This scone recipe is another winner if you want a delicious scone that has lots of flavor, but isn’t dry. It comes from my favorite food blogger cookiesandcups.com and once again she doesn’t disappoint. The recipe recommends adding a drizzle to the scones, but because I freeze mine individually I leave it off. I will include it here in case you want to try it, but I personally don’t think they need it. Also, because I live at altitude I had about 2 more tablespoons than the recipe calls for in order to get everything to hold together.

Scone:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter, cut into cubes
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup toffee bits
• 1/2 cup + 2 tablespoons heavy cream, divided
• 1 medium banana, mashed (about 1/3 cup)
• 2 tablespoons turbinado sugar for garnish

Drizzle:

• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons milk

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips. In a medium bowl mix together 1/2 cup of the heavy cream and banana. Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix. Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges. Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar. Bake for 15- 20 minutes until the edges are golden brown.

For the icing drizzle, whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set. Serve warm or at room temperature.

My husband’s family is Czech and as such he has a huge love of kolaches. We’re talking the fruit-filled pastries, not the savory roll with sausage inside. Since I’ve been having success with my baking experiments this month I found a recipe and tried making them from scratch. They were delicious! I was so so pleased with how they turned out and start to finish they only took about two hours.

For the Dough:

• 2/3 cup milk (2% or higher is best)
• 2 teaspoons active dry yeast, or instant
• 2 tablespoons sugar
• 2 cups all-purpose flour
• 6 tablespoons unsalted butter, melted
• 2 large egg yolk
• 1/4 + 1/8 teaspoon fine salt

For the Filling:

• 3 tablespoons cream cheese, softened
• 2 tablespoons powdered sugar
• thick fruit preserve of your choice, I had strawberry

For the Crumb Topping:

• 1/8 cup flour
• 1/8 cup sugar
• 1/2 tablespoon butter, melted

Warm the milk in a microwave-safe bowl for about 30 seconds until lukewarm. The target temperature is 110°. Once it’s at precisely 110°, add the yeast, sugar and 2/3 cup of the flour. Mix together well and let rise in a warm place until doubled in size. (Because I used instant yeast I mixed this together while I got the rest of the ingredients together, but didn’t wait for it to double.) In another bowl, add the melted butter. Let cool briefly before stirring in the egg yolk. Add this to the yeast mixture and mix well. Add the remaining flour, salt, and mix very well well. Next, knead the dough for 10 minutes, making sure to lightly flour the board and your hands as you go. At the end of 10 minutes, the dough will be soft, supple, and not sticky at all. Grease a bowl with cooking spray and add the dough. Cover and let it rise in a warm place until it doubles in size. (At the end of this rise, you could cover it and put it in the fridge to use the following day. It will deflate, but it’s okay).

Next, you want to evenly divide the dough into 12 equal portions. I do this by weighing the dough, and dividing it by 12. Roll each dough ball into a perfect circle (see photo). Line a 9″ pie plate with parchment paper, and arrange the dough balls in it. At this point, I press gently on the dough to make a slightly oblong shape instead of a perfect circle. Let the dough rise until doubled in a warm place. Preheat the oven to 375°. Once the dough balls have doubled in size, use your fingers to make deep indentations for the fillings. Divide the fillings between the kolaches, I did 4 cream cheese, 4 strawberry and 4 strawberry cream cheese, but do what makes you happy.

Bake the kolaches for 18-21 minutes, until nicely golden brown. Use a toothpick inserted into the center kolache to ensure the rolls are done. Let cool slightly, and then tear apart and serve.