If you’re busy in the morning like we are in our house, you probably need a yummy grab n’ go breakfast. These lemon raspberry scones are the perfect combination of sweet, lemony, crumbly goodness that pair perfectly with your morning coffee!
– 1 stick butter, cold – 2 cups flour – 1 tablespoon baking powder – 1/4 cup sugar – 1/2 teaspoon salt – 1 large lemon, zested – 3/4 cup heavy cream – 3/4 cup frozen raspberries – parchment paper
Glaze – 1/2 large lemon, juiced – 1 cup powdered sugar
1. Heat oven to 425. Cut butter into 1/4 pieces and keep cold in the refrigerator.
2. Combine the flour, baking powder, sugar, salt, and lemon zest. Add the butter and work in with your hands until the mixture resembles a course meal (this takes a few minutes and a good amount of elbow grease). Add in the frozen raspberries, stir,then drizzle in the heavy cream. Stir until the dough clumps together.
3. Place the dough on parchment paper on a baking sheet. Shape the dough into a 7-8 inch square that’s about 1/4 inch thick. Cut into little triangles. Bake 15 minutes.
4. To make the glaze, combine the lemon juice and powdered sugar. Make to taste, adding more sugar or lemon juice until desired consistency and taste is reached. Make sure scones are cooled when you glaze.
Red Pepper and Corn Taquitos. So easy to make and baked in the oven, no frying needed! Each taquito is packed with red peppers, onions, corn, and pepper jack cheese for a savory and a little spicy crispy bite. Wrapped in mini tortillas, the red pepper and corn taquitos bake until crispy without using lots of frying oil.
These little red pepper and corn taquitos are going to be your new favorite dinner. There’s just something about mini versions of foods that make them so much better to eat. We eat these as dinner, but these would also make a great party appetizer or snack during a football game. They’re the perfect size where a few of them will satisfy you for dinner, but their light and crispy flavors make them something you can snack on without feeling too stuffed.
To start making the red pepper and corn taquitos you saute diced white onion in a little bit of olive oil. That savory smell of sauteing onions reminds me of Thanksgiving morning. On Thanksgiving morning after a cup of coffee first meal item that starts to get prepped is the stuffing. So early in the morning, there’s that warm and comforting smell of onions sauteing in butter. Now, anytime a dish starts with sauteed onions, my mind is right on Thanksgiving morning.
After the onions, add the red peppers, corn and spices. Lastly, stir in the cream cheese and pepper jack cheese. I like to cut the cream cheese into smaller chunks instead of throwing the whole 5oz block in at one time, I find it’s easier to melt that way.
The final step is rolling up each taquiot using a small flour tortilla, brushing with some olive oil, sprinkle with paprika and garlic powder then bake for 12 minutes. And there you have your crispy red pepper and corn taquitos!
If you like these you might also like some of these Mexican inspired dishes:
Red pepper and corn taquitos are a crispy baked taquito packed with red peppers, corn, onions and pepper jack cheese. Creamy with the perfect about of spice from chili powder and cumin, these crispy taquitos can be dinner or a party snack.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
-1 tablespoon olive oil
-1/2 white onion, diced
-1/4 teaspoon salt
-1 red bell pepper, diced
-2/3 cup corn (frozen or canned) or 1 ear of fresh corn cut from the cob
-5 ounces cream cheese, cut into chunks
-1/2 cup shredded pepper jack cheese
-1/4 teaspoon chili powder
-1/4 teaspoon cumin
-mini flour tortillas (Mission makes a version of these and they are called street taco tortillas)
-For brushing the top of the taquitos: olive oil, paprika and garlic powder
1. Heat oven to 425. Spray baking sheet with cooking spray.
2. In a pan, heat the olive oil over medium-high heat. Add the onion and saute about 4 minutes. Then add the peppers and saute an additional 3-4 minutes. Add the corn, salt, cumin and chili powder and cook another 1-2 minutes.
3. Add the cream cheese and stir well to melt, then lastly add the pepper jack cheese and again stir until it has melted. It might be a little stringy but that’s ok, once it bakes it won’t be stringy at all.
4. To assemble, spoon about 2 tablespoons of the mixture into a tortilla and roll it tightly around the mixture and put it onto the baking sheet with the seam side down. Continue until all the mixture is used, you should get 10-12 taquitos depending on how full you’ve stuffed each one.
5. Brush the taquitos with olive oil then sprinkle with paprika and garlic powder. Bake for 12 minutes.
You can use fresh, frozen, or canned corn. If using fresh corn, just cut the corn from one cob and toss into the pan with the peppers and onions. If you’re using canned, drain the corn and measure 2/3 cup. If you’re using frozen, cook the corn first then measure 2/3 cup. I’ve used canned and fresh before and my preference is for the fresh corn from the cob.