Category Archives: Breakfast

Corn Griddle Cakes with Sausage

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Breakfast for dinner is one of my favorite things.  Unfortunately I don’t get to indulge very often, as that is not one of my husband’s favorites.  My kids on the other hand, love it.  I am usually so trained to make pasta when my husband is out-of-town, I forget about making pancakes for dinner.  The next time he goes away, that is definitely on the menu…

So, when is it ok to have breakfast for dinner?  Well, I decided to test the limits just a bit.  I saw this recipe in Bon Appetit by one of my favorite chefs from this latest season of Top Chef.  I was really surprised when he was asked to leave, but then again, there were some amazing chefs this season.  Since this was one of Ed’s recipes, I knew it had to be good.  I decided to make these as a side dish to go with the smoked chicken we were having for dinner.  Little did I realize how many griddle cakes I was actually making.  Good thing they were amazing, because I had enough to feed a small village.  Fortunately my neighbors were able to benefit as well, and we still had enough for leftovers the next day.  I loved the combination of the sweet and savory with these corn cakes – the honey butter on top, I am drooling just thinking about them now.  I didn’t have any green onions in the house, so I substituted with chives instead, which worked out just fine.  The other thing I did was to brush the butter onto a non-stick pan, so I didn’t use as much.

So, if you are cooking for someone who is not keen on breakfast for dinner – I have found the secret – and you will definitely have leftovers for breakfast the next morning…

Ingredients

Orange-Honey Butter

  • 1/2cup (1 stick) unsalted butter
  • 1/2 cup honey
  • 1 1/2 tablespoons finely grated orange zest
  • Kosher salt, freshly ground pepper

Corn Cakes

  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary
  • 1 1/2 cups fresh (or frozen, thawed) corn kernels
  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black peppercorns
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of cayenne pepper
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 6 scallions or a bunch of chives, chopped

Preparation

Orange-Honey Butter

Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.

Corn Cakes

Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)

Cook sausage in a 10″ cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.

Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.

Heat 1 Tbsp. clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.

For a printer-friendly version of this recipe, please click here:  Corn Griddle Cakes with Sausage

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Chocolate-Chocolate Chip Muffins

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Another weekend down, and only two more before school gets out.  Our weekends have been jam-packed with end-of-the-year activities.  Fortunately most of them come with an opportunity to bake – unfortunately there doesn’t seem to be a lot of time to do so – but I am finding time when I can, and so far I have been pretty happy with the results of my “power baking” – as I like to call it.  I have lots of fun stuff to share…so stay tuned.

So what exactly is the different between a cupcake and a muffin?  Aside from the fact that people often feel like it is ok to eat a muffin, like they are healthy or something , as opposed to a cupcake.  I am starting to think that the difference is the frosting.  The muffin doesn’t have any, while the cupcake does.  Although, the muffin can have a topping, just as long as it is not creamy?  I’m pretty sure that must be the definition.  I decided to “Bing-It” and see the real answer.  Well, obviously this is not the first blog post to cover this topic – in fact, it seems as though I may have just discovered the most popular food blog topic out there.  And yes, I was indeed correct – everyone basically came to the same conclusion.

I found these beauties in Cooking Light, and my younger daughter decided she needed to help.  She hopped on the counter, and was ready.  She did a great job, especially placing the chocolate chips on top.  She took her job very seriously, and as you can see, she was meticulous.  These cupcakes – I mean muffins – were decadent – definitely on the edge of a cupcake without the frosting.  They were moist and chocolately, and definitely good with a cup of coffee – although just as good after dinner (we had them both ways).  So, give these a try, and make sure you tell people they are muffins, maybe they will feel better about eating a few…

Ingredients

  • 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup semisweet chocolate minichips, divided
  • Cooking spray

Preparation

Preheat oven to 400°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

For a printer-friendly version of this recipe, please click here:  Chocolate-Chocolate Chip Muffins

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Banana Snacking Cake

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Do you ever get tired of making banana bread with your overripe bananas?  I actually don’t – my family loves my mother’s banana bread recipe, I can always count on each and every one of them to fully enjoy it when I pop one in the oven.  But, I can never say no to a snack cake.  There is something just so appealing to a cake that asking you to eat it as a snack – instead of dessert.  It is like you are getting permission to have a few desserts during the day.  So, when I was flipping through my Cooking Light magazine, and found this recipe, I could not help but run out to the store and get some bananas to hide until they were too brown to eat.

So, first you must look at the ingredients for this cake.  This is probably one of the healthiest cakes I have ever made, but you would hardly know it.  There is very little sugar in this cake, therefore, it is extremely important that you make sure the bananas are VERY overripe.  I am talking black skins – spots are just not going to cut it.  The riper the banana, the higher the sugar content, and that natural sugar is what you need to make this cake sweet enough.  This cake stayed moist for a couple of days, and the whole family loved it.  We cut it into 16 pieces, and at about 100 calories a piece, this cake was spectacular.

Ingredients

  • 6.75  ounces  all-purpose flour (about 1 1/2 cups)
  • 1/3  cup  sugar
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1  cup  plain low-fat yogurt
  • 3/4  cup  mashed ripe banana (about 1 medium)
  • 1/4  cup  canola oil
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • Cooking spray

Preparation

Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.

Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

For a printer-friendly version of this recipe, please click here:  Banana Snacking Cake

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Bacon and Egg Muffins

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As I have mentioned before, most of my friends do not cook – and although all of my friends like to eat, I have very few that are obsessed with food like me, or that I would consider a “foodie.”  Most of my friends find it humourous that I want to talk about food and restaurants all the time .  Other friends are just happy that I love to cook, and definitely benefit from the endless baked goods that come from my kitchen.

Last year my older daughter had a secret crush on a boy in her class.  I say it is secret, because she didn’t talk about it – but it was obvious to me.  One day she asked if I could become friends with his mother so that I could invite her over to our house, and his son could come too.  Ok, that was how I figured out about the crush…  I don’t have a lot of free time in my life to socialize, but over the course of the school year, I realized that we actually did have a lot in common - specifically food.  On the occasion I would make it to school to pick my daughter up, it was so great to talk to someone about food and restaurants while  waiting for the bell to ring.

A few months ago she told me about these muffins she made – and she said I had to make them for the blog.  When someone like that gives me a tip, I listen.  She said they were delicious, and looked outrageous – and she was right.  I made these for dinner one night, and they were a big hit – the tender muffin with big chunks of salty bacon – and that egg in the center, delicious!!  They are super easy, but read the directions carefully.  Thanks for the great recipe and for sharing my love for food!

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 pound thick-cut bacon, cooked crisp and finely chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup grated parmesan cheese
  • 1 cup whole milk
  • 7 large eggs
  • 5 tablespoons unsalted butter, melted

Preparation

Preheat the oven to 375 degrees.  Grease 6 jumbo muffin tins (or 1-cup ramekins) with non-stick spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl.  Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter.  Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins.  Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter.  Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk.  It’s easiest if you work with small dollops of batter.  When you cover the yolk, it will spread out when it bakes.

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack.  (They won’t be very brown.)  Cool 5 minutes, then run a small knife around the edges of each muffin to release.  Serve hot.

Makes 6 muffins.

For a printer-friendly version of this recipe, please click here:  Bacon and Egg Muffins

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Savory Spinach, Feta, and Roasted Pepper Muffins

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I have been trying really hard to improve the photos in my blog, but every once in a while, my patience is low, I am feeding guests, and I am starving.  I just can’t get a good picture, and I give up.  This is exactly what happened here – so I apologize.  I know it is always so much more appealing to make something when the picture looks good – but trust me, these were excellent – so much better than the picture portrays.

I saw this recipe in Bon Appetit, and I just love the idea of a savory muffin.  You don’t see a lot of savory muffin recipes – mostly they are savory biscuit type recipes – which I happen to love.  Therefore, I had to make these – I thought they would go great with an egg dish – for dinner.  The muffins were delicious.  They were slightly sweet – but the cheese really solidified them as a savory muffin.  They were plenty moist, and went perfectly with the quiche I made for dinner.  I couldn’t find parpadew peppers, so I just used roasted red peppers, which are also slightly sweet – so they were a perfect substitution.  These also would be great for brunch – and they are very easy to make.  So – sorry about the picture, but trust me, they are worth making.

Ingredients

  • Nonstick vegetable oil spray
  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup thinly sliced spinach leaves
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped drained mild Peppadew peppers or roasted red peppers from a jar

Preparation

Preheat oven to 375°F. Spray 12 standard (1/3-cup) muffin cups or 6 large (3/4-cup) muffin cups with nonstick spray. Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).

Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins and 33 to 35 minutes for large muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Makes 12

For a printer-friendly version of this recipe, please click here:  Savory Spinach, Feta, and Roasted Pepper Muffins

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Coconut Pancakes

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After the last batch of pancakes were a total bust (Oatmeal pancakes) – my girls were not overly thrilled when I told them I was going to make them pancakes for breakfast.  I assured them these would be better.  There was a lot of pressure on me – waiting for food first thing in the morning is not easy for kids – especially when they get their hopes up that it is something good.  I saw this recipe in Cooking Light, and I knew they had to be better than the Oatmeal pancakes.  Adding coconut milk to anything makes it taste good – at least that’s what I was hoping.

Thank goodness I was right.  These pancakes were incredible.  Even adding just light coconut milk made all the difference – I can’t imagine adding regular coconut milk, they would be decadent.  The pancakes were ridiculously delicious – and so thick and fluffy – look at the picture, I am not joking!  These pancakes were so good, I had them for dessert that night – I just warmed one up in the microwave, served it with a little syrup – and it was such a treat.  The coconut milk was not overpowering, but gave the pancakes just a wonderful essence of coconut flavor.  If you are looking for pancakes that are just a little different – look no further.  And make some extras for the next morning – they are awesome warmed up in the microwave, unless you are like me, and can’t wait for morning to have more…

Ingredients 

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup light coconut milk
  • 1 1/2 tablespoons canola oil
  • 1 egg

Preparation

Whisk together coconut milk, canola oil and 1 egg.  Combine with dry ingredients.  Cook as usual for pancakes.

Serves 4

For a printer-friendly version of this recipe, please click here:  Coconut Pancakes

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Spinach, Green Onion, and Smoked Gouda Quiche

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As I have mentioned before, I love eating breakfast for dinner.  Unfortunately my husband doesn’t feel the same way – so any time I can sneak in a breakfast for dinner, I am there.  There is one exception to that rule though, and that is quiche…unfortunately the amount of cream or half-n-half involved is enough for me to save it only for special occasions.

Making a quiche with milk instead of cream has always been a challenge for me.  Most of the time, the eggs just don’t set enough, and I end up with a soupy mess.  Although, that never stops me from trying again.  I saw this recipe in Cooking Light, and I really didn’t think it would set correctly – but I was wrong.  This quiche came out beautifully – and the flavors were delicious.  I especially loved the smokey flavor in the gouda cheese.  The crust was flakey and not soggy at all.  I will definitely be making this one again.

Ingredients

Crust:

  • 6  tablespoons  butter, softened
  • 2  tablespoons  1% low-fat milk
  • 1/4  teaspoon  salt
  • 1  large egg yolk
  • 5.6  ounces  all-purpose flour (about 1 1/4 cups)

Filling:

  • 1  tablespoon  extra-virgin olive oil
  • 1/2  cup  thinly sliced green onions
  • 3  cups  fresh baby spinach
  • 1  cup  1% low-fat milk
  • 3/4  cup  (3 ounces) grated smoked Gouda cheese
  • 3/4  teaspoon  salt
  • Dash of grated nutmeg
  • 3  large eggs

Preparation

To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

Preheat oven to 350°.

Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

 To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.

Serves 10

For a printer-friendly version of this recipe, please click here:  Spinach Quiche

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Blueberry Coffee Cake

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I am slightly in denial about the fact that summer is basically over.  For us in the Pacific Northwest – it never really started – maybe that is why.  I am not actually a big fan of the sun – but I am a huge fan of the garden, and ours just didn’t produce like it normally does.  The one surprise crop we had were the blueberries that continue to ripen, even when the weather was not cooperating.

So, to celebrate the last of our blueberry harvest, I decided to make a blueberry coffee cake.  I adapted the recipe from my CSA market basket – which looked healthy yet scrumptious – and yes, it was everything I had hoped.  It was so moist and flavorful, and the crumb topping had just the right amount of sweetness.  The best part about this coffee cake?  It was even better the next morning – with a nice cup of coffee.

Ingredients

Cake

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries
  • 1 teaspoon lemon zest
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter

Topping

  • 1/3 cup sugar
  • 1/3 cup whole wheat flour
  • 1/3 cup nuts (optional)
  • 2 tablespoon butter
  • 1 teaspoon ground cinnamon

Preparation

Preheat oven to 425.  Combine flours, sugar, baking powder, cinnamon and salt in a large mixing blow.  Incorporate thoroughly, then gently fold in blueberries and lemon zest.  In a small bowl whisk together egg, milk, butter and add to flour mixture.  Stir carefully until well incorporated.  Spread mixture onto a greased 8×8 inch baking pan.  In a medium bowl mix together topping ingredients, cutting cold butter until large crumbles form.  Sprinkle over batter and place in center rack in oven.  Bake until top is golden brown, 20-25 minutes, or until a wooden toothpick or skewer inserted in the center comes out clean.  Serve warm.

For a printer-friendly version of this recipe, please click here:  Blueberry Coffee Cake

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Blueberry Oatmeal Muffins

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When I was little I went to see Willy Wonka and the Chocolate Factory – and there was one part in particular that really made an impression on me.  When the bratty girl turned into a giant blueberry.  Although, I had a hard time saying the work blueberry, and it came out like “blueblerry.”  It definitely freaked me out – and to this day, I can’t see a blueberry and not think about that movie.

My younger daughter loves blueberry muffins – in fact, she can inhale them – it is extremely impressive to watch.  We have started muffin Mondays with Mommy at our house, and the fan favorite is blueberry.   I don’t make them every Monday, but if I can, I do – there is nothing like a blueberry muffin to start the day off right…

I saw this recipe in Cooking Light – and decided to give it a try.  I liked the addition of oats and whole wheat flour to make them just a little healthier – and cinnamon to give them an extra kick.  They turned out great – they were denser than I imagined, but still delicious.  I used fresh blueberries instead of frozen, so there were big chunks of fresh blueberries in every bite.  I think you could easily substitute raspberries as well.  The other trick I use so we don’t have muffins coming out of our ears for the rest of the week – I cut the recipe in half.  We have enough for a couple of days – and by the time the next Monday rolls around, everyone is craving muffins again.

Ingredients

  • 1 2/3  cups  quick-cooking oats
  • 2/3  cup  all-purpose flour (about 3 ounces)
  • 1/2  cup  whole wheat flour (about 2 1/3 ounces)
  • 3/4  cup  packed light brown sugar
  • 2  teaspoons ground cinnamon
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  salt
  • 1 1/2  cups  fat-free buttermilk
  • 1/4  cup  canola oil
  • 2  teaspoons  grated lemon rind
  • 2  large eggs
  • 2  cups  frozen blueberries
  • 2  tablespoons  all-purpose flour
  • Cooking spray
  • 2  tablespoons  granulated sugar

Preparation

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Makes 16 muffins.

For a printer-friendly version of this recipe, please click here:  Blueberry Oatmeal Muffins

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Apricot Scones

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There is a reason most of my recipes come from Bon Appetit and Cooking Light – they have a test kitchen, and supposedly make all the recipes they publish.  I actually believe them, because 90% of the time, the recipes I choose are right on.  A friend of mine pointed out that I am good at reading recipes, and knowing which ones will come out – I take that as a huge compliment, but I also know that most of the recipes are just accurate.

Every once in a while I find a recipe from a different source.  That is when I really use my cooking/baking brain to figure out if I think the ingredients will come together in perfect harmony to make a successful final product.  Every week in my market basket, they provide a handful of recipes based on the seasonal produce you are receiving.  I have to say, the majority of the recipes I am either not interested in, or they are so basic, I have my own version already.  I have been getting a lot of apricots lately – and I noticed a recipe for apricot scones in my box.  I looked at the 4 apricots from the previous week still sitting there, and the 4 new ones I just received, and knew what I had to do.  I tried this recipe – and I have to say, I did not think they would come out at all – the batter was so wet, I really had to add a lot of flour to roll them out – but they were fantastic.  Right out of the oven, they were soft and fluffy, and just the right sweetness.  I would make them again in a second – thanks for the great recipe Full Circle Farm!

Ingredients

  • 2 cups flour
  • 3 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup diced fresh apricots
  • 1/4 cup milk
  • 2 eggs

Preparation

Preheat oven to 450 degrees.  Combine and mix flour, 2 tablespoons sugar, baking powder and salt.  Add butter and cut into flour mixture until mixture resembles coarse cornmeal.  Add apricots and toss until pieces are coated with flour mixture.   Reserve 1 tablespoon milk; mix remaining milk and eggs together and lightly blend.  Add milk mixture to flour mixture and stir until moistened.  On a lightly floured service, knead dough gently about 10 times.  Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces.  Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.  Bake at 450 degrees for 12 to 15 minutes, or until lightly brown and wooden pick inserted near center comes out clean.

Makes 8 scones.

For a printer-friendly version of this recipe, please click here:  Apricot Scones

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