Strawberry-Basil Scones

Nothing makes me think of England more than a spot of tea and a good scone.  So, in honor of the royal wedding of Prince William of Wales and Catherine Middleton, I decided to make a batch of this British quick bread.  This recipe is a delightful twist on the norm and would be delicious at tea time, breakfast time or anytime.

ingredients:
2-1/2  cups  all-purpose flour
2  Tbsp.  sugar
1  Tbsp.  baking powder
1/4  tsp.  salt
1/2  cup  (1 stick) butter, cut into chunks
3/4  cup  chopped fresh strawberries
2  Tbsp.  snipped basil
2    eggs, lightly beaten
1/2  cup  half-and-half
Half-and-half or milk
Sanding Sugar

directions:

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

4. Brush wedges with additional half-and-half and sprinkle with sanding sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

the best Banana bread...EVER

**  I originally posted this several years ago, on my other blog Momblings.  But I thought it bore repeating.  It is one of my faves!

I love to be in the kitchen and cook, especially this time of year. This morning I was inspired by 3 overly ripe bananas that were a day or two from their trashcan fate. I made my o' so delicious chocolate chip banana bread. I got the recipe from a family magazine and it is the best that I've ever had. I believe that food is at it's best when shared and that recipes are not to be kept to one's self. So, I've decided to share this fabulous recipe with you. Enjoy!!

RECIPE INGREDIENTS:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3 medium-large very ripe bananas (1 cup mashed)
1/2 cup sour cream

2/3 cup chocolate chips

1. Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.

3. Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.

4. Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add 2/3 cup of chocolate chips.

5. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.

6. Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.