Blueberry Almond Scones

The idea for this recipe came from The Pioneer Woman recipe for vanilla bean scones. Looking at the recipe I thought these would be amazing. However, vanilla beans are very expensive (around $10.00 each) and the recipe called for 2 of them. So, I decided to adapt the recipe using things that I had. I figured they would be equally as yummy! Blueberries and almonds are something I always have in my freezer, so I thought I would give them a try. I have to say that they turned out just delicious. The tart blueberries, the crunch from the almond, the flaky biscuit, and the sweet glaze are a perfect combination!

What you will need....

 Scones:

3 cups flour

2/3 cup sugar

5 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) cold butter

2/3 cup heavy cream

1 tbsp vanilla

1 egg

1/2 cup frozen blueberries

1/2 cup slivered almonds

Glaze:

3 cups powdered sugar

1/2 cup milk

1 tbsp vanilla

What to do:

In a large bowl mix together flour, sugar, baking powder, and salt. Then add chunks of the cold butter (I just  sliced both sticks into 8 slices).

If you have a pastry cutter this would be the time to use it, however I do not but I just used a whisk (it worked just great). What you are looking to do is to incorporate all the butter into the flour and sugar mixture, almost until you can't tell the butter is there.

When everything is mixed will, combine the cream, vanilla and egg together.

Make a well in the dry mixture and pour the wet into it. Use a fork to combine everything together.

After the mixture forms a ball and comes together add the almonds and blueberries. At this point I used my hands to mix, the blueberries are delicate so you don't want to mix too hard.

 On a floured surface dump dough and roll out into a 1/2 inch rectangle and cut into desired shape. I did triangles, but you could use a cookie cutter if you want a more perfect look (I like the rustic look)!

 Bake on a 350 degree oven for about 25 minutes until golden brown and let cool on a cooling rack.

While the scones are cooling mix the powdered sugar, milk, and vanilla together to make the glaze.

 When scones are cooled dip them into the glaze and put them back on the cooling rack and let them set! If you want to omit the glaze they are very good without as well! ENJOY!

Blueberry Breakfast Biscuits

This recipe is actually inspired by a Paula Deen recipe. It is close to the Paula recipe but I have made it so much that it has become my own, I have added to it, taken things out, and swapped ingredients if I didn't have something on hand. It is a very popular item in our house for breakfast/brunch!

What you will need:

1-package Pillsbury buttermilk biscuits

2 tbsp butter

1/4 cup brown sugar

1/2 cup blueberries

Topping:

2 tbsp flour

1/4 cup sugar

2 tbsp brown sugar

1 tsp cinnamon

1/4 cup slivered almonds (sometimes I use oatmeal if I don't have almonds)

4 tbsp cold butter

What to do:

In a food processor put the topping ingredients and pulse until they come together and set aside.

 In a cast iron skillet (it does not have to be a cast iron, any oven safe pan or dish will do) melt the butter and brown sugar together and take off the heat as soon as the two come together.

 Place the biscuits on top of the butter/b.sugar mixture. Next evenly top the biscuits with the blueberries, finally the topping. 

 Place in a 375 degree oven for about 25 minutes or until golden brown. ENJOY

Not my mama's monkey bread

What you will need:

2-cans Pillsbury buttermilk biscuits

1-stick unsalted butter

3/4 cup brown sugar

1-tsp cinnamon

non-stick cooking spray

bundt pan

What to do:

 Melt the stick of butter on the stove top in a small pan and add 1/2 cup of the brown sugar (reserve the rest of the brown sugar for later). Cook the sugar and butter mixture for just a couple of minutes until it is combined well and looks like carmel and take off the heat. Spray the bundt pan with cooking spray and pour 1/2 the warm carmel mixture into the pan. Place both cans of biscuits into pan on top of the carmel. Sprinkle evenly the cinnamon on the biscuits and then sprinkle evenly the remaining brown sugar. Finally pour the remaining carmel on top of everything. Place in a 400 degree oven and bake for about 20 minutes until golden brown. ENJOY