Pumpkin-Blueberry Bread

Blueberry-Pumpkin Bread - 

This is essentially an update to my Chocolate Chip-Pumpkin Bread.

http://marksbakingadventures.blogspot.com/2014/10/chocolate-chip-pumpkin-bread.html

1.  Use 1 cup of blueberries rather than chocolate chips.
2.  If using frozen blueberries, microwave blueberries for 20 seconds.

When pumpkins are in season, it may be more difficult to find fresh blueberries, and may need to use frozen blueberries.

I love blueberries.  I love blueberry-banana bread.  I'd thought I'd try it with the pumpkin bread and see how it turned out.  

It was really good.  It blended nicely.  Abby really liked it.  She prefers it over the regular pumpkin bread.

Enjoy!!

Apple Scones

Apple Scones

Ingredients - 

2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

3 tablespoons butter

1/4 cup granulated sugar

1 cup minced apples without skin

1 egg beaten

2/3 cup milk

2 tablespoons butter (for topping)

2 tablespoons sugar (for topping)

1.  Pre-heat oven to 450 degrees

2.  Sift together flour, salt, and baking powder

3.  Cut in butter

4.  Add the sugar and minced apples

5.  Mix in the egg and milk to make a soft dough

6.  Stir ingredients until well mixed

7.  Grease an 8x8 baking pan

8.  Spread batter in greased 8x12 pan (an 8x8 pan also works)

9.  Bake for 20-25 minutes

10.  When done, spread the 2 tablespoons butter and 2 tablespoons sugar over the top.

11.  Cut into 2 inch squares.  

12.  Enjoy.  

Mark's Notes - 

The original recipe calls for an 8x12 pan.  I used an 8x8 pan and it turned out well.

I ran out of butter and sugar for the topping.  Other than that it was good.  The trick to scones is to not overmix the batter.

Mark's Story - 

Miriam came home from school with her school newspaper - Kid's World News.  It has kid friendly recipes in the "Cookin Fun" section.  There was a recipe for Apple Scones that Miriam wanted me to make, and so I made them.

"Apple Scones."  Kid's World News September 2015:  9.  Print.