Blackberry Scones

My new favorite breakfast...Blackberry Scones.

Blackberry Scones
(Food Network)

Ingredients
*5 cups all-purpose flour, plus more for hands and parchment
*1 cup sugar, plus more for sprinkling
*2 1/2 tablespoons baking powder
*1 teaspoon salt
*3/4 cup shortening
*1/2 cup butter
*2 cups milk (I, for some reason, only ever need 1 cup)
*1 1/2 to 2 cups blackberries

Icing:
*2 cups powdered sugar
*1/4 cup milk

Directions

Preheat oven to 350 degrees F.

To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup blackberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover blackberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.

To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with icing. Let icing harden before serving.

Bagels!

After making these yummy bagels last night, I don't know if I could ever buy bagels again! Try them.

Bagels
(from Better Homes and Gardens' New Cook Book)

Ingredients:

4 1/2 to 4 3/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water (110* to 115*)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar

Directions:

In a mixer bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, the 3 tablespoons of sugar, and salt. Pour over flour mixture. Beat at low speed for 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2 to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tablespoon of sugar to boiling; reduce heat. Cook 4 to 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake at 375* for 25 to 30 minutes. Makes 12.

When you feel comfortable with the recipe, try adding ingredients to it. I made a cinnamon/sugar and hazelnut bagel and it was delicious!