March 27, 2020
Scone, Bread and Muffin Recipes to Inspire Your Inner Baker
Scone, Bread and Muffin Recipes to Inspire Your Inner Baker Posted by ShopRite Team

Homemade scones, muffins, even cinnamon swirl bread: unleash your inner baker with these fun baking recipes! Made with ingredients you most likely have in your pantry, grab the kids (or the spouse) and have a little fun in the kitchen baking and eating these sweet treats. Share your creations with us using #ShopRiteRecipes ! 

Pistachio Chocolate scones

Pistachio Chocolate Scones

Prep Time: 20 min | Cook Time: 10-14 min| Yields 8-10 scones

Ingredients

For the scones:

  • 2 ½ cups all purpose flour, plus more for dusting surface/cutting out scones
  • ¼ cup plus 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup milk of choice, can use whole, non-dairy etc
  • 1 large egg
  • ½ tsp vanilla (optional)
  • ½ cup chopped pistachios
  • ½ cup chocolate chunks or chips

For the egg wash:

  • 1 egg, beaten with 1 tbsp milk

For the drizzle:

  •  ¾ cup powdered sugar, sifted

  • 2-3 tbsp milk of choice (can use whole, non-dairy etc)

  • 1 tbsp honey

  • splash of vanilla (optional)

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder and salt and whisk until well mixed. Using a pastry cutter, two forks or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
  3. In a smaller bowl, whisk together milk, egg and vanilla (if using). Make a well in the center of the flour mixture and pour milk mixture in and gently stir with a spoon until a dough comes together, folding in pistachios and chocolate chunks at the end.
  4. Turn dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by making pizza cuts (cutting dough circle into 8 equal slices) or using a round cookie cutter, and place on prepared baking sheet, leaving 1 inch of space between each scone. If leftover dough remains, gently reshape into a smaller round and recut more scones.
  5. Brush tops of scones with egg wash and bake at 425 for 10-14 minutes, or until golden brown. Let sit on pan for 5 minutes before gently removing to a wire rack to cool completely.
  6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).

Peach Pie scones

Peach Pie Scones

Prep Time: 20 min | Cook Time: 10-14 min | Yields 8-10 scones

Ingredients

For the scones:

  • 2 ½ cups all-purpose flour, plus more for dusting surface/cutting out scones
  • ¼ cup plus 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup milk of choice, can use whole, non-dairy etc
  • 1 large egg
  • 2/3 cup chopped canned peaches, patted dry with a paper towel
  • ½ tsp vanilla (optional)

For the egg wash:

  • 1 egg, beaten with 1 tbsp milk

For the drizzle:

  • ¾ cup powdered sugar, sifted
  • 2-3 tbsp milk of choice (can use whole, non-dairy etc)
  • 1 tbsp honey
  • splash of vanilla (optional)

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder and salt and whisk until well mixed. Using a pastry cutter, two forks or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
  3. In a smaller bowl, whisk together milk, egg, peaches and vanilla (if using). Make a well in the center of the flour mixture and pour milk mixture in and gently stir with a spoon until a dough comes together.
  4. Turn dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by making pizza cuts (cutting dough circle into 8 equal slices) or using a round cookie cutter, and place on prepared baking sheet, leaving 1 inch of space between each scone. If leftover dough remains, gently reshape into a smaller round and recut more scones.
  5. Brush tops of scones with egg wash and bake at 425 for 10-14 minutes, or until golden brown. Let sit on pan for 5 minutes before gently removing to a wire rack to cool completely.
  6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Prep Time: 15 min | Cook Time: 20-25 min | Yields 12-14 muffins

Ingredients

For the muffins

  • 3 cups all-purpose flour (can sub in 1 cup whole wheat if desired)
  • 1 cup granulated sugar
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup poppy seeds
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¼ cups milk of choice (can use whole, non-dairy etc)
  • Zest and juice from one lemon (approx. 2 ½ tsp lemon zest and ¼ cup lemon juice)

For the glaze

  • ¾ cup powdered sugar, sifted
  • 2-3 tbsp milk of choice (can use whole, non-dairy etc)
  • 2 tsp lemon juice
  • splash of vanilla (optional)

Directions

  1. Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the poppy seeds) in a large bowl and stir/whisk until well combined.
  2. In a separate, smaller bowl, whisk together eggs, oil, milk and lemon juice/zest.
  3. Pour this mixture into the dry ingredient mixture and stir until just combined.
  4. Fill muffin cups 2/3 way full and bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
  5. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
  6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
Banana Pecan Streusel Muffins

Banana Pecan Crumble Muffins

Prep Time: 15 min | Cook Time: 20-25 min | Yields 12-14 muffins

Ingredients

For the muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (can use just all-purpose if desired)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¼ cup chopped pecans
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ½ cups mashed ripe bananas (about 4 medium)

For the crumble topping

  • 2 tbsp flour
  • 3 tbsp brown sugar
  • 1 tbsp butter, at room temp
  • ¼ cup chopped pecans

Directions

  1. For the streusel: combine all ingredients and use your fingers to mix until butter is evenly distributed, and mixture is coarse/crumbly. Set aside until ready to use
  2. For the muffins: Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 11 ingredients (flour through the pecans) in a large bowl and stir/whisk until well combined.
  3. In a separate, smaller bowl, whisk together eggs and oil until well combined, then stir in mashed bananas.
  4. Pour wet ingredients into dry ingredients and stir until just combined, doing your best not to overmix.
  5. Fill muffin cups 2/3 way full, then top with streusel topping (if using). Bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
  6. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
Homemade Sandwich Bread

Homemade Sandwich Bread

Prep Time: 40 min (90 min inactive time) | Cook Time: 30-40 min | Yields 2 loaves

Ingredients

  • 4 cups all-purpose flour
  • 2 cups whole wheat flour (can sub out all-purpose if desired)
  • 1 packet active dry yeast
  • 2 ¼ cups milk (can use dairy or non-dairy like oat milk)
  • 2 tbsp granulated sugar
  • 1 tbsp butter
  • 1 ½ tsp salt

Directions

  1. In a large bowl, combine 2 cups of the all-purpose flour with the yeast and set aside. In a medium microwave safe bowl, heat butter and milk for 30-60 seconds or until warmed and butter is nearly melted (mixture should be about 100 degrees). Whisk in sugar and salt.
  2. Pour this milk mixture into the flour/yeast mixture and beat with a mixer (or strongly with a wooden spoon) for thiryty seconds or until well mixed. Beat/stir for 2-3 minutes, adding in the rest of the flour (and whole wheat if using) until a stiff dough comes together.
  3. Turn dough out onto lightly floured surface and knead dough until smooth and elastic, approximately 6-8 minutes. Shape dough into a ball and place into a large greased bowl, turning to grease the dough on all sides. Cover with plastic wrap and let rise in a warm, dark place until doubled in size, about 1 hour.
  4. Remove plastic wrap and punch dough down with your fist. Turn out again onto a lightly floured surface and divide dough in half. Cover and let rest for 10 minutes. Meanwhile, grease two 9x5 inch loaf pans with oil or cooking spray.
  5. Shape each dough half into a loaf shape and place, seam side down, in prepared loaf pans. Re-cover and let rise again for another 30 minutes, or until doubled in size. During last 15 minutes, preheat oven to 375.
  6. Bake loaves at 375 for 30-40 minutes, or until golden brown and loaves sound hollow when tapped with a finger. Remove from oven and carefully remove from loaf pans immediately and let cool completely on wire racks.

Note: if bread begins browning too quickly, loosely cover tops of bread with aluminum foil until they finish cooking.

Homemade Cinnamon Raisin Swirl Bread

Homemade Cinnamon Raisin Swirl Bread

Prep Time: 40 min (90 min inactive time) | Cook Time: 40-45 min | Yields 2 loaves

Ingredients

For the bread dough:

  • 1 cup raisins, soaked in warm water for 10 minutes and drained/patted dry
  • 1 cup warm water (approx. 100 degrees)
  • 2 packages active dry yeast
  • 1 cup milk of choice (can use dairy or non-dairy such as oat)
  • ¼ cup (½ stick) unsalted butter melted
  • 2 tsp salt
  • 5 ½ - 6 cups all-purpose flour

For the cinnamon filling:

  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ tbsp ground cinnamon
  • 1 large egg beaten with 1 tbsp milk

Directions

  1. In a large bowl, combine yeast and warm water and let stand until foamy, approx. 5-10 min. Once foamy, stir in milk, melted butter and salt.
  2. Begin adding the flour to the yeast mixture, one cup at a time, until you’ve added 5 ½ cups of flour.Knead by hand (or with mixer/dough hook) for 8-10 minutes until a smooth, elastic dough forms. If dough is still too sticky, add last ½ cup flour. Knead in raisins.
  3. Place dough in large greased bowl and turn dough so that it is greased on all sides. Cover with plastic wrap and allow to rise in a dark/warm place until doubled in size, approximately 60 min.
  4. For the cinnamon filling, combine sugars and cinnamon until well mixed. Set aside.
  5. When dough has risen, remove from bowl and divide into two equal pieces. Take one half of dough and roll it out to a large rectangle that is no more than 5 inches wide and about 1/8 inch thick.
  6. Brush dough with egg wash, then sprinkle liberally with cinnamon sugar mixture, leaving a ½ inch border on all sides.
  7. Starting on one of the shorter 5-inch sides, roll the dough up into a large loaf and place it into a greased 9x5 inch loaf pan, seam side down.
  8. Repeat process of rolling with the other half of the dough.
  9. Cover the loaves and again let rise for another 30 minutes.
  10. Preheat oven 375 degrees and bake loaves for 40-45 minutes until golden brown and the loaves sound hollow when tapped. Gently remove from loaf pans to let cool on wire racks completely.
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