Apple Pie Scones

I realized that lately I’ve been making a lot a lot a lot of cookies. Not that there’s anything wrong with cookies. Of course there’s nothing wrong with a lot a lot a lot of cookies! But I wanted to switch it up and make something different.

Apple Pie Scones from Square Root of PieI usually stick with cookies for a couple of reasons: 1, they’re very sharable, and 2, they’re usually ready to eat fresh out of the oven. No waiting for them to cool so you can frost them like cupcakes. I guess in that way, these scones are very much like cookies. Cookies you can eat for breakfast! My favorite kind.

Apple Pie Scones from Square Root of Pie

Apple Pie Scones
Makes 8 big scones or 2 dozen mini scones.

Ingredients
2 1/2 C flour
2 tsp baking powder
dash salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 C milk
1 stick butter
1 large granny smith apple, diced small

Instructions
1.
Sift together dry ingredients in a large bowl.
2. Cut butter into the flour mixture and combine. It’s okay if some of the butter is still in small chunks.
3. In a medium bowl, whisk brown sugar, egg, vanilla, and milk. Pour into flour-butter mixture and begin working into a dough.
4. Mix in the apples. At this point you may want to add more flour if the dough is too sticky, or more milk if it is too thick.
5. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8 wedges. If making mini scones, cut each of the wedges into 3 smaller pieces.
6. Place scones on an ungreased baking sheet. If desired, brush the tops with milk and sprinkle with white sugar – this will give them a little crunch on top.
7. Refrigerate at least 30 min, or overnight.
8. Bake at 400F for 18-22 minutes.

Apple Pie Scones from Square Root of PieThese were really great fresh out of the oven and warm – I promise they taste just like apple pie!

 

Black Cherry Almond Chocolate Chip Muffins

I’m done with final exams! Hooray! Only a few days left until graduation, and I’m getting very excited.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

During finals week, there are always free muffins before the early morning finals. A couple of my friends were sad there weren’t any GF muffins, so since I had leftover flour after making cookies, I decided to make them some GF finals exam muffins!

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Black Cherry Almond Chocolate Chip Muffins
Gluten free. Makes one dozen.

Ingredients
1 1/2 C gf all-purpose flour
1/2 C almond flour
1 Tbsp baking powder
dash salt
1/2 C sugar
1 egg
1/4 C oil
3/4 tsp almond extract
1 C black cherry Greek yogurt
1/4 C milk
1/3 C chocolate chips

Instructions
1.
Preheat oven to 350F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
3. In a smaller bowl, mix sugar and egg. Add oil, extract, yogurt, and milk.
4. Add wet to dry and mix until combined. Fold in chocolate chips.
5. Bake 20-25 min until browned.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Back to the Snow

Leaving California is always hard, especially when I know there’s snow waiting for me back in Pittsburgh. Earlier this week the temperature got down to single digits in the daytime, and we’ve got huge icicles hanging right above our front door! It’s miserable.

strawberry sconeI had a class canceled the other morning, so I decided to make some breakfast for my roommates with some leftover fruit I had sitting in the fridge. These came out great! Perfect use of my extra hour.

Strawberry Scones
Makes 8 scones.

Ingredients
3 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1 stick butter, cold
1 egg
zest and juice of 1/2 lemon
1/3 C milk
~3/4 C diced strawberries

Instructions
1.
Preheat oven to 350F. Lightly grease a baking sheet.
2. In a large bowl, sift together dry ingredients.
3. Cut butter into flour mixture until completely combined. It should be crumbly.
4. In a small bowl, whisk together eggs, milk, and lemon.
5. Add milk mixture and strawberries to the dough, kneading until combined. Add flour as necessary.
6. Press dough to a disk about 1 inch thick. Slice into 8 wedges.
7. Bake 15-20 min. Serve warm with butter, honey, or applesauce.

scones

Stress Baking part 4

This wasn’t really stress baking. I wasn’t baking because I was stressing out. This was more like reward baking. This was a Weekend Breakfast but on a Tuesday, after I took my final on Monday night. Then again, we baked these while simultaneously writing a report, so I guess you could call it procrastination baking.

I’m usually not a fan of pears, but I am a huge fan of chai tea. Something about the texture of pears is weird to me, but then again I’ve never had them baked before. You don’t usually think of pears as something to put into baked goods, but it worked so well in these.

Pear and Chai Scones
Makes 8-12 scones. Original recipe here.

Ingredients
2 C flour
1/2 C brown sugar
2 tsp baking powder
1 tsp salt
1 bag chai tea (crush a bit before opening)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 stick butter, softened
1 pear, diced small
1 C buttermilk (or 1 C milk + 1 tsp cream of tartar)
applesauce, to serve

Instructions
1.
 Preheat oven to 400F.
2. In a large mixing bowl, mix together dry ingredients. Fold in butter, pear, and buttermilk.
3. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8-12 wedges, depending on how large you want your scones.
4. Place on a greased baking sheet and, if desired, brush tops with buttermilk. Bake 17-20 min.

These scones are light and fluffy, not hard and dense like scones sometimes are. I suppose you could eat them with butter, but I liked them with applesauce. Just spoon a little bit onto each bite.

They keep pretty well, too. Pop the leftovers in the microwave for 30 seconds and they taste just like they did fresh out of the oven!

“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

Ingredients
2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

Instructions
1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.

Breakfasting Alone

This semester is going by so quickly – I can’t believe it. Only five weeks left in the semester, including this one, and then it’s finals and then my internship. I’m starting to feel like I haven’t done nearly as much cooking as I wanted to. Well, let me rephrase that. I cook everyday, but usually it’s lazy cooking. Pasta, sandwiches, whatever. I haven’t done as much fun and exciting cooking as I wanted.

I’ve been experimenting with tempeh quite a bit, actually. I like the taste and texture better than tofu, and it’s more versatile too. I have a hard time putting tofu in anything that isn’t Asian. I know how to put it with noodles or rice, but anything else and I just feel like it doesn’t belong! The other day I made fake Spam musubi with tempeh, which was pretty good (and super Asian), but you can definitely do more with it than that. For example, my bbq tempeh, or the really great sandwich I made the other day. I cut the tempeh really small and grilled it with some baby bella mushrooms, then stirred it up with some pesto I picked up at Trader Joe’s. Put that with some spinach and wheat bread, and you’ve got yourself a really great meal.

I have this bizarre obsession with vegan baked goods. I’m not a vegan, of course, but I love baking things and then saying GUESS WHAT THAT’S VEGAN! What I hate, though, is “vegan” recipes that call for “vegan butter” or “vegan cream cheese” or whatever. Taking a regular recipe and subbing in vegan versions of the ingredients doesn’t make a real vegan recipe.

This past weekend my Weekend Breakfast partner in crime was busy, so I decided to go vegan just for fun.

Blueberry Walnut Muffins 
Vegan. Original recipe here. Makes 12 muffins.

Ingredients
1 C quick or rolled oats
1 C soy milk
1 Tbsp agave nectar
1 tsp almond extract (or vanilla)
1 flax egg (1 tbsp flax meal mixed with 2 tbsp water)
1 C flour
1/2 tsp baking soda
1 tsp baking powder
2 Tbsp chia seeds
1 Tbsp flax meal
1/2 tsp salt
1/3 C sugar
1/3 C chopped walnuts
1 1/3 C fresh or frozen blueberries

Instructions
1.
Preheat oven to 400F.
2. In a medium bowl, mix together oats, milk, agave, and almond extract.
3. While the oats are soaking, combine flour, baking soda, baking powder, chia, flax, salt, and sugar.
4. Stir in the flax egg, walnuts, and oats. Last, add blueberries.
5. Spoon into muffin cups and bake 20-25 minutes.

I used frozen blueberries, which was fine I think. As soon as I stirred in the berries, the batter turned a crazy greenish color. They looked like zombie muffins but they tasted great! Not too sweet – perfect for breakfast. Although I will say you have to eat them fast. Since there’s no oil in the batter, by the second day they’re already pretty dried out. I wrapped them in a damp paper towel and zapped them in the microwave for 15 seconds, which helped, but these are definitely meant to be eaten the day of.

Strawberry Raspberry Muffins

Yesterday morning was unbelievably productive. I woke up at 9, went for a run, and made muffins all before my roommate woke up. Ha.

These are so summery! And not too sweet, which is a problem I have with a lot of muffins…

Makes 12 muffins. The original recipe can be found here.

Ingredients
1 1/4 cups flour
1/4 cup flax meal
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup butter, softened
1 egg
1/2 cup milk (I used soy)
1/2 teaspoon vanilla
1/2 cup diced strawberries
1/2 cup raspberries

Instructions
1.
 Preheat oven to 350F.
2. In a large bowl, mix together flour, flax, oats, baking powder, and salt.

3. In a medium bowl, beat together butter and sugar.
4. Beat the egg, milk, and vanilla into the butter/sugar mixture.

5. Pour the wet ingredients into the dry, and mix until a batter forms.

6. Stir in the fruit.

7. Evenly distribute in muffin pan and bake for 17-25 minutes. (Mine took closer to 25.)

I love these silicone liners! You just put them onto a cookie sheet when you bake. Super easy.