Recipe Corner: Breakfast scones & muffins

By Ginger Isham

Recently, on a trip to Waitsfield for lunch at a restaurant heavily damaged by Irene on Bridge Street, we found it was still under repair (next to a covered bridge). Instead, we found a small, new business just opened called the “Sweet Spot,” and enjoyed a snack here of delicious homemade goods. The young woman behind the counter, Lisa, shared one of her recipes with me.


Dried Cranberry Orange Scones

2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons unsalted butter, cubed
1/2 cup dried cranberries
1 tablespoon orange zest
1 cup heavy cream


Blend all dry ingredients and place in food mill. Add cubes of butter and blend until it resembles coarse corn meal. Stir in cranberries and orange zest. Add heavy cream, and stir just until mixed in. Pour onto a floured surface and knead until makes a rough, sticky ball (too much kneading will soften butter). Flatten and cut into wedges. Bake in 450-degree oven for 12-15 minutes.

Here is a new favorite from my “Fresh from the Farmstand” cookbook by Gooseberry Patch.


Low-Fat Chocolate Oat Muffins

2 cups oat flour (add rolled or instant oats to a food mill and blend to make own oat flour)

1/3 cup brown sugar

1/3 cup cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup dark chocolate chips

2/3 cup finely grated zucchini

1/3 cup honey

2 beaten egg whites


Combine dry ingredients, stir in chocolate chips. Combine rest of ingredients and mix; then add to flour mixture. Stir only until well blended. Pour batter into oiled muffins pans. Bake in 400-degree oven for about 18 minutes. One time I forgot to buy zucchini, so I substituted cooked kale that I put in the food mill. I used a 1/2 cup of moist kale. It worked! It became my secret ingredient.

Correction: In the June 21, 2012 edition of the Observer, the recipe for Bar-B-Que Kidney Beans contained an error. Instead of 1/4 cup oil, it should have read 1/4 cup brown sugar or maple syrup.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.