Here’s an easy breakfast treat you can whip up this weekend–you can even give them a crafty touch by using colorful sanding sugar, which I think looks like glitter!
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter (cold)
• 1/2 cup mix-ins (mini chocolate chips, dried cranberries, etc.)
• 1/2 cup milk
• 1/4 cup sour cream
Toppings: berry preserves and/or coarse sanding sugar
Preheat oven to 400°. Dump dry ingredients in a bowl and “sift” them together using a wire whisk to combine and break up any lumps (a trick I picked up from Martha Stewart). Using a fork or a pastry blender, cut in the butter until you get pea-sized lumps. Stir in any mix-ins. Combine milk and sour cream and add to dry ingredients, combine gently–careful not to overmix. Turn dough out onto lightly-floured surface and pat into a round shape with domed center. Use a sharp knife or pastry scraper to cut into 8 wedges. Use a teaspoon to create a small depression in the top of each wedge, spoon in some preserves (I used seedless blackberry). Sprinkle with coarse sanding sugar and bake on a cookie sheet for 10-15 minutes (or until lightly browned).
• Orange and Dark Chocolate Muffins
• Chocolate Chip Pumpkin Muffins