Need some fresh ideas for an upcoming party or occasion? Looking to impress with a Sunday Brunch? Delicious and easy to bake, FatCat Scones make a wonderful base for numerous culinary delights. Whether an intimate breakfast or a catered event, FatCat Scones are the perfect anytime treat. Here are some great scone ideas directly from The Cats.
FatCat Scones' Mother's Day Trifle
FatCat Scones' Mixed Berry Shortcake with Lemon Curd and Chantilly Cream
Classic Lemon Curd
Chantilly Cream
Raspberry Sauce
FatCat Scones' Whiskey Scone Pudding
Streusel Topping
FatCat Cobbler with Blueberries, Strawberries, or Raspberries
FatCat's Easy Peach & Blueberry Cobbler
FatCat Scones' Banana Black & Tan
FatCat Scones' Hot Fudge Sauce
FatCat Scones' Caramel Sauce
FatCat's Pumpkin Apple Sautee

FatCat Scones' Mother's Day Trifle   (Yields 8 Servings)
Ingredients:
  • 6 FatCat Lemon Drop Scones- frozen
  • 6 FatCat Wild Blueberry Scones- frozen
  • 1 (5 ounce) Packet Instant Vanilla Pudding Mix
  • 4 cups Chantilly Cream (recipe follows)
  • 4 baskets of fresh assorted berries

Method:
  1. Bake and glaze scones according to directions on package. Let scones cool completely.
  2. Prepare Pudding and Chantilly Cream (recipe follows) and set aside in the refrigerator.
  3. Wash and drip-dry the berries, cutting the large berries in half, set side.
  4. Prepare and present dish in a traditional Trifle Serving Bowl- a glass bowl or vase that is taller than wide- anything will do that looks good. In the bowl arrange enough blueberry scones to completely cover the bottom of the bowl.
  5. Spoon a layer of whipping cream to cover the scones.
  6. Layer the whipping cream with some of each of the different berries.
  7. Pour ¼ of the pudding over the top of the fruit.
  8. Repeat above 3 times alternating scone layers- blueberry then lemon.
  9. Garnish the top with one lemon and one blueberry scone along with some pieces of fruit.
Serve:
  1. Serve immediately or store in the refrigerator overnight- covered with plastic.

FatCat Scones' Mixed Berry Shortcake with Lemon Curd and Chantilly Cream   (Yields 6 Servings)
Ingredients:
  • 6 FatCat Shortcake Scones- frozen
  • 3 cups chilled Lemon Curd (recipe follows)
  • 3 cups Chantilly Cream (recipe follows)
  • 2-3 baskets of fresh mixed berries (strawberries, raspberries, blueberries- whatever is fresh and available)
  • 2 Tablespoons Sugar
  • 2 Tablespoons Grand Marnier liquor

Method:
  1. Bake FatCat Shortcake Scones according to the directions on the package… let the scones cool to room temperature.
  2. Prepare Lemon Curd and Chantilly Cream as per recipes below. Set aside in the refrigerator. Lemon Curd can be made days before and refrigerated. Chantilly Cream is best if made fresh the day of the event.
  3. Wash the mixed berries and set aside in a bowl. For strawberries, wash, hull, and cut them in half. Sprinkle mixed berries with 2 Tablespoons sugar. Stir in 2 Tablespoons of Grand Marnier liquor. Set aside.
Presentation:
  1. Spoon and spread approximately 2 ounces of Lemon Curd onto each plate.
  2. Cut the baked scones in half horizontally and place the bottom of the scone on top of the spread Lemon Curd.
  3. Spoon a large dollop of Chantilly Cream onto the bottom half of the scone.
  4. Cover the cream with a large spoonful of mixed berries, reserving the best-looking ones for garnish.
  5. Spoon another large dollop of Chantilly Cream on top of the mixed berries.
  6. Place the top of the Shortcake scone on the pile at an angle.
  7. Sift powdered sugar lightly over the top.
  8. Garnish with reserved mixed berries, raspberry sauce (optional- recipe follows) and a mint sprig.

Classic Lemon Curd   (Yields 5 Cups)
Ingredients:
  • 1 ½ cups lemon juice
  • Finely grated zest of eight lemons
  • 8 eggs
  • 1 pound 8 ounces granulated sugar
  • 12 ounces unsalted butter

Method:
  1. Combine the lemon juice and lemon zest in a bowl.
  2. Beat the eggs and sugar together in a heavy stainless steel or other non-corrosive saucepan… do not use an aluminum pan. Add the lemon juice and zest combination. Add the butter.
  3. Heat to boiling over low heat, stirring constantly. Upon boiling, cook for a few more seconds, still stirring and the curd will thicken.
  4. Remove from heat and pour through a medium strainer, into a heat-safe bowl to remove the lemon zest.
  5. Cool to room temperature. Cover and refrigerate until needed. Lemon Curd will keep for weeks stored covered in the refrigerator.

Chantilly Cream   (Yields 3 Cups)
Ingredients:
  • 1 cup well-chilled whipping cream
  • ½ teaspoon vanilla extract
  • 2 Tablespoons granulated sugar

Method:
  1. Chill the bowl and the whipping attachment of an electric mixer in the freezer for 10 minutes.
  2. Pour the chilled cream into the chilled bowl. Add the 1/2 teaspoon of vanilla extract. Start whipping at high speed. Add the 2 Tablespoons of sugar.
  3. Keeping a watchful eye on the progress, continue whipping until stiff peaks form. Use as soon as possible- but store in refrigerator.

Raspberry Sauce   (Yields 2 Cups)
Ingredients:
  • 1-pound fresh ripe raspberries or thawed frozen raspberries
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons granulated sugar

Method:
  1. Purée the berries. Strain out the seeds using a fine mesh strainer. Measure and add water if necessary to make 2 cups of juice.
  2. Place the cornstarch in a saucepan. Mix enough of the juice into the cornstarch to liquefy it, and then stir in the remaining juice.
  3. Heat the sauce to simmering. Add the granulated sugar, adjusting the amount as needed, depending on the sweetness of the berries.
  4. Simmer the sauce for 1 minute. Cool and thin with water, if necessary. Store covered in the refrigerator for future use.

FatCat Scones' Whiskey Scone Pudding   (Yields 12 Servings)
Ingredients:
  • 2 ounces melted butter
  • 6- FatCat Scones (any flavor- more variety the better)- approximately 1 pound 8 ounces fresh baked or day old scones
  • 6 ounces soft butter
  • 5 ounces granulated sugar
  • 8 eggs at room temperature
  • 1 ¼ cups warm milk
  • 1/3 cup good quality whiskey
  • 1-teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups heavy cream
  • 8 ounces Streusel Topping (recipe follows)
  • Your favorite Ice Cream of choice

Method:
  1. Use the melted butter to completely coat the bottom and sides of an 11" x 9" x 2" baking dish. Set aside.
  2. Cut the scones into 1/2 inch thick cubes and place evenly in buttered pan.
  3. Beat the softened butter and sugar together. Beat in the eggs. Add the warm milk, whiskey, vanilla and cinnamon.
  4. Pour this simple custard over the scones; press down with your hands to make the top of the mixture level. Pour 1 cup of the cream over the top.
  5. Cover with baking paper (plastic wrap/ wax paper/ etc) and place another pan, just slightly smaller, over the paper cover, then weight down the top pan with cans. This will mold the pudding/ scone pieces together. Refrigerate this overnight, or sit at room temperature for at least 2 hours.
  6. Remove the weights, pan, and baking paper. Pour the remaining 1-cup of cream evenly over the pudding. Sprinkle the Streusel mixture over the top.
  7. Preheat oven to 350 degrees. (Convection oven 300 degrees)
  8. Cover the pan with foil and bake for 30 minutes. Uncover and bake approximately 30 minutes longer or until the pudding is set and the top is golden brown.
  9. Let cool to room temperature. Cut into 12 servings.

Streusel Topping
Ingredients:
  • 6 ounces light brown sugar
  • 6 ounces granulated sugar
  • 11 ounces butter
  • 1-tablespoon ground cinnamon
  • 1-teaspoon vanilla extract
  • 1 pound, 2 ounces all purpose flour (approximately)

Method:
  1. Mix the brown sugar, granulated sugar butter, cinnamon, and vanilla.
  2. Stir in the flour. The mixture should be "crumbly" and should not come together like dough (you may need to add extra flour)
  3. Store covered in the refrigerator to prevent the topping from drying out. Use according to recipe above.
Presentation:
As a Dessert- Set a piece of the scone pudding in the center of a dessert plate. Place a scoop of your favorite ice cream in front of the pudding. Sprinkle with powdered sugar. Decorate the opposite side of the plate with fresh seasonal fruit for color. Serve warm or at room temperature, do not serve chilled.

As a Gourmet French Toast- Cut a piece of the scone pudding and warm it in the microwave or on a buttered sheet pan in the oven. Sprinkle with powdered sugar. Serve with maple syrup and enjoy.


FatCat Cobbler with Blueberries, Strawberries, or Raspberries   (Yields 8 Servings)
Ingredients:
  • 8 ounces granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1-cup water
  • 1-quart blueberries, strawberries, or raspberries (see note)
  • 6 FatCat Shortcake Scones- frozen
  • Whipped Cream
        Note:  If you are using strawberries, remove the hulls and cut the berries in half before measuring.

Method:
  1. In a saucepan, combine the sugar, cornstarch, and spices. Gradually stir in the water. Bring the mixture to a full boil, stirring constantly. Remove from heat.
  2. Place the berries in a 10-inch cake pan with 2-inch high sides. Pour the hot liquid over the fruit.
  3. Evenly space the 6 scones on top of the fruit, leaving 1 inch of fruit uncovered around the outside of the pans to allow the scones to bake out.
  4. Bake at 400 degrees F for approximately 30 minutes or until the scones are golden brown and baked through. Set the cobbler aside for at least 30 minutes to allow the crust to absorb part of the liquid in the pan. Warm before serving if necessary; cobbler should be served warm or hot, never chilled. Divide the pan into eight portions. Garnish with whipped cream and mint sprig.

FatCat's Easy Peach & Blueberry Cobbler   (Yields 8 Servings)
Ingredients:
  • 2 pounds ripe peaches (about 9 medium sized)- or 2 16 oz. package of frozen peaches
  • 1 pound wild blueberries- or 1 10 oz. package of frozen wild blueberries
  • 2 Tablespoons of granulated sugar- adjust to taste
  • FatCat's Petite Shortcake Scones- enough to fill the pan- approx.10-12
  • Ice cream of choice

Method:
  1. Fresh Fruit- wash the peaches and blueberries. Remove the peach pits, and cut each peach into about eight wedges, leaving the skin on. Place in a bowl.
  2. Frozen Fruit- open bags and place fruit in a bowl. Thaw the fruit until it is no longer frozen- overnight in refrigerator is fine.
  3. Thaw FatCat's Petite Shortcake scones- place on a plate and let sit out for an hour- or in the refrigerator overnight.
  4. Toss fruit with sugar. Adjust sugar to taste depending on sweetness of fruit.
  5. Place fruit mixture in a 10-inch cake pan, lightly pressing the fruit down with your hands.
  6. Evenly space the thawed petite shortcake scones on top of the fruit, so the scones almost touch each other (with room to expand when baked) and cover the majority of the fruit. Sprinkle the shortcake scones with the enclosed raw sugar, as per the directions.
  7. Bake at 400 degrees for approximately 30 minutes or until the scones are golden brown and baked through. The fruit should be soft. Cooking time will vary depending on your oven.
  8. Set the cobbler aside for at least 15 minutes to allow the crust to absorb part of the liquid in the pan. Cobbler can be made the night before serving. However, Cobbler should be served warm or hot, never chilled. Divide the pan into eight portions. Garnish with a scoop of your favorite ice cream and mint sprig.

FatCat Scones' Banana Black & Tan   (Yields 6 Servings)
Ingredients:
  • 6 FatCat Scones- Banana Pancake flavor- frozen
  • 1 cup warm Hot Fudge Sauce-purchased or use following recipe
  • 1 cup warm Caramel Sauce-purchased or use following recipe
  • 1 quart of quality Chocolate Ice Cream

Method:
  1. Bake FatCat Banana Pancake Scones according to the directions on the package. Once removed from oven, DO NOT glaze the scones- (set glaze aside for another time or try mixing it in your coffee!) Let the scones cool to room temperature.
  2. Prepare Hot Fudge and Caramel Sauce as per recipes below. Set aside and keep warm.
Presentation:
  1. Spoon and spread approximately 1 tablespoon of Caramel Sauce onto each plate.
  2. Cut the baked scones in half horizontally and place the bottom of the scone on top of the spread Caramel Sauce.
  3. Place a large scoop of Chocolate Ice Cream (or another favorite flavor) onto the bottom half of the scone.
  4. Cover the ice cream with a large spoonful of Hot Fudge Sauce.
  5. Place the top of the Banana Pancake Scone on the ice cream at an angle.
  6. Drizzle Caramel and Hot Fudge Sauces allover the scone and plate.
  7. Garnish with a sprig of mint.
  8. Serve and enjoy!

FatCat Scones' Hot Fudge Sauce   (Yields 4 Cups)
Ingredients:
  • 5 ounces unsweetened cocoa powder, sifted
  • 6 ounces light brown sugar
  • 6 ounces granulated sugar
  • 1 ¼ cups heavy cream
  • 8 ounces butter

Method:
  1. Thoroughly combine the cocoa powder, brown sugar, and granulated sugar.
  2. Place the cream and butter in a saucepan over low heat. Melt the butter in the cream and bring the mixture to scalding.
  3. Whisk in the sugar and the cocoa mixture gradually to avoid lumps. Cook over low heat, stirring constantly with the whisk, until the sugar has dissolved and the mixture is smooth. Serve immediately or keep warm over a hot water bath.

FatCat Scones' Caramel Sauce   (Yields 3 Cups)
Ingredients:
  • 2 cups granulated sugar
  • ½ cup water
  • 2 cups heavy cream

Method:
  1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
  2. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat.
  3. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of thick syrup, about 2 minutes. Cool.

FatCat's Pumpkin Apple Sautee   (Yields 8 Servings)
Ingredients:
  • 8 FatCat Scones - Pumpkin Oat Spice flavor - frozen
  • 6 large Pippin apples (Pippin are best for cooking - for they have great flavor and remain firm - but if no Pippin are available use Granny Smith apples instead)
  • 3 Tbsp. Butter
  • 4 Tbsp. Brown Sugar
  • 3/4 tsp. Cinnamon
  • Lemon juice
  • Optional - 1/4 cup of your favorite Brandy
  • Your favorite Vanilla Bean ice cream

Method:
  1. Peel, core, and slice the apples - cut apples into slices 1/4" to 1/2" in width
  2. Bake FatCat Pumpkin Oat Spice Scones according to the directions on the package. Once removed from oven, DO NOT glaze the scones - (set glaze aside for another time). Let the scones cool for at least 10 minutes.
  3. Melt butter in skillet. Add apples and sauté until slightly softened.
  4. Combine sugar with cinnamon and pour over apples. Add a few drops lemon juice. Cook until softened apples still hold shape and are slightly crisp at the center.
  5. Slice baked Pumpkin scones in half horizontally. Put the bottom of the scone onto a serving plate and add a scoop of your favorite Vanilla Bean ice cream.
  6. Pour the hot apple mixture on top of the ice cream and scone. Place the top of the baked Pumpkin Scone onto the mixture at an angle and serve. Garnish with a mint leaf.

Optional - you may want to add the flavor of your favorite Brandy to this dish- do it flambé style, and your guests will get a great show. However, be VERY careful when attempting to flambé. Follow the directions below.

Flambé Method:
  1. The first step will be to warm your liqueur. It must be heated until just warm, and is done when you see vapors rise from the liquid. Do not overheat your liqueur, or the alcohol will evaporate, and it will not flambé. To warm your liqueur, place the amount needed for your recipe in a tiny saucepan. Now place the vessel on the stove under low heat. Never, ever pour your liqueur directly from the bottle into a hot vessel, or into an already flambéing dish. The flames can travel up the stream and into the bottle.
  2. Once you can see the vapors rising from the liqueur, ignite the vapors in the pan or scoop some of the warm liquid into a ladle and then ignite. (Lighting the liquid in the ladle works best). Ignite with a long fireplace type lighter. They will only ignite if the alcohol is warm enough or the alcohol has not evaporated.
  3. When the liquid has ignited, now carefully pour it over the sautéed apple mixture. Be sure to do this step very carefully, keep hair, clothing, and any other objects away from the flaming food. To keep your flaming going, spoon the liquid around a bit so the all the liqueur will burn.
  4. When the flaming is complete, serve as above.

Serve: Serve immediately.


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