Tag Archives: Breakfast

Incredible Lip-Smacking Orange Scones

JACY’S LIP-SMACKING ORANGE SCONES*

Lip-Smacking defined “tasting extremely good” and that is exactly what this scone recipe is and more.  It, along with my cream scones recipe is my favorite.  There is just something about the taste and aroma of orange that is romantic, calming, colorful and yum.  If you haven’t tried one of my earlier recipes for scones, try this one.  You will love it and yes, your lips will smack with a smile!

JayJacy.com

Recipe:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon grated orange zest (or orange peel)
1/2 cup butter, cut up (very cold butter) (not vegetable shortening!!)
2/3 cup buttermilk (or 2/3 cup of cream/milk and 1 tablespoon vinegar set out for 1/2 hour)
1 tablespoon orange juice
1/4 teaspoon each: cinnamon, nutmeg (optional)*

1 tablespoon milk
1 tablespoon sugar
(for sprinkling on top) or use icing recipe below (I use both)

If desired:

  • Add 1 cup of your favorite goodies to this recipe:
  • chocolate or vanilla chips *(I love them with dark chocolate chips)
  • cranberries or raisins
  • chopped almond or nuts

ICING
1 cup confectioners sugar
1 tablespoon butter, melted
1/2 teaspoon orange zest
1 tablespoon orange juice
Cream by teaspoon until right consistency achieved.

COMBINE first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dark chocolate chips (or favored goodie) stirring just until moistened.

TURN dough onto a lightly floured surface; knead 5 or 6 times, Pat into a an 10-inch circle. Cut into wedges, and place 1 inch apart on a lightly greased baking sheet (I use pizza pan). Brush with milk, and sprinkle with 1 tablespoon milk.

BAKE at 425 degrees for 15 minutes or until scones are golden brown (do not overbake!!).

Remove from oven and cool. If using the icing as well, drizzle by tablespoons on scones while still warm.

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Photography: Copyright, JayJacy Photography ©2015 All Rights Reserved No Reblogs Please.
Thank You
* my version of Southern Living’s old recipe

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Icing-Dripping Finger-Licking Cinnamon Buns

JayJacy.comCinnamon Raisin Buns are my absolute favorite sweet of all sweet things including chocolate!  That is saying a lot but since a little kiddo, I would crave them and made my first batch of icing-dripping finger-licking cinnamon raisin buns.  There just never seemed to be enough icing (glaze) on them so a bowl of warm icing was nearby just in case I needed a double-dip of icing.  Today, even with temps at 90, I just had to make them for the weekend.  You already know how much I love them but if you love cinnamon buns too, try my version and you will never be the same.

Have a splendid, sweet and fun weekend!

* * *

Icing-Dripping Finger-Licking Cinnamon Buns
[ aka Cinnamon Bun Love]

1 cup mashed potatoes, fresh or instant
1 cup milk (I use cream)
1/2 cup plus 1 tablespoon sugar (I have used both sugar & Splenda)
1/2 teaspoon salt
2 ounces (1/2 stick) sweet unsalted butter cubed
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 large egg
1 teaspoon vanilla extract
pinch of cinnamon & nutmeg
about 4 1/2 cups all-purpose flour

Heat the mashed potatoes and milk in a small saucepan. Stir in the 1/2 cup sugar, the salt, and the butter. Heat and stir until the mixture is 105-115 degrees F. The butter does not need to melt completely.

In a 1-cup glass liquid measuring cup, stir the warm water with the remaining 1 T sugar, sprinkle on the yeast and stir briefly with a knife. Set aside for about 10 minutes or until the mixture rises to the 3/4 cup line.

In a small bowl, beat the egg and vanilla.

Transfer the potato mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the yeast mixture and the egg. On low-speed, gradually add 3 cups of flour, cinnamon, nutmeg. Beat on low-speed for a minute or two. Remove the paddle attachment and replace with the dough hook. Add and additional 1 1/4 cups flour. Continue to knead on low-speed for about 5 minutes, adding up to 3/4 cup additional flour to make a dough that is not too dry and not too sticky. The dough should stick to the bottom of the bowl, but not to the sides of the bowl while kneading.

Place the dough in a bowl sprayed with Pam and then lightly spray the top of the dough as well. Cover with plastic wrap and place it in a warm place to rise for 1 to 1 1/2 hours until the dough has doubled in volume.

Punch the dough down and transfer to a floured board. Cover it loosely with plastic wrap and let rest for 10 minutes. Meanwhile, spray a 9×13 pan with cooking spray.

Roll the dough to an 18-inch square with floured rolling-pin. Spread the dough with butter and sprinkle on the cinnamon sugar and the raisins, if using. Roll the dough like a jelly roll and pinch the seam to close. Shape the log with your hands to obtain an evenly thick log. With a sharp knife (floured if sticking), cut the dough into 12 even pieces. Place the rounds into the 9×13 pan with 3 rows of 4 buns. Cover loosely and allow to rise for one hour. Meanwhile, preheat the oven to 375 degrees F. Bake the buns for 20 minutes until the buns are nicely but lightly browned. Let stand for 5 minutes. Drizzle with glaze.

Filling

2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 ounce butter, melted
5 ounces dark raisins, steamed

Melt the butter in a bowl. In another bowl, combine the cinnamon, sugar, and nutmeg.

Glaze

1 tablespoon unsalted butter at room temperature
1 cup confectioners sugar
pinch of salt
1/2 teaspoon vanilla extract
a few drops almond extract
2 tablespoons cream

Beat or whisk all ingredients together until smooth. Add more cream or confectioners sugar to adjust the consistency. Spread or pipe on buns. The thicker the better!**

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*This recipe is based on Maida Heatter’s original and two other recipes combined. The original is in Book of Great American Desserts by Maida Heatter. See my other recipes by Maida Heatter here on site.

Photography: Copyright, JayJacy Photography-©2013 All Rights Reserved – No Reblogs on WordPress please!!

Oh Yum Blueberry Pancakes

Good Sunday Morning Breakfast! Blueberry Ricotta Pancakes

Blueberry Pancakes are always an option and a healthy one too!  You can create them from the recipe below or your own basic pancake recipe, or from a baking mix of choice adjusting the ingredients to include the ricotta cheese and lemon zest.

Blueberry Ricotta Pancakes

INGREDIENTS •1/2 cup whole-wheat pastry flour, •1/4 cup plus 2 tablespoons all-purpose flour •1 teaspoon sugar •1 teaspoon baking powder •1/4 teaspoon baking soda •1/2 teaspoon freshly grated nutmeg •3/4 cup part-skim ricotta cheese •1 large egg •1 large egg white •1/2 cup nonfat buttermilk, (see Tip) •1 teaspoon freshly grated lemon zest •1 tablespoon lemon juice •2 teaspoons canola oil, divided •3/4 cup fresh or frozen (not thawed) blueberries

STEPS •Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. •Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. •Stir the dry ingredients into the wet ingredients until just combined. •Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. •Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. •Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.*

SERVE:  Stack pancakes, drizzle with maple or blueberry syrup, sprinkle fresh blueberries over top, sprinkle powdered sugar on top and a dollop of whipped cream if you want a really decadent breakfast dessert.

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*Original recipe, photo from Pinterest; recipe updated to add topping.

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