Classic Scones with Devonshire Cream

Classic Scones with Devonshire Cream & Strawberries

I’m bringing you a classic recipe today for scones with Devonshire Cream and fresh strawberries. Yes. I said Devonshire Cream. The world-renowned cream that I covet from England. Little did I know that it comes in a jar. I have some. Here. In my fridge. In NY. Happy dance. I made this miraculous discovery of cream in a jar when Rebecca of Chow and Chatter who also blogs for Black Star Gourmet gifted me with a sample. And consequently made one of my foodie dreams come true.

Classic Scones with Devonshire Cream & Strawberries

I have been in a self-induced bliss for the last two days snacking on these scones smothered in cream. All day long. I understand now why they are so beloved. But what I don’t understand is why the tradition of tea hasn’t been embraced by America? Must I move to Great Britain to sup on tea and clotted cream? Everyday. I suppose I will have to open my own tearoom where I can keep a huge stash of Devon Cream within reach. At all times. And offer it to the masses. It’s habit forming effects will make me rich. Tearooms will pop up all over America. You know who to thank.

Classic Scones with Devonshire Cream & Strawberries

These scones bake up buttery, light and so tender. Crispy on the outside. Similar to what we might know as a biscuit. But not. I don’t even know how to begin to describe the cream. Oh, the cream! The flavor-rich cream has an ethereal nature that causes it to melt on your tongue. It’s sinful and altogether addicting, especially paired with sweet, tart strawberries (I was out of the traditional strawberry jam) and a little drizzle of honey. I’m looking forward to experimenting with the recipe by adding dried fruits and nuts. And now I must excuse myself – I hear someone a scone calling my name…

Classic Scones with Devonshire Cream & Strawberries

Classic Scones
(adapted from BBC Good Food)
3 cups Self-Raising Flour, plus more for dusting
1/4 teaspoon Salt
1 teaspoon Baking Powder
3/4 stick Butter, cut into cubes (6 tablespoons)
3 tablespoons Sugar
Just under 3/4 cup Milk
1 teaspoon Vanilla Extract
squeeze of lemon juice
1 egg, beaten, to glaze tops
Confectioners’ Sugar for sprinkling over tops
Strawberries, Jam and Clotted Cream for serving
1. Preheat oven to 425 degrees.
2. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
3. Heat the milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
4. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm* deep.
5. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top.
6. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few minutes to refresh.
*Towering tall
For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Classic Scones with Devonshire Cream & Strawberries

foodie_views_link_url = ‘BLOG_POST_URL’;
foodie_views_submit_or_vote();

Blueberry Banana Coffee Cake

I have a low-fat, low-sugar blueberry and banana coffeecake recipe to share today. It’s a lovely treat for breakfast, with a cup of tea for an afternoon snack or with a scoop of vanilla ice cream for dessert.

It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries…. 

Read More »

Sugar Donut Muffins

Sugar Donut Muffins

A delectable recipe for Sugar Donut Muffins. A soft and tender cake muffin with a crusty coating of sugar on the outside that will melt in your mouth like a little bite of heaven.

They fast became a favorite at the very moment I bit into them for the first time, still warm…donut muffins are my new BFF. Best Friends Forever.  I can’t rave enough over them. They’re insanely good. And totally addicting.
I made mini muffins out of them so the sugar coating would be a part of each and every bite. I made four different coatings: plain sugar, cinnamon sugar, powdered sugar, and coconut. I had a hard time getting the coconut to stick, my favorites were the sugar and cinnamon sugar.

The sugar surrounds the fluffy sweet insides with this thin, crispy coating that is akin to biting into a cake doughnut, only better.  

Indescribably, undeniably better.

Powdered Sugar Donut Muffin

Sugar Donut Muffins
(adapted from Baking Bites)


3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
8. Makes 10 regular muffins.
My Notes:
-Makes about 28 Mini muffins – bake about 15 minutes or until a toothpick comes clean.
-The donuts will not get very golden brown so check them even if they don’t look done.
-For the Cinnamon Sugar combine a 1/2 cup Sugar with 1 tablespoon Cinnamon.
-For the Powdered Sugar I sifted a 1/2 cup of Confectioners’ Sugar and rolled them twice: once when warm and then again after cooling all the way.

Cinnamon Sugar Donut Muffin

The possibilities for toppings and fillings are endless. I‘d love to make a toasted coconut one with a glaze or an apple-filled crumb or a maple glazed bacon walnut version.  What kind would you make?

foodie_views_link_url = ‘BLOG_POST_URL’;foodie_views_submit_or_vote();

Donut Muffins on FoodistaDonut Muffins

Gingerbread Pancakes

Gingerbread Pancakes

Two favorite classics collide in this delicious gingerbread pancake recipe. Gingerbread isn’t just for Christmas anymore. Not when you love it as much as I do. Their perfectly comforting for any cold winter morning when you need something extra special to start your day. The whole wheat flour is a wonderful backdrop for the warm spices, brown sugar and molasses without being overly heavy. A sprinkling of lemon peel brightens everything right up. Chocolate chips are optional; and are sure to be a hit with kids. I imagine they’d make a charming Valentine’s Day breakfast; especially with a big dollop of whip cream and some super sweet heart sprinkles.

Gingerbread Pancakes

Gingerbread Pancakes
(Makes 10 4-inch pancakes)
3/4 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 + 1/2 teaspoon Ginger
3/4 teaspoon Cloves
1 tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1 + 1/3 cup Milk*
1 tablespoon Molasses
3 tablespoons Canola Oil
1 Egg, slightly beaten
lemon peel, fresh grated
butter or margarine
100% Maple Syrup
Mini Chocolate Chips, optional, for mixing in, dotting over the tops or serving with
Whip Cream, optional
1. In a large bowl whisk together all the dry ingredients. In a medium bowl whisk together the milk and molasses until combined well.
2. Add the milk, oil, and egg to the dry ingredients. And 1/2 cup chocolate chips if desired. Stir until flour is just moistened. Let batter sit for 10 minutes.
3. Preheat a large skillet on medium-low heat. Add a small pat of butter and coat pan. Pour batter by scant 1/4 cups onto skillet, making a few at a time. (Dot chocolate chips over top if desired). Cook until tops get bubbly and edges start to look dry. Flip and cook the other side until golden.
4. Repeat until all the batter is used, greasing the skillet with butter each time. Serve with lemon peel sprinkled over top, additional butter, maple syrup, and whipped cream.
*Add more milk for a thinner pancake.

Gingerbread Pancakes

 Don’t forget to enter my Side Dish Showdown!

foodie_views_link_url = ‘BLOG_POST_URL’;foodie_views_submit_or_vote();


Gingerbread Pancakes

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

I baked cinnamon rolls from scratch for the very first time over the holidays, something I have been wanting to do for a very long time. I used Alton Brown’s ‘overnight’ recipe that calls for preparing them the day before and baking them off in the morning. I loved the comforting feeling upon waking up and having them there waiting for me to pop into the oven. Such convenience. And then to have the entire house fill with that welcoming smell of cinnamon dough was blissful.

But in all honesty I wasn’t ‘wowed’ by them the way I wanted to be. The roll itself was kind of bland – even after I had doctored it up by adding Cinnamon right into the raw dough. If you know me – you know I have a hard time following a recipe exactly as written. I also added chopped walnuts to the filling which was a delicious touch and doubled the icing recipe also adding more cinnamon (because you can never have too much of a good thing) and a dash of vanilla.

I was looking for something extra special; something to impress; and these failed to do that for me. Don’t get me wrong I wouldn’t refuse one if offered. They weren’t terrible tasting or anything, but I won’t make them again. They did solicit “oohs” and “mmms” from family members. And I’m happy because I can finally cross them off that long ‘to do’ list of mine…

Overnight Cinnamon Rolls

My changes:
-Add one teaspoon of Cinnamon to the dough at the beginning along with the butter and eggs.
-Sprinkle a cup of chopped walnuts over the cinnamon filling before rolling up.
-Add a 1/2 teaspoon of cinnamon and a dash of vanilla to the icing. Double the icing recipe if you like a lot like I do!

Overnight Cinnamon Rolls

Oatmeal Banana Breakfast Bread

Oatmeal Banana Breakfast Bread

 I whipped up this hearty, nourishing, and best of all delicious bread for breakfast on Thanksgiving morning. It was a healthy start to the feasting that would go on later in the day and to balance out the overnight cinnamon rolls that were also baking. You have your common breakfast foods of oatmeal, fruit, and yogurt all rolled into one, making it the perfect model for a breakfast bread. And quite a nutritious one using honey as a sweetener and lots of whole wheat flour. There’s no butter or oil. But honestly, you would never know just how healthy it really was if I put a piece in front of you. The bananas help to naturally sweeten it even further, and its very moist. There’s a heavy dose of vibrant cranberries speckled throughout along with crunchy walnuts. It’s dense and filling, and bursting with banana flavor. The true test was my 14 year old nephew. It passed with flying colors. I even caught him eating it as a bedtime snack.

Oatmeal Banana Breakfast Bread

Oatmeal Banana Breakfast Bread
(by Reeni)
1 + 1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup oats
1 teaspoon baking powder
1 + 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3-4 large ripe bananas(about 2 cups)
1 large egg
1 cup nonfat plain Greek yogurt
1/2 cup honey
1 teaspoon vanilla extract
1 cup chopped cranberries tossed with 1 teaspoon flour
1 cup chopped walnuts
1. Preheat your oven to 350 degrees. Butter a loaf pan.
2. In a medium bowl mix both flours, oats, baking powder, cinnamon, and nutmeg together.
3. In a large mixing bowl mash up the bananas and mix with the egg, yogurt, honey, and vanilla extract.
4. Combine dry with wet until just combined, careful not to over mix. Fold in the cranberries and walnuts.
5. Pour into loaf pan. Bake for 50-55 minutes until a toothpick comes out clean.
6. Allow to cool in the pan for 15 minutes. Turn out and allow to cool completely on a wire rack.

Oatmeal Banana Breakfast Bread


Oatmeal Banana Breakfast Bread

Blueberry Ricotta Crepes

Something Borrowed, Something Blue…Blogger Secret Ingredient

Heather of girlichef has passed the BSI (Blogger Secret Ingredient) torch on to me this week. I’m excited because this couldn’t have come at a better time. My favorite fruit is in season right now! Something borrowed something blue. . . berries! Sweet, plump, juicy blueberries. The super fruit. I could eat them for breakfast, lunch, dinner and all the moments in between…. 

Read More »

Banana Oatmeal Blender Pancakes w/ Brown Sugar Pecans & Strawberry Butter

Banana Oatmeal Pancakes

Is there anything better than waking up to a steaming hot stack of syrup drenched pancakes? I love them but want to crawl into bed and go back to sleep after. Until now. These are delicate, light, and airy from the egg whites. Not at all like cake on the inside. Instead, the middles are soft and creamy, almost like a custard bursting with naturally sweet bananas. Their topped with a rich, strawberry butter and toasty, brown sugar pecans. The flavors are a delicious compliment to each other.

And best of all? I didn’t need a nap.

Banana Oatmeal Pancakes

Banana Oatmeal Pancakes
(adapted from Sarah Dussault)

1 cup of whole grain oats(like Quaker)
1 whole egg plus egg whites to make 1 cup total
1 small banana or 1/2 large banana, fairly ripe
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Blend all ingredients together in a blender until well combined.

Pour onto heated(low-medium) griddle or skillet that has been lightly greased. I used about 1/8 of a cup to make small(silverdollar) 2″ pancakes. When the tops get bubbly flip and cook through. Top with strawberry butter, pecans and a drizzle of real maple syrup.

Makes about 22 – 2″ sized pancakes.

Brown Sugar Pecans

1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon brown sugar

Toast the pecans in a dry saute pan over low-medium heat for 5-7 minutes.
Add the butter, melt and toss the pecans to coat. Add the brown sugar and toss
to coat. Saute for a minute or two. Remove from heat.

Strawberry Butter

Mix equal parts room-temperature butter and strawberry preserves together.

Print Recipe

Banana Oatmeal Pancakes