Double Dessert

Since we haven't had many breakfast recipes on the blog so far, I thought that I'd start this post off with a delicious breakfast scone recipe. In addition to the scone recipe below, I found and made a great cake with a unique combination of flavors.

Cranberry-Almond Scones

Ingredients

2 cups Original Bisquick mix

1/2 cup dried cranberries

1/3 cup heavy whipping cream (or milk)

3 tablespoons sugar

1 egg

1 teaspoon vanilla

Slivered almonds

Additional heavy whipping cream

Additional sugar

Instructions

• Heat oven to 425 degrees Fahrenheit. Spray cookie sheet with cooking spray.
• Stir Bisquick mix, cranberries, 1/3 cup whipping cream, 3 tablespoons sugar, the egg, and vanilla until soft dough forms.
• Pat into 8 inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick).
• Brush circle with additional whipping cream, sprinkle slivered almonds, then sprinkle with additional sugar.
• Cut into 8 wedges, but do not separate.
• Bake about 12 minutes or until golden brown; carefully separate. Serve warm and enjoy!

Rosemary Olive Oil Cake

(original recipe found here)

Dry Ingredients

3/4 cup spelt flour

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking power

3/4 teaspoon (kosher) salt

Wet Ingredients

3 eggs

1 cup olive oil

3/4 cup whole milk

Other Ingredients

1 1/2 tablespoons fresh rosemary, finely chopped

5 ounces (140 grams) dark chocolate (70 - 82 % cacao), irregularly chopped into 1/2 inch pieces

2 tablespoons sugar for top crunch

Instructions

• Preheat the oven to 350F. Rub a 9 1/2-inch fluted tart pan with olive oil.
• Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
• In another large bowl, whisk the eggs thoroughly.
• Add the olive oil, milk and rosemary and whisk again.
• Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate.
• Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
• Bake for about 40 minutes (even a little less because cake can dry out easily), or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
• The cake can be eaten warm or cool from the pan, and garnished with whipped cream, fruit (strawberries or raspberries), and some chocolate syrup. Enjoy!