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  • Cream Cheese Biscuits

    Cream Cheese Biscuits

    Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!

    Angle shot of cream cheese biscuits stacked on a plate.

    Reasons You’ll Love This Recipe

    • Easy to Make: These biscuits use pantry staples and only take 30 minutes to make from start to finish!
    • Better Flavor and Texture: The cream cheese in this recipe gives the biscuits a softer texture and better flavor than traditional biscuits.
    • Comfort Food: This quick comfort food is so satisfying and delicious. Serve them warm with honey butter, strawberry jam, or with my biscuits and gravy.

    Ingredients for Cream Cheese Buttermilk Biscuits

    You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.

    • All Purpose Flour: The main ingredient that provides structure.
    • Baking Powder: Helps the biscuit’s texture remain fluffy and airy.
    • Salt: Enhances the flavors.
    • Cold Unsalted Butter: Adds a depth of flavor and creamy richness.
    • Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.
    • Cold Buttermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.
    • Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.
    Overhead shot of labeled ingredients.

    How to Make Cream Cheese Biscuits

    You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!

    1. Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
    2. Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.
    3. Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
    4. Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.
    5. Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.
    6. Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.
    7. Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
    8. Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
    Overhead shot of dry ingredients in a glass bowl.
    Overhead shot of flour mixture with shredded butter and cubes of cream cheese in a bowl.
    Overhead shot of flour mixture combined with the butter and cream cheese.
    Overhead shot of flour, cream cheese and butt mixture with buttermilk poured over the top.
    Overhead shot of flour, butter and buttermilk mixture on a countertop.
    Overhead shot of the cream cheese biscuit dough rolled out next to a rolling pin.
    Angle shot of biscuit rounds on parchment paper on a baking sheet.
    Overhead shot of biscuit round being brushed with butter before being baked.

    Buscit Tips and Variations

    This cream cheese biscuit recipe is quite simple, but I want to make sure it turns out perfect for you every time. Follow these tips so your biscuits are nice and fluffy!

    • COLD Cream Cheese and Butter: Be sure you are using cold butter and cream cheese, if they are too warm you won’t get flaky layers and the biscuits will be chewy 
    • Don’t Over Knead Dough: When you are kneading the dough together don’t overwork it. Handling the dough too much will create tough dough and warm the butter and cream cheese too much. The dough should just come together enough for you to roll out. 
    • How To Make Buttermilk: If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk. Stir the vinegar and milk together and let it rest for at least 5 minutes. I  prefer whole milk but 2% can also be used.

    Close up shot of stacked cream cheese biscuits.

    How to Properly Store Leftover Biscuits

    • Countertop or Fridge: Store leftovers at room temperature for 1 day, or in the fridge in an airtight container for 3 days. 
    • Freezer: Freeze the leftover dough in a single layer on a baking sheet, then transfer it to a bag once it’s solid. Thaw in the fridge overnight and bake as usual when you’re ready to enjoy them. You can also freeze already baked biscuits in a freezer safe zip lock bag. Let thaw before eating.

    Overhead shot of cream cheese biscuits on a plate.

    More Easy Biscuit Recipes To Try

    I love having homemade biscuits with bacon and eggs on a Saturday morning. Here are a few of my favorite recipes for you to try! Share your favorites with me in the comments!

    Print

    Cream Cheese Biscuits

    Cream cheese biscuits are a slight twist on the classic version. With the added cream cheese, they have a softer, more fluffy texture and a tangy flavor that is so good!
    Course Bread, Breakfast, brunch
    Cuisine American
    Keyword biscuits, Cream cheese biscuit recipe, moist biscuits
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 biscuits
    Calories 185kcal
    Author Alyssa Rivers

    Equipment

    • 1 pastry cutter

    Ingredients

    Instructions

    • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, and salt.
    • Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes.
    • Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.
    • When the butter and cream cheese have been incorporated, add in the buttermilk and keep mixing the dough with the pastry cutter until a shaggy dough forms.
    • Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don't overwork the dough, or your biscuits will be tough.
    • Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.
    • Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
    • Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.

    Notes

    The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits. 

     

    When kneading the dough, don’t overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits. 

     

    Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it. 

    Nutrition

    Serving: 1biscuit | Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 247mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 103mg | Iron: 1mg
  • Croissant Bread

    Croissant Bread

    Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!

    Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

    Overhead shot of slices of croissant bread on cutting board.

    Reasons You’ll Love This Recipe

    • Incredible Taste and Texture: Croissant bread smells and tastes like a croissant but slices like sandwich bread.
    • Step-by-Step Instructions: This guided post will set you up for success in making this delicious pastry bread! I walk you through all the steps and share my best tips.

    What is Croissant Bread?

    Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.

    As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

    Ingredients You’ll Need

    This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.
    • Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.
    • Honey: Adds just enough sweetness.
    • Butter: For buttery flavor.
    • Flour: All-purpose flour will work the best for maximum tenderness.
    • Salt: To bring out all of the flavors.
    • Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.
    • Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.
    Overhead shot of labeled ingredients.

    How to Make Croissant Bread

    There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

    Make, Rise, and Chill the Dough

    Overhead shot of yeast mixture in bow.
    Angle shot of yeast mixture being mixed with butter and flour with dough hook in stand mixer.
    Overhead shot of ball of croissant bread dough at the bottom of stand mixer bowl.
    Overhead shot of dough pounded out into a 9x14 rectangle.
    1. Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
    2. Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.
    3. Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
    4. Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

    Laminating the Dough

    Overhead shot of 9x14 rectangular dough with butter squares placed down the middle third of the rectangle.
    Overhead shot of butter squares laid out over the third of the 9x14 rectangle that had been folded over the middle third.
    Overhead shot of croissant bread dough folded in thirds.
    Overhead shot of dough pounded out into another 9x14 rectangle.
    1. Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,
    2. Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.
    3. Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.
    4. Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.

    Shape and Raise the Croissant Bread Dough

    Overhead shot of someone rolling up dough.
    Overhead shot of rolled dough in loaf pan.
    Overhead shot of scored rolled dough in loaf pan.
    1. Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.
    2. Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.
    1. Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.
    Side shot of baked croissant bread with browned top.

    Tips for Perfect Croissant Bread

    Simply follow all of the steps, and you’ll see that making croissant bread is actually pretty easy. Here are some tips so it turns out perfect!

    • Butter Temperature: The butter for lamination should be soft enough to cut easily but not soft enough to spread. If the butter becomes too soft, spread it instead of placing the pats of butter, fold up the dough into the tri-fold like normal then pop it in the fridge for 20 minutes to harden the butter a bit before rolling out. 
    • If the Dough is Sticky: If the dough is getting sticky while you knead it you can add a dusting of flour, but don’t add too much and dry the dough out.
    • Temperature of the Dough Make sure the dough is cold but not too hard to roll out. Twenty minutes may not be enough time to cool it down, but if it is too cold or hard to roll out, cover it and let it sit at room temperature for a few minutes until it is just soft enough to roll out. 
    • Using Foil to Bake: Watch the crust’s color; once you take the foil off, it will brown pretty quickly. Check the internal temperature for doneness, and if it’s still not the right temperature but the color is getting dark, place the foil back on top while it finishes baking.
    • Added Flavors: One of my favorite things I had in Paris was their chocolate croissants. When you are doing the lamination process, maybe add some chocolate, raisins, or a cinnamon sugar mixture to your layers!

    Side shot of croissant loaf sliced down the middle.

    Storing Leftover Croissant Bread

    Before storing your bread, make sure that it has cooled completely; otherwise, the loaf will sweat and become soggy.

    • Refrigerate: Store your loaf in the fridge to make it last longer! Once you place it in an airtight container and put it in your fridge, it will last for about 7 days.

    Overhead shot of plated slices of croissant bread.

    More Bread Recipes You’ll Love

    If this incredible croissant bread has given you inspiration to make more bread, check out the recipes below!

    Print

    Croissant Bread

    Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It's also one of the most delicious breads you'll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches and breakfast casseroles!
    Course Bread
    Keyword croissant bread
    Prep Time 20 minutes
    Cook Time 40 minutes
    Proofing time 3 hours
    Total Time 4 hours
    Servings 1 loaf
    Calories 2718kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    Butter For Laminating

    Egg Wash

    Instructions

    Make the Dough

    • Add the milk, yeast, and honey, to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
    • To the same bowl, add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients until they begin to come together. Scrape the sides of the bowl to incorporate all the ingredients.
    • Add additional flour, if needed, two tablespoons at a time, until a soft dough forms, scraping the sides of the bowl as needed. The dough should pull away from the bowl of the mixer but not be too dry.
    • Once the dough has formed, knead it for 5 minutes in the mixer on medium speed or on a lightly floured surface with your hands.

    Rest and Chill the Dough

    • Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
    • Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it onto the lined baking sheet and pound it flat into a 9×14-inch rectangle.
    • Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

    Laminate the Dough

    • For the first step of laminating the dough, slice the slightly softened butter into ⅛ inch-thick slices.
    • Lay half of the slices in the center ⅓ of the slab of dough, and fold one side of the center of the slab on top of the butter.
    • Lay the other half of the butter slices on top of the dough and fold the other side on top of that. You should have a butter, dough, butter layering pattern where the outside of the slab is all dough with no exposed butter.
    • Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold. Roll it into another 9×14 inch slab, place it back on the pan, cover and place it back in the fridge for another 20 minutes.
    • After 20 minutes, take the dough out and off the pan, do a tri-letter fold on it again, and roll it back into a 9×14-inch slab. Do the tri-fold one more time and roll it back into a 9×14-inch slab.

    Shape and Rise the Dough

    • Now, working from the short side, roll the dough into a log about 9 inches in length.
    • Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

    Score and Bake

    • When the loaf has risen to just above the height of the pan, score it horizontally a few times with a knife. Make the egg wash by whisking together the egg and milk, and brush the egg wash on the top of the loaf.
    • Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown and the internal temprature reaches 190 degrees Fahrenheit.
    • Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

    Nutrition

    Serving: 8slices | Calories: 2718kcal | Carbohydrates: 256g | Protein: 43g | Fat: 172g | Saturated Fat: 106g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 612mg | Sodium: 4906mg | Potassium: 829mg | Fiber: 7g | Sugar: 66g | Vitamin A: 5513IU | Vitamin C: 0.3mg | Calcium: 452mg | Iron: 13mg
  • Spinach Pie

    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.

    Spinach is such a versatile green and can be the star of the show in many different recipes! Try our favorite spinach salad, this tasty stuffed spinach chicken, or my creamy chicken and mushroom florentine over a bed of noodles.

    Close view of a slice of spinach pie on a small white plate with a fork.

    What is Spinach Pie?

    Spinach pie is similar to classic Greek spanakopita. The difference is the crust, and you will love both versions! Spanikopita uses flakey fillo dough, and spinach pie is baked in a traditional pie crust. Spinach pie is savory and creamy and bursting with cheesy flavors. My recipe uses ricotta cheese, feta cheese, and parmesan cheese. Triple the cheese, making it 3 times as delicious! This spinach pie is so versatile and can be served for breakfast, lunch, or dinner. It’s also tasty warm or cold, so enjoy it anytime, anywhere, and at any temperature!

    You can serve this as a side dish or as an entree. Go along with the Greek-inspired theme and enjoy it with Greek salad, this chicken, and of course baklava for dessert!

    Ingredients in Spinach Pie

    The ingredients to this are actually pretty simple! Gather them up and hurry and make this. Follow the recipe card below for exact measurements!

    • Pie Crust: Refrigerated pie crust makes this recipe so easy! Feel free to make your own if you have the time.
    • Olive Oil: Oil the skillet to help cook the onions, garlic, and spinach.
    • Yellow Onion: Minced onion is delicious in this pie.
    • Garlic: Fresh minced garlic adds so much flavor!
    • Spinach: Stems removed and chopped. Fresh spinach is best but see my tips for frozen spinach!
    • Parsley and Dill:  I use fresh parsley and dried dill for added flavor! You’re welcome to use all fresh or all dried. Whatever you can find.
    • Crumbled Feta Cheese: Don’t try and substitute this for another cheese. The feta is classic to this dish.
    • Ricotta Cheese: Adds a creamy and cheesy texture to the spinach pie.
    • Parmesan Cheese: Shredded parmesan cheese here.
    • Salt and Pepper: Season and balance all the flavors!
    • Large Eggs: The eggs bind all of the ingredients together.

    Spinach Pie Recipe

    You are going to love this spinach pie recipe. It is quick and easy and will surprise how flavor packed it is! All I can say is that you have to give it a try before you form an opinion because I know you’re going to LOVE it! Follow my step-by-step instructions below in the recipe card.

    1. Preheat Oven/ Prepare Pie Crust: Preheat the oven to 350 degrees Fahrenheit then line a 12-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    2. Saute the Onion, Garlic, and Spinach: In a large skillet over medium-high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
    3. Add the Cheeses, Seasonings, and Eggs: In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    4. Stir in the Spinach Mixture: To the bowl add in the spinach mixture and mix thoroughly.
    5. Pour Into the Pie Crust: Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    6. Bake: Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    7. Rest and Enjoy: Remove from the oven and allow it to rest for at least 5 minutes before serving.
    First photo of the spinach, onion, and garlic sauteed in a pan. Second photo of the egg and cheese ingredients in a bowl. Third photo of the spinach mixture added to the cheese mixture. Fourth photo of the filling added to the pie dish.

    Tips and Variations

    I have some tips and variations below for when you make this spinach pie! I hope you find them helpful because I want this recipe to be a success for you.

    • Cheese: Switch out the parmesan cheese if you want to experiment. I think mozzarella or pepper-jack cheese would be so tasty in this recipe. You can also use cottage cheese in place of ricotta cheese if you’re in a pinch. I would stick to full-fat though!
    • Spinach: You can use frozen spinach. Thaw 10 ounces of frozen spinach, thaw it, then thoroughly squeeze out any liquid before using.
    • Pie Dish: I used a deep pie dish to fit the filling. If your pie dish is shallow, I’d suggest using a bigger pie dish.

    Top view of the baked spinach pie in a white pie dish.

    How to Store Leftovers

    Leftover spinach pie is delicious the next day because you can enjoy it for breakfast, lunch, or dinner! Here is how you can store it for later.

    • In the Refrigerator: Once your spinach pie has cooled, then place it in an airtight container in the refrigerator. It will last about 3-5 days.
    • To Reheat: You can reheat this in the oven at 325 degrees Fahrenheit for about 15 minutes or until warmed through.

    Close side view of a gold serving spatula holding up a slice of pie.

    More Savory Pies To Make

    Print

    Spinach Pie

    This savory spinach pie is packed with spinach and baked in a flaky crust. It's loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.
    Course Dinner
    Keyword easy spinach pie
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Servings 8 people
    Calories 363kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
    • In a large skillet over medium high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from heat and set aside.
    • In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
    • To the bowl add in the spinach mixture and mix thoroughly.
    • Remove the pie crust and pan from the fridge and fill it with the spinach filling.
    • Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
    • Remove from the oven and allow it to rest at least 5 minutes before serving.

    Nutrition

    Calories: 363kcal | Carbohydrates: 21g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 914mg | Potassium: 777mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7642IU | Vitamin C: 27mg | Calcium: 529mg | Iron: 7mg
  • Candied Bacon

    Candied Bacon

    Once you try candied bacon, you won’t want it any other way. Thick-cut slices of bacon in a caramelized brown sugar coating, topped off with a pinch of black pepper and cayenne – what could be better? It’s a flavor combination you won’t be able to stop thinking about.

    Is there anything better than bacon? I love it in all its forms! If you’re looking for another fun and delicious recipe to make, give this twisted bacon a try! I also have recipes for making the perfect bacon in both the oven and air fryer, you’ll have to try them out!

    Top down view of candied bacon served on a stoneware plate.

    Candied Bacon Recipe

    Just looking at the pictures for this candied bacon makes my mouth water. To be honest, I didn’t think bacon could get any better, but this might just be my favorite way to prepare it. The savory flavor of bacon pairs really well with sweet things! If you’re not quite ready to make the leap to maple bacon donuts, making this easy candied bacon recipe is the perfect first step.

    Candied bacon (also known as million dollar bacon) is truly the perfect combination of salty and sweet. And since we’re using thick-cut slices of bacon here, it’s packed with meaty goodness as well! Candied bacon is super easy to make but will impress everyone with how it tastes. It has all the flavor of a high-end brunch spot but from the comfort of your kitchen! It’s a breakfast game-changer. The caramelized outer layer is absolutely irresistible.

    Ingredients Needed

    Even though candied bacon is referred to as million dollar bacon, the ingredients are actually really affordable! You only need a pack of thick-cut bacon, some brown sugar, and a dash of simple seasonings to put this tasty dish together.

    • Bacon: Bacon cut into thick slices is the way to go here. It will hold up better in the oven instead of shriveling and becoming overcooked.
    • Brown Sugar: Melts down to create a delicious, glossy outer layer with the perfect sweet flavor! Light brown sugar and dark brown sugar both work, it will just change the flavor slightly. If you want a little extra sweetness, you can also mix it with maple syrup.
    • Seasonings: To offset the sweetness a little bit, I added a sprinkle of cracked black pepper and ground cayenne. These are completely optional, add to taste!

    How to Make Candied Bacon

    Let’s make some candied bacon! I know you’re going to love it as much as I do. It only takes a few simple steps and then it’s off to the oven. Keep in mind that candied bacon can be addictive, so be prepared to make extra batches because it tends to disappear quickly!

    1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Then line a baking sheet with aluminum foil or parchment paper and spray an oven-safe baking rack with pan spray. Set the baking rack on the baking sheet and set aside.
    2. Brown Sugar Mixture: In a small bowl, combine the brown sugar with the pepper, and cayenne pepper if desired, and spread out on a plate or in a small baking sheet. Press each slice of bacon into the sugar mixture until one side is thoroughly covered in sugar.
    3. Bake: Lay the sugared bacon slices onto the prepared baking rack and bake for 20-24 minutes, rotating the pan as needed, until the bacon is crisp around the edges.
    4. Serve: Remove the pan from the oven and let the bacon cook for at least 5 minutes before transferring to a parchment lined plate or baking sheet to finish cooling.
    3-photo collage of bacon slices being coated in brown sugar.

    Tips and Variations

    Candied bacon makes the perfect snack, side, or appetizer! Here are a few ways to customize and perfect your batch.

    • Use Thick-Cut Bacon: As mentioned earlier, thick-cut bacon is preferable for candied bacon because it provides a meatier texture and holds up better to the sweet coating. This way, you won’t end up with brittle, overcooked bacon.
    • Prep Your Bacon: Before applying the sweet coating, make sure the bacon is dry. Pat it with a paper towel to remove excess moisture, as this helps the coating stick better and ensures even cooking.
    • Add More Heat: If you like things spicy, add cayenne pepper, chili powder, hot honey, or hot sauce to your sweet coating mixture. The combination of sweet and spicy flavors will give your bacon a fiery kick. Yum!
    • Top With Herbs: I’m sure it’s pretty clear by now that I love adding fresh herbs as a garnish. It’s the perfect finishing touch! Not only does it add an extra pop of flavor, but amazing aromatics and presentation as well! Try topping your candied bacon with thyme, sage, or rosemary.
    • Monitor the Cooking Process: Keep a close eye on the bacon as it cooks, especially during the last few minutes. The sugar in the coating can quickly go from caramelized to burnt. Adjust the cooking time if needed to achieve the desired level of crispness.

    Cooked bacon on parchment paper.

    Storing Leftovers

    I highly doubt you’ll have any leftovers of this scrumptious bacon, but just in case, here’s how to store it for later!

    • In the Refrigerator: Store leftover candied bacon in an airtight container for up to 2 days. To reheat it, pop it in the oven for a few minutes at 350 degrees F. This will help keep the bacon and caramelized coating nice and crispy.

    Closeup of candied bacon.

    More Mouthwatering Bacon Recipes

    From main courses to side dishes, here are a few more wonderful bacon recipes that will satisfy all of the carnivores in your house! If you need more bacon in your life, check out my full list of recipes here. I know you’ll love them as much as I do!

    Print

    Candied Bacon

    Once you try candied bacon, you won’t want it any other way. Thick-cut slices of bacon in a caramelized brown sugar coating, topped off with a pinch of black pepper and cayenne – what could be better? It’s a flavor combination you won’t be able to stop thinking about.
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Keyword candied bacon, candied bacon recipe, how to make candied bacon
    Prep Time 10 minutes
    Cook Time 24 minutes
    Total Time 34 minutes
    Servings 5 servings
    Calories 490kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound thick cut bacon
    • ⅔ cup brown sugar not packed
    • 2 teaspoons fresh cracked pepper
    • ¼ teaspoon ground cayenne pepper optional

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil and spray and oven-safe baking rack with pan spray. Set the baking rack on the baking sheet and set aside.
    • Combine the brown sugar with the pepper, and cayenne pepper if desired, and spread out on a plate or in a small baking sheet. Press each slice of bacon into the sugar mixture until one side is thoroughly covered in sugar.
    • Lay the sugared bacon onto the prepared baking rack and bake for 20-24 minutes, rotating the pan as needed, until the bacon is crisp around the edges.
    • Remove the pan from the oven and let the bacon cook for at least 5 minutes before transferring to a parchment lined plate or baking sheet to finish cooling.

    Nutrition

    Calories: 490kcal | Carbohydrates: 30g | Protein: 11g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 609mg | Potassium: 221mg | Fiber: 0.03g | Sugar: 28g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
  • Strawberry Mango Smoothie

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.

    If you are a smoothie lover like me and will eat them no matter what time of day, you should try out some of my favorites! This Creamy Pineapple Smoothie, this Fresh Watermelon Smoothie, and this yummy Avocolada Smoothie are ones that you can’t miss!

    A strawberry mango smoothie in a clear glass with a gold spoon. Strawberries and mangoes are around the cup.

    Strawberry Mango Smoothie Recipe

    Smoothies are so delicious and versatile, and this strawberry mango smoothie is no exception. I especially love the addition of ice in this recipe because it gives the smoothie a refreshing texture. This strawberry mango smoothie is perfect for hot summer days or whenever you need a cool pick-me-up.

    You can use frozen or fresh fruit when you make this smoothie, but using frozen fruit will help this be a little bit thicker. Not to mention that when you use frozen fruit, it’s a lot easier to make this recipe all year round! This smoothie not only has vitamin C, but because it uses Greek yogurt, it has additional fiber, potassium, and probiotics. This makes this recipe a healthy and delicious choice!

    Strawberry Mango Smoothie Ingredients

    You can use fresh strawberries and mangoes instead of frozen ones if they’re in season. And, if you want to easily change this up, try adding a squeeze of lime juice or a handful of spinach to make it even healthier! Check out the exact ingredient measurements on the recipe card at the bottom of the post.

    • Ice: This adds a refreshing and icy-cold element to the smoothie.
    • Frozen Strawberries: Bursting with sweet and tangy flavors, they bring in a bright color and a dose of vitamin C.
    • Frozen Mangoes: These not only add flavor but they help make your smoothie nice and creamy.
    • Mango Juice: This complements all of the other ingredients in the smoothie.
    • Greek Yogurt: This adds a velvety and creamy texture to this strawberry mango smoothie.
    • Honey: The honey adds some natural sweetness

    Steps to Make a Strawberry Mango Smoothie

    All you have to do is gather your ingredients, toss them all into the blender, and let it work its magic. This recipe takes less than 5 minutes, and you’ll be sipping on this in no time. It’s perfect for summer!

    1. Blend: Place all the ingredients in a blender. Blend until smooth and serve immediately.
    The top view of a blender with smooth ingredients.

    Variations and Substitutions

    This strawberry mango smoothie is delicious as is, but if you want to, there are simple ways to change it up! Here are a few ideas that you can try:

    • Bananas: Add half of a banana to the mix to add some sweet flavor.
    • Spinach: I always love adding spinach to my smoothies. You can’t taste the greens, but it takes it one step further in making this smoothie extra healthy. Keep in mind that adding this to the smoothie will change the color.
    • Berries: I love adding raspberries to this smoothie! It complements the other flavors, and you can’t go wrong with adding additional berries.
    • Juice: If you don’t have mango juice, you can use orange juice, pineapple juice, or a combination of both to get that tropical flavor.
    • Sweetener: To make the smoothie vegan or reduce the sugar content, substitute honey with maple syrup, agave nectar, or a few drops of liquid stevia instead!

    The top view of a glass with strawberry mango smoothie in it and a spoon scooping some out.

    Storing Leftovers

    If you anticipate not being able to finish the leftovers within a couple of days, you can freeze the strawberry mango smoothie.

    In the Freezer: Pour any leftovers from your smoothie into an ice cube tray. Once frozen, transfer the cubes into an airtight container to prevent freezer burn. When you are ready to eat it again, throw the frozen smoothie cubes into your blender with a little bit of liquid. This will make it taste nice and fresh!

    A close up of a spoon in a glass filled with strawberry mango smoothie.

    More Delicious Strawberry Recipes

    Strawberries are so delicious and can be used in so many different recipes! They not only add in a bright pop of color but their flavor complements everything! Try them out in a salad, a dessert or something in between!

    Print

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.
    Course Beverage, Breakfast, Drinks, Snack
    Cuisine American
    Keyword mango smoothie, Strawberry Mango Smoothie, strawberry smoothie
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 2 Servings
    Calories 1158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup of ice
    • 1 ½ cups frozen strawberries
    • ½ cup frozen mangoes
    • 1 ¼ cup mango juice
    • ¼ cup Greek yogurt
    • 2 tablespoons honey

    Instructions

    • Place all the ingredients in a blender. Blend until smooth and serve immediately.

    Nutrition

    Calories: 1158kcal | Carbohydrates: 53g | Protein: 4g | Fat: 110g | Saturated Fat: 89g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 318mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1546IU | Vitamin C: 102mg | Calcium: 77mg | Iron: 1mg

    Quick Tips Title

    • For the best flavor, cut up fresh mangoes and strawberries that are very ripe and freeze. These will give your smoothie the best flavor.
    • Adjust the amount of honey to add more or less sweetness, according to your preference.
    • If the smoothie is having a hard time blending smoothly, add a small splash more of juice and blend again.

  • Palmiers

    Palmiers

    Palmiers, or “palm trees” in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that’s impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.

    French baked goods are actually the best. If you’re up for the challenge, try making some fresh and delicious macarons or kouign amann next!

    Hero image of palmier cookies.

    Palmiers Recipe

    Palmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They’re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?

    Just wait until you see these come out of the oven, though. They’re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you’ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.

    3 Ingredients

    Yes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you’re at the store, pick up a pack of refrigerated puff pastry sheets! You won’t regret it.

    • Sheet of Puff Pastry: The star of our show! Puff pastry dough is the foundation of our palmiers. Made with layers upon layers of buttery goodness, it’s what gives these treats their irresistible texture. As it bakes, the layers puff up, creating a light and airy pastry that practically melts in your mouth.
    • Granulated Sugar: The granulated sugar plays a crucial role in transforming our palmiers into sweet delights. During baking, the granulated sugar caramelizes, creating a delicate and slightly crunchy crust.
    • Coarse Sugar: Coarse sugar adds that extra element of texture and sparkle to the palmiers. These larger sugar crystals don’t fully dissolve during baking, leaving behind pockets of sweet surprise.

    How to Make Palmiers

    I feel like this is one of the few French pastry recipes that is actually foolproof. Really, you can’t mess these palmier cookies up. Here’s how to achieve buttery, flaky goodness:

    1. Preheat Oven, Prepare Baking Sheets: Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.
    2. Add Sugar: Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    3. Fold: Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    4. Cut: Use a sharp knife to cut the log into 24 slices, each about ¼ inch thick.
    5. Add to Baking Sheet: Place the cookies onto the baking sheets, leaving 2 inches between them.
    6. Bake: Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    7. Cool and Enjoy: Let cool completely before serving.

    plastic wrap

    6-photo collage of puff pastry sheets being topped with sugar and cut into slices.

    Tips and Tricks

    These are a few simple ways to customize your palmiers just to your liking. I know you’ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!

    • Adjust the Sweetness: Add additional sugar as needed. These cookies can be more or less sweet, according to your liking. 
    • Add Other Flavors: For additional flavor, try mixing ½ teaspoon of ground cinnamon with the granulated sugar before using. You can also try using brown sugar instead of white sugar.
    • Check if Done: Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.
    • Make Them Savory: Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!

    Top-down view of palmiers on parchment paper.

    Storing Leftovers

    Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.

    5 palmiers stacked on top of each other.

    What Else Can I Make With Puff Pastry?

    So many things! It’s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.

    Print

    Palmiers

    Palmiers, or "palm trees" in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that's impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.
    Course Dessert
    Cuisine French
    Keyword palmiers, palmiers recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24 Cookies
    Calories 75kcal
    Author Alyssa Rivers

    Ingredients

    • 1 sheet puff pastry
    • ⅓ cup granulated sugar
    • ¼ cup coarse sugar

    Instructions

    • Preheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.
    • Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
    • Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
    • Use a sharp knife to cut the log into 24 pieces, each about ¼ inch thick.
    • Place the cookies onto the baking sheets, leaving 2 inches between them.
    • Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.
    • Let cool completely before serving.

    Nutrition

    Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 0.1IU | Calcium: 1mg | Iron: 0.3mg
  • Breakfast Quesadillas

    Breakfast Quesadillas

    Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.

    I love a good savory breakfast meal, and these breakfast quesadillas do not disappoint! Especially when you can pile on all the yummy toppings. This is the perfect meal for serving to guests because they can pick their toppings and it makes everyone happy. Make big fluffy German pancakes, my Grandma’s pancakes, and these cute little omelet muffins the next time you have guests. You can really be creative with toppings for these recipes!

    Close up view of breakfast quesadillas stacked on a brown plate. Salsa, fresh eggs, and a blue towel are styled around the plate.

    The Best Breakfast Quesadillas

    When you take one bite of these breakfast quesadillas, you’ll know why I mean THE BEST! These cheesy quesadillas are packed with flavor first thing in the morning. The added protein from the eggs and bacon will keep you satisfied and are a great start to your day. These breakfast quesadillas are a great way to load on healthy veggies.

    Quesadillas are so versatile and you can make them just how you like them! Sometimes I sneak in spinach and peppers for my kids. As long as they get to dip their breakfast in salsa and sour cream, they don’t seem to care! You can also serve these with homemade guacamole, salsa, or my easy Mexican rice if you really want to fill their bellies before school.

    Ingredients Needed For Quesadillas

    With a few simple ingredients! You most likely already have them on hand, so breakfast quesadillas can happen first thing in the morning! You’ll always want to have these ingredients on hand so you can make them! Your family will love you when they wake up to these.

    • Bacon: Bacon for breakfast is so yummy! You can use sausage or turkey bacon if you prefer.
    • Eggs: Eggs for scrambling.
    • Milk: A little bit of milk will make the eggs creamy. I use whole milk but you can use any milk.
    • Salt: Flavor to taste.
    • Pepper: I like using cracked black pepper.
    • Cumin: I love the addition of this Mexican spice.
    • Garlic Powder: Adds great flavor to the eggs.
    • Onion Powder: Adds a subtle onion flavor without being overpowering.
    • Flour Tortillas: I love using flour tortillas but corn is great too!
    • Shredded Cheese: Mexican cheese blend is best with all the Mexican flavors in the quesadillas.
    • Salsa: For serving on the side.
    • Sour Cream: For serving on the side.
    • Avocado: Sliced for serving.

    Let’s Make Breakfast Quesadillas

    These breakfast quesadillas are really very easy to make. You can get the whole family involved by giving everyone an assignment. While someone cooks the bacon, somone else can scramble the eggs. Then let everyone else get all the toppings ready! A great weekend breakfast for all to help and enjoy.

    1. Cook the Bacon: Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
    2. Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
    3. Assemble the Quesadilla: Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an additional ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
    4. Cook the Quesadilla: Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
    5. Slice and Serve: Remove the quesadilla from the skillet, allow it to cool for a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.
    First process photo of eggs whisked together in a bowl. Second photo of cheese sprinkled on a tortilla in a skillet pan. Third photo of the scrambled eggs and crumbled bacon on top of the cheese and tortilla. Fourth photo of another tortilla placed on top of the quesadilla.

    Storing Leftovers

    Leftover breakfast quesadillas are great for a quick breakfast or any time of day! Rewarming them in the air fryer doesn’t take long at all, but you can rewarm the leftovers in the oven as well. Follow the directions below to enjoy leftover quesadillas.

    • In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
    • In the Freezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
    • To Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer or the oven. Cook at 350° Fahrenheit for about 3 minutes in the air fryer or 10 minutes in the oven.

    Close up view of a breakfast quesadilla cut and stacked on a brown plate. Chopped cilantro and salsa are on the plate. Fresh eggs are styled next to the plate.

    Variations

    Breakfast quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!

    • Cheese: You can use any cheese or any combination of cheeses. I prefer Colby Jack, but for a kick use pepper jack!  
    • Meat: I used bacon in my quesadillas, but feel free to use sausage, ham, or chorizo. Switch the meat any way you like.
    • Add Some Heat: I love adding jalapenos or red pepper flakes to make it spicy!
    • Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers, or onions.
    • Dipping Options: Serve with salsa verde, sour cream, or guacamole on the side for dipping!

    A sliced piece of the breakfast quesadilla is being dipped into a small bowl of salsa.

    More Easy and Delicious Breakfast Ideas

    If you love breakfast and are looking for more recipes to switch things up… I’ve got you covered! Try these other super simple breakfast ideas. Your kids will love trying them all and you will love all how fast and easy breakfast can be.

    Print

    Breakfast Quesadillas

    Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.
    Course Breakfast
    Keyword breakfast quesadillas
    Prep Time 20 minutes
    Cook Time 5 minutes
    Total Time 25 minutes
    Servings 4 quesadillas
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    • ½ pound bacon, or sausage
    • 6 large eggs
    • 2 tablespoons whole milk
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • 8 -8 inch flour tortillas
    • 1 ½ cups shredded cheese, Mexican blend
    • salsa for serving
    • sour cream for serving
    • 1 avocado, sliced for serving

    Instructions

    • Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.
    • In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.
    • Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an addiitonal ¼ cup of cheese over the bacon and eggs and place a tortilla on top.
    • Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.
    • Remove quesadilla from skillet, allow it to cool a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.

    Notes

    You can make the quesadillas with any variation you want, ie. you could put minced jalapeno, onion, cilantro or any other toppings with it.

    You don’t have to use mexican blend cheese, you can use any meltable cheese in its place.

    Nutrition

    Serving: 1quesadilla | Calories: 554kcal | Carbohydrates: 9g | Protein: 26g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 317mg | Sodium: 1336mg | Potassium: 517mg | Fiber: 4g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 2mg
  • Japanese Soufflé Pancakes

    Japanese Soufflé Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won’t want them any other way.

    I swear, the best desserts come from Asia. Not only is the presentation adorable, but they always taste amazing! I also love that they blend classic dessert flavors with things like matcha, taro, and red bean. If you’re looking for another viral Japanese recipe to make, try kohakutou, also known as ‘crystal candy!’

    A stack of 4 pancakes, topped with fresh berries.

    Japanese Soufflé Pancake Recipe

    Let me tell you about Japanese soufflé pancakes! These fluffy and jiggly clouds of deliciousness are unlike any other American pancakes you’ve ever tasted. They’re so light and airy, you’ll feel like you’re biting into a fluffy cloud. Seriously, they’re that amazing! The texture is so soft and delicate, it practically melts in your mouth. And the best part? They’re incredibly easy to make at home with just a few simple ingredients.

    So, what makes these pancakes so special? It’s all about the ingredients. The key to their fluffiness and jiggliness is in the egg whites. Japanese souffle pancakes are made with a meringue, which is a mixture of egg whites and sugar that’s whipped into a stiff foam. When you fold the meringue into the pancake batter, it creates all these wonderful air pockets that make the pancakes so light and airy. Trust me, you’ll never want to go back to regular pancakes after you’ve tried these heavenly delights! Top them with some fresh berries, whipped cream, or maple syrup for the sweet breakfast of your dreams.

    Soufflé Pancake Ingredients

    The great thing about Japanese soufflé pancakes is that they use simple ingredients that you’ll have at home. Together, they create light, fluffy goodness. Check out the recipe card below for a list of measurements!

    1. Eggs: Eggs are the main ingredient in Japanese souffle pancakes and are responsible for their fluffy texture. The yolks add richness and flavor, while the egg whites are whipped into a meringue to create all those lovely air pockets.
    2. Milk: Milk is added to the pancake batter to give it a creamy texture and a bit of moisture. It also thins out the batter, making it easier to cook the pancakes evenly. I used whole milk here; the high fat content helps to make the pancakes nice and tender.
    3. Vanilla Extract: Adds extra flavor to the batter.
    4. Flour: Regular all-purpose flour works great! Too much flour can make the pancakes dry and heavy, so it’s important to measure it out.
    5. Baking Powder: Added to the batter to give it a lift and help the pancakes rise. It works together with the meringue to create an airy texture.
    6. Salt: Just a pinch to boost the overall flavor.
    7. Vinegar: A little bit of white vinegar is added to the egg whites when making the meringue. It helps to stabilize the foam and create a firm texture.
    8. Sugar: Added to the egg whites when making the meringue to help it whip up to perfection.
    9. Cooking Oil: For greasing your pan or griddle. I used vegetable oil! You can also use butter. This is a great option because it adds extra richness and flavor to the soufflé pancakes.

    How to Make Fluffy Japanese Pancakes

    Ready to make the fluffiest pancakes of your life? Let’s get started! It only takes a few steps of whipping up your meringue, mixing your batter ingredients, and then piping it into a hot pan.

    • Separate Eggs: Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Then add your milk and vanilla into the bowl with the egg yolks, and whisk to combine.
    • Prepare Batter: In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Whip Egg Whites: Take your bowl of egg whites out of the fridge and add in your vinegar. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until they become frothy but not yet stiff.
    • Add Sugar to Egg White Mixture: Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Whisk until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Combine: Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat Skillet: Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Add Batter to Pan: Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Flip: Carefully flip your pancakes with a spatula, then cover and cook for an additional 3-6 minutes.
    • Serve Fresh: Remove souffle pancakes from the skillet onto a serving plate and enjoy fresh with your favorite pancake toppings!
    4-photo collage of soufflé pancake batter being prepared and added to a hot pan.

    Tips and Tricks

    Soufflé pancakes need a little more TLC than regular pancakes, but if you keep these tips in mind they’ll turn out perfectly.

    • Cook Longer on Low Heat: Cook low and slow, these pancakes take a little more patience than normal ones, if you try to flip them too early they will deflate.
    • Fold Gently: When folding the meringue into the pancake batter, do it gently! You don’t want to deflate all those lovely air pockets you just created.
    • Flip Gently: Souffle pancakes are delicate, so be gentle when flipping them. Use a wide spatula and flip them carefully to avoid deflating them.
    • Keep it Clean: Make sure your mixing bowl and beaters are completely clean and dry when making the meringue. Any grease or moisture can ruin your meringue and your pancakes.
    • Add Toppings: Experiment with different flavors and toppings to make your souffle pancakes even more delicious. From fruit to Nutella to caramel sauce, the possibilities are endless!

    Pouring syrup over a stack of pancakes.

    How Long Do Soufflé Pancakes Last?

    Because of their light and fluffy texture, these pancakes are best served straight off the griddle and don’t keep very well. Similarly, be sure to use the batter as quick as you can, as it tends to deflate the longer you let it sit. 

    Closeup of a bite of Japanese soufflé pancakes.

    More Pancake Recipes

    If you love all things pancakes, you’re in for a treat! These are a few more wonderful recipes to try. They’re all a little bit different, but so delicious and great for switching up breakfast with.

    Print

    Souffle Pancakes

    Get ready to meet your new favorite breakfast- soufflé pancakes! A classic Japanese sweet treat, these pancakes are super soft and pillowy thanks to the fluffy egg mixture added to the batter! Trust me, you won't want them any other way.
    Course Breakfast, Dessert
    Cuisine Japanese
    Keyword Japanese fluffy pancakes, Japanese pancakes, souffle pancakes
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 6 pancakes
    Calories 120kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs separated
    • 3 tablespoons milk
    • 2 teaspoons vanilla extract
    • ½ cup all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon white vinegar
    • 4 tablespoons granulated sugar
    • Oil for cooking

    Instructions

    • Separate your egg whites and yolks into separate bowls. Place your egg whites in the fridge until you are ready to use them. Add your milk and vanilla into the bowl with the egg yolks, whisk to combine.
    • In a small bowl, sift together your flour, baking powder, and salt. Add your flour to your egg yolks and mix until all the flour is absorbed. Set aside.
    • Take your bowl of egg whites out of the fridge and add in your vinegar, using a hand mixer, beat the egg whites until they become frothy but not yet stiff.
    • Add your sugar to the egg whites 1 tablespoon at a time, whisking continually as you do. Continue to whisk your egg whites and sugar until stiff peaks form. Do not overmix your egg whites or your pancakes won’t be fluffy.
    • Gently fold your egg white mixture into your egg yolk mixture, being careful not to deflate the egg whites.
    • Heat a large skillet over medium low heat, be sure to use a skillet that has a lid, lightly oil your heated skillet.
    • Using a piping bag with a round tip, or a scoop, place some batter into your skillet to make 3 pancakes. Keep the batter piled as high as you can, cover your pancakes and cook for 6-8 minutes, until the bottom becomes a light golden brown.
    • Carefully flip your pancakes, cover and cook for an additional 3-6 minutes.
    • Remove the pancakes from the skillet and enjoy fresh with your favorite pancake toppings!

    Nutrition

    Calories: 120kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 200mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 171IU | Calcium: 85mg | Iron: 1mg
  • Perfect Crepes

    Perfect Crepes

    Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.

    This crepe recipe is a tried and true breakfast that always comes out perfect. After years of making these, they still remain our favorite! If you love sweet breakfast foods try this incredible blueberry breakfast cake, the best German pancake, or my quick cinnamon rolls.

    Overhead view of folded crepes on a gray platter dusted with powdered sugar and topped with fresh berries.

    The Perfect Crepe Recipe

    If you are intimidated to make crepes, this recipe will change your mind. The ingredients come together quickly in the blender, and I add tips for cooking them perfectly every time. I can’t take all the credit for this recipe because my husband taught me all the tricks. It takes practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!

    Crepes are by far one of my favorite breakfast items to make. I also love crepes for dessert! Nothing beats a tender sweet crepe filled with fresh berries and whipped cream. You are going to love the thin pancake that can easily wrap around all of your favorite toppings. You can serve them with my homemade blueberry syrup or this incredible strawberry sauce, but homemade whipped cream is a must!

    Ingredients Needed For Crepes

    These perfect crepes require simple ingredients that are right in your pantry and ready to go! What is the difference between crepes and pancakes? Unlike pancakes, crepe batter does not have a raising agent in the batter. Pancake recipes use baking powder or baking soda as a raising agent. Pancakes are thick and fluffy, and crepes are thin and flat. This makes them ideal for rolling or wrapping!

    Crepe Batter

    • All-purpose flour: This is the best flour to use for crepes.
    • Milk: It adds creaminess and helps blend into a pourable batter.
    • Eggs: I always use large eggs.
    • Sugar: For added sweet flavor.
    • Butter or Oil: This recipe uses cooled and melted butter or oil.
    • Vanilla Extract: A splash of vanilla extract really enhances the sweet flavor if these crepes.

    Cream Cheese Filling

    • Cream Cheese: The tangy cream cheese combined with sugar makes this filling so delicious.
    • Powdered Sugar: This helps to thicken the filling and adds some sweetness.
    • Whipped Topping: Adds fluffiness to the filling.
    First photo of blended crepe batter. Second photo of pouring the batter onto the skillet. Third photo of the cooked crepe in the skillet. Fourth photo of the filling spread onto a crepe and folding up.

    How To Make Crepes

    You are going to LOVE these perfect crepes! It is simple to make and fun to do as a family! My girls love to help me blend it in the blender and pour the batter into the skillet. This crepe batter is ready in minutes and has all the flavor it needs with a few simple ingredients.

    1. Blend the Batter: Blend the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. I use a blender and pulse until smooth, but you can also whisk it together in a bowl.
    2. Prepare the Skillet: Brush a medium-sized nonstick skillet with oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup of batter to the pan. You can also use a crepe pan if you have one!
    3. Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle. I recommend a crepe spatula if you are wanting them really thin.
    4. Cook: Heat on one side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
    5. Cream Cheese Filling: If you make the cream cheese filling, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Place 2 tablespoons on the crepe and roll it up.
    Close up of folding crepes on a gray platter. The crepes are dusted with powdered sugar and topped with berries.

    Tips and Tricks

    Crepes are so simple to make! Don’t get discouraged with your first few crepes. They may not look your best, but they will still taste incredible! Here are some tips and tricks to make perfect crepes for you in your home!

    • Use a Hot Pan: Be sure your pan is very hot when you pour your batter on it.
    • Use a Small Amount of Batter: Only pour just enough batter into the pan. It will coat the batter on the bottom completely before it sets.
    • Swirl the Pan Quickly: Tilt the pan quickly but also very carefully to distribute the batter evenly.
    • Batter Tip: The batter is ready when there are quite a few bubbles on top of the blender. If you don’t, tap the side of the blender, and the bubbles should rise to the top.
    • Chill the Batter: Refrigerate your batter for at least 30 minutes for perfect crepes.
    • Make Ahead: Crepes are great to make ahead of time! The batter will last in the refrigerator for 1 day.
    • Topping Ideas: Berries and whipped topping is classic but bananas, Nutella, or lemon curd are my favorite toppings!
    • Savory Crepes: Leave out the sugar and make your crepes savory! Simply add your favorite savory fillings like ham, cheese, or veggies.

    Here’s a quick story about my husband! He served an LDS mission in France. When we started dating, I loved that he could speak French. The first time he said the big I love you, it was in French and that sealed the deal! He would always talk about how he is an amazing crepe maker. I absolutely love crepes, especially if they are stuffed with cream cheese goodness and fresh fruit. I always beg my husband to make them. So when he found his little mission recipe book and made me a batch, I was in heaven!

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    This picture was in taken in front of Chmbord. He said they were so poor that most of the time they would just make crepes. They would have peanut butter and jelly crepes or hot dog crepes!

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    Storing Leftovers

    Crepes store really well and still taste fresh and delicious when reheated. You can freeze or refrigerate crepes and enjoy them warmed up in minutes! I also like to keep the crepes warm and covered with a towel before serving.

    • In the Refrigerator: Layer wax paper or parchment paper in-between cooked crepes. Seal them in a zip lock bag or airtight container. Place in the refrigerator for 2 to 3 days.
    • In the Freezer: These freeze surprisingly well! Prepare them the same as leftovers and these will last about 1 month.
    • To Reheat: Warm up in a microwave or skillet for 1 to 2 minutes.

    A folded crepe being held with filling on the inside and berries on top.

    More Breakfast Recipes To Enjoy

    I love a good breakfast meal! We love making big breakfasts for our family to enjoy on the weekends. Even though these perfect crepes are our favorite, we have more favorites to share! Here are some sweet and savory ideas your family will love!

    Print

    Perfect Crepes

    Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.
    Course Breakfast, Dessert, Dinner, Main Course
    Cuisine French
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 12
    Calories 268kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all-purpose flour
    • 2 1/4 cups milk
    • 1/4 cup sugar
    • 4 large eggs
    • 1/4 cup melted butter, or oil
    • 1 teaspoon vanilla extract

    Optional Cream Cheese Filling:

    • 8 ounces cream cheese
    • 2 1/2 tablespoons powdered sugar
    • 8 ounces whipped topping

    Instructions

    • Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    • Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
    • Using a circular hand motion, swirl the batter into a thin and even circle. A crepe spatula is helpful here if you have one.
    • Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
    • If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 tablespoons of filling on the crepe. Fold or roll up the crepe and enjoy!
    • Serve crepes with fresh fruit, spreads, jams, or dust with powdered sugar!

    Notes

    Originally Posted September 14, 2019

    Updated May 8, 2023

    Nutrition

    Calories: 268kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 128mg | Fiber: 1g | Sugar: 13g | Vitamin A: 460IU | Calcium: 88mg | Iron: 1mg
  • Lemon Scones

    Lemon Scones

    These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that’ll melt in your mouth. And let’s not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!

    Is there anything better than a sweet, buttery scone fresh out of the oven? If you’re a pastry-lover like me, you’ll have to try these other recipes out next: blueberry scones, glazed orange scones, and maple pecan scones!

    Closeup of a lemon scone.

    Lemon Scone Recipe

    Lemon scones with a drizzle of zesty lemon icing are the ultimate indulgence for any citrus lover! These scones are bursting with fresh lemon flavor and have a crumbly yet soft texture that will leave your taste buds in heaven. Whether you make these for breakfast, brunch, or just a sweet treat to have with coffee, I know you will love this recipe as much as I do.

    But the best part? Lemon scones are super easy to make and take only 40 minutes from start to finish! Simply mix the dry ingredients, cut in the butter, add the wet ingredients, shape the dough into triangles, and bake. In no time, you’ll have a batch of freshly baked scones that are sure to impress. So, whether you’re looking for a delicious breakfast treat or a snack to enjoy with your afternoon tea, these lemon scones are the perfect choice!

    Ingredients Needed

    Let’s break down the ingredients that make these lemon scones so scrumptious! Check out the recipe card below to find exact measurements.

    • All-Purpose Flour: First up, we have 2 cups of all-purpose flour – the backbone of any good scone recipe. This flour gives the lemon scones their structure and stability, ensuring they bake up light and fluffy. You’ll want to avoid using a flour that has too high of a protein content so your scones don’t end up dense.
    • Granulated Sugar: Sugar provides the sweetness that balances out the tangy lemon flavor. Sugar also helps to create a golden brown crust on the outside of the scones. Yum!
    • Baking Powder: Acts as a leavening agent and helps the scones puff up in the oven.
    • Salt: Don’t forget about the salt – this ingredient is essential for bringing out all the flavors in the recipe.
    • Lemon Zest: Adds a burst of citrusy flavor to the scones.
    • Unsalted Butter: Butter adds richness and helps create the flaky texture that we all love in homemade scones.
    • Heavy Cream: The high fat content in heavy cream helps to make the scones nice and tender.
    • Large Egg: To bind everything together and give the scones structure.
    • Vanilla Extract: Adds warm, sweet flavor to each bite.
    • Coarse Sugar: Because no pastry is complete without a sprinkling of coarse sugar! It’s a bakery-worthy finishing touch.

    For the Lemon Icing:

    The icing on the cake, or in this case, the icing on the scone! This lemon glaze is the perfect finishing touch to make your lemon scones even more delicious.

    • Powdered Sugar: Gives the icing a smooth texture and sweet flavor.
    • Lemon Juice: Lemon juice is a must-add so your scones have a pop of zesty flavor. Fresh is best! The acidity of the lemon juice also helps to break down the powdered sugar and create a smooth consistency.
    • Heavy Cream: Helps to thin out the icing and make it easy to drizzle over the scones. Plus, the cream adds a touch of richness and creaminess that makes the icing absolutely irresistible. By all means, taste test, but be sure to save some for the actual scones!

    How to Make Lemon Scones

    It’s super easy and takes less than an hour! Once you get a taste of these homemade lemon scones, you’ll want them all the time. You just can’t go wrong with their bright, zesty flavor and crumbly, buttery flavor! It’s so delicious!

    1. Preheat Oven, Prep Baking Sheet: Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
    2. Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
    3. Add Butter: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
    4. Wet Ingredients: In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and flour mixture and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
    5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow your lemon scones to cool for at least 5-10 minutes before drizzling the icing over the top.

    Making the Icing

    1. Combine Ingredients: In a small bowl whisk together the powdered sugar, lemon juice and heavy cream.
    2. Adjust Consistency: If needed, thin with more lemon juice 1 teaspoon at a time.
    4-photo collage of dough being mixed and shaped.

    Tips and Tricks

    If you’re just getting into baking pastries and bread, scones are a great place to start. They’re so easy to make! Here are a couple extra tips to help you make the best batch of lemon scones possible.

    • Use Cold Ingredients: It’s important that your ingredients are chilled and cold when you bake. Because, if your butter melts too soon while it’s baking then you won’t get that soft and tender crumb. Grating frozen butter works best!
    • Don’t Overmix: You don’t want to overwork your dough. Make sure that everything is thoroughly combined and then leave it alone. It will make your scones be dense and tough, not soft and flaky.

    Multiple scones drizzled with icing on a baking sheet.

    Storing Leftover Lemon Scones

    Whenever I make homemade pastries, they’re always gone in an instant. I totally get it though, they’re too irresistible! Make sure you save a couple for yourself before your family finds them.

    • At Room Temperature: Once your scones have cooled, place them in an airtight container. They will keep at room temperature for 2-3 days.
    • Reheating: Reheat the scones in the oven at 300 degrees Fahrenheit for about 5 minutes. 

    2 lemon scones stacked on top of each other.

    More Brunch-Ready Scone Recipes

    Once you’ve made some wonderful lemon scones, you’ll have to try out these other recipes as well. Just like these lemon scones, they’re super easy to make and filled with sweet, delicious flavor!

    Print

    Lemon Scones

    These homemade lemon scones are the perfect balance of tangy and sweet, with a crumbly texture that'll melt in your mouth. And let's not forget about the delicious sweet lemon icing, which is the cherry on top to make them simply irresistible. Having one of these for breakfast is the perfect way to start your day!
    Course Bread, Breakfast, brunch, Dessert
    Cuisine American, European
    Keyword lemon scone recipe, lemon scones
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6 Scones
    Calories 521kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 3 tablespoons lemon zest
    • ½ cup unsalted butter chilled
    • ½ cup heavy cream chilled
    • 1 large egg
    • 1 teaspoon vanilla extract
    • coarse sugar for topping

    Icing

    • 1 cup powdered sugar
    • 2 tablespoons lemon juice
    • 1 Tablespoon heavy cream

    Instructions

    • Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
    • In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
    • Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
    • In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
    • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow them to cool for at least 5-10 minutes before drizzling the icing over the top.

    Icing

    • In a small bowl whisk together the powdered sugar, lemon juice and heavy cream. If needed, thin with more lemon juice 1 teaspoon at a time.

    Nutrition

    Calories: 521kcal | Carbohydrates: 71g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 215mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 842IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 2mg