breakfast anyone?

kelly posted this recipe for her favorite scones over the holidays and they sounded pretty yummy. i've never attempted scones before; i usually stick with my favorite coffeecake recipe as my brunch-breakfast-go-to-treat. this weekend i'm hosting a baby shower for one of my very best friends jessica, and it was the perfect excuse to try out this recipe!

i decided to give it a test run, which i rarely do when trying new recipes (to be totally honest, i've never had anything fail so miserably in front of guests that i had to resolve myself to testing things first, even when it was my first attempt). my accountability group meets on wednesday mornings and the hostess usually serves some sort of breakfast treat, so this week i offered to host and use them as guinea pigs for my test run :).

um, kelly...you've found a home run with these scones. yum yum yum they were DELICIOUS!! and i'm not really a scone girl. but these were great - just crumbly enough and perfectly moist and the sugar on top finished it off fantastically. eric, who loves scones, gave them a double thumbs up :). i think he would like them even more if i made a cinnamon version. the best part was mixing the whole thing up in my food processor, which worked wonderfully...and worked even more wonderfully when i realized i had used my regular blade instead of the dough blade and made the switch. oops. won't do that again! anyway, i'm sharing both the scones and my coffeecake recipe here for ya'll to drool over.

kelly's atk cream scones

2 C flour
1/4 C sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick cold unsalted butter cut into 1/2 inch pieces*
1 C heavy whipping cream
1 egg for an egg wash or use cream for the top of the scone
turbinado sugar to finish

Preheat oven to 425 and position oven rack in the center. Line baking sheet with parchment. Place flour, sugar, baking powder, and salt in the bowl of a food processor and process for 10 seconds to blend well. Add the cold butter and pulse 5 times at 1 second intervals, or until the butter is cut into medium sized pieces. Add the cream and pulse another 20 times or until the dough hold together in small, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. (I always skip that part and just squeeze it in my hands.) Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet spacing them 2 inches apart. Brush the top with a thin coating of a lightly beaten egg (or more cream) and sprinkle evenly with sugar. Bake the scones for 14-16 minutes, until firm to the touch and golden brown. Transfer to a wire rack to cool for 5 minutes.

*my butter was actually frozen, because i buy my butter at costco and stick it in the freezer until i need it (and don't judge...yes i do use that much butter) but it seemed to work just fine!

katie's coffeecake

this recipe is from my dear friend katie holsclaw bobman (kho to kabob)...we call it legitimate breakfast cake. it is super duper easy and the whole pan tends to disappear the same day. it's that good people.

1 C butter
2 C sugar
3 C flour
2 eggs
1 C buttermilk
1 tsp baking soda
2 C fresh berries (i've used peaches, raspberries, blueberries or you can do a cinnamon version. just add 2-3 tsp of cinnamon at the beginning.)

preheat oven to 350 and grease a 9"x13" baking dish. mix butter, sugar, and flour in a large bowl with a pastry cutter. set aside 1 C for the topping. add remaining ingredients, mix until just moist. gently fold in fruit (if using fruit); pour into prepared pan. sprinkle topping on top. bake for 40-50 minutes or until center is done.

*i have had this dish take way longer than that; don't know if it's my oven or what but just keep checking on it. stick a toothpick in it if necessary.