Baking with Tate + Lyle Sugars: S’mores Scones


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What comes to your mind when you first think about scones? Afternoon tea? Jam? Blueberries? Royalty? The United Kingdom? With a little help from Tate+Lyle® Sugars, I was able to come up with a little twist on the scone that we’ve become so accustomed to. Since the world is constantly changing and adapting, why not have our desserts do the same? You can create gourmet desserts in your very own kitchen with the textures and flavors of Tate+Lyle® Sugars.

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These scones are anything but ordinary. They have graham crackers, mini marshmallows, and teeny chocolate chips! I’ve turned your normal s’more into a scone and I couldn’t be more pleased with the result. The wonderful texture and taste of these scones all come from the sugar used in the batter.

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Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years. Now, they’ve finally made their way over to the United States! Tate+Lyle® Sugars are also Fairtrade certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future. Learn more about how Fairtrade makes a difference here:

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Upon opening the bag, I instantly noticed the sweet aroma and beautiful color of the sugar. It’s not pure white, but more like an off white. It’s not fine, but not quite thick, either. The sugar crystals are just the right size for scooping into tea or coffee and for baking. With its unique textures and distinct flavors, their natural and organically grown sugars are perfect for adding an inspiring taste to recipes and beverages, or a glistening sweet crunch as a topping. And, with their Fair Trade promise, you can enjoy a sugar that not only makes a difference in your kitchen, but beyond.

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These scones were moist while still holding together, sweet enough to eat on their own, and dense. Even an extra sprinkle of sugar on top prior to baking wouldn’t hurt. scones-6

I loved how these scones browned on the edges and had more than one color. They were quite impressive with their presentation and would easily steal the show at a tea party. scones-7

Recipe is adapted from Baking Bites, but if this recipe doesn’t tickle your fancy, you can find many other ones to explore here

Like their Facebook Page and join the email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart. Plus, watch for their new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming soon in Fall 2014 for brightening up coffee and tea time!

S’mores Scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, cold and cut into small pieces
  • 3/4 cup vanilla soy milk
  • 2 tsp vanilla extract
  • 1 cup mini marshmallows
  • 3/4 cup coarsely chopped graham crackers
  • 1/2 cup mini chocolate chips

Directions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Add butter and toss to coat, then rub the butter into the flour mixture with your fingertips until it forms a fine, sandy mixture with no pieces of butter larger than a big pea. This can also be done by pulsing the mixture in a food processor.
  4. Add buttermilk and vanilla and stir dough with a fork until it comes together into a shaggy, moist ball. Add in mini marshmallows, graham crackers and chocolate chips and knead in until well distributed. Dough will become quite dry with all the mix-ins. Add an additional tablespoon of buttermilk if the dough is too crumbly, but do not make the dough too wet or sticky; it just needs to hold together.
  5. Divide dough into two pieces and shape each into a disc about 1/2 inch thick. Cut each disc into quarters and arrange on prepared baking sheet.
  6. Bake for 16-20 minutes, until scones are set. Marshmallows will be browned and toasty.
  7. Allow to cool slightly before serving.
http://lovintheoven.com/2014/08/smores-scones.html

Now, here’s your chance to win a $100 Walmart gift card! All you have to do is tell me how you like to eat your scones! Do you like eating them plain? With jam? Hazelnut spread? Warmed up with butter? Dunked in coffee? Leave an answer in the comments and you will be entered for a chance to win!  

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/6-9/6

Be sure to visit the Tate + Lyle Sugars® brand page on BlogHer.com where you can read other bloggers’ posts!

Banana Waffles with Caramelized Bananas

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Bananas are a no brainer for breakfast items. There are banana muffins, banana pancakes, sliced bananas on oatmeal, banana bread, bananas on yogurt, and banana french toast. Well, I took it a step further and made bananas waffles with caramelized bananas so you can add another goodie to that breakfast list.

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Don’t forget that you can always eat them as is. That’s usually how my DF prefers them.

As for me, I’ll take them caramelized or flambéed any day.

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This dish is definitely restaurant worthy. If I ever open my own breakfast spot, these waffles would be on the menu.

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Instead of using whipped cream on top, Cool Whip would make it even better since it could stand up to the heat of the waffle without melting. I had to take these pictures quickly before I had a puddle of whipped cream dripping down the sides of the waffles.

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The caramelized bananas were sweet enough on their own, so you don’t need to add any maple syrup. A little sprinkling of powdered sugar would be sufficient if you really needed that something extra. I chose to use cinnamon.

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Another tip when it comes to making waffles is that when you remove the waffle from the waffle maker, don’t put it on a plate immediately after. Place it on a cooling rack so that the bottom can cool a little and crisp up. If you place the waffle on a plate straight from the grill, the bottom will get soggy from the heat having no where to escape.

You can also place them in the oven to keep them warm while you’re making another batch.

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As for the caramelizing part, it’s a beautiful sight.

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Yes, just yes. Give me a spoonful of that, please!

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Thank you, Dole® Bananas, for making my day so delectable. They actually have a Peel the Love “Banana Cabana” Tour that’s making its way across the US right now. It’s coming through the LA area from July 31-August 3, but you can find specific dates for other cities here.

Banana Waffles with Caramelized Bananas

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup vanilla greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 bananas, mashed
  • For the topping:
  • 1 banana, sliced
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • sprinkle of sea salt

Directions

  1. Mix together the flour, baking powder, cinnamon, salt, milk, yogurt, egg, vanilla, and banana until smooth. Make sure not to over mix.
  2. Pour 1/2 cup of the batter into your waffle maker and cook as instructed.
  3. Meanwhile, to make the topping, place the butter, honey, sugar, cinnamon, and salt in a small saucepan over medium heat while continually whisking.
  4. Once the mixture bubbles, turn the heat down to low-medium and add the sliced bananas. Cook on each side for 3-4 minutes, until lightly browned. Immediately pour over waffles and serve.
http://lovintheoven.com/2014/07/banana-waffles-caramelized-bananas.html

This is a sponsored post, but the opinions expressed are my own.

Blueberry Lemon Coffee Cake Muffins

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Most people know today, July 11th, as free Slurpee day, but did you know that it’s also National Blueberry Muffin Day? I swear every food has its own day. It’s exhausting trying to keep up, but luckily I have Krusteaz to remind me! They sent over a box of their Wild Blueberry Muffin Mix so that I could celebrate the day with them.

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The box came with a can of blueberries, rather than having dehydrated ones in the dry mix. That’s the first time I’ve ever seen anything like that. It was just as easy to work with and made me feel like I was making something a little more “homemade.”

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I doctored up the muffin mix with a recipe that I found on Krusteaz’s website. Instead of using lemon flavored yogurt, I used real lemons. My parents have a lemon tree growing in the backyard that is overflowing with ripe lemons right now. The last time I came over, my dad tried to hand me a grocery bag full of lemons to take. Since it’s just me and my DF, I settled with six.

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These muffins are bursting with lemon flavor, the blueberries taste fresh, and the greek yogurt that I used made the muffins extremely moist.

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I’m always up for a streusel topping.

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Blueberry Lemon Coffee Cake Muffins

Ingredients

  • 1 package Krusteaz Wild Blueberry Muffin Mix
  • 1/3 cup milk or water
  • 2 eggs
  • 1/2 cup greek yogurt
  • zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 1 can blueberries, drained and rinsed (enclosed)
  • Topping:
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine, cold

Directions

  1. Preheat oven to 350°F.
  2. For Coffee Cake: In medium bowl, blend together muffin mix, milk or water, eggs, zest and lemon juice. Fold in blueberries. Spoon batter into 12 lined muffin pan.
  3. For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
  4. Bake 18-20 minutes, or until toothpick comes out clean.
http://lovintheoven.com/2014/07/blueberry-lemon-coffee-cake-muffins.html

I would love for a reader to try out Krusteaz’s baking mix as well, so Krusteaz is giving away a muffin mix box and three coupons for another 3 Krusteaz products of your choice! Enter via the Rafflecopter here:

a Rafflecopter giveaway

This a sponsored post, but the opinions expressed are my own.