sugar to remove any lumps, then add to the butter and mix until well combined
- Add vanilla and food coloring gel and whip until smooth and creamy
- Pipe on one cookie and close with other to form sandwich macarons