The Continental Breakfast Recipe

Prepare and preheat

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Whisk dry ingredients: In a large bowl combine 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. Whisk to evenly distribute.

Whisk wet ingredients: In a separate bowl whisk 1 large egg, 3/4 cup whole milk, 1/4 cup vegetable oil and 1 tsp vanilla extract until combined.

Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined; some lumps are fine. Avoid overmixing to keep muffins tender.

Fold in blueberries: Gently fold in 1 cup fresh or frozen blueberries so they are evenly distributed.

Fill cups & top: Divide batter among 12 muffin cups (about 2/3 full). Sprinkle each with a little turbinado sugar if using for a crunchy top.

Bake: Bake at 400°F (200°C) for 18–22 minutes until tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

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

Combine dry ingredients: In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder and 1/2 tsp salt.

Cut in butter: Add 1/2 cup cold cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add flavoring: Stir in 1 tbsp lemon zest and 1 tbsp lemon juice.

Mix wet: In a small bowl whisk 1 large egg with 1/2 cup heavy cream. Pour the wet mixture into the dry ingredients and gently fold until a shaggy dough forms. Do not overwork; if dough looks dry add up to 1–2 tbs additional cream.

Shape & cut: Turn dough onto a lightly floured surface and pat into a 7–8 inch round about 1 inch thick. Using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared sheet leaving space between.

Top & bake: Brush scones lightly with a touch of cream or beaten egg and sprinkle coarse sugar if desired. Bake at 400°F (200°C) for 15–18 minutes until lightly golden on top.

Cool: Remove from oven and cool on a wire rack for 5–10 minutes. Serve warm with butter, clotted cream or jam.

Activate yeast: In a small bowl combine 1/2 cup warm milk (110°F/43°C) with 1 tbsp active dry yeast and 2 tbsp granulated sugar. Stir and let sit 5–10 minutes until foamy.

Make dough: In a large bowl whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add the foamy yeast mixture, 1 large egg, and 2 tbsp melted butter. Stir until a soft dough forms. If dough is very sticky add up to 1/4 cup flour, a tablespoon at a time.

Knead & first rise: Turn dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.

Make caramel topping: While dough rises, prepare the sticky caramel by melting 1/4 cup unsalted butter and 1/2 cup light brown sugar in a small saucepan over medium heat. Stir until sugar dissolves, then remove from heat and whisk in 2 tbsp heavy cream and 1/2 tsp vanilla extract. Pour this mixture into the bottom of a 9-inch round or 8x8-inch square baking pan and spread evenly. Sprinkle with 1/4 tsp coarse salt if using.

Roll out dough: After dough has doubled, punch down and roll it on a lightly floured surface to a roughly 12x8 inch rectangle about 1/4 inch thick.

Assemble filling: Spread 2 tbsp softened unsalted butter evenly over the dough. Sprinkle 1/2 cup brown sugar mixed with 1 tsp ground cinnamon evenly over the butter.

Roll & cut: Starting from the long edge, tightly roll the rectangle into a log. Using a sharp knife or dental floss, cut the log into 9 even slices (about 1 to 1 1/4 inch each). Place the slices cut-side up into the prepared pan on top of the caramel, arranging them snugly.

Second rise: Cover loosely and let the rolls rise in the pan for 20–30 minutes until puffy.

Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until the tops are golden and the caramel is bubbly.

Invert & finish: Let the pan rest 5 minutes, then invert onto a cooling rack or serving platter so the caramel is on top. If desired, sprinkle a tiny pinch of coarse salt over the caramel. Serve warm.