Archive for the ‘breakfast’ Category

Coffee Cake Adventures

June 22, 2016

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First off I would like to apologize to my readers, we bought a home, moved to a new town, I started a new job and my husband deployed in the last few months so I have been so busy I have not had time to post. That does not mean of course that I did not have time to bake. I always have time to bake. I even baked just this morning, it is part of my weekly routine. Lately I have made lots of favorites from my blog, wacky cake, sour cream coffee cake, black moons, blueberry buckle, and more. Those are staples that are always crowd pleasers. I have also been enjoying a new brownie recipe I found that tastes like box mix, that is going to be my next post, along with my Kentucky Butter Cake I have been making a lot. I am getting back on track for regular posting, I promise! Since I love coffee cake in any language I was excited to recently try a new recipe. I subscribed to King Arthur Flour’s email newsletters and often yummy recipes catch my eye. I highly recommend you sign up if you are a baker.

This recipe for Norwegian Sour Cream Cake looked right up my alley. I made it for a church potluck and have to say it was a big hit. At first people were going for a dry brick like corn bread concoction till the word got out about my tasty cake. If you love pound cakes and bundt cakes you have to try this easy recipe. It was a light, moist cake with just the right sweetness and a great vanilla flavor. I had made a berry compote I use often for my cheesecakes from Martha Stewart to top it but I left it at home by mistake. I definitely think that would be a perfect topping, or even just sliced strawberries and cream. The texture of the cake would be perfect for strawberry shortcake and delicious for tea time. You can travel to Norway right in your own kitchen with this tasty new recipe!

NORWEGIAN SOUR CREAM CAKE

Ingredients:

1 cup butter, salted or unsalted
2 cups sugar
2 large eggs
1 teaspoon salt*
2 teaspoons baking powder
2 to 3 teaspoons vanilla, to taste
4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups sour cream

Instructions
Preheat the oven to 350°F. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
In a large bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
Stir in the salt, baking powder, and vanilla.
Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
Remove the cake from the oven, and gently loosen its edges.
After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
Yield: 1 cake, about 20 servings.

New York Crumb Cake

December 24, 2014

crumb

I have tried many coffee cake recipes and have yet to find one I did not like. But my most favorite type of coffee cake is a crumb cake. There are a few regular recipes I use but my mom always makes the NY crumb cake version and had given me the recipe. I did not try it until recently and I am glad I did. It was super easy to make and it was the best coffeecake I have made in a while. I should have know it was good because my mom gave it a 6 star rating. It tasted exactly like an Entenmann’s crumb cake, minus the ingredients you can’t pronounce. So if you need something sweet to start your holiday breakfast off right, try this easy treat and you won’t disappoint!

New York Crumb Cake

Makes 1 9×13 inch cake

Cake Ingredients:

2 Tablespoons of canola oil, plus more to brush the pan

1 1/2 cups of all purpose flour, plus more for pan

1/2 cup of granulated sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 large egg

1/2 cup of milk

2 teaspoons of pure vanilla extract

Topping:

1 cup of light brown sugar, packed

1 1/2 teaspoons of ground cinnamon

1 cup (2 sticks) of unsalted butter, melted and cooled

2 1/2 cups of all purpose flour

+confectioners sugar for dusting after baking, a must!

1. Place rack in center of oven and heat oven to 325 degrees. Lightly brush a 9×13 inch pan with canola oil, dust with flour, tap out excess. Set aside. In a medium bowl, sift together flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. I think the canola oil is what makes the texture of this cake so soft and light like the store version, all of my coffee cake recipes usually call for butter. Spread the batter evenly in the prepared pan, it will be pretty thin and look like this:

 

batter

 

 

In a medium bowl combine topping ingredients: flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula until large crumbs form like this:
crumble

 

Sprinkle crumbs over batter so it looks like this, the white stuff is flour, not confectionary sugar (save that for after baking), I just had some flour in the bottom of my bowl.

cakebefore

Transfer pan to oven, and bake for 10 minutes. Rotate pan and continue baking until cake tester comes out clean, about 10 more minutes. Transfer pan to wire baking rack to cool. Dust cake with confectioners sugar using a metal strainer for a pretty effect. Cut into three inch squares and store in an airtight container for up to 3 days. Enjoy!!!

 

Pumpkin is all the rage

October 29, 2014

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Since anything with #pumpkin is super cool right now I decided to continue on my fall coffeecake bender. I love when company visits and I have a reason to bake up a special treat. The recipe I found this time intrigued me because it was an accidental success. The blogger messed up on another recipe and ended up with this delicious cinnamon swirl pumpkin coffeecake. It was easy to make and insanely delicious. I would have to say it tasted like a pumpkin pie to me, with a glaze on it. I would probably make this again but for a fall potluck or as a dessert for thanksgiving dinner. It was a fun twist on typical pumpkin pie and did not register as coffeecake to me. Regardless, it was scrumptious and it fulfilled that constant pumpkin time of year craving.

Cinnamon Swirl Pumpkin Coffee Cake
Ingredients
  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
Glaze
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat the oven at 350 degrees F.
  2. With a whisk, mix together the flour, baking powder, salt, cinnamon and pumpkin spice.
  3. In a separate bowl mix the pumpkin, vegetable oil, sugar, egg, milk, and vanilla.
  4. Combine all ingredients and mix together until just combined.
  5. Pour batter into an 8×8 cake pan.
  6. Meanwhile in a small bowl, add melted butter, cinnamon, and sugar for the cinnamon swirl.
  7. Drop spoonfuls of the cinnamon sugar mixture on top of the batter. With a knife, swirl the cinnamon sugar mixture throughout the pumpkin batter.
  8. Bake in a preheated oven at 350 degrees F for about 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. Meanwhile, to make the glaze, mix together powdered sugar and a little milk. You may have to add a little more milk to get the right consistency.
  10. When the pumpkin cake has cooled some, drizzle the glaze over the top of the cake.
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12

Pumpkin Crumb Cake

September 21, 2014

photoIt’s fall and pumpkin stuff is everywhere. From Starbucks to cheesy store fall decor, pumpkins make the fall season merry.  I saw a friend post a link to this recipe on FB and I knew I had to try it. I love crumb cake and adding the pumpkin gives it a new twist. We had company visiting which always gives me a reason to bake for our guests. The motive is less selfish when I can say I am making it for someone else and then I feel less guilt about eating the whole thing myself. I think it came out quite tasty. The crumb topping pairs well with the pumpkin flavor. The cake is more dense from the richness of the pumpkin pie filling, sort of like a pumpkin bar.So if you are craving fall flavors and want some coffeecake that doesn’t cost $5 a slice at Starbucks, check this out.

Pumpkin Crumb Cake

Ingredients

Cake
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 Tbsp vanilla
1 (15 oz) can pumpkin
1 cup whole milk
Crumb
1/2 cup cold butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside.
Whisk together flour, baking powder, salt and cinnamon. Set aside.
In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
Spread batter into pan evenly.
To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
Spread this mixture on top of cake batter.
Bake for 45-55 minutes until center is set and toothpick comes out clean.
Can be served warm or at room temperature.

Cinnamon Bun Sundays

February 16, 2014

rolls

My readers have seen my many posts on Sunday morning treats before. I recently saw a new recipe I just had to try. It was from a show that always has great recipes, the Chew. Also, these cinnamon rolls are from one of my favorite chefs, Mario Batali. Upon reading the ingredients I was a bit puzzled. The dough had white wine in it, hmm that sounds strange, I thought. I have never used wine in any doughs before, I wondered if it would come together. I have also never had a Mario Batali recipe that turned out bad so I figured what the heck. I had a nice bottle of chardonnay in fridge I use for cooking. The water and sugar amounts in the recipe were less than usual dough so I could see how the wine replaces those measurements.

dough
I have to tell you, when me and my gorgeous Italian sous chef mixed it together it smelled a bit funky. But after we added the flour and got the dough to come together it was the perfect texture and the smell of the wine and the yeast went away. After letting the dough rise, I knew this was going to be great, as the dough was so soft and fluffy. It was really easy to make it the recipe had one of my favorite criteria – I had all of the ingredients in the house (even before grocery day, and my cabinets were pretty bare).

filler

The only thing I tweaked was using my mom’s confectionary sugar glaze, instead of Mario’s version. So if you want to whip up some fresh cinnamon rolls for a sweet Sunday treat, these rolls are a great new version to try.

rolls1

Ingredients

For the Dough

  • 1/4 cup Light Red or White Wine
  • 1 cup Warm Water
  • 2 1/4 teaspoons Instant Yeast; 1/4 ounce envelope
  • 1 tablespoon Honey
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 cups All-Purpose Flour; plus more for dusting

For Assembling the Rolls

  • 1/2 stick Melted Butter; plus more to coat pan
  • 1/2 cup Demerara or Turbinado Sugar
  • 1/2 cup Brown Sugar
  • 1 tablespoon Cinnamon
  • Salt

Glaze

  • 2 cups Powdered Sugar
  • 2 tablespoons Warm Water
  • 2 Lemons; zested
  •  To Make the Dough: Combine the Wine, Water and Yeast in a large bowl and stir until dissolved. Add the Honey, Salt and the Olive Oil and mix thoroughly. Add 1 cup of the Flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the Flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
    Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
  • For Assembling the Cinnamon Rolls: Preheat oven to 375° F. Butter a small cake pan and set aside.
    On a clean floured surface, roll out the dough using a rolling pin. When the dough is an 1/8 inch thick, pour the Melted Butter generously on top, spreading evenly. Evenly sprinkle the Sugar and Cinnamon over the Melted Butter.

    Carefully roll the dough, working away from you. Using a chef’s knife, cut the dough into even slices, about one to two inches thick. Arrange the slices in the cake pan to fill pan as much as possible, with the edges of the rolls in contact with each other. Bake for about 40 minutes, or until deep golden brown.

  • To Make the Glaze: While the rolls are baking, prepare the icing by placing Powdered Sugar in a bowl. Pour the warm water into the Sugar and whisk until smooth. Adjust the Sugar and Water until desired consistency has been reached. Add zest and stir to combine. Drizzle glaze over rolls to serve.

*Cooks note: My mom’s glaze is confectionary sugar, vanilla extract, milk and butter. I eyeball it but I would say it is: 2 Cups confectionary sugar, 1 tsp vanilla, 1 Tbs milk and 1 Tbs butter, can add more milk as needed to thin out frosting. I use this anytime I need a glaze.

Muffins for my little muffins

November 16, 2013

muffin

My girls love sweet treats for breakfast but I try to limit them to not too many sweets in the morning. For a while my oldest always wanted me to buy her those packs of mini chocolate chip muffins in a box they have at the grocery store. It was probably because it was by the register so we sat there by it with our cart and she was tempted to eat them after staring at them for ten minutes. We did buy them a few times when she was smaller because they were convenient and quick for an on the go breakfast. They seemed to taste good and they looked like muffins.

But then one day I read the ingredients and there were very few that I could actually pronounce. It was funny because the package said “all natural” but there was not an egg or teaspoon of anything I could read in English listed. So I went on a mission to find a homemade alternative. I found the recipe posted below and tried it out. I got rave reviews from my little tasters and I felt good about giving them a treat for breakfast that only had 10 ingredients in it that were in my pantry. Muffins should have natural ingredients like sugar, flour and butter in them, to me homemade is better than anything “healthy” at the store, so whip these up for a real treat.

Chocolate Chip Mini Muffins

1/2 cup of sugar

1/4 cup butter

1 egg

1/2 cup of milk

1/2 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2/3 cup miniature semisweet chocolate chips

Directions:

In a large mixing bowl, cream sugar and butter until fluffy. Add egg, milk, and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips. Spoon about 1 tablespoon of batter into greased or paper-lined mini-muffin cup. Bake at 375 degrees for 10-13 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

makes about 2+ dozen mini muffins, depending on the size of your mini muffin pans

The way to a man’s heart is with Streusel

October 27, 2013

coffeecake

As usual my husband hinted at a potential coffeecake this weekend. I hadn’t made one in a while and he said what if there was a recipe for cinnamon swirl coffeecake with caramel frosting he would love that. My google search did not pan out with the frosting part but I am sure I could invent a frosting to add to a future recipe. What I did come upon was cinnamon streusel coffeecake from my reliable recipe buddy – King Arthur Flour. I had all the ingredients in the house, a rare occurrence, so I set to work. There were a lot of steps, it was not complicated, just a lot of work. But it was well worth it for this ridiculously delish cake. The cake had so many layers of flavor and yumminess. The crumb topping, the streusel filling, the moist cake – all combined to make a definite recipe box entry. If you are having a well deserved lazy weekend like we did and you are craving a sweet treat, skip the store bought crumb cake and whip this up for a real treat!

Cinnamon Streusel Coffeecake

Streusel topping

  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted  (note, my topping was a bit dry, I’ll add more butter next time or mix it together better, my pint sized assistant was in charge of this step)

Filling

  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder

Cake

  • 3/4 cup butter
  • 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream or plain yogurt
  • 1 1/4 cups milk (anything from skim to whole)
  • 3 3/4 cups King Arthur Unbleached All-Purpose Flour

Directions

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
5) Add the eggs one at a time, beating well after each addition.
6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
9) Sprinkle the filling evenly atop the batter.
10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
11) Sprinkle the topping over the batter in the pan.
12) Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Coffeecake Conundrum

June 15, 2013

cake

The main issue I have with coffeecake is how delicious it is. It is pretty hard not to eat seconds or thirds. Lately we have been on a crumb coffeecake bender. I usually make my mom’s delicious sour cream coffee cake but this time I decided to venture out and try a new recipe she passed along. It is called a New York crumb cake and it is more crumbs than cake, my husband’s perfect ratio. Upon tasting it I was pretty stoked because it tastes just like Entenmann’s famous crumb cake, but instead of $6.99 it costs free ninety nine to make at home. Crumb cakes are easy to make and so incredibly tasty. So if you like to make stuff from scratch that tastes like a knockoff of the real thing or even better, then make this recipe!

New York Crumb Cake

INGREDIENTS

  • 2 tablespoons canola  or vegetable oil, plus more for pan
  • 4 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

DIRECTIONS

  1. STEP 1

    Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

  2. STEP 2

    Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

  3. STEP 3

    Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. – Check this, mine was way underdone even with the cake tester clean at the second 10 minute mark. I think it needed an additional 5 or 10 minutes, or 25-30 mins total

  4. STEP 4

    Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Baking Bonanza

April 4, 2013

banana

I got home from work today and decided I was in the mood, to bake that is. Sometimes I think that might be even more exciting to my husband, as he loves my baking, haha! I didn’t try out anything new, just stuck to some trusty go to recipes I love to make. I love making my homemade easy pizza dough and so does the family. Best part was I had leftover  of my mom’s famous roasted sausage, peppers and onions, so I had a great topping to add.

Also, any time I have ripe bananas sitting around I can never just toss them, I always have to whip up my favorite banana bread. I don’t mean to be redundant but I recently noticed that I have had my blog for 3 years and I had not posted my banana bread recipe since 2010, so here it goes:

Flour’s Famous Banana Bread

Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped or Chocolate chips
Directions
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Cook Tara’s note: this recipe is super easy and moist and delicious, I used sour cream this time as I did not have creme fraiche and I always substitute chocolate chips instead of nuts, I am not a banana nut bread fan… oh and this was a top secret recipe from a bakery in Boston that was revealed on FN on Giada’s Weekend Getaways. A little schmear of Nutella makes anything hot out of the oven taste even better, BTW

Sunday Scones

March 24, 2013

sconescones

When Sunday rolls around each week I can’t help but want to heat up my oven. I don’t know if it is the relaxed pace of my morning, not wolfing down cold toast and burning coffee on my way to work. Maybe it is the allure of eating something delicious in my jammies. Either way I love to find new recipes to try out or old reliable ones to make. My scone recipe is nothing fancy but it tastes delectable. This time I folded in some fresh blueberries to enhance the recipe. I have made it with cinnamon chips, dried fruit and nuts, chocolate chips or just plain.

It is up to you how you want to make them unique. Don’t be intimidated by dough, this dough is extremely easy to work with and it comes together with patience. At first it may seem you have a pile of crumbs on your counter, but as you work with the dough, the butter will melt from the warmth of your hands and the dough will come together, I promise! Just don’t over work the dough, once it just comes together, stop kneading it (it is not like pizza dough) or your scones will be tough. So if you are feeling the Sunday oven breakfast love, bake up some scones and serve with butter and jam, for a cozy start to your morning

Sunday Scones

Preheat oven to 400 degrees

Ingredients:

2 cups of all purpose flour

3 Tablespoons of sugar

1 Tablespoon of baking powder

1/4 teaspoon of salt

6 Tablespoons of chilled butter (I usually stick mine in freezer real quick while preparing other ing)

1 beaten egg

1/2 cup half and half or light cream

1/4 c – 1/2 c of dried fruit, nuts, chips, or fresh fruit, small amount

1 Tablespoon of half and half and 2 teaspoons of sugar for glaze

1. Combine flour , 3T sugar, baking powder and 1/4 tsp salt. Cut in butter with pastry blender, if desired add dried fruit, nuts, chips (if using fresh fruit, see next step). Combine 1/2 cup half and half and egg in separate bowl and add fresh fruit if using. Add wet mixture to dry mixture, stir just until moistened.

2. Turn dough onto lightly floured surface, knead 12-15 times, until nearly smooth. Pat or lightly roll into a circle with 1/2 inch thickness, cut into 6-8 triangles (like a pizza).

3. Place scones 1 inch apart on ungreased baking sheet. Brush tops with 1 Tablespoon of half and half mixed with 2 teaspoons of sugar, using pastry brush. Bake in 400 degree oven for 12-15 minutes, or till golden. Remove from baking sheet, cool 5 mins and serve warm.

Slice down the middle, like a sub roll, and spread butter, jam or whatever you like inside the two halves, and manga!