Lemon Blueberry Scones by CK
2 cups all purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp table salt
6 tbsp cold unsalted butter, cut into small cubes
1 cup blueberries
3 tbsp lemon zest
3/4 cup cold heavy cream
1 egg, large
2 tsp vanilla extract
1 tbsp cold heavy cream
2 tbsp sanding sugar, optional
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour sugar, baking powder and salt.
Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of
butter remain.
Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Pour cream mixture into flour mixture and stir with a fork until just combined.
Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are
baked.
Recipe Note: Frozen blueberries can be used in place of fresh. Simply thaw and pat dry.

MONKEY BREAD MUFFINS by gkt
¾ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
¼ c. sugar
1 can biscuits; cut each in six pieces
½ c. brown sugar
3 Tbsp. butter
1 tsp. vanilla
Line muffin pan with cupcake liners.
Place cinnamon, nutmeg, ginger and sugar in baggie. Drop in biscuits and shake until well-coated.
Put four pieces of biscuits into each liner in cupcake pan.
Bring to a boil the brown sugar, butter and vanilla. Stir constantly until sugar is dissolved (2-3 minutes).
Spoon over biscuits.
Bake 8-12 minutes at 350.