I am developing a series of cooking classes for teenagers. The classes are at a local high school and are only an hour long. This means that I need to develop quick recipes that will keep teens’ attention and that strike a balance between healthy (or “healthier”) recipes and treats. I also like to develop recipes that are familiar to kids—one way to do that is to replicate restaurant recipes. Our first class will teach teens how to make a frozen coffee drink and whipped cream from scratch. The drink is easy to make. We begin by adding about 3 ounces of cooled, strong coffee to a blender. Add a tablespoon of brown sugar and a tablespoon of caramel sauce. Blend together, then add about 1 cup of milk (I like 1%--skim doesn’t give richness), then add ice and process until icy. It is always a big hit.
I wanted to add another component to this class, something quick that made sense with our drink. When I go to the coffee shop, I almost always get a scone, so I started to play around with Bisquick (I just bought a huge box of the Heart Smart variety). Scones can be a heavy and fat-laden treat, since the tender crumb is usually achieved with lots of butter and sour cream.
Here’s what I came up with:
Crazy Fast Simple Scones
2 cups Bisquick (Heart Smart variety)
3 tablespoons milk
1 egg, beaten
1 tablespoon water
1 tablespoon brown sugar
½ teaspoon cinnamon
½ cup blackberries
Preheat oven to 400 degrees Fahrenheit.
Mix all the ingredients, except the blackberries until they are combined.
When the dough pulls together (if it is wet, add a bit more Bisquick), gently mix in the berries. (Note: I chopped up my berries because they were so big, which I knew would stain the dough. If you do not want the dough to get stained, do not chop your berries and toss them lightly in flour before kneading them into the dough.)
Form dough into a round about 2-3 inches thick on greased foil or parchment.
Carefully cut round into 8 wedges.
Bake for 10-12 minutes or until baked through and golden on top.
Who can resist berries this pretty?
Scones before they are baked. I think the stained dough is a little bit fun.
The after--these are rustic and not "perfect" looking, which I prefer.
I can't wait for this series of cooking classes to begin in February. Look for cooking classes in your town for your teen.