to do. to see. to hear. to love


my little adventure isn’t quite over yet, but i thought i would get back on the blog and write a little post that i have had pending. my guest blogger fell through and i am sorry about that…i hate to say something is going to happen and it doesn’t. perhaps, the blog just needed a little rest.

my journey the past week has been a good one. one that i will share lots over the next few weeks in a couple of posts.  i don’t feel too sad it is over, because i will be back on the road again very soon traveling to LA for a job.  oh, the wanderlust that feeds my soul…sigh.

today, i share with you some strawberry scones i made a few weeks back.  i use a barefoot contessa recipe and spice it up with a few extra ingredients!

IMG_7070 IMG_7078 IMG_7085 PicMonkey Collageklnkl

4 cups of flour

2 tbsp of sugar, plus more for sprinkling

2 tbsp of baking powder

2 tsp salt

3/4 lb of cold unsalted butter, diced

4 extra large eggs beaten

1 cup of cold heavy cream

3/4 cup of diced strawberries and blueberries

1 tsp of cinnamon

zest of one orange

1 tbsp of orange blossom water

1 egg beaten for egg wash

preheat oven to 400 degrees

combine the dry ingredients in a mixer with paddle attachment. add in the very cold, diced butter and mix until it turns to pea size. mix the cream and eggs together and mix in with flour/butter mixture until it starts to turn sticky. add in the strawberries/blueberries, zest, cinnamon, and orange blossom. dump dough onto a well floured board and roll out. i cut the whole thing in a rectangle, then divide that into 4 squares, then halve the squares into two on a baking sheet and brush with egg wash and sprinkle with sugar.

the key to these scones is the cold ingredients (butter, eggs, and milk). the cold butter makes the scone fluffy!

serve with clotted cream and tea!

PicMonkey Collageljm;l IMG_7124




Post a comment
  1. federicaferrarese #
    May 14, 2013

    Bellissimi!ed anche buoni scommetto

  2. April 23, 2013

    they look so delish!!


  3. April 16, 2013

    Yummy, thanks a lot for sharing! 😀

  4. April 15, 2013

    Thanks for sharing the recipe! I made them today and they were super yummy! I probably should have changed my paddle attachment to hook when adding wet ingredients bc my mixer had a tough time lol. I ended up giving half away bc three sticks of butter can def take a toll on a mama’s body lol. My kids loved them too “more cones please!!”

  5. Yin #
    April 13, 2013

    these look amazing! can’t wait to give this recipe a try. beautiful photography, as well! x

  6. vishalbheeroo #
    April 11, 2013

    wow and yummy recipe! mouth watering pics.

  7. April 10, 2013

    I spy my this Sunday’s breakfast!

  8. April 9, 2013

    These look delicious! Where is your teapot from?

    • April 16, 2013

      thank you! the teapot is from a thrift store! 🙂

  9. April 9, 2013

    Oh, they look heavenly!

  10. April 9, 2013

    Yes please and I’ll have all the clotted cream too, all of it.

  11. April 8, 2013

    Omg these look so scrummy – I am so going to make these!

  12. Julie #
    April 8, 2013

    Yum! I’ll take 2 please!

  13. April 8, 2013

    Sounds delicious!

  14. April 8, 2013

    These look beautiful and I know they must be delicious. I, too, have enjoyed Ina’s recipes and was happy to learn from her of the importance of using cold ingredients when preparing scones. A lovely spring time post, thank you!

  15. April 8, 2013

    I love making scones, but I’m bad and usually use chocolate chips 😉

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  1. Scones on the Pacific Coast Highway | Two Hot Coffees

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