Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberriesLemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups flour (all-purpose)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped. Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs. In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

3 1/4 cups plus 2 tablespoons self-rising white flour
Pinch fine sea salt
1 3/4 tablespoons organic sugar, plus 1/4 cup for topping
2 teaspoons baking powder
4 tablespoons unsalted butter, softened, plus more for serving
2 eggs
1 cup cold milk, plus 1 tablespoon for glaze
1 large orange, zested
1 egg yolk
1/4 cup fresh coconut, grated
Honey, for serving

Line a large baking tray with parchment paper or a silicone mat and set aside. Preheat the oven to 300 degrees F.Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter into small cubes and rub it into the flour with your hands. In a medium bowl, lightly beat the eggs, and then add the milk. Pour the egg mixture into the flour mixture and mix it until just blended. Add 3 teaspoons of orange zest and lightly knead the dough. It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails.

Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness. Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough. Put them on the prepared baking sheet, about 1-inch apart.

In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops. In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone. Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes. Cool the scones on a wire rack and then split them. Serve warm, with butter and honey.

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/2 cup chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
3 tablespoons maple syrup
1/2 cup confectioners’ sugar

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

2. Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

3. Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.

4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.

5. When scones are cooled, whisk maple syrup and confectioners’s sugar until combined; drizzle glaze over scones.

1 pkg. refrigerated whole wheat reduced fat biscuits (includes
1 cup pizza sauce
6 eggs, scrambled
1/2 cup skim milk
1/4 cup green pepper
1 teaspoon pizza seasoning
1/2 cup reduced-fat Marble Jack or mozzarella cheese

Recipe Directions
Place biscuits on two cookie sheets. Flatten biscuits, making a small edge around the sides. Bake for 15 minutes at 375°F. While baking, scramble eggs, milk, and pizza seasoning together. Remove biscuits from oven. Pour 2 tablespoons of pizza sauce on each biscuit. Top with scrambled egg mixture and place 1 tablespoon cheese on top of the eggs. Place back in oven and bake for 5 minutes, or until cheese is melted. Serves 8.

1 12-ounce package frozen blueberries — unthawed
OR
2 1/2 cups fresh blueberries
2 1/4 cups all-purpose baking mix (like Bisquick)
2/3 cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup apricot jam

Recipe Directions
Heat oven to 450ºF. Reserve 1/2 cup blueberries for garnish.

In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 to 10 minutes.

To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired.