Chef's Choice Morning Pastry Basket Recipe
Mélange of Muffins, Seasonal Scones, & Pastries
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Ingredients
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Muffins
Seasonal Scones
Pastries
Method
Muffins
- 1
Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 2
- 3
Bake the Muffins
Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners. Fill each muffin cup about 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Seasonal Scones
- 4
Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- 5
Cut in Butter
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 6
Add Wet Ingredients
Pour in the heavy cream and add the seasonal fruit. Mix until just combined, being careful not to overwork the dough.
- 7
Shape and Bake the Scones
Preheat the oven to 400°F (200°C). Turn the dough onto a floured surface, shape it into a circle about 1 inch thick, and cut into wedges. Place on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 15-20 minutes or until golden brown.
Pastries
- 8
Prepare the Filling
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- 9
Assemble the Pastries
Roll out the puff pastry sheets and cut them into squares. Place a tablespoon of the cream cheese mixture and a teaspoon of fruit preserves in the center of each square. Fold the corners over to the center and pinch to seal.
- 10
Bake the Pastries
Preheat the oven to 400°F (200°C). Place the pastries on a baking sheet lined with parchment paper. Brush the tops with a beaten egg. Bake for 15-20 minutes or until golden and puffed.
