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Wedding Cake White Cake Mix Cookies

June 8, 2018

These wedding cake white cake mix cookies are sweet, buttery, and almond-flavored. They taste just like the cakes at Federal Bake Shop, my favorite bakery!
A white wedding cake cookie with a bite taken out of it, with a stack of cookies, a glass of milk, and a plate of cookies in the background.

Click here to save this recipe!

Nothing Stays the Same

In these fast-paced times of technology and social media, it’s rare for things to stay the same for long. Our attention spans are so short. We’re constantly seeking something new, something different, something better. Right or wrong, it’s just the way that our society is these days. It’s the reason that websites must update their look every few months and stores and restaurants seem to be in a constant state of remodeling. It’s rare to walk in to an establishment that looks the same as it did two years ago, much less ten years ago…or twenty. Even rarer is to find a spot that still features essentially the same menu that they did a generation ago.

Federal Bake Shop

Federal Bake Shop in Hixson, Tennessee is one of those rare places, though. Now, when I was a kid – like, a non-driver – it was located in Northgate Mall, so that’s where my earliest memories come from. However, when I got a little older, it moved to its current Hixson Pike location. I can honestly say, though, that besides the location, little has changed there in my nearly forty years (shhhhh….I still have a couple of years to go).

A plate of white wedding cake cookies with a cooling rack of cookies and a glass of milk in the background

My Favorite Bakery

Once I attained my driver’s license, my best friend, Angie, and I began our constant visits to Federal Bake Shop, or “The Fed”, as we called it. Eventually all of our friends adopted that moniker for the shop too. Their white, almond-flavored cakes were absolutely the best, so we would each order two of the 50 cent cupcakes with white icing from the case and round out our order with a gigantic chocolate chip cookie to cut the sweetness of the icing. I feel certain that after we ate our sweets we probably met up with our friends at the McDonald’s down the road and ate quarter-pounders then went home and lamented our weight (oh, teenage self…).

Cupcakes = Love

Not much has changed, at least as far as Federal Bake Shop is concerned. It still looks the same on the inside, with the bakers and decorators clad in their white uniforms and hairnets. The smell of almond extract oozes from the walls and boxes of thumbprint cookies topped with colorful jolts of that rich icing call to you from tables when you walk in the door. You can, of course, purchase a whole cake (on which they will scrawl the message of your choice in icing) or even a slice. They sell doughnuts, cookies, bundt cakes…lots of assorted confections. My choice will always and forever be the cupcakes, though…that icing on their white cake just cannot be beaten. Forget flowers; when Philip wants to buy me something to show me how much he loves me, he comes home with half a dozen cupcakes (seriously). My sister and I buy each other Federal Bake Shop for our birthdays, two weeks apart. Everyone needs to be on a sugar high throughout their birthday month.

an overhead photo of a white wedding cake cookie with a bite taken out of it with a stack of cookies, a glass of milk, and a plate of cookies in the background

Cake Mix Cookies

Cooking and baking from mixes is not something that I do often. I certainly do not have a problem with boxed mixes; I just find an element of catharsis in starting from scratch, building a cake or pie or cookie from the ground up, so to speak. However, on a recent trip to the grocery store, something made me think of cake mix cookies, which used to be one of my favorites, then I thought about white cake mix cookies. With almond extract stirred in. Topped with white almond-flavored icing. Wedding cake white cake mix cookies. I wanted a cookie that tasted just like Federal Bake Shop’s cakes.

Test Batch

I made one batch of white cake mix cookies as a “test batch” in case they didn’t work. I’ve attempted to make icing that I thought tasted like Federal Bake Shop’s before, unsuccessfully. I’m not sure what happened, but this recipe clicked the first time that I made it. I excitedly texted my sister, who was just as excited as me. Later in the week, I made a double batch of the cookies and divided them up into three plates, taking one to Angie, one to a friend who recently moved away and was driving through on vacation, and keeping the third (we did share with some friends who came over for dinner). Everyone who has eaten them has declared them a victory.

Shared to the The Weekend Potluck on The Country Cook!

Click here to save this recipe to your Pinterest baking or cookie board!

a plate of white wedding cake cookies with a stack of cookies and a glass of milk in the background

Mary

Yield: 20 cookies

Wedding Cake White Cake Mix Cookies

The proportions for the eggs and oil in this recipe came from the blog Somewhat Simple .

10 minPrep Time:

10 minTotal Time:

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Ingredients

  • 1 box white cake mix
  • 2 eggs
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon almond extract
  • For the Icing
  • 1 stick butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons almond extract
  • 1-2 teaspoons milk

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Using an electric mixer or a wooden spoon, mix together the cake mix, eggs, oil, and almond extract until a dough-like consistency forms and no clumps of cake mix remain.
  3. Scoop the dough onto the prepared baking sheet using a 1 1/2 inch scoop or a tablespoon. Bake for 8-10 minutes, until light golden around the edges, rotating the pans halfway through the baking time. Allow to cool completely.
  4. When the cookies are cool, make the icing. Beat together the butter, powdered sugar, and almond extract using an electric mixer. Add enough milk to get a spreadable consistency. Ice the cookies. You should have just enough icing for one batch of cookies. After standing for 20-30 minutes, the surface of the icing will have a dry consistency.
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https://chattavore.com/wedding-cake-white-cake-mix-cookies/

Filed Under: By Type, Dessert, Easy Baking, Easy Recipes, Recipes, Snacks Tagged With: baking, cookies, desserts By Mary // Chattavore 16 Comments

Pimento Cheese Biscuits

May 1, 2018

A picture of a pimento cheese biscuit on a plate with butter and a basket of pimento cheese biscuits in the back

Pimento cheese biscuits are just about as southern as you can get. They’re soft and fluffy and take approximately 2% more effort than a regular biscuit to make. They’re a great way to use up leftover pimento cheese (is that a thing?!?!?)!

A picture of a pimento cheese biscuit on a plate with butter and a basket of pimento cheese biscuits in the back

Can you think of two foods that are more Southern than pimento cheese and biscuits?

I really can’t. Funny thing is that of course neither were invented here in the southeast part of the U.S. but certainly no one reveres these foods nowadays like we do around these parts.

Save this recipe for later on Pinterest!

a bowl of pimento cheese biscuit dough with a pastry blender
A bowl of unmixed pimento cheese biscuit dough
Can you get any more southern than pimento cheese and biscuits? Pimento cheese biscuits are the perfect way to use up leftover pimento cheese and they are great ANY TIME of day! | Recipe from Chattavore.com #baking #southernfood #pimentocheese #biscuits
Can you get any more southern than pimento cheese and biscuits? Pimento cheese biscuits are the perfect way to use up leftover pimento cheese and they are great ANY TIME of day! | Recipe from Chattavore.com #baking #southernfood #pimentocheese #biscuits

Pimento cheese is one of those foods that I cannot keep in the house if I don’t want to be constantly dipping a cracker or a pretzel or a tortilla chip or just a spoon into it every. single. time. that I open the refrigerator. And biscuits…well, they’re my typical Sunday morning breakfast. Nothing better than biscuits with some Kerrygold.

I mean, unless it’s pimento cheese biscuits with Kerrygold.
a basket of pimento cheese biscuits with a butter dish in the background
Pimento cheese biscuits are a great way to use up leftover pimento cheese, but if you, like me, do not know the meaning of the term “leftover pimento cheese”, then by all means make some (here’s my recipe) or buy it especially for this purpose. I promise, pimento cheese biscuits take only about 2% more effort than regular old buttermilk biscuits.

The tricks to making perfect pimento cheese biscuits:

  • Good ol’ Southern flour made with soft white winter wheat. White Lily is always in my pantry and Martha White will work as well. If you are not fortunate enough to have grocery store access to this, this thread from Chowhound recommends using half all-purpose flour and half cake flour.
  • Make sure that the butter and the pimento cheese are cold. I take them out of the fridge right before I make the biscuit dough.
  • I always use full-fat buttermilk to make my biscuits, but if you don’t have it you can use heavy cream, half and half, or milk (preferably whole milk).
  • Fold your biscuit dough to get flaky layers better than any remade biscuit ever thought about having!
  • I used a biscuit cutter to make pretty biscuits for pictures, but I usually just use a knife so I don’t have scraps that have to be reformed. This makes the most tender biscuits!
  • If you like crispy bottoms on your biscuits (I do) preheat the pan while you preheat the oven. Even better, use a cast iron skillet or a stoneware pan to bake the biscuits!

So – next time you have leftover pimento cheese (I’ll take your word that this is a thing) or just want to combine these two ultra Southern foods, pimento cheese biscuits are the ticket!
a pimento cheese biscuit on a plate with a pat of butterClick here to save this recipe for later on Pinterest!

Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!

Mary

Yield: 6 biscuits (can easily be doubled)

Pimento Cheese Biscuits

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • 1 cup/5 ounces/ 150 grams all-purpose soft white winter wheat flour (such as White Lily/Martha White) OR 1/2 cup/ 2.5 ounces / 75 grams EACH regular all-purpose flour and cake flour
  • ¼ teaspoon/1 gram baking soda
  • 2 teaspoons/10 grams baking powder
  • 1/2 teaspoon/4 grams salt (kosher salt weighs less than table salt so if you are measuring in teaspoons you will need ¾-1 teaspoon)
  • 3 tablespoons/1 ½ ounces/ 40 grams cold unsalted butter, cut into pieces
  • ½ cup/2 ounces/60 grams cold pimento cheese
  • 1/2 cup buttermilk (I use full-fat) OR same amount heavy cream, half-and-half, or milk

Instructions

  1. Preheat the oven to 450 degrees. I highly recommend using a small cast-iron skillet or a stoneware pan to get crispy bottoms. If you are using one, place it in the oven to preheat as well
  2. Stir the flour, baking soda, baking powder, and salt together in a large mixing bowl.
  3. Use a pastry blender or your fingertips to cut the butter and pimento cheese into the flour mixture until the mixture resembles coarse crumbs. You don’t want the largest pieces to be bigger than peas.
  4. Add the buttermilk a little at a time (the measurement is approximate because I don’t ever measure…I just pour a little bit, stir, and pour more until I get all the dough to stick together). Stir after each addition until everything just comes together into a cohesive dough.
  5. Turn the biscuit dough onto a lightly floured surface. Pat it out into a rectangle then fold into thirds like you are folding a letter. Repeat that twice, then pat it out and cut into 6 pieces or use a biscuit cutter (I used a biscuit cutter to make these look nice for the picture, but usually I just cut them so that I don’t have to handle the dough too much).
  6. Place the biscuits on the preheated pan or a baking sheet so that they just touch. Bake for 13-15 minutes. Serve immediately.
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https://chattavore.com/pimento-cheese-biscuits/

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grains and Breads, How to Cook From Scratch, How-To, Recipes Tagged With: baking, bread, breakfast, cheese, southern food By Mary // Chattavore 6 Comments

Chocolate Chip Banana Beer Bread

August 28, 2017

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! Scroll down for video.

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com

Click here to save this recipe on Pinterest!

Do You Make Banana Bread?

Things I never make:

  1. Banana bread

Weird, right? Banana bread is one of those super-basic things that everyone makes. But I really never do. I mean, until now. Because what else are you going to do when you have four super-ripe bananas about to start attracting flies in your kitchen?
Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com

Chocolate Chip Banana Beer Bread

You get your husband to bring a brown ale home from work and you make banana beer bread. Yep. Plus chocolate chips, because in my humble opinion banana bread is always made better by the addition of chocolate.

I was pretty concerned that this banana beer bread would turn out too wet. There is a lot of liquid in there. It turned out perfectly, though – so moist and sweet enough for dessert but wholesome enough for breakfast (because bananas and whole wheat flour). Put your banana beer bread in the fridge, though. I didn’t. It did not end well.
Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com

Click here to save this to your Pinterest baking and breakfast boards!

Since I made this banana beer bread, maybe I’ll up the ante on my banana bread making game. Banana bread is one of the few ways that I can get Philip to consume bananas, and if beer is included, even better (the brown ale that I used was Maduro Brown Ale from Cigar City Brewing, and I have also had great luck with Dogfish Head Indian Brown Ale).

This recipe was shared on The Weekend Potluck on The Country Cook!


Mary

Yield: 1 8 1/2 inch loaf

Chocolate Chip Banana Beer Bread

15 minPrep Time:

1 hrCook Time:

1 hr, 15 Total Time:

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Ingredients

  • 1 3/4 cup all-purpose flour (or 1 cup all-purpose flour and 3/4 cup whole wheat flour - I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 very ripe bananas
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 3/4 cup brown ale
  • 1 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350?. Spray a 8 1/2 x 4 1/2 inch loaf pan with nonstick spray or grease with butter.
  2. In a large bowl, whisk together the flour, baking soda, and salt. In a medium bowl, mash the bananas then stir in the butter, eggs, brown sugar, and beer.
  3. Pour the banana mixture into the flour mixture. Add the chocolate chips and stir until no dry spots remain. Pour into the prepared loaf pan.
  4. Bake the banana bread for 55 minutes to an hour, rotating the pan halfway through baking. When the bread is done, a toothpick inserted in the center should come out clean.
  5. Cool the bread in the pan for 10 minutes, then remove from the pan and let it cool completely before serving.
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https://chattavore.com/banana-beer-bread/

Banana beer bread with chocolate chips is a delicious and simple to make bread that is just sweet enough for dessert but you can eat it for breakfast too! | Recipe from Chattavore.com
This post contains affiliate links. This means that if you click a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Recommended for this recipe:

Other ways to use your overripe bananas:
Banana Pudding Cake
Peanut Butter Banana Chip Cookies
Banana Pumpkin Chocolate Chip Muffins

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Dessert, Easy Baking, Easy Recipes, From Scratch, Fruit, Grains and Breads, How to Cook From Scratch, How-To, Recipe Videos, Recipes, Snacks, Videos Tagged With: baking, breads, breakfast, dessert, snacks By Mary // Chattavore 2 Comments

Hummingbird Sheet Cake + Video

August 13, 2017

Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com

Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious – and pretty. Scroll down for video!

Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.comClick here to save this recipe on Pinterest!

Getting the Job Done!

Being a Type A perfectionist and a blogger with a full-time job are things that are sometimes at odds in my life. My time is limited, and sometimes if I know a recipe is good I just want to get it up here to share with you guys. That means that my photos aren’t always perfect, but sometimes I just don’t have the time, energy, or, honestly, desire to retake the photos before I put them up here. I hope you guys will forgive me.
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.comAnother thing is that in the frenzy of beautiful images that I am surrounded by every day on blogs, Pinterest, and Instagram I sometimes start to feel like my recipes aren’t enough. Like, if I can’t put lavender or goat cheese in all the things then I probably shouldn’t share them. Or if I can’t make the prettiest deconstructed and perfectly lit bowl meal then I lose??. Oh boy. We’re our own worst critics, right? Seriously, no one has ever criticized one of my recipes for not being pretty or fancy enough (it’s probably coming now that I’ve put it out there. Oops.).
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com
I listen to a few podcasts for food bloggers and one of the things I’ve heard recently is that we need to blog for our audience, not for other bloggers. That hit me like a splash of cold water in the face. I realized that thinking that everything I post has to be vegan, Paleo, and artfully arranged in a handmade ceramic bowl being held in front of a window by a European hand model was not based on any preference that a single one of my readers has ever expressed to me. It’s based on the things that I think are pretty on Instagram but not the way that I cook, eat, or live or probably the way that the majority of my readers cook, eat, or live (the last handmade ceramic bowl I priced was like 70 smackers. If any of y’all have that kind of dough to spend on dishes, pass some my way).
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com

Hummingbird Sheet Cake

That’s where this hummingbird sheet cake comes from. Hummingbird cake, with pineapple, bananas, and spices baked into a cake coated in a thick layer of cream cheese icing (?) and toasted pecans, is one of my favorite cakes. But the first version I posted, while tasty and beautiful, was incredibly fussy. It broke while I was taking it out of the pan! While a perfect four-layer cake is what my overbearing perfectionist brain aspires to (and yes, I am perfectly capable of making it), a hummingbird sheet cake is what my tired, full-time job working, rest of the time blogging self finds realistic. And goodness, look at it. Is this hummingbird sheet cake really less pretty than this hummingbird layer cake? Personally, I don’t think so. That could just be because the approachability of Exhibit A is about 10000 times higher than Exhibit B. But I digress. They both taste equally delicious, and that’s really what matters anyway, right?

So if you’re a little short on time (or even just a little lazy, which is just fine with me), hummingbird sheet cake is where it’s at!

Shared on Weekend Potluck on Served Up With Love  and Meal Plan Monday on Southern Plate.
Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com


Mary

Yield: one 9x13 cake (about 20 servings)

Hummingbird Sheet Cake

30 minPrep Time:

50 minCook Time:

1 hr, 20 Total Time:

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Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (I used 1 1/2 teaspoons Alchemy Spice Wake and Bake Blend in place of the cinnamon & nutmeg)
  • 3 eggs
  • 1 cup canola or vegetable oil
  • 8 ounce cans crushed pineapple (with juice)
  • 2 cups mashed ripe bananas (3-4)
  • 2 cups finely chopped pecans (can toast them lightly if you wish)
  • 8 ounces (1 block) cream cheese (softened)
  • 1/2 cup unsalted butter-1 stick (softened)
  • 1 lb powdered sugar
  • 1 teaspoons vanilla extract or vanilla bean paste

Instructions

  1. Preheat the oven to 350 degrees. Butter 9x13 baking pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. In another medium to large bowl, whisk together the oil, eggs, and sugar. Stir in the mashed bananas, the pineapple, and one cup of the pecans (I did all of the mixing for this cake by hand...do not use a mixer. I also forgot to put pecans in the batter, and the world did not come to an end).
  4. Pour the wet ingredients over the dry ingredients and stir until just combined (it's fine if you have a couple of lumps of flour in your batter). Pour into the prepared baking pan. Bake for 40-50 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool briefly in pan then turn out onto a cooling rack and cool completely.
  5. Make the frosting: using a hand or stand mixer, beat together the cream cheese and the butter until well incorporated, then beat in the powdered sugar a little bit at a time, making sure that the previous addition is fully incorporated before adding more (going slowly will keep you from making a gigantic mess...like I did). Beat in the vanilla.
  6. To assemble the cake, spread the frosting across over the top of the cake and sprinkle the cake with one cup of toasted pecans.
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https://chattavore.com/hummingbird-sheet-cake/

Hummingbird sheet cake transforms a slightly fussy classic Southern cake into something easy and portable yet still SO delicious - and pretty. | recipe from Chattavore.com

Filed Under: By Course, By Main Ingredients, Dessert, Easy Baking, Easy Recipes, Fruit, Recipe Videos, Recipes, Videos Tagged With: baking, cakes, desserts, Southern By Mary // Chattavore 15 Comments

Easy Scones with Plums and Greek Yogurt + Video

July 28, 2017

These easy scones with Greek yogurt are full of good stuff - yogurt, whole wheat, and fruit - and they're so delicious you won't be able to resist! | Recipe from Chattavore.com

These easy scones with plums and Greek yogurt are full of good stuff – yogurt, whole wheat, and fruit – and they’re so delicious you won’t be able to resist! (Scroll down for video)

a close-up picture of a scone with plums and Greek yogurt with a pitcher of cream and a teapot in the background

Click here to save this recipe on Pinterest!

Scones v. Biscuits

A while back one of my friends posted on Facebook about trying what some tout as the best biscuit in Chattanooga (I contend that my biscuits are the best in Chattanooga…I still need to open that biscuits and gravy food truck). A British friend of hers commented that she really didn’t understand what an American biscuit was, as “biscuit” is the word that Brits use for what we in the States call a cookie. I commented and told her that I thought of a biscuit as a slightly more moist, savory scone.
a picture of a scone with plums and Greek yogurt with a teapot, a cup of tea, a pitcher of cream, and a jar of lemon curd in the background
I think that was a pretty decent explanation.That post and my tea at the English Rose made me start thinking that scones are really something that I don’t make enough. I mean, I love scones, and even though they’re not exactly like biscuits they’re definitely just as easy.
a picture of a scone with plums and Greek yogurt with a cup of tea, a teapot, and a pitcher of tea in the background

Plum Scones

A couple of weeks ago I was racking my brain trying to think of a recipe to put some fresh plums into. I considered putting them into my chicken biscuits, but ultimately decided that was a peach’s job and instead decided that plums needed to go into some easy scones. These easy scones have fresh chopped plums, Greek yogurt, and milk. I even went and healthed them up even more by adding some whole wheat flour.
an overhead picture of a scone with plums and Greek yogurt with a teapot, a cup of tea, and a pitcher of cream

Authentic? Eh.

I’m not going to lie…the butter and Greek yogurt make these plum scones pretty dang tender and biscuit-like, so I don’t want anyone fussing that they aren’t authentic. I’m a Southern cook, so it’s going to come across in just about everything I make. Still, if you taste these easy scones I don’t think you’re going to complain, especially if you have them with some salted butter or some lemon curd (my personal preference). And whether you have a cup of coffee or tea, I don’t think you can go wrong. Try them and see for yourself!
Shared on Meal Plan Monday on Southern Bite!


Mary

Yield: 8 scones

Easy Scones with Plums and Greek Yogurt

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I used white whole wheat)
  • 1/2 cup + 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, cut into small cubes and chilled
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 1 cup chopped fresh plums (3-4 plums)
  • 2 tablespoons heavy cream or milk

Instructions

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine the flours, 1/2 cup of sugar, baking powder, salt, and baking soda.
  3. Using your fingertips or a pastry blender, work the butter into the flour mixture until only small pieces of butter are visible. Stir in the Greek yogurt and milk.
  4. Turn the scone dough out onto a floured surface. Fold and turn until a cohesive dough forms. Form into a large rectangle (use a rolling pin if needed - I just patted it out with my hands).
  5. Sprinkle the chopped plums onto the dough and roll the dough into a tube. Flour again and form a disc, about 8-10 inches in diameter. Cut into 8 triangles and place on a baking sheet.
  6. Brush the tops of the scones with heavy cream or milk and sprinkle with the additional tablespoon of sugar. Bake for 15-20 minutes, until golden brown on top and no longer doughy. Serve warm with butter, jam, lemon curd, or clotted cream.
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https://chattavore.com/easy-scones/

a close-up picture of a scone with plums and greek yogurt on a plate with lemon curd

Filed Under: Breakfast & Brunch, By Main Ingredients, Easy Baking, Easy Recipes, Fruit, Grains and Breads, Recipe Videos, Recipes, Videos Tagged With: baking, breads, breakfast, fruit, grains By Mary // Chattavore 12 Comments

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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