Blueberry Pear Scones

I made these amazing scones this morning. These little bites are a super tasty treat and a great way to start off your morning! I ate mine with a warm glass of Milk Oolong Tea!Hope you enjoy them as much as I did.

• 4 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon salt
• 2 tablespoons of aluminum-free baking powder
• 1 stick unsalted butter chilled and cut in 1 inch cubes
• 1/2 block of chilled Crisco (butter flavored)
• 1 eggs, lightly beaten
• 1/2 cup of Cinnamon applesauce
• 1 tsp. almond extract
• 1 cup whole milk (you could use cream if wanted)
• 1 cup blueberries, fresh
• 1 cup pear, peeled,thinly sliced and cut in halves (about 2 pears)
• 2 additional tablespoons milk and 2 tablespoons sugar for the top

Directions:

Preheat oven to 400 degrees. Mix flour, sugar, salt, baking powder in a mixing bowl. Cut in the butter and crisco until tiny peas are formed. In separate mixing bowl combine egg, applesauce and almond extract. Once incorporated add to the flour mixture. Then fold in the blueberries and the pears. (mixture should be pretty stiff and not too sticky, if it's too sticky; add 1/2 more flour and mix, keep adding flour until it's no longer really sticky. It needs to be a little sticky but not really sticky.) Pour mixture out on a lightly floured surface and push the dough out until it's 1 1/2 inches thick. Cut into triangles and put on a parchment lined baking sheet. With basting brush, brush milk over top of scones and sprinkle with sugar. Bake for 20-25 minutes, until golden brown. Enjoy!

Asparagus Quiche

Ingredients:
3 Eggs
1 cup of heavy whipping cream
1/2 tsp of salt
dash of white pepper
1.5 cooked asparagus chopped
1 cup shredded Swiss cheese
1/2 cup chopped fried bacon
1/4 cup chopped onion
.5 Tbs of rosemary leaf powder or 1 Tbs fresh rosemary
2 Tbs dill

Mix all ingredients together.

Crust:
3 Cups of hash-browns shredded and thawed
3 Tbs of oil ( i use Wild Mushroom and Sage olive oil- from Heavenly Oils.

Mix together and press into the bottom and sides of a 9 inch pie pan. Bake in a preheated oven of 425 degrees for 15 min. Add the egg filling. Bake for 15 minutes and then reduce heat of oven to 350 degrees and bake for 25-30 minutes until browned on top and set in the middle. Allow to cool for 15 min before cutting.