Lemon Cranberry Scones

About a week ago, I had a couple of friends and their babies come over for a playdate. I thought it was the perfect opportunity to try out this recipe for scones. I had never actually made scones before so I was a little worried they wouldn't turn out. Thankfully, they were a perfect pale golden when the oven timer went off that morning. There is definitely nothing like the smell of freshly baked scones (or bread in general)!

adapted from Smitten Kitchen
INGREDIENTS:

1 1/2 tbsp. freshly grated Lemon Zest (approximately 2 lemons)
2 1/2 cups All-Purpose Flour
1/2 cup Sugar
1 tbsp. Baking Powder
1/2 tsp. Salt
3/4 stick (6 tbsp.) cold unsalted Butter (cut into bits)
1 1/4 cups Dried Cranberries
1 large Egg
1 large Egg Yolk
1 cup Cream

DIRECTIONS:

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

In a food processor, pulse together the flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal. Transfer to a large bowl.

Add dried cranberries to the flour mixture.

In another small bowl, beat egg and yolk, then stir in cream. Add egg mixture to the flour mixture and stir until just combined.

On a well-floured surface and with floured hands, pat dough down until it is approximately 1" thick. With a 2-inch round cutter or a rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary.

Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven for 15 to 20 minutes until pale golden.

Banana Pancakes

Since being pregnant and not been able to eat bananas for approximately 38 weeks, I have found that recipes with bananas have been very appealing to me. So when I saw this recipe, I knew I had to give it a shot the next time I got the chance to cook brunch for the family. They were very yummy! I would definitely make these again. I think I might try it as a dessert next time with ice cream! YUM!

adapted from Rasa Malaysia
INGREDIENTS (for approximately 7 pancakes):

1 egg
1/8 cup Sugar
1/2 cup Flour
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 cup Coconut Milk
2 Ripe Bananas
Oil for frying

DIRECTIONS:

In a small bowl, mash the bananas with a fork, then set aside.

In a large bowl, whisk eggs and sugar until light and fluffy.

In another medium bowl, sift flour, salt and baking powder. Fold dry ingredients into the egg mixture, then fold in the coconut milk. Add the mashed bananas and mix until combined well.

Heat a small frying pan and add oil. Spoon batter into the pan (use your discretion in terms of how big you want your pancakes to be). Tilt the pan so that the batter forms a thin layer as the mixture is quite thick. Flip when lightly browned.

Serve pancakes warm with butter and syrup. Pancakes can also be served with ice cream as a dessert.