I love a good scone. I have found though that i rarely want a big scone to myself. I love creating small batch recipes for scones. This recipe makes 8 mini scones but you can double it to make 16. This is buttery with the perfect amount of sweetness. There are many options of things to put in the scones, I used dried cherries in these scones and it added the perfect amount of tartness to balance out the sweetness. This goes great with iced coffee, or tea!
These mini cherry scones are perfect for dessert, breakfast or an afternoon pick me up! Their buttery, moist and the cherries add a nice tartness to balance out the sweetness.
Keyword Breakfast, Brunch, Scones
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
1 1/4tspBaking Powder
1/4CupUnsalted Butter Frozen
1tspPure Vanilla Extract
Mix all dry ingredients into a bowl.
Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
Place mixture in freezer while mixing other ingredients.
*Cover 1/2 cup of dried cherries with warm water in a bowl or let sit over night in water in fridge.
Whisk together buttermilk, egg, and vanilla extract together. Mix in with dry ingredients. Mix in plumped cherries until well combined.
Preheat oven to 400 degrees.
Whisk milk and egg yolk together.
Brush egg wash on scones and sprinkle with some sugar.
Put in the oven for 18-22 minutes on golden on top. Pull out and let cool for a few minutes before eating!
If you don’t have buttermilk. Pour regular milk in measuring cup then put a teaspoon of lemon juice or vinegar in with the milk. To plump the cherries put them in hot water for 10 minutes or in cold water in the fridge for 24 hours. Drain and use in scones. Sprinkle sugar on top scones before baking to add a little more sweetness to each bite.
I remember for my freshman year French class I had to make a baked good that was French and present it to the class. I decided to make Cream Puffs. They ended up turning out perfectly. My classmates, teacher, and family were all so impressed. Since then I have been addicted to making cream puffs. They are easy to make yet super impressive. The recipe I used for that class was only semi from scratch. I used cool whip and instant vanilla pudding to make the pastry cream but otherwise made the pastry(pate a choux) from scratch.
Since that first time making them I have experimented with a lot of different flavors and combinations. I now always make the pastry cream from scratch. I also love making a tart dough that I put on top of the choux before baking to give it a nice uniform look. This step isn’t necessary but does make them look really nice and have some extra texture.
The choux for the cream puffs can be piped out into circles on a baking sheet or spooned out. If you would like to make Eclairs you will simply pipe them out in small lines. The choux will bake nice and airy allowing you to pipe in pastry cream. I use this type of piping bag to make them perfect and to fill them.
The pastry cream in where I find you can make the most flavor changes. Like I did for this Peach Infused Cream Puff recipe. I simply boiled a bag of peach tea leaves with the cream. You can do this with other tea leaves, cinnamon sticks, vanilla beans, cardamon, the list goes on and on.
These Sweet Peach Cream Puffs are the perfect summer treat. Light, creamy and with the perfect subtle peach flavor!
I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.
Keyword Cream Puffs, Peach
Prep Time 3hours15minutes
Cook Time 45minutes
Total Time 4hours
Piping bag and tip
2Peach Tea Bags
1Pinch of Salt
2tbspUnsalted ButterCut into 1/2- inch pieces
Pate a choux
1/2cupUnsalted ButterCut into 1/2 inch pieces
1 1/4 cup All-Purpose Flour
Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.
Pate a Choux
Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
If you don’t have the time to make your own tart dough you can buy the refrigerated pre-made pie dough.If you don’t have time to make the pastry cream you can make an easier version by making instant vanilla pudding and folding it in with whipped cream.After piping the cream puffs onto a sheet pan you can freeze them and then bag them up for a later date. Good for up to 2 weeks in the freezer.
Chocolate sweet rolls are basically chocolate cinnamon rolls. They are the same concept but with the filling being powdered sugar, cocoa powder and chocolate chips. They are finished with a little sift of powdered sugar on top. These I have come to love more and more each day. The bakery I worked at when I was younger made these with a danish dough base but I have come to love them using a basic cinnamon roll dough recipe. It’s quicker to make and just as satisfying. This recipe makes 12 chocolate rolls.
1 Cup warm milk
3 3/4 tsp of active dry yeast
2 large eggs at room temperature
1/3 C salted butter melted but not super hot
4 1/2 cups flour
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup powdered sugar
1/3 cup cocoa powder
1/2 cup chocolate chips
Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
Add eggs, butter, sugar and salt.
Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
Sift powdered sugar so it covers all of the dough. Sift cocoa powder over the powdered sugar. Sprinkle chocolate chips so they are well spread across the whole rectangle of dough.
Starting on the long end roll the dough up tightly jelly roll style rolling from both sides together to make spiraled devil horns.
Cut into 12 slices. Place on two sheets pans with parchment paper.
Cover the pan and let rise for 20 minutes or until double in size.
Preheat the oven for 375 degrees.
Once rolls are risen bake at 375 degrees for 25 to 28 minutes.
Once the rolls are cooled. Sift powdered sugar over to lightly coat them.
These rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave will bring them back to life.
I loved Pop tarts growing up and I love getting to recreate healthier options of my childhood favorites. The dough using vegan butter but can of course use regular butter as well. I like to put vodka is pie crust it gives it the best flaky texture but is not mandatory you can just add more non-dairy milk. The icing is still not healthy as it is made with lots of powdered sugar but with a naturally sweetened jam. That same jam will be in the center as well. This recipe makes about 8 pop tarts.
Easy Vegan Pop Tarts
1 1/2 cups of all-purpose flour, plus more for rolling
1/4 tsp salt
1/4 tsp sugar
1/2 cup + 1 tablespoon vegan butter
1/8 cup non-dairy milk
1/8 cup vodka (or sub more non dairy milk)
Jam or jelly of choice
1/4 cup strawberry jam or jelly
1/4 cup boiling water
1 1/2 to 2 cups powdered sugar
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Add the flour, sugar, salt to a bowl and mix. Cut the butter into the flour and use a fork to cut it until it’s a crumbly texture. Drizzle the milk and vodka across the flour mixture and use fork to combine. Mix until everything is combined and it can be formed into a ball. Do not over mix.
Roll dough out onto a floured surface. Roll out dough to be 1/8 inch thick. Cut into 16 rectangles. Place on parchment lined sheet pan. Spread 2 teaspoons jam in center of 8 pieces. Spread out so that there is a 1/4 inch space. Place other rectangles on top. Using a fork press down the edges.
Place in oven for 7 to 10 minutes or until golden. Remove and let sit on wire rack until cooled.
Prepare icing by pouring boiling water over jam/jelly in a bowl. Whisk until jam/jelly in liquid without chunks. Pour through a sifter into a clean bowl. Discard what is left in sifter. Mix in powdered sugar, add more as needed to make it thick and without chunks.