Tag Archives: scones

Strawberry Cream Scones & the Best Weekend Ever

14 Jun

So, how was everyone’s weekend?

Photo Courtesy of Nicole @ Iamahoneybee

My weekend was pretty flipping fantastic. I basically satisfied a life long dream of mine by going to see my favorite band on the face of the Earth this weekend. I’m talking about none other than NKTOBSB (My favorite band being the BSB portion of this acronym)

Let me give you the rundown of this epic concert that I attended this weekend, in bullet form.

  • Mark Wahlberg introduced NKTOBSB. If you know me at all, you know that I am in love with Marky Mark. Like, IN LOVE. Like, I-would-divorce-my-husband-and-run-away-with-him-if-he-ever-asked love. Do you have a list with your spouse about who you get to hook up with if ever the chance came up? Mark is #1 on that list. (I think Tina Fey is on hubby’s list). Poor Nicole had to deal with me screaming my every loving head off when he came on stage
  • I still know all the words to songs I haven’t heard in 10+ years.
  • Half naked men in the rain WILL reduce you to your former 15 year old hormonal self
  • I LOVE RAIN. See previous bullet.
  • Nick Carter using the stage as a Slip N Slide and almost flying off said stage, MAGIC.
  • When the Backstreet Boys bring 4 girls on stage and commence serenading them, you WILL turn into a jealous 12 year old who will want to rip their heads off
  • Even the mere suggestion that a shirt will be taken off will send women of all ages into hysterics
  • The fact that they were selling snap bracelets and Naughty by Nature made a guest appearance made me think I was actually back in the 90s.
  • Donnie Wahlberg is H-O-T. Obviously not as hot as my love Mark but those Wahlberg’s are blessed with some amazing genes. I would like a Wahlberg sandwich TO GO thanks
  • Greatest concert ever in the history of ever
  • Did I mention half naked men in the rain?
I love you Mark!
I was definitely more into the Backstreet Boys than New Kids on the Block. I got into NKOTB towards the end of their career, but I followed BSB from beginning to now. Remember how you used to get into fights with the other girls about who was better, *NSync or BSB? Oh wait…..you didn’t have those fights? Nevermind then
I ❤ Brian 4eva
Side Note: Brian is my favorite. While the majority of girls were pining over Nick Carter (fact: he kind of bugs me) I loved soft spoken and hilarious and omg cutest boy ever Brian. Everything about this concert was epic. The venue, the group, the songs, the experience. EVERYTHING. It was kind of amazing to see girls my age (and older! Much older!) scream like 15 year olds again when they sang. I went with Nicole of I Am A Honey Bee and she has some fantastic video of the concert! Go check it out!!!
I’m going to tell you right now that these scones have nothing in common with the concert except for the fact that I made them on the same day and they are delicious just like all the members of NKOTBSB. Yeah, I said it.
I bought some delicious strawberries at the farmer’s market in Dewey Sq and knew that scones were going to be on the agenda. Cream scones. Because when you have delicious strawberries from the farmer’s market, you want to treat them right.
What’s great about this particular recipe is that it’s for only 4 scones! Now, I love sweets just as much as the next girl, but my butt and thighs don’t. So when I find a recipe that’s been cut down to a reasonable amount so I can still get my fix but don’t have to worry about gaining 20lbs, I make it. The original recipe calls for currants, but I really wanted to use my strawberries, and I think they worked great! This will definitely be my go to recipe when I want to make a couple of scones for breakfast!
Strawberry Cream Scones
Slightly adapted from Cooking for Two
  • 1 cup (5oz) all purpose flour
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, cut into 1/4″ pieces and chilled
  • 1/3 cup sliced strawberries
  • 1/2 cup heavy cream
Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
Pulse flour, sugar, baking powder and salt together in food processor to combine, about 3 pulses. Scatter butter evenly over top and pulse until mixture resembles coarse cornmeal with some slightly larger butter lumps, about 6 pulses. Transfer mix to a large bowl and stir in strawberries then stir in cream until it can be formed into a loose ball.
Flour your countertop and form the ball into a 5″ round disk. Cut into 4 scones and place on parchment paper lined baking sheet and bake for about 10-15 minutes, or until the top is golden brown. Let stand about 5-10 minutes and then serve with your favorite side of whipped cream.

Pumpkin Scones

21 Oct

When I saw this recipe for Pumpkin Scone’s on Pennies on A Platter I told myself that I would be making this very soon. I think I ended up making these a few days later! That’s how good the recipe sounded! And they were much more affordable than going to Starbucks and buying one! Not to mention they were soft and delicious.

Speaking of Starbucks, I had their pumpkin latte for the first time this season (SHOCKER!) and I have to say I was disappointed in the flavor. Last year I devoured Starbucks Pumpkin Latte’s by the gallon and it just didn’t have that umph! of flavor anymore! Now, Dunkin’ Donuts on the other hand? A-freaking-mazing. I also recently bought a bunch of Green Mountain Pumpkin Spice Coffee K-Cups for my Keurig coffee maker and I have been a very happy camper since.

Did I mention how much I love this time of year? Best.Season.Ever. If our dating anniversary didn’t happen to fall on a weekend I totally would have gotten married in October. But I was impatient, to say the least.

Pumpkin Scones

Recipe Source: Pennies on A Platter

For the scones:

  • 2 cups all-purpose flour
  • 7 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (I used allspice)
  • 1/4 tsp ground ginger
  • 6 Tbsp cold butter
  • 1/2 cup canned pumpkin
  • 3 Tbsp half-and-half
  • 1 large egg

For the Sugar Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons milk

For the Spiced Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp ground cloves

Preheat oven to 425˚F.  Line a baking sheet with parchment paper.

Combine the dry ingredients in a large mixing bowl.  Use a pastry blender or food processor to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.

In a small bowl, whisk together the pumpkin, half and half, and egg.  Fold into the dry ingredients until barely combined.  It is very important not to over mix the batter.  At this point it should still be kind of dry and crumbly.

Loosely form the dough into a ball.  Pat it into a 1-inch thick, 9″x3″ rectangle onto a lightly floured surface.

Use a sharp knife to slice the dough through it’s width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough.  (Or, you can slice “X’s” in each section to form 12 triangles.)

Place each slice on prepared baking sheet and bake for 14 – 16 minutes, until the scones are golden brown.

Let cool completely on wire rack. In the meantime, add the ingredients for both the sugar and spice glaze, adding more sugar to make it thicker or milk to thin it out. Drizzle glazes onto the cooled scones.

Consume immediately. Maybe spread on some Apple Butter to make this even more delicious.

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