1 egg                                                  2 1/2 cups flour                                                 Preheat oven to 425 degrees

2 tablespoons water                       1/3 cup sugar                                                     Lightly oil a baking sheet

1/2 cup milk                                      4 teaspoons baking powder

1 cup berries or chips                     1/2 teaspoon salt



In a large bowl combine flour, sugar, baking powder and salt.  Cut the butter into the dry ingredients.  Make sure the butter is very cold and leave some of the butter about the size of peas.  I actually cut the butter into small cubes before I start cutting it in.


Add your berries or chips or whatever you like. Note:  For the cinnamon chip scones, I add a little cinnamon to the flour mixture too.


Mix the egg, water and milk until combined then stir into the dry ingredients.  Be careful not to over work the dough.  That brings out the gluten in the flour and makes the scones tough.  Your dough should be somewhat lumpy.


Gently gather the dough up into a ball and place on a lightly floured surface.  Roll or pat the dough out to about 1/2 inch round circle.  Cut into 16 wedges and place them on the baking sheet about 2 inches apart.*  I've been working on trying to make them smaller and was going to try dividing the dough in half and making two circles.


Bake until tops are golden brown - 12 to 15 minutes.


When cool make a glaze out of X-Sugar, cinnamon and water and drizzle over scones.


*If don't want to glaze them, prior to cooking brush with milk and sprinkle with cinnamon sugar.



Best Ever Chocolate Chip Cookies


1/2 cup Butter                                  2 1/4 cups flour                                                             Preheat oven to 350 degrees

1/4 cup Cream Cheese                     2 teaspoons corn starch                                                  Lightly spray cookie sheet with oil

3/4 cup brown sugar                        1 teaspoon baking soda                                                 or use parchment paper

1/4 cup white sugar                         1/4 teaspoon salt

1 large egg                                       2 cups mini chocolate chips

1 1/2 teaspoons vanilla


Cream butter and sugars untill well blended.  Add sugars and continue mixing.  Add egg and vanilla.  Beat for 5 to 7 minutes.


Add dry ingredients.  Chill dough thoroughly.  Scoop into 2" balls.  Lightly press down if desired.*


Bake 8 or 9 minutes.  Just until color begins to appear around the edges.  Do not overbake.  


Allow to cool on sheet before transfering.  Cookies will slightly harden within a few hours or overnight.


*I find it much easier to scoop the cookies onto the baking sheet right away and then put them in the freezer for about 15-20 minutes

prior to baking.



1 cup sugar                                              1 stick butter - melted                                                      Preheat oven to 350 degrees

3 tablespoons liquor*                                2 teaspoons almond extract

1 teaspoon vanilla extract                         1 cup sliced almonds

3 large eggs                                              2 3/4 cups flour

1 1/2 teaspoons baking powder               1/4 teaspoon salt


Mix sugar, melted butter, liquor and extracts in large bowl.  Stir in almonds and eggs.  Add flour, baking powder and salt.


Chill for 30 minutes.


Divide dough in half.  Wet hands form two long thin loafs ~ 16" long, 2" wide and 1" high on an ungreased baking sheet.


Bake for 30 minutes.  Remove from oven and cool for 15 minutes.


Use a serrated knife and cut into 3/4" slices.  Place cut side down on baking sheet and bake for an additional 20 to 25 minutes.

I flip them over after 10 minutes so both sides get crisp.


Remove from oven and let cool.  Can be dipped in or dizzled with melted chocolate if desired.


*You can use whatever flavor liquor you like (anisette is good) or use brandy.  I make my own vanilla vodka so that's what I use most of the time.  

Print Print | Sitemap
© The Brass Lily Bed and Breakfast - 1&1 MyWebsite