Do you have a favorite muffin/scone/cookie recipe that you make frequently?
Save yourself some time by making a few batches of the really dry stuff (flour, white sugar, baking powder/soda, etc.) in one shot. Just line up a couple of bowls and add those ingredients into each one. Once you have your "base" recipe assembled, empty each bowl into a ziplock bag & clearly label it. Next time you want to whip up a batch of said favorite, you're already half-way there!!
This works awesome for my favorite scone recipe: (thank you ALLRECIPES.COM)
LEMON BLUEBERRY SCONES (easily adapable to other flavors... try apple cinnamon or orange cranberry....and you can put half whole wheat flour in too.)
INGREDIENTS
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 egg
1/4 cup butter or margarine, melted
1 cup fresh or frozen blueberries*
DIRECTIONS
In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
FOOTNOTE
If using frozen blueberries, do not thaw before adding to batter.
If using frozen blueberries, do not thaw before adding to batter.
3 comments:
I'll often do this the night before for muffins or pancakes. It even works to mix the wet ingreds together and put in the fridge overnight. Then in the morning I just mix it all together, and everyone thinks I'm supermom because I bake fresh muffins on a school morning. Wait--now you all know my secret! ;)
Thx for the scone recipe. I'm going to give it a try. btw, do you use dried lemon peel? I've run out and can't find any at the grocery store. Anyone have a suggestion? I've tried Safeway, Save-on and Superstore; no luck!
Christine...
I use LEMON PEEL. From a LEMON.
:-)
I've never seen dried lemon peel... but I wonder if you could make your own... buy a bag of lemons when they are on sale, zest off all the, well, "zest", and let it dry or throw it in the freezer?? You've got me thinking... I'm gonna try this.
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