{"id":338606,"date":"2025-12-11T02:35:52","date_gmt":"2025-12-11T02:35:52","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/bread\/feeding-my-enthusiasms-elf-time\/"},"modified":"2025-12-11T02:35:52","modified_gmt":"2025-12-11T02:35:52","slug":"feeding-my-enthusiasms-elf-time","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=338606","title":{"rendered":"Feeding My Enthusiasms: Elf Time"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Hard to believe that we are a week into December. Seems like Halloween was just yesterday and then, Whoosh!, here we are less than three weeks away from Christmas.<\/p>\n

Time to become an honorary Santa’s Elf. In the kitchen that means starting to make delicious things for when the family gathers…and a few things that might just be for me.<\/p>\n

Sweetie and I are looking forward to a week with three of our daughter’s family; our daughter, her husband and their son. At the end of their visit we’ll be hosting a family-centered lunchtime gathering the day after Boxing Day. Sonoma Co. family will be joined by those from San Francisco, Sacramento area, LA area and maybe further away. Still getting responses to the invite.<\/p>\n

After watching the current season of the Great British Baking Show with Kate, we have a list of baked goods we’d like to make together and with my grandson. I’ll post those when we make them. My elf job right now is to make things that can be frozen, will keep, or actually need time to mellow (like fruitcake). Maybe it’s time to try Lane Cake again.<\/p>\n

Today’s bake will be breakfast treats using blueberries and raspberries that can be frozen and reheated in the toaster oven or microwave as needed. I know that doesn’t sound all that Christmassy, but there will be a number of mornings leading up to Christmas when things will be so busy that a cup of tea or coffee, some fruit and one of those scones or muffins hits the spot.\u00a0<\/p>\n

The first bake is for a raspberry muffin. The last time I made these I included a surprise dollop of sweetened ricotta cheese in the center, but this time I went with simple and just made a nice muffin with fresh raspberries. A sprinkle of sanding sugar on top gives a bit of extra sweetness, plus a pleasing crunch when you bite into the muffin.<\/p>\n

The second bake is fresh blueberry scones with pecans. This one has both regular and whole wheat flour, plus a bit of dried lemon peel. More sanding sugar, this time held on by brushing buttermilk over each scone once they are cut and on the baking sheet. There’s buttermilk in the scones, too, which gives them a nice tang…goes so well with the fresh blueberries. I baked mine on 12-inch pizza pans, greased with butter flavor baking spray, which allowed the scones to be separated enough so they didn’t touch when they rose and spread slightly.<\/p>\n

These goodies are going to be frozen so they keep until Christmas week. Sweetie and I each had a taste of each kind. I liked the blueberry scone the best, but I think he liked the raspberry muffin most. Bake them and see which one you like best!<\/p>\n

Raspberry and Lemon Muffins<\/span><\/b>
Makes 12<\/span><\/p>\n

2
\ncups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1\/2 teaspoon salt
1\/4 cup granulated sugar
zest of 1 lemon (<\/span>Meyer if available)<\/span><\/span><\/p>\n

2 eggs, beaten\u00a0<\/span><\/p>\n

1\/4 cup unsalted butter or margarine, melted and cooled<\/span><\/p>\n

1 cup\u00a0 buttermilk, at room temperature<\/span><\/p>\n

1 heaping cup fresh raspberries, washed and drained<\/span><\/p>\n

about 1 tablespoon clear sparkling or sanding sugar (optional)<\/p>\n

\u00a0
<\/o:p><\/span>Preheat
\nthe oven to 400 degrees F. Spray a 12 cup muffin pan with baking spray. Set aside.<\/span><\/p>\n

In a
\nbowl, sift the dry ingredients together. Add the lemon zest and stir to
\ndistribute.<\/span><\/span><\/p>\n

In a
\nsecond bowl, whisk together the egg, butter, and\u00a0 buttermilk.<\/span><\/p>\n

Add
\nthe wet ingredient mixture all at once to the flour mixture and stir together
\nwith a fork, just until all the dry ingredients have been moistened. Don’t
\novermix.<\/span><\/span><\/p>\n

Stir the raspberries gently
\ninto the batter, then put mixture in the pans, distributing evenly. Sprinkle with sanding sugar, if
\ndesired, distributing evenly.<\/span><\/span><\/p>\n

\u00a0Bake
\nin preheated oven for 17 – 25 minutes until tops are golden brown and the
\ncenter springs back when pressed down with a clean finger. Remove from the oven
\nand cool on a rack 3-5 minutes, then removed carefully from the muffin tin and
\nserve.<\/span>
\n
<\/p>\n

<\/a><\/div>\n

\n <\/span><\/p>\n

Fresh Blueberry Pecan Buttermilk Scones<\/strong>
a variation on Blueberry Buttermilk Scones from\u00a0<\/span>Baking in America<\/em>\u00a0by Greg Patent<\/span>
Makes 16 scones<\/span><\/p>\n

2 cups all-purpose flour<\/span>
2 cups whole wheat flour<\/span>
1 teaspoon baking soda<\/span>
1\/2 teaspoon salt<\/span>
1\/4 cup sugar<\/span>
8 tablespoons (1 stick) cold unsalted butter<\/span>
1\/2 cup fresh blueberries<\/span>
1\/2 cup chopped pecans\u00a0<\/span>
2 to 2 1\/4 cups buttermilk, plus a bit more for glazing the top<\/span>
1 tablespoon sanding sugar (optional)<\/span><\/p>\n

Preheat the oven to 350 degrees F. Line a large baking sheet with cooking parchment or a silicone liner; Set aside.<\/span><\/p>\n

Sift the flours, baking soda, salt and sugar into a large bowl. Grate the butter using the shredding disc on your food processor if butter is frozen, or cut the butter (which has been cut into tablespoon-sized pieces) into the dry ingredients with a pastry cutter or two knives. Be gentle. Use your finger to work the butter rapidly into large flakes. Add the blueberries and chopped pecans and toss with your fingers to coat evenly.<\/span><\/p>\n

Pour the buttermilk into the blueberry mixture and stir and fold gently with a rubber spatula. Use your fingers, spread out, to gently work the last bit of very moist dough into the last dry bits. The dough will be thick. Scrape dough onto a lightly floured surface and dust it lightly with flour. If needed, blend any remaining dry bits into the moist dough with your fingers. Use a bench scraper or knife to divide the dough into two pieces. Shape each piece gently into an 8-inch disc. Use a bench scraper or sharp knife to cut each disc into eight pieces.<\/span><\/p>\n

Transfer each piece carefully to the prepared pan, setting the scones slightly apart.\u00a0<\/span>Brush a bit of extra buttermilk over each of the scones with a pastry brush and sprinkle on a pinch of sanding sugar, if using.<\/span>\u00a0<\/span>Bake in the preheated oven 20-25 minutes until golden brown. Transfer to cooling racks with a large spatula and serve warm or at room temperature. These are great without any additional embellishments, but do taste good with butter, jam or lemon curd added.<\/span><\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hard to believe that we are a week into December. Seems like Halloween was just yesterday and then, Whoosh!, here we are less than three weeks away from Christmas. Time to become an honorary Santa’s Elf. In the kitchen that means starting to make delicious things for when the family gathers…and a few things that […]<\/p>\n","protected":false},"author":1,"featured_media":338607,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[7156,53865,21736,1231],"dealstore":[],"offerexpiration":[],"class_list":["post-338606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-elf","tag-enthusiasms","tag-feeding","tag-time"],"yoast_head":"\nFeeding My Enthusiasms: Elf Time - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=338606\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feeding My Enthusiasms: Elf Time - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hard to believe that we are a week into December. 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