Strawberry Lemon Scones

It's been a while since I  have made scones so I was happy to have a chance to make some. I had strawberries in the fridge that needed to be used and this scone was the perfect way to use them. These scones were fantastic and I can't wait to make them again!

Strawberry Lemon Scones

Recipe adapted from Munchkin Munchies

2 1/2 cups of all-purpose flour

2 TBSP sugar

1 TBSP baking powder

1/4 tsp salt

1/2 cup butter, cut into cubes

1 cup diced strawberries

Zest of 1 lemon

2 eggs, beaten

1/2 cup heavy cream

Turbinado sugar, for sprinkling

Powdered sugar & milk for drizzle

1. Preheat oven to 400 degrees F. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.

3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown. Drizzle scones with lemon curd and top with sanding sugar. Mix powdered sugar and enough milk to make a glaze. Drizzle over scones.

TWD: Buttermilk Biscuits

You can't go wrong with a fluffy buttermilk biscuit and these didn't disappoint! Super fluffy and super delicious!

Thanks to Jennifer of Cooking for Comfort for hosting this week. The recipe can be found at her blog.

Zucchini-Cheddar Biscuits

Zucchini and cheddar in a biscuit? All I can say is A-MAZ-ING!!!!!

Zucchini-Cheddar Biscuits
Recipe from A Cozy Kitchen

3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar
2 1/2 cups of flour
1 tablespoon baking powder
1 stick butter, cold and cubed
1 cup milk

Preheat oven to 450 degrees F (230 degrees C).

Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.

In a large bowl, sift flour, baking powder and salt. Working quickly, add the cubed butter and break up with your hands until they’re the size of small peas.

Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.

Bake for 10-12 minutes, or until edges are golden brown. Serve warm with pat of butter.

TWD: Maple Cornmeal Biscuits

Pure maple syrup and stone ground cornmeal make an excellent biscuit! Topped with some honey... oh my yum!!!

Thanks to Lindsay from A Little Something...Sweet for hosting this week. The recipe can be found at her blog!

Cheddar Bay Biscuits

Everyone knows that I am not a huge seafood fan. I don't know if it is all mental or if I just don't like the taste, but needless to say, I don't eat it often. My family, on the other hand, would eat seafood every day if they could. Anya told me last night at dinner that her favorite meat was salmon. That girl would eat fish breakfast, lunch, and dinner if I let her!

In order to get a seafood fix, Nathan and Anya love to go to Red Lobster. (I don't know if Eric cares about the food so much or if he just likes looking at the live lobsters!) They go crazy and eat a ton of crab legs and I usually order a salad and go crazy on the biscuits. They are so delicious and I won't say how many I end up eating but know that it is more than my share! :)

The other day I decide to do a search for a copycat recipe and these taste IDENTICAL to the ones at Red Lobster. It probably isn't a good thing that I can make these at home now because I may just eat them all the time!

Cheddar Bay Biscuits

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

TWD: Sweet Cream Biscuits

Sweet Cream Biscuits. One word... YUM! It is always so nice to have something other than a dessert to make for TWD. Don't get me wrong, I love dessert! I wouldn't have joined TWD if I didn't considering the book is mostly desserts. But, whenever one of the non-dessert recipes is chosen, it is a welcomed break! (Although, I didn't pick a non-dessert for my May choice... let's not get crazy! heehee)

These biscuits were a breeze to make and they baked up beautifully! An added bonus to the easy preparation is the fact that they are amazingly delicious! I loved them plain and with jam. Either way you shake it, these are fantastic!

Thanks to Melissa of Love at First Bite for hosting this week. The recipe (which you know you want!) can be found at her blog.

Buttermilk Biscuits

Mmmmmm.... biscuits! I love a soft, fluffy biscuit! I have been making these for years and they have never let me down. They rise beautifully and taste wonderful. By themselves, with jam, or served my favorite way (smothered in a homemade sausage gravy), they are great! ENJOY!

Buttermilk Biscuits

2 cups flour

1 TBSP baking powder

1 TBSP sugar

1 tsp salt

4 TBSP unsalted butter

1 1/2 cups buttermilk

For finishing:

1 cup flour

2 TBSP butter, melted

Preheat oven to 500. Prepare 8" square pan with cooking spray.

Combine flour through butter and mix until crumbly. Add buttermilk; stir until just combined.

Using a 1/4 cup measuring cup, scoop dough and drop into flour. Form into ball and place in pan. Brush with melted butter.

Bake 5 minutes. Reduce heat to 450 and bake for 10-15 minutes more or until golden.