Blueberry Scones

I may never buy a coffee house scone again!

Do you remember July 29, 1981?  I do.  Watching a real, live fairy tale unfolding before my eyes.  Now, the world is ready and a new generation will be able to share stories with their children about the day that William married Kate.

What better way to celebrate watching the festivities than enjoying a cup of Earl Grey and a blueberry scone?  In honor of the big day, I decided to push my baking envelope a bit...after all, I've ordered a small fortune in scones at coffee houses.  It's about time I learned to make them myself!  And, to my pleasant surprise, they are easy!  Crazy easy.

Ok, I cheated...my scones are not an old British recipe passed down through the ages.  No, my recipe is from a good friend, Martha White.  Perhaps you know her from her muffins.  That's right...the 88 cent muffin mix!  Don't judge...just try them!

Note to self: Add pastry blender to William-Sonoma shopping list.

Blueberry Scones Recipe from Martha White

Ingredients

	Crisco® Original No-Stick Cooking Spray (I used parchment paper...as always!)
Scones
2 (7 oz.)	packages Martha White® Blueberry Muffin Mix
1/4	cup butter, chilled and cut into 1/2 inch cubes
1/2	cup sour cream

 

Preparation Directions

1.	HEAT oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas. Stir in sour cream until combined.  Note:  I didn't have a pastry blender so I just cut my butter into small slices and used the KitchenAid on slow stir.  I've read the consistency should be that of wet sand.
2.	PRESS together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack.
3.	STIR together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.

Prep Time: 15 min

Cooking Time: 15 min

Serving size: 8 Scones

Pastry blender from Williams-Sonoma

Cake Pops

Cake pops ready for a baby shower!

Ever since I stumbled upon Bakerella's website a while back, I've notice these cute concoctions popping up all over.  Honestly, I'm not sure why I waited so long to give cake pops a whirl because they are so darn easy and fun to make!  A company baby shower was the perfect excuse to me to finally give it a go.  Time consuming, yes, but definitely something easy enough that even the little bakers could enjoy making!  The internet is loaded with cake pop recipes but I believe I have mine memorized and that's what I'll share with you because it worked.

INGREDIENTS

cake mix
can of frosting
2 bags candy melts (I used Wilton)
sprinkles, jimmies, sugar sparkles (if desired)
candy/cookie sticks (I used Wilton)
block or wreath of styrofoam

DIRECTIONS
1. First, you'll need to make a cake.  Just a plain 9 x13, out of a box (or scratch if you're so inclined), cake any flavor you want.  I chose devil's food (it's what I had in the pantry).  Make the cake according to directions, let it cool completely.

2. Next, find a large bowl.  Transfer the cake by pieces into the bowl.  Yes, you are destroying the cake you just made!  This is where the little ones can have fun.  Pound the heck out of the cake!  Add the can of frosting at this point and stir it all together until it becomes this sweet smelling ball of dough.  Don't eat it!  I covered the bowl with plastic wrap and put it in the fridge for about 1/2 hour to set.

3. Fun begins....Line a large cookie sheet with wax paper.  Remove cake dough from fridge.  Start rolling into 1" balls and lay onto cookie sheet (kind of like making buckeyes at Christmas).  This dough will make a ton.  Mine made between 40-50!  Not bad.  Go ahead....try one.  You know you want to.  Place cookie sheets with cake dough back in fridge to set for another 15-30 min.

4. Melt your chocolate bark or candy melts according to package directions in microwave safe bowl.  Careful not to scorch.  I played it safe and would heat for 20, stir, heat for 20, stir again, etc.  I also added a spoonful of Crisco just to smooth and thin the texture a bit, but that's not required!

5. Remove cookie sheets with cake dough.  Dip cookie/candy sticks ends into melted candy and stick into center of each ball to act as an anchor.  The candy will harden like glue and make it less likely for the ball to slide off when dipping later.

6. Showtime!  Dip each ball careful to let excess candy drip before decorating.  Stick finished cake pop into styrofoam to dry!