Raspberry Scones with Lemon Glaze

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it!  It is a refreshing treat in this Florida heat.  The lemon glaze compliments the raspberry scone so well.  It’s that sweet yet sour flavor that is just a breath of fresh air.  So if you are looking for something to heighten the taste buds, this is it!

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Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

3 to 4 tbsp cream cheese filling

Raspberry Curd   (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

 

 

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

 

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Prep table area with a sprinkle of flour and cutting blade.
  4. Puree raspberries in a food processor.
  5. Zest 3 to 4 lemons.  

     

  6. Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.  
  7. Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl.  Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.  IMG_1046
  8. Remove from heat and whisk in the butter.
  9. Strain the curd filling by pushing it through the strainer into a glass bowl.  This way you have less seeds in the curd.Raspberry Curd Filling
  10. Press plastic wrap directly onto the surface of the curd so there won’t be a skin later.  Then refrigerate until it is chilled.  Raspberry Curd Filling
  11. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  
  12. Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.  
  13. In a small bowl, whisk together the egg, sour cream, and raspberry curd.  
  14. Pour the wet ingredients over the dry ingredients and mix until just combined.
  15. Sprinkle in the fresh raspberries.
  16. To make the cream cheese filling, whip together room temp butter, whipped cream cheese, vanilla extract and confectioners sugar using a hand held unit.
  17. Carefully add in the cream cheese filling. Gently fold and spread the raspberries and cream cheese filling throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
  18. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter).
  19. Arrange the wedges on your baking sheet or scone pan.   
  20. Bake scones for 12 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
  21. While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
  22. Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd and cream cheese filling can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie

Creamy Southern Style Potato Salad

A nice summer, southern tradition.  Just add a grilled burger and slice of watermelon and your set for a wonderful backyard feast.  Don’t forget the sweet tea too.  This creamy yet tangy potato salad is one of my favorite side dishes.  Usually I’m too lazy to make it and I just end up buying a small container from Publix; but there is just something about homemade potato salad that makes the taste and occasion seem so much better.

I’ve added in some tips and tricks that I’ve learned from other recipe bloggers and from experience that will save you some time.  It takes about 45 mins, maybe an hour to prep and make this delicious recipe.

Ingredients:

3 lbs potatoes diced

4 hard boiled eggs

½ cup chopped celery

1 tbsp chopped fresh parsley

Salt and pepper to taste

4 to 5 bacon strips (cooked and crumbled)

¼ cup diced chive onions

 

Dressing:

⅔ cup olive oil mayo

⅔ cup sour cream

1 tbsp apple cider vinegar

1 tbsp yellow mustard

½ tsp celery salt

1 tbsp pickle relish

1 tsp paprika

 
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Directions:

1. Fill a large pot half way with water and place on the stove. Then dice the potatoes and place them into the pot.

2. Turn the stove to high heat and boil the diced potatoes for 15 to 20 minutes.

3.  QUICK TIP 1 – Turn the oven on to 350 degrees. Place eggs into a muffin tin and bake for 28 to 30 minutes for boiled eggs.

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4. QUICK TIP 2 – Cook your bacon on a George Foreman Grill.  It cooks faster and is more crispy.  Also the grease is easier to clean up. When bacon is done, lay the strips on a paper towel on a plate to cool.

5. Chop the celery and chives and put to the side until later.

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6. Using a medium size bowl, mix the mayo, sour cream, apple cider vinegar and mustard.  Then add in relish, celery salt, and paprika. Mix until well blended.

7. Place a large glass dish with cold water (add ice) on the counter near the oven.  When the eggs are done baking, place them one at a time quickly into the ice water.  Let them sit for 10 minutes before peeling and dicing them.

8. QUICK TIP 3 – Strain the diced potatoes and let them cool in the refrigerator.  While they cool off, get a large serving dish that will be easy to mix all the finished ingredients.

9. Pour half the dressing into the serving dish.  Dump in half of the potatoes, all the diced eggs and celery.  Then pour in the rest of the dressing before dumping the rest of the potatoes.  Mix well.

10.  Once mixed well add salt and pepper to your liking.

11. Sprinkle bacon, parsley and chives over the top of the potato salad and it is ready to serve.

 

Hope you enjoy my take on a traditional potato salad dish.  It’s summer worthy.

Katie

Summer Fruit Salad

Such a great summer fruit salad!  Packed with juicy flavors to enjoy on a hot summer day.  And great colors for a fourth of July event.  Trust me you’ll have enough for a nice size party.  It’s so simple and yet so delicious.

 

Ingredients

Salad:

1 Seedless Watermelon (cut into small cubes)

2 pints of Strawberries (diced)

2 pints of Blueberries

1 pint of Blackberries

1 pint of Raspberries

-Optional- 1 pint of pitted cherries and small star cut outs of honey dew

Dressing:

½ cup of chopped fresh mint

1 cup honey

½ cup of lime juice (5 to 6 limes squeezed)

-Optional – instead of mint you can use poppy seeds

 

Directions

  1. Rinse and clean all fruit (you can rinse with water, vinegar and even baking soda to make sure it’s clean).
  2. Slice and dice the watermelon into small cubes (approximately ½ inch in size) and place in a large dish that can be sealed.
  3. Cut the leafy ends off of the strawberries and dice them into small bite size pieces.  Add them to the large dish.
  4. Sprinkle in blueberries, blackberries and raspberries.  Stir/mix until there is a nice mix of the colors of fruit.
  5. Slice and squeeze the limes into a small bowl.
  6. Either chop fresh mint or sprinkle poppy-seeds into the lime juice.
  7. Whisk in the honey and continue whisking until everything is blended nicely.
  8. Add the dressing last and mix well (I usually do it a few hours before serving so there is good flavor).

 

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Thanks for viewing and hope you can enjoy this festive treat this July 4th!

Katie

Blueberry and Cream Cheese Scones

This recipe was an unexpected treat this weekend.  My husband was craving some of my scones but the only fresh fruit we had left was blueberries.  I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well).  That’s when a great idea came to my mind… Blueberry Cream Cheese Scones.  Doesn’t it sound oh so delicious?  I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone.  So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup blueberry greek yogurt or sour cream

2 tsp vanilla extract

1 tbsp blueberry jam

½ cup fresh blueberries

3 to 4 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

Instructions:

  1. Preheat oven to 400’
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
  4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
  5. In a small bowl, whisk together the egg, heavy cream, yogurt,  vanilla extract and blueberry jam.
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Gently fold in the fresh blueberries (it’s fine if some get smushed).
  8. Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it. IMG_1288
  9. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter). 
  10. Arrange the wedges on your baking sheet or scone pan.  Using a basting brush, brush some heavy whipping cream over the tops of the scones. 
  11. Bake scones for 12 – 14 minutes or until light golden brown.
  12. Remove from the oven and allow to cool before enjoying.

 

Thanks for reading and hope you enjoyed!

Katie

 

 

Red Velvet Macarons

Just looking for a small bite or two of a delicious red velvet cake flavor?  Well look no farther, these macarons will hit the spot.  With a rich, buttery, cream cheese filling your sure to want more than just one.

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Red Velvet Macarons

Macaron Shells

1 cup powdered sugar

½ cup almond flour

1 and ½ tablespoons cocoa powder

Pinch of salt

2 large egg whites (room temp)

4 tbsp gran. Sugar

¼ tsp cream of tartar

½ tsp of vanilla extract

¾ tsp liquid red food coloring

 

Buttercream Filling

4 tbsp butter (room temp)

6 oz cream cheese

½ tsp vanilla extract

1 to 1 ½ cups powdered sugar (depends on how sweet and thick you want the filling)

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Macaron Instructions:

  1. Prepare pans with sheet liners as well as a cup with piping bag ready.
  2. Sift powdered sugar, almond flour, cocoa powder and a pinch of salt into a bowl.
  3. Whip 2 egg whites (room temp)  until they begin to foam; add in the cream of tartar.
  4. Continue whipping; when it begins to hold its shape and thicken, pour in 4 tbsp of sugar one at a time.
  5. When mixed, turn off mixer and add in vanilla extract and whip again.
  6. Stop the mixer again and add in the red food coloring (keep in mind it will get lighter when you mix with the dry ingredients) and mix until unity in color.
  7. Sprinkle in half of the dry ingredients and begin folding it with a spatula, add in the rest of the dry ingredients and carefully fold it with the spatula again.  Make sure not to over mix it.
  8. Scoop batter into the piping bag and pipe out ½ inch circles onto the baking sheets.
  9. Bang the pans a few times on the table to help get out air bubbles.
  10. Preheat oven to 320 degrees.
  11. Let macaron shells sit for 20 to 30 minutes before placing into the oven (if you gently touch the top of a macaron and no batter sticks to you then they are ready to bake).
  12. Bake in the oven for 12 to 14 minutes depending on the oven (one pan at a time).
  13. Let the macaron shells cool completely before peeling them off the baking sheets.
  14. Begin matching like sized shells and lay them out for the filling.

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Buttercream Filling Instructions:

  1. Mix or blend butter and cream cheese together.
  2. Add in vanilla extract and continue to mix.
  3. Sprinkle in the powdered sugar and mix until well blended.  
  4. Place into a piping bag and pipe small amounts onto macaron shells that have been prepped.
  5. Gently press together to make macaron sandwiches.
  6. Macarons will last in the refrigerator for 5 to 7 days if placed in a sealed tight container.

Short cut awesomeness!!!!

If you don’t want to make your own filling, buy a container of cream cheese icing.  It’s a bit more sweet than the homemade filling but still tasty.

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