Pumpkin Cake + Apple Crisp = AMAZING! This recipe, from the October Food Network Magazine has so many of the flavors that we love this time of year! A pumpkin cake mixture is the base of this fall dessert. Then you add a layer of diced apples – which is topped with a caramelly brown sugar oatmeal crunchy streusel! The best aromas will fill your home as this dessert is baking in your oven!

So delicious warm and right from the oven! But it can also be served at room temperature.

Of course, you could add a scoop of ice cream or a drizzle of heavy cream on top…heavenly!

Click on the link below for the recipe and full instructions. Happy Fall!

https://www.foodnetwork.com/recipes/pumpkin-apple-caramel-hotdish-11621418

I love going to bakeries – especially to get “breakfast treats” like doughnuts, muffins, cinnamon rolls and pastries – like these.

I had never made Danish type pastries before. Each month Sally’s Baking Addiction offers a baking challenge, with very specific directions and videos to help readers learn a new skill. One month the challenge was Breakfast Pastries, so I decided to try to make them.

These pastries are made from traditional baking ingredients – flour, yeast, milk, eggs and lots of butter. The extra butter gives these their wonderful buttery and flaky texture.

Just a forewarning – these do take a minimum of 5-6 hours and the dough requires two separate chilling times. But they are so worth it! Be sure to read the recipe all the way through before you start and watch the video for all the helpful tips.

You can fill the pastries with your favorite jam, fruit preserves, fruit butter or cherry pie filling. Or my first choice would be the cream cheese filling -the directions are included in the recipe. Then finish with a drizzle of vanilla icing. YUM!!! (For this batch, I filled some with blueberry preserves, some with peach jam and the rest with the cream cheese filling).

For the recipe, complete directions and video, click on the link below:

https://sallysbakingaddiction.com/breakfast-pastries/

Easy Cream Cheese Danish

Is 5-6 hours just too much time? The recipe below takes just about an half an hour from start to finish! Also a scrumptious treat!

Summertime baking at its best! Flaky citrus flavored scones filled with blackberries, and just a hint of lavender.

These buttery scones are perfectly balanced with flavors of blackberries, lemon and dried lavender.

I dried lavender buds from our herb garden in the dehydrator for about 2 1/2 hours at 100 degrees, until they were brittle. Recipes vary in the amount to use in biscuits and scones from 1/2 teaspoon to a tablespoon. If you love the taste of lavender, you might increase the amount.

Start by whisking the flour, sugar, baking powder, salt, lemon zest and lavender together in a large bowl.

Freezing the butter gives these scones the perfect texture.

Mix the butter into flour mixture with a pastry cutter, 2 forks or your hands until the dough resembles breadcrumbs.

Gently use a spatula to fold in the blackberries, be careful not to overmix.

Gently press the dough into the scone pan or shape (directions in recipe).

Brush the scones with a bit of heavy cream to help them crisp.

If using a scone pan, bake the scones for about 12-15 minutes, if you shaped the scones it will take 20-25 minutes to bake. The should be golden brown on top and cooked in the middle.

Cool scones on cooling rack.

Once the scones are cooled, prepare the lemon glaze. Whisk all the glaze ingredients together in a bowl.

Place glaze in a sandwich sized zip-lock bag and cut a small hole in one corner, gently squeeze to drizzle the glaze over the cooled scones.

You could also use a spoon or a fork to drizzle the glaze. Sprinkle with a bit of decorating sugar and dried lavender, if desired.

Summer treat!!! Beautiful for brunch or entertaining.

Serve and Enjoy!!!

Print Recipe

Blackberry Lemon Lavender Scones

A taste of summer! Berry-filled flaky scones flavored with lemon zest and a bit of lavender.

Prep Time15 minutes mins

Cook Time15 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Blackberries, Lavender, Lemon

Servings: 8 scones

Author: Mary Beth

Ingredients

Scones

• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon culinary lavender
• 1/2 cup heavy cream, plus 2 tablespoons to brush on top
• 1/2 cup frozen unsalted butter
• 1 large egg
• 1 1/2 cups fresh blackberries, halve larger berries

Lemon Glaze

• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup sifted powdered sugar
• 2 tablespoons milk
• 2 tablespoons butter, melted
• decorating sugar and lavender, if desired

Instructions

• Preheat the oven to 400°. You can use a scone pan or shape scones on baking tray. Lightly spray scone pan or line a large baking sheet with a silicone mat or parchment paper.
• Whisk all-purpose flour, sugar, baking powder, salt, lemon zest and lavender together in a large bowl.
• Grate frozen butter with a cheese grater, add to the flour mixture.
• Use a pastry blender to blend the mixture until it resembles breadcrumbs.
• Combine the heavy cream and egg and gently mix into the flour mixture.
• Use a spatula to gently fold the blackberries into the dough, be careful not to overmix.
• If using a scone pan, divide the dough evenly and press dough into scone sections. If not using a scone pan, turn the dough onto your silicone mat and shape into a round 8" circle. The dough should be about 1 1/2" thick. Cut the dough into 8 equal sized triangles and gently pull them apart, so that they don't touch.
• Brush the triangles with a little bit of heavy cream or milk to help them crisp up. Can add decorating sugar, if desired.
• Place in the oven and bake 12-15 minutes in the scone pan, 20-25 minutes if shaped on baking sheet. They should be starting to brown on top and be cooked in the middle.
• If a scone pan was used, let set for 10 minutes, then invert to remove scones from pan. Move scones a cooling rack to finish cooling.

Lemon Glaze

• Whisk all ingredients together in a bowl until smooth. Add a little more powdered sugar if too thin, a bit more milk or lemon juice, if too thick.
• Place glaze in a sandwich sized zip-lock bag, cut small hole in corner, and drizzle glaze over cooled scones. You could also use a spoon or fork to drizzle the glaze.
• Sprinkle with a bit of lavender or decorating sugar, if desired.

Notes

This recipe was adapted from the Home Cook’s Kitchen recipe for Lavender Blackberry Scones.