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Strawberry Scones Bake Along

Strawberry scone

It’s strawberry season in my neck of the woods and someone asked when a fresh strawberry recipe would be up. So here we are! Strawberry scones! Few ingredients, easy to put together, and something that can wow others. Bake along with me using the video or grab the recipe and give it a go. How did yours turn out? Let me know in the comments!

Strawberry Scones – Two Peas and Their Pod

Scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder (note that this is baking powder, not baking soda)
1/2 tsp salt (optional, I left this out because I typically leave salt out of my bakes)
6 Tbsp cold unsalted butter cut into 1/4 inch cubes
1 cup heavy cream plus 1 Tbsp for brushing the scones
1 tsp pure vanilla extract
1 cup chopped fresh strawberries
2 Tbsp turbinado sugar (I used granulated sugar)

Glaze:
1 1/2 cups confectioners’ sugar (powdered sugar)
2 Tbsp milk
1/2 tsp pure vanilla extract

(note, my version of the recipe will have steps in a slightly different order than they are on the Two Peas site)
In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal with a few large butter lumps.

In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in strawberries.

Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1 inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into eight triangles.

Place the scones on a prepared baking sheet (lined with parchment paper or an oven-safe non-slip mat) and put in the freezer for 15-20 mins. This will prevent the scones from spreading while baking.

Near the end of the freezer time, preheat the oven to 400°F.

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado (or granulated) sugar. Bake for 18-23 mins or until the scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 mins and then transfer to a wire cooling rack.

While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.

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5 Layer Cookie Bar BakeAlong

Come do a baking experiment with me! In this video, we try making a five layer cookie bar we saw on Instagram from Fitwaffle Kitchen! This one is great for people who are a little nervous about baking as you can use pre-made ingredients and practice layering.

Ready to give it a try? Great! You’ll need a batch of cookie dough (made from scratch or bought premade) – can be sugar cookie, chocolate chip, or other , a jar of Nutella, a jar of Biscoff cookie butter, a baking pan, non-stick spray or parchment paper, and something to spread with (butter knife, spoon, rubber spatula, offset spatula). That’s it! At Casual Confections, there are very few fails, lots of accidental successes, and plenty of tasty tasty mistakes. Let’s do this!

5 Layer Cookie Bar – Fitwaffle Kitchen
1 batch of cookie dough
1 jar of Nutella
1 jar of Biscoff cookie butter

Preheat oven to 350ºF

Spray 8×8 baking pan with non-stick spray or cover with parchment paper. Press down enough cookie dough to cover the bottom of the pan. Spread a layer of Nutella over the top of the cookie layer. Press a second layer of cookie dough on top of the Nutella. Spread a layer of Biscoff cookie butter over the cookie dough. Then add the rest of the dough on top of the cookie butter. If it does not cover edge to edge, it is ok.

Bake for 30-40 mins on a middle rack. If your top layer is browning too fast, place a piece of foil loosely over the top. Remove from oven and let cool in the pan. Cooling may take a while as the bars are thick. Leave out to cool at room temperature or place in the fridge. Once cooled, run a knife or spatula around the edges to loosen it up. Flip bars onto a cutting board. Slice and serve.

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Bake-along: Paradise Pie for Pi Day 3.14

This is a fun, quick, and easy recipe and turns out a dessert in perfect portions for small to medium groups or individuals! For a shopping list of ingredients and tools, jump over to the previous post.

Paradise Pie (via KeyIngredient)

Crust:
3 tablespoon butter
1/3 cup graham cracker crumbs
3 tablespoon granulated sugar
1/3 cup chocolate chips

FILLING:
1 teaspoon vanilla extract
1/3 cup milk
1 tablespoon canola or vegetable oil
1/2 cup flour
1/4 cup granulated sugar
3/4 teaspoon baking powder
1/3 cup semisweet chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnuts

Preheat oven to 350°F.

Melt butter in a medium microwave-safe bowl (15 second increments). Mix together graham cracker crumbs and sugar, then add in melted butter. Combine well.

Put mixture into a one-quart casserole dish. Spread evenly. Press firmly into bottom of dish. Top evenly with chocolate chips.

Bake for 5 minutes, or until chocolate is melted. With rubber spatula, spread melted chocolate out smoothly. Set aside.

Combine dry ingredients in a large mixing bowl. Add milk, oil, and vanilla and mix on low, until smooth. With mixer still on low, add chocolate chips, coconut, and walnuts. When thoroughly mixed, pour filling over crust. Bake, uncovered, at 350°F, for 35 to 40 minutes, or until a wooden pick comes out clean.

(Optional) Toppings:
Spoon 2 tablespoons butter on ovenproof plate and place in oven until butter melts. Remove plate from oven and place large piece of warm pie right on top of the melted butter. Top pie with a scoop of vanilla ice cream. Top with hot fudge & caramel toppings. Sprinkle with walnuts.