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Category Archives: Breakfast

Wee Bit Lighter Scottish Scones

I really like scones, but whenever I look up recipes to make them I find myself turned off by the high butter content combined with the regular use of heavy cream. This was my attempt to make a scone that is just a tad lighter without sacrificing taste or texture…but please note they are still not a low-fat food.  I also like this recipe because I pretty much always have the items on hand to make a batch.

Wee Bit Lighter Scottish Scones (makes 8 scones)

  • 1 cup all-purpose flour
  • 1 cup oatmeal
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup dried fruit (I used sour cherries in the pictured batch)
  • 4 tablespoons cold salted butter (cut into 4 pieces)
  • 1 egg
  • 1/2 cup light sour cream
  • 1/4 cup skim milk
  • 2 teaspoons extract of your choice (I like a half and half mixture of almond and orange extracts to compliment the cherries.  You could also add in some fruit zest and reduce the extract amount to taste.)

Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.

In a food processor, pulse together the flour, oatmeal, sugars, salt, dried cherries, and butter until mixture resembles crumbs as pictured.

In another bowl, beat egg.  Then add sour cream, milk, and extracts until well blended. Using a fork, slowly add dry mixture into wet mixture until just combined. Do not over mix.

Using a 1/4 cup ice cream scoop (or measuring cup) drop dough onto parchment lined baking sheet.  Press down onto top of scones with fork to flatten slightly.  Let them rest for about 5-10 minutes before putting in the oven.

Bake for about 13-16 minutes.  The tops of the scones will be light brown with bits of golden brown showing on top. The bottoms will be golden brown.  Transfer scones to serving dish and enjoy!


Whole Grain Pancakes with Fresh “Marmalade” Syrup

Pancakes…yum!  I had been looking for a great whole grain pancake recipe and decided to work up my own…and I’m glad that I did.  The cakes have a nice texture which is often my hangup with the whole grain variety.  The secret?  Run the dry ingredients through a food processor.  I should have thought of this sooner!  I threw together a simple orange syrup to give these a little something extra.

Whole Grain Pancakes (serves 2 as main dish)

  • 1/2 cup whole wheat flour
  • 1/4 cup oatmeal 
  • 1/4 cup cornmeal
  • 1/4 cup wheat bran
  • 1 teaspoon baking powder
  • 2 tablespoons brown sugar
  • pinch of salt
  • 2/3 cup milk 
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 large egg, beaten

In food processor, combine all dry ingredients.  Process for one minute.  In separate bowl, whisk together milk, sour cream, and vanilla until well combined.  Add in melted butter, then gently stir in egg.  Add dry ingredients into wet until just combined.  This will make a thicker pancake, so add more milk if you prefer those of the thin variety.

As far as cooking the pancakes, I have the most success cooking these patiently over a medium-low heat, gently flipping them when the edges are set.  I find smaller pancakes are easier to work with, so I use a 1/4 c. measuring cup.  I also used cooking spray today, but of course they would be extra delicious when using butter to grease the pan.

Orange Marmalade Syrup

  • 1 tablespoon orange zest
  • 1 navel orange, pureed
  • 1 tablespoon butter
  • 1/3 cup pure maple syrup

Place all ingredients in small sauce pan.  Bring to a boil and reduce to a simmer.  Cook for about ten minutes.  Sauce should thicken and become golden in color.

America’s Favorite Muffin

It’s Sunday morning and with fresh blueberries on hand, I was faced with the question of blueberry muffins or blueberry pancakes. I decided on blueberry muffins, pulling out my own recipe that produces a moist, not too sweet muffin with a deliciously toasty top. It also makes a perfect half dozen, which is all I need if I’m not entertaining.

My Blueberry Muffins

  • 2 tablespoons sour cream
  • 2 tablespoons milk
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons melted salted butter
  • 3/4 cup all purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 3 tablespoons oatmeal
  • 2 tablespoons all purpose flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cold salted butter

Preheat oven to 375 degrees and prepare 6 muffin tins by greasing or by lining with paper cups.

Whisk together sour cream, milk, eggs, and vanilla until smooth in bowl. Whisk in melted butter. In a separate bowl, combine flour, sugar, baking powder, and salt. Fold into the wet ingredients and then gently add in blueberries. Distribute among 6 muffin cups.
For topping, place oatmeal, flour, and sugar in a small food processor. Process until oatmeal is well ground. Pulse in butter until crumbly texture is achieved. Cover muffins with topping and lightly press down so topping is well adhered to muffin batter.

Ingredient Note: I use reduced fat sour cream and skim milk for this, but of course the full fat versions would result in a richer end product.  I also use buttermilk in place of these two items if I have it on hand.

Apparently, sales statistics show that the blueberry muffin is America’s favorite. What’s your favorite muffin?