Crispy on the outside, and perfectly soft on the inside, these waffles would be perfect made for your family one morning! They can be topped with any of your favorite toppings, or even made into an ice cream sandwich.


  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 3 large eggs (room temperature, separated)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter (melted, plus more for brushing waffle iron)
  1. Preheat a waffle iron to medium-high.
  2. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
  3. In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
  4. In medium bowl, with a hand-held electric mixer or whisk, whip the egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft
  5. Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
  6. Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

Tools Necessary-

Mixing Bowls

  • 1 Large and 2 Medium sized

Waffle Iron

Spatulas or wooden spoons


Breakfast, Main Dish

Blueberry Scones

Blueberry Scones with Lemon Glaze

Scones are a small, single serve, cake-like bread that is believed to have originated from Scotland. The first mention of a scone was from a translation of “The Aeniaid” (1513) by a Scottish poet named Gavin Douglas.

Usually the scone is triangular but may be round like a biscuit. Today they can be made in any shape. This recipe makes them triangular which is a really fun shape. I use this recipe when teaching culinary students about how to maximize the use of space on a cookie sheet.

Scones are in the same group as the crumpet or muffin. Usually scones are made of wheat, barley, or oatmeal and baking powder to make it rise. This is a quick bread. Why pay $2.95 for each scone when it costs only $.50 cents to make it yourself and you can make a whole bunch of them and freeze them.

Scones may have raisins, currants, cheese, or dates in them. How about cranberries, chocolate chips or nuts?

Fun Facts about Scones

Blueberry Scones with Lemon Glaze

I chose this combination of blueberry with lemon glaze because truly this makes your taste buds sing! Also half of the sugar has been removed from the base recipe making it a healthier choice option, as was the addition of blueberries that are nutrient dense and delicious.

Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons butter (unsalted, cold, cut in chunks)
  • 1 cup heavy cream (plus more for brushing the scones)
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar (sifted)
  • 1 lemon zest (finely grated)
  • 1 tablespoon butter (unsalted)


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
  3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  4. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  5. Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough making the scone look strange.
  6. Lightly press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
  7. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
  8. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze

  1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves.
  2. Add the lemon zest and butter.
  3. Microwave it for 30 seconds on high.
  4. Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. Let glaze set a minute before serving.

Equipment needed for this recipe are:

2 forks or pastry blender
Parchment paper or flexible cutting board
Pastry brush
Ruler Whisk
Oven mitts
Medium sized bowl
Measuring cups
Measuring spoons
Wooden spoon or spatula
Baking sheet or cake pan
Adult supervision

Bread, Breakfast, Brunch