I had a brunch to go to a week ago which I was really looking foward to. It was an AMAZING brunch and I had my first Lox sandwich there which I totally fell in love with.
I decided to make some brunch-y desserts to bring along. I had been wanting to make scones and my dad had brought dried cranberries from Turkey so I thought they would be put to good use in the scones. I’m sad I forgot to put orange zest in them because that would have been perfect! But otherwise they turned out pretty awesome.
Scones (from allrecipes.com)
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries (or dried currants)
1/2 cup sour cream
1 large egg
Preheat the oven to 400 F. In a large bowl combine the sugar, flour, salt, baking soda and powder. Grate the butter using the larger holes into the flour mixture. Using your hands, work the butter into the flour which should resemble a coarse meal. Stir in cranberries.
In a small bowl, whisk together the egg and sour cream. Stir it into the flour mixture with a fork until large clumps of dough form. Using your hands work the mixture together so it turns into a ball. Dust a clean surface with flour and roll dough to a 7-8 in circle, 3/4 in thick. Cut into 8 equal triangles and place onto cookie sheet.
Bake for about 15-17 min until lightly golden. Let it cool for about 5 min and serve with tea.
I had just recently watched Ina Garten make a coffee cake and I came across a Rhubabr Coffee Cake which I just had to try since I’ve never had rhubarb before. It’s a little late in the season for rhubarb but the cake turned out well. I added in strawberries to balance out the tartness of the rhubarb.
Strawberry-Rhubarb Coffee Cake (adapted from here)
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, cream together the butter, applesauce, and sugar. Stir in sour cream. In another bowl combine dry ingredients. Mix into the wet ingredients until combined.
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup walnut pieces
1 tablespoon unsalted butter, melted
In a bowl, combine all ingredients until evenly moistened.
1 cup diced Rhubarb
1 cup sliced/diced strawberries
2 tbs brown sugar
Mix everything in a bowl until combined.
Preheat oven to 350 F. Spoon half the cake batter in a greased springform pan. Smooth so it’s an even layer. Sprinkle half of the crunch topping over the batter. Carefully spread evenly the remaining cake batter.
Mix together the fruit and crunch topping together. Evenly sprinkle over the cake batter. Bake in oven for about 55-60 min until inserted toothpick comes out clean. Cool before serving.