I’ve made the same orange scone for 20 plus years. It’s easy, delicious and gets rave reviews, but it’s still just a glorified biscuit.

Recently, I was asked to make “real” scones.

I found two good recipes and I’m sharing one with you today. Enjoy them whilst they’re still warm with butter, jam or Devonshire cream. Or with a couple of slices of crisp bacon tucked into the middle.

You may want to add a little more sugar to the strawberry cobbler. Taste the berries. It is warm and wonderful right out of the oven.

It’s on the dry side the next day because the topping soaks up the yummy juices.

I think there’s as many dump cake recipes as there are recipes for Holy Smoke. I never met one I didn’t like.

I decline to buy a carton of frosting for one fourth cup. Use your favorite chocolate sauce recipe or store-bought sauce that will double for ice cream topping.

Strawberry Cobbler

2 ½ cups Bisquick

¾ cup milk

2 tablespoons brown sugar

3/4 cup granulated sugar

¼ cup cornstarch

1 teaspoon salt

4 pounds fresh or frozen strawberries, sliced

1 teaspoon vanilla

1 tablespoon sugar

¼ cup melted butter

Spray a 9x13-inch baking dish with Pam. Preheat oven to 375 degrees.

In a medium bowl, stir together bisquick and milk. Set aside.

In a large bowl, gently mix strawberries and vanilla with sugars, cornstarch and salt.

Transfer strawberries to the prepared baking dish.

Drop scoops of dough atop the berries.

Sprinkle with sugar. Drizzle with melted butter.

Bake about 30 minutes or until top is golden.

Let stand 10 minutes before serving.

Blueberry Scones

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

5 tablespoons cold butter, cubed

2/3 cup whipping cream

1 large egg

1 1/2 teaspoons vanilla extract

¾ cup frozen blueberries

1 tablespoon sugar

2 tablespoons whipping cream

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Spray parchment with pam.

In a medium bowl, whisk together dry ingredients.

Add butter and cut into dry ingredients to resemble large crumbs.

In a medium bowl, whisk together cream, egg and vanilla.

Stir wet ingredients into the dry. Stir just enough to combine.

Turn out onto a lightly floured pastry cloth. Pat into an 8-9 inch circle.

Press blueberries fairly evenly into the dough.

Transfer to the prepared baking sheet.

Cut into wedges. Brush each with cream and sprinkle generously with sugar.

Bake 10-14 minutes.

Serve warm with butter, Devonshire cream and/or jam.

Devonshire Cream(s)

Cream No. 1

8 ounces cream cheese at room temperature

½ cup sour cream

2 tablespoons powdered sugar

Combine in a medium bowl and stir until smooth

Cream No. 2

3 ounces cream cheese at room temperature

1 tablespoon sugar

Pinch of salt

1 cup whipping cream

Combine in a medium bowl and beat until stiff.

Turtle Dump Cake

1 (3.4 ounce) package chocolate Jell-O instant pudding mix

1 ½ cups milk

1/2 cup caramel sauce

1 chocolate cake mix, variation of your choice

1 cups chocolate chips, variation of your choice

½ cup chopped pecans, for the top, optional

½ cup chocolate chips for the top

For serving:

Additional caramel sauce

¼ cup chocolate frosting, from a can, optional!

Spray a 9x13-inch baking dish with pam. Preheat oven to 35o degrees.

In a large bowl, beat pudding mix with milk two minutes. Stir in caramel sauce, cake mix and chocolate chips.

Spread batter in the prepared pan. Top with pecans and chocolate chips.

Bake 35-38 minutes.

Cool 15 minutes before serving. Warm caramel sauce and chocolate frosting; drizzle over each serving.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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