Raspberry Scones

It’s a low-key weekend in the Stembridge household, which means getting caught up on housework… and baking! And since telling you all about the yummy raspberry scones I just made is much for fun than housework, alas, here I am, and the housework can wait!

I first made these scones for my daughter Berkley’s tea party birthday back in December. I was a scone newbie, and so I scoured Pinterest for what appeared to be a delicious – and beginner-appropriate – scone recipe. I lucked upon this recipe and it delivered on its promise to be easy and so good. I made these again for a brunch baby shower, and then a random weekend morning. And as I was prepping my grocery list and thinking about what to bake, these little beauties popped in my mind. I’m here to report, they are just as good the fourth time around. Hope you all enjoy!

Raspberry Scones

1 stick of unsalted butter, diced into 1/4″ to 1/2″ pieces, placed back in refrigerator
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
Zest from 1 lemon
3/4 cup heavy whipping cream
3/4 cup frozen raspberries

1.) Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
2.) In a large bowl, combine flour, baking powder, sugar, salt and lemon zest.
3.) Add butter to dry ingredients and toss it to coat with the flour. Use a pastry cutter to cut the butter into the flour mix until it resembles coarse meal.
4.) Add frozen raspberries and toss to coat with a large fork. Drizzle heavy cream, and continue to incorporate raspberries, cream and butter. Using your hands, begin to kneed the dough until it starts to come together.
5.) Pour out the dough on the parchment lined baking sheet, and press to form an 8 to 9-inch square that is around 3/4-inch thick. It will look imperfect and rough around the edges, but that is OK!
6.) Using a large knife, cut the square into 9 square pieces. Then cut each of those squares in half to create 18 small triangles. Gently separate each triangle to have space for baking. TIP: coat your hands with flour so you can separate the scones and re-form some of them if needed without the dough sticking to your hands.
7.) Bake for 13 to 14 minutes, or until slightly golden.

Recipe from http://www.flourarrangements.org/2016/05/raspberry-lemon-scones/

Lemon Poppy Seed Cake

A brunch at Brogan’s school this week meant I was baking on a weeknight.  I decided on this Lemon Poppy Seed Cake because first, I have made it before and it was excellent, second, it was pretty easy, and third, I had everything on hand.  Grocery shopping is not a Monday through Friday activity for me.

This is called a cake, but it’s closer to a bread to me – either way it’s perfect for breakfast or brunch.  I found this on Pinterest and modified the original recipe by using buttermilk instead of heavy cream, a little more sugar and modifying the temp and cooking time (the first time I made it this took forever to cook!) This cake is moist and full of sweet lemony flavor.  The poppy seeds add a little texture and a nice nutty flavor.  It’s very good, take my word!


Lemon Poppy Seed Cake

2 cups of sifted all-purpose flour*
1 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
1 stick of butter (room temp)
1 cup + 1 tbsp sugar
1/2 cup buttermilk
Zest of 2 lemons (about 2 tbsp)
4 eggs
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp vanilla

*If you’re too lazy to sift the flour (like me), just use a little less. 

1.) Preheat oven to 375 degrees. Grease and flour a 12″ x 4″ loaf pan.
2.) Stir together the flour, baking powder, poppy seeds and salt in a large bowl.
3.) Using a stand mixer, combine butter, sugar, buttermilk and lemon zest and beat until creamy.  Beat in the eggs, one at a time.  Add vegetable oil, vanilla and lemon juice.  Beat well to incorporate.
4.) Add in the flour mixture a little at a time, beating on low just until fully combined.  Pour batter into loaf pan.
5.) Bake for 65 minutes. Test with a toothpick to make sure it’s done in the middle.  Serve with jam on top – fig preserves are my favorite!

DSC_1185 DSC_1186 DSC_1190

Modified from Cafe Fernando’s Lemon Poppy Seed Cake. 

Artichoke and Broccoli Bake

It was breakfast for dinner earlier this week.  Typically this is a go-to when I’m looking for a quick meal, but this time it was because I forgot to thaw out some meat. I hate when I do that!  So I was trying to think of something meatless to feed my brood and remembered this breakfast casserole.  I’ve made this with a variety of veggies – mushrooms, asparagus, spinach and broccoli – but broccoli is especially good!  Sometimes I use leftover broccoli, but if I’m making it from fresh I will steam it with lemon juice and butter and season it well with salt and pepper.


Artichoke and Broccoli Bake

2 to 3 cups of cooked broccoli (or other veggies)
1 small sweet onion, chopped
1 tbsp butter
1 14-oz can artichoke, drained and chopped
8 eggs, beaten
2 cups cottage cheese
4 ozs feta cheese, crumbled
1/2 cup parmesan cheese
1/2 cup all-purpose flour

1.) Preheat oven to 350 degrees.
2.) In skillet, saute onions in butter. Set aside to cool.
3.) Mix together all ingredients and pour into a greased casserole dish.
4.) Bake for 45 to 50 minutes, or until a knife inserted in the middle comes out clean.