Morning Sweets Box Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Dry ingredients

In a large bowl whisk together 2.5 cups flour, 1/4 cup sugar, 2 tsp baking powder and 1/2 tsp salt until evenly distributed.

Cut in butter

Add 1/2 cup cold cubed butter to the dry mix. Use a pastry cutter or your fingertips to cut the butter in until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Wet ingredients

In a small bowl whisk together 3/4 cup heavy cream, 1 whole egg and 1 tsp vanilla extract. Fold the wet ingredients into the dry until just combined — do not overmix. Fold in 1/2 cup dried cranberries (or chocolate chips). If dough is too dry, add up to 1-2 tbs extra cream.

Shape and bake

Turn the dough onto a lightly floured surface and gently pat into a 7-inch circle about 1-inch thick. Cut into 6 wedges and transfer to prepared sheet spacing about 1-2 inches apart. Brush tops lightly with a little cream or reserved egg wash and sprinkle with 1 tbs coarse sugar. Bake 15-18 minutes until golden brown and a toothpick inserted near center comes out clean. Cool on a rack.

Preheat and prepare

Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease lightly.

Dry ingredients

In a bowl whisk together 1.5 cups flour, 3/4 cup sugar, 2 tsp baking powder and 1/4 tsp salt.

Wet ingredients

In another bowl whisk 1/2 cup milk, 1/4 cup vegetable oil, 1 whole egg and 1 tsp vanilla until combined.

Combine and fold

Pour the wet mixture into the dry and stir gently until just combined — batter should be lumpy. Fold in 1 cup blueberries carefully to avoid crushing. If using frozen, do not thaw them first.

Fill and bake

Divide batter evenly among 6 cups (about 3/4 full). Sprinkle each top with optional 1 tbs turbinado sugar. Bake 18-22 minutes until tops are golden and a toothpick comes out clean. Cool in pan 5 minutes then transfer to a rack to cool completely.

Thaw and preheat

Thaw 2 sheets puff pastry in the refrigerator per package instructions. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Prepare egg wash

Beat 1 egg with 1 tbs melted butter and a pinch of salt to make an egg wash.

Cut and fill

Unfold one puff pastry sheet on a lightly floured surface. Lightly roll to remove fold lines and cut into 6 equal rectangles. Repeat with second sheet to yield 12 rectangles. If using a filling, place about 1 tsp almond paste or jam near the short edge of each rectangle and roll or fold as desired (roll tightly for mini croissants or fold into turnovers). Seal edges with a little egg wash.

Brush and sugar

Place pastries on the prepared sheet seam-side down. Brush each with the egg wash and sprinkle with 2 tbs granulated or coarse sugar evenly across the dozen pastries.

Bake

Bake 12-15 minutes until puffed and deep golden brown. Rotate the pan halfway through baking for even color. Remove to a wire rack to cool.

Finish (optional)

If desired, dust with 2 tsp powdered sugar or drizzle with the prepared glaze (see Glaze section) once pastries are mostly cooled.

Make glaze

Whisk together 1/2 cup powdered sugar, 1 tbs milk or heavy cream and 1/4 tsp vanilla extract until smooth. Add more milk a few drops at a time if needed to reach a thick but pourable consistency.

Apply

Drizzle glaze over cooled scones, muffins or pastries as desired. Allow glaze to set 10-15 minutes before packing into the Morning Sweets Box.