Strawberries and Cream Scones*

Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick (4oz) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered (larger pieces work better)

For the Egg Wash:

1 large egg, beaten
1 tsp milk or water
2 Tbsp sugar, for sprinkling

For Glaze:

2 Tbsp heavy cream
3/2 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 tsp or less)


Instructions:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside. 
2. In a large bowl combine flour, salt, baking powder, baking soda and sugar; mix well to combine
3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks or a pastry cutter) until it resembles a coarse meal.
4. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. 
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit
6. Empty the loose dough out onto a clean, floured work surface, that shape the dough into a 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 inches apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. All ow scones to cool for 10 minutes on the baking sheet in the meantime you can make the glaze.
11. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve warm.

strawberries-and-cream-scones at bakerbynature.com


*Flaky and moist scones that are great warm with tea or coffee. Best eaten the same day.

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Resurrection Rolls

Ingredients:

One can of crescent roll dough

8 large marshmallows (or one for each roll you’ll be making)

Melted butter

Cinnamon sugar

Directions:

1. Pre-heat according to the package directions. 

2. Unroll the crescent rolls. 

4. Roll the marshmallows in the melted butter. 

5. Roll the marshmallows in the cinnamon sugar. 

6. Wrap the marshmallow in the crescent roll, pinching the dough together securely. Don’t worry about the shape so much, they’ll taste the same no matter how you roll or bundle them. Brush them with more melted butter, but it’s not necessary.

7. Put the rolls in the oven and bake for the amount of time specified on the package.

8. Remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow.

http://eatatallies.com/2011/04/resurrection-rolls/