Category: Quick Breads

In late summer when blackberries are ripe, these scones are a delicious morning tea or breakfast treat. If you save some berries in the freezer, they can be enjoyed any time.

• 2 cups whole wheat pastry flour
• 2½ teaspoon baking powder
• 1 scant teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon dried lavender flowers
• Optional additional flavors (choose no more than one): zest of one lemon, ½ teaspoon ground allspice, ½ teaspoon cinnamon
• ¼ cup cold butter, cut into small cubes
• 1 cup blackberries (preferably frozen)
• 1 egg
• ½ cup milk

In a large bowl, mix together the flour, baking powder, salt, sugar and lavender, any other chosen flavors.

Add the butter and cut it into the flour mixture with a pastry blender, until it resembles large crumbs.

Add the blackberries and gently toss the mixture together.

In a small bowl, whisk together the egg and milk.

Add the milk mixture to the flour mixture and gently fold the ingredients together. Be careful to not break up the blackberries (This is where it helps to have frozen berries).

Form the dough into a ball, and then flatten into a disk, six to eight inches in diameter.

Wrap the dough disk in plastic, and refrigerate for at least 20 minutes.

Heat the oven to 450^oF.

Set the scone disk on a parchment lined baking sheet, and cut as a pie into 8 pieces.

Bake for 10 to 12 minutes, or until lightly browned, and cooked through.

Enjoy!

Recipe by Jane Blaisdell, 2018.

Fresh summer apricots are available for such a short time. You can capture their sweet tartness in these breakfast scones.

• 2 cups whole wheat pastry flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• ¼ cup butter, cold, cut into pieces
• 1 cup fresh apricots, cut into ½ inch pieces
• ¼ cup walnuts, coarsely chopped
• 1 egg, slightly beaten
• ½ cup milk

Preheat oven to 450^o F.

Mix together the flour, baking powder and salt.

Cut in the butter with a pastry blender until the butter pieces are no larger than a pea.

Gently mix in the apricots and walnuts.

Mix together the egg and milk, then add to the flour mixture. Gently fold everything together just until mixed.

Form the dough into a disc, about ten to twelve inches across. Cut this as a pie, into eight pieces, and set on an ungreased baking sheet.

Bake for about 12 minutes, until golden brown.

Recipe by Jane Blaisdell, 2018.

Graham Crackers

After trying this version of graham crackers, you’ll never want to buy another package at the grocery store. These can make a quick and easy snack when dipped into a bit of peanut butter.

• ½ cup softened butter (Pasture raised is preferred)
• ½ cup brown sugar
• ¹/₃ cup honey ( your local honey is the best)
• 1 teaspoon vanilla
• 3 cups organic, stone ground, whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup milk (cow’s milk or nut milk)

Cream together the butter and brown sugar until the color lightens. Add in the honey and vanilla and mix well.

Add the flour, baking powder, baking soda, and milk and mix well.

Roll out about a quarter of the dough at a time, on a lightly floured surface, until it is about ¹/₈ inch thick (or less).

Use a pastry cutter or a cookie cutter to cut the dough into squares or rectangles (or whatever shape you desire).

Place these on an ungreased baking sheet and bake at 350^o for 15 to 20 minutes. They should brown slightly, so they end up being crisp. They can be returned to a warm oven to dry them out a bit if they aren’t crispy enough after baking.

Note: sugar or cinnamon sugar can be sprinkled on the crackers before baking, but they are delicious without the extra sugar.

Yield: almost 5 dozen 2 ½” square crackers.

Prep time: 45 to 60 minutes

Adapted by Jane Blaisdell. Original recipe from Better Homes and Gardens, 1980.

Pumpkin Spice Scones

These spicy and moist scones are a delightful addition to a weekend breakfast or tea. To simplify your morning prep, they can be mixed the day before, then let the dough chill overnight in the refrigerator.

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons brown sugar
• 1 egg
• 2 tablespoons milk or cream
• ½ cup pumpkin

In a medium bowl, mix together the flour, baking powder and salt.

Slice the butter and cut it into the flour mixture with a pastry blender; when you have cut in the butter, the butter pieces should be no bigger than peas.

Add the cinnamon, ginger, nutmeg, cloves, and brown sugar to the flour mixture and mix well.

In a small bowl, slightly beat the egg, and then mix in the milk and pumpkin.

Add the pumpkin mixture to the flour mixture and mix just until everything is incorporated together.

Form the dough into a disk about six inches wide. Wrap in wax paper or plastic wrap and chill for at least 30 minutes. If chilling overnight, be careful to wrap well to prevent it from drying out. (This can be frozen at this point. When ready to use, remove from the freezer and allow it to thaw before baking)

Preheat the oven to 400^oF.

Place the scone disk on a baking sheet, and cut into eight pieces, pie style.

Bake for 20 to 25 minutes, or until cooked through and slightly browned.

Break the scones apart on the cut lines and serve warm. They are especially delicious with ginger butter (Soften some butter and mix in finely chopped candied ginger).

Yield: 8 scones

Prep time: 75 minutes, including chilling and baking time.

Original recipe by Jane Blaisdell, 2017.