Child’s Play

 

Today’s post is a tribute to my childhood.  In fact, a tribute to my first experiences in the kitchen as a teeny weeny.  Did anyone else grow up eating these?

 

 

Well, I did.  We always had them in our cupboards for a quick treat if anybody unexpectedly stopped by.  I felt like a chef extraordinaire when I got to make them for my mom, even though you only have to add milk; not exactly brain surgery. However, it didn’t matter, because I loved the way they tasted fresh out of the oven with a little bit of butter.

Since then, I haven’t made these muffins much and have really started to like scones more than muffins.  So, when I came across this little gem in a magazine a few months ago I wanted to scream.  It was perfect!

 

 

This recipe combined two of my faves:  blueberry muffin mix and scones.  Not to mention it took me back to when I was a kid and it was as easy as child’s play. 

Here’s how:

 

Blueberry Scones with Orange Cream Cheese

Taken directly from marthawhite.com

Print this recipe!

Scones

2 (7 oz.) packages Martha White® Blueberry Flavored Made With Whole Grains Muffin Mix*

1/4 cup butter, chilled and cut into 1/2 inch cubes

1/2 cup sour cream

Orange Cream Cheese

4 ounces cream cheese, softened

1 tablespoon granulated sugar

1 teaspoon grated orange peel

1 teaspoon orange juice

Directions:

1. HEAT oven to 400º F. Coat large cookie sheet with no-stick spray. Place muffin mix in large bowl. Cut in butter with pastry blender until texture of small peas (a food processor can be used instead of cutting in butter, just pulse until small peas of butter form – biggest shortcut ever). Stir in sour cream until combined and mixture forms large clumps.

 

 

 

 

2. PRESS together with floured hands. Place on lightly floured surface. Press together and knead 3 to 4 times until smooth ball forms. Pat out into a 6-inch circle. Cut into 8 wedges with large knife or pizza cutter. Place on prepared pan. Bake 12 to 15 minutes or until light golden brown. Cool 2 minutes on pan. Gently remove to cooling rack.

 

 

 

 

3. STIR together cream cheese, sugar, orange peel and orange juice in medium bowl until well blended. Serve with scones.

 

 

*any brand or flavor muffin mix will work in this instance - I had to use the Betty Crocker version since they were out of Martha White.