Cinnamon Chip Scones
The end of last week marked the end of my 14th week of AHECs (also known as rural health rotations). We are required to do 8 weeks in a rural health setting as part of our medical school curriculum, but I have had such good experiences in these small towns that I chose to do another 6! This last one was definitely no exception. I got to work one-on-one with probably the second nicest radiologist I’ve ever met (father-in-law will always be first!), who taught me something new everyday, and really helped me to feel prepared for residency by letting me go through films on my own when we had free time. The staff was all so welcoming and made me feel like part of the team, and the patients are just so sweet and so in need of good healthcare in these rural areas.
I had seen this recipe for cinnamon scones almost a year ago and hunted down some cinnamon chips shortly after; but then never actually made these. Then randomly, I saw 2 of my favorite bloggers post scone recipes within days of each other, and I took it as a sign. Scones were clearly the answer of what to bring for my last day of my last rural health rotation! I ended up going with the original recipe I found, because I already had a lot of the ingredients on hand, and I liked that I didn’t have to buy a lot of heavy whipping cream or buttermilk. You can certainly use the method I used in the lemon blueberry scones, and freeze these unbaked, and then bake from a frozen state whenever a morning treat is calling. I am confident they would turn out wonderfully, as cold butter is one of the key ingredients to good scones. I’m certainly glad I had some wonderful staff members to share these with because free time + baked goods is not a good combination around here :-).
Cinnamon Chip Scones
– Makes 16-24 scones
- 3 cups All-purpose Flour
- 1/4 cup granulated sugar
- 2 Tablespoons brown sugar
- 5 teaspoons Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 2 sticks (1 Cup) Unsalted Butter
- 3/4 cups Heavy Cream
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cinnamon Chips
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
- 1-1/2 teaspoon Heavy Cream
1) Preheat oven to 350 degrees. (Unless you chose to freeze and bake later*)
2) In a large bowl, mix together flour, granulated and brown sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter or 2 knifes until mixture resembles coarse crumbs. Stir in cinnamon chips.
3) Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
4) Turn onto work surface (mixture will be very crumbly and falling apart.) Divide the dough into 2-3 equal portions. Gently press together the sides as you roll the top of each. Form either into either 2 large circles (to make 16 scones) or 3 medium circles (to make 24 smaller scones).
5) Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
6) Cut each circle into 8 wedges. Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.
*If freezing, flash freeze for 20 minutes, then wrap individually and store in freezer. When ready to bake, preheat oven to 375º and bake for 25-30 minutes or until just beginning to brown.
Adapted from The Pioneer Woman
Pumpkin Cream Cheese Filled Muffins
I cannot believe it is already fall. Seriously…Where did summer go? It was especially shocking this year because I was in South Carolina, and when I came back – BAM – cold, rainy weather. I have never been one of those people who looks forward to fall. Being someone who loves to be outside, I just find it much more enjoyable when the weather is warm. Sure it’s sometimes nice to curl up with a blanket on a cold night, but there are more than enough months for that here in Ohio. The one redeeming factor of fall is the promise of fall foods (well that and having an excuse to buy new boots). Actually these pumpkin muffins alone might actually be reason enough to look forward to the season.
I made these several times last year but they always went so fast I never had a chance to snap a picture. When I needed something to take into clinic for a “luncheon” we had planned, I was thrilled to make these again; both because I love them and because I knew I’d finally be able to share them with you all. Someone described them as a pumpkin roll in muffin form, and I’d have to say this is spot on, but these muffins might even be better because they have a streusel topping. Since I tend to be a late night baker, on more then one occasion I have started mixing only to remember that the cream cheese needs to freeze for a full 2 hours before you can bake with it. I tried it once without letting the cream cheese harden, and as soon at the cream cheese gets hot, it bubbles up right through the top of the muffin and spills onto the pan. Wasting cream cheese filling is pretty much an immortal sin, so plan ahead and mix up some cream cheese to put in the freezer right now. Then bring these muffins anywhere and you will become popular (but unfortunately they will not help you remember the bones in the hand.)
Pumpkin Cream Cheese Muffins
Makes 20-24 muffins
For the filling:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
For the topping:
- ½ cup sugar
- 5 tbsp. flour
- 1½ tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Source: Annie’s Eats
Blueberry Yogurt Multigrain Pancakes
While I don’t really consider myself a breakfast person, getting up before 5 AM has a way of turning anyone into a breakfast person. I’ve found that after 10 weeks of surgery, my ability to sleep in past 10 am on the weekends has seriously diminished. When you’re used to waking up at 4:45, suddenly 8 am becomes a reasonable sleep in and when you find yourself with a whole morning to fill with weekend fun, it doesn’t get much better than a morning run followed by breakfast.
One of my biggest qualms with normal brunch food is that I feel like it sets me up for a day of feeling stuffed, tired and overall unhealthy. Breakfast is the one meal of the day where I always try to have some protein, fiber and fruit – and pancakes with syrup doesn’t really fit the bill. But these pancakes. These pancakes are an entirely different story. Multigrain = fiber. Blueberries = fruit . Yogurt = protein (and calcium!). And to make it even better, I think my favorite part about these pancakes is that they are divine with a dollop of yogurt and a slight drizzle of honey – no butter or syrup needed. I had actually gotten the butter dish out, just in case, and had to laugh out loud when John goes “Why did you even get the butter out for these pancakes?” If you understand John’s obsession with butter, you will understand how shocking this statement was.
These are also quite simple to make, and I’ve made them several weekends in a row. I tried them with some chopped frozen rasberries, and the combination of raspberries + lemon is also really out of this world. If you are looking for something fun, easy and festive to make for Mother’s Day, look no further. I’m pretty sure all Mom’s will appreciate something that is both delicious and healthy for breakfast.
Blueberry Yogurt Multigrain Pancakes
Makes about 6-8 large pancakes (Feeds 3-4)
- 2 large eggs
- 1 cup plain or vanilla yogurt, (fat free, low fat or greek yogurt are fine)
- 2 -3 tablespoons milk, plus more depending on preference
- 3 tablespoons butter, plus extra for buttering skillet
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup barley or rye flour
- 2 tablespoons sugar
- 1 tablespoons plus 1 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup blueberries, frozen, or rinsed and dried
- Yogurt and Honey for serving
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This helps to cool the butter to room temperature before adding it to the other ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Add in 2-3 Tablespoons milk.. If you’re using a thick yogurt, 1-2 more Tablespoons of milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Batter will be thick.
Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and ladle 1/3 – 1/2 cup of batter at a time. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When a few bubbles on the pancakes rise to the surface and pop, (about 3-4 minutes), flip them and cook for another 3 minutes, until golden underneath. . Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.
Serve in a big stack, with yogurt and honey.
Baked Oatmeal with Fruit
You can really ask anyone who knows me – I’m not much of a breakfast person. It used to be the standing joke that John would go out to breakfast with our friend Amanda and order and entire platter of biscuits plus other breakfast monstrosities, while I would go on a 20 mile run. It’s not that I don’t love breakfast food, I just don’t like eating it in the morning. Sometimes I wish that people went out to brunch for dinner. I would most certainly order a plate full of pecan waffles, slather them with syrup and not feel guilty at all about eating what is basically a dessert and counting it as dinner. However, I just don’t like doing this for breakfast.
On any given weekday, I’m franticly trying to get out the door, half dressed and planning to put my makeup on at stoplights on my way to school. Breakfast is usually a granola bar I grab as I’m running around like a chicken with my head cut off. So the fact that I have eaten a warm breakfast everyday for the last 2 weeks must tell you that something is up. I don’t want to go so far as to say this oatmeal has changed my life, but after all they do say a good breakfast is the start to a good day and I have had a very good past 2 weeks.
This dish has taken the reigns as the best oatmeal I have ever eaten, and this is coming from someone who usually eats oatmeal all winter. It’s moist, flavorful and filled with fruit. The flavor of the toasted pecans really come through, so don’t try to save yourself a step by tossing them in un-toasted. It’s a well balanced meal and it keeps you full a lot longer than a granola bar. I think that perhaps the best thing about this oatmeal is that you can make a batch and easily reheat it for breakfast for the rest of the week. Since I have no desire to get up earlier than necessary to make myself food, I have made this on Sunday night the last 2 weeks and then reheated it throughout the week. I ate it 5 days later and it still tasted great. I plan on making this many more times as the weather gets colder, and I can’t wait to experiment with an apple or pumpkin flavor. I’ll be sure to share those with you as soon as I’ve got the recipe down :-)!
Baked Oatmeal with Fruit
– Make a 1 & 1/2 quart casserole (4-6 servings)
- 1 cup old fashioned rolled oats
- 1/3 cup pecans, light toasted then chopped
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 1/4 cup maple syrup
- 1 cup milk (I used skim)
- 1 large egg
- 2 T. butter, melted
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced into 1/2 inch pieces
- 1 cup blueberries and/or raspberries
1. Preheat oven to 375°. Grease a 1 & 1/2 quart casserole with butter or cooking spray.
2. In a medium bowl toss together oats, pecans, baking powder cinnamon and salt (dry ingredients).
3. In a small bowl whisk together the liquid ingredients reserving 1 T. of butter (maple syrup, milk, egg, 1 T. butter and vanilla).
4. Line the bottom of the baking dish wish sliced bananas. Then top with about 2/3 of the blueberries and/or raspberries.
5. Spread the oat mixture over the fruit. Drizzle the milk mixture over the oats, trying to distribute as evenly as possible.
6. Bake the oatmeal for 35-45 minutes. Remove from oven and top with remaining 1 T. of butter.
7. Dish can be served straight from the oven and topped with additional toppings if desired. (I didn’t find this necessary). Alternatively, this can be made, refrigerated and individual pieces can be reheated in the microwave for about 1 – 1 1/2 minutes.
Slightly Adapted from The Curvy Carrot, originally from Super Natural Everyday by Heidi Swanson
Believe it or not, I used to order scones from coffee shops because I thought they were a healthy option. In my defense, they always tasted so dry that I figured they must be healthy. After making these scones, I realized that they don’t exactly get the title of “healthy” but at the same time, they are way tastier than their coffee shop counterparts. Plus making them gives you the right to talk in a fake British accent and pretend you’re Kate Middleton for the day.
While these scones might you feel like British Royalty, they are great for another reason – you can freeze them unbaked, and then bake them from a frozen state. This is a great option if you want to impress some overnight guests without having to wake up at 4 am. Just flash freeze them individually on a baking sheet,wrap, and store in a freezer bag until ready to use.
The only tricky thing with making these is that the dough is a little sticky. I found that forming the dough into a rough square, and cooling it in the freezer for 10 minutes really helped the consistency. I also added quite a bit of flour, but try not to add too much or you might run into the dreaded dryness of a coffee shop scone. This recipe, as shown only makes 8 scones, so I think next time I will double it, and bake one batch to eat, while keeping the others un-baked in the freezer for a later date.
Makes 8 scones
- 8 tbsp. (1 stick) unsalted butter, frozen whole
- 1½ cups fresh blueberries (slightly less than 1 pint container)
- ½ cup whole milk (or see my post tomorrow on good substitues for whole milk)
- ½ cup sour cream
- 2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
- ½ cup sugar
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- zest of half a lemon (or 1 heaping teaspoon)
- For Topping: 2 T. butter, melted and Sugar for sprinling
If you plan on baking the scones immediately, preheat oven to 425˚ F. Wash and dry the blueberries and place in the freezer until needed.
Grate the frozen butter on the holes of a large box grater. In a small bowl, whisk together the milk and sour cream; refrigerate until needed.
In a larger bowl, combine flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Form the dough into a rough square, and place on a floured plate to chill in the freezer for 5-10 minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Roll the dough up to form a tight log, so that the blueberries are in the center. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles. If your knife gets sticky, try flouring it. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment or silpat lined baking sheet.
If you are going to freeze these, flash freeze on a baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed. To bake, brush the tops of the scones with melted butter and sprinkle with sugar. Bake for 18-25 minutes (slightly longer if baking from a frozen state). Let cool on a wire rack before serving.
Slightly adapted from Annie’s Eats, Originally from Cook’s Illustrated Entertaining