From left to right: Canada Day, Montreal; Festival dei Bambini, Florence; Children buying strawberries as after school snack, Bali; 2 girls in New York City
From left to right: flower shop, London; meringues, Rome; wild raspberries, Tahiti; ice cream truck, New York City; Arequipa, Peru ; market, Lima
And home again…
A good scone, hot from the oven, split, buttered, spread with jam, and dolloped with softly whipped cream is, for me, edible bliss.
- 2 Eggs
- 2/3 C Whipping cream
- 2 C All-purpose flour
- 4 T Sugar
- 1 T Baking powder
- 1/2 t Maldon salt / 1/4 t fine salt
- 2 oz Cold, unsalted butter (sliced)
- Line a baking sheet with parchment. Place the sheet over a second sheet to prevent the bottom of the scones from browning too much.
- Stir the eggs into the cream until well blended. Put aside 1 T of the mixture to brush the top of the scones.
- Measure the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
- Add the butter and mix on low speed just until the mixture is crumbly and the butter dispersed. Add the egg mixture and continue to mix just until a sticky dough forms.
- Turn the dough out onto a lightly floured board and knead gently just until the dough holds together. Do not over-knead or the scones will be tough. Divide into 2 equal portions and pat each portion into a 1-inch thick round. Cut each round into 6 equal wedges.
- Transfer the wedges onto the baking sheet and brush the tops with the reserved egg mixture. Freeze for at least half an hour.
- Preheat oven to 400⁰F and bake for about 15 to 18 minutes, until golden brown. Serve immediately.
- Recipe adapted from williams-sonoma.com’s “Cream Tea Scones with Currants.”
Click for printable version: Scone Recipe For Print
- 1 2-layer Chocolate cake without icing (For recipe, see Chocolate, Chocolate, Chocolate post or click printable version below.)
- 1 1/2 C Whipping Cream
- 1/2 t Sugar
- 900 g/2 lbs Cherries, washed and dried
- Remove the stones from 3/4 of the cherries.
- Once the cake has cooled completely, whip the cream and sugar together until soft peaks form.
- Assemble the cake on the plate you plan to serve it on as this cake is difficult to move (I speak from experience, having left half of the bottom layer of the cake behind when I tried to transfer it).
- Spread half of the whipping cream on one of the cake layers, spreading it out to the edges so that it will peak out from the middle of the cake. Top with enough stoned cherries to cover the whipping cream.
- Place the second layer of the cake on top.
- Spread the top of the cake with the remaining cream and decorate with the remaining cherries.
Click for printable version: Cherry and Chocolate Cake Recipe for Print
What’s your edible bliss?