Recipe: Lemon Curd Strawberry Pie

Okay, so confession…This isn’t actually a recipe post. Mainly because when I made this pie, I didn’t really measure anything. And if you want a bigger confession…I usually don’t measure things out to an EXACT amount when cooking or baking. So you can consider this recipe post for a pie more like an idea…Or a PIE-dea. Okay, that was a bad pun, but I had to make it.

Anyway…For this pie, I had some leftover curd from my wedding macaron mania (see previous blog post). I also had some strawberries that were about to be TOO ripe that I needed to use up. Oh and some heavy whipping cream that was fast approaching an expiration date. So why not toss it all together into a pie to feed to my coworkers on a Friday night!?

If you want to make this pie too, you can! Because you can just buy everything premade – the graham cracker crust, the lemon curd, the whipped cream. Just layer it and say you made it all yourself.







Lemon Curd Strawberry Pie


  1. Get a graham cracker crust (I made my own with 1¾ cup graham cracker crumbs, ½ cup almond meal, 8 tablespoons of unsalted butter that was melted. Mix together, press into pie dish, bake at 375º F for 10 minutes. Let cool and place into fridge to ensure it’s cold before you assemble the pie).
  2. Put a layer of lemon curd (you can find this in a jar near the jams/jelly in the grocery store) – not too thick!
  3. Add a layer of sliced fresh strawberries.
  4. Add another very tiny thin layer of lemon curd (this will help the next layer of strawberries stick instead of sliding around all over when you slice and serve the pie.
  5. Add a second layer of sliced strawberries.
  6. Put a layer of whipped cream on top. <— You can stop here, but if you want to fancy it up (like I did because I’m an overachiever)….
  7. Put whipped cream into a piping bag and pipe stars along the top.
  8. Place in the fridge for at least 2 hours before serving.
  9. Slice and stuff your face.


For my whipped cream, I don’t have a recipe…I literally pour some heavy whipping cream into a giant bowl, add some powdered sugar and vanilla bean paste…Then whisk using an electric whisk until it’s the right consistency. Why no measurements? I dunno, but sometimes if something is already very sweet, you don’t want the whipped cream to be overly sweet, so you need to adjust to taste.

Anyway, I brought this into work and half of it was gone within 30 minutes. So if you’re looking for a quick, throw together dessert, this would be the one to do!

Culinary Adventures.

Late June into early July has been an insanely busy cooking time period for me! First it began with camp. I’ve never been camping before, I’ve never been out doors for days on end and slept in a tent before. But thankfully, I was going with friends who knew what they were doing! For the food plan, the best thing to do was to pre-cook everything and just heat it up at camp. This was a fabulous idea! And as I kept cooking and making things for camp, the room in my freezer dwindled. All I have to say is thank goodness for portable butane burners. They come in REALLY handy for camp! One of the most popular things that I made, aside from a vast assortment of cookies, were vegan handpies filled with lentils, potatoes, and carrots in a curry sauce. I baked them at home and froze them, then at camp, just heated them up in a skillet with a tiny bit of oil to crisp them up again. Portable, delicious, and highly shareable!


When I got home from camp, I had a work of week, then it was onto my next baking project…Macarons for a friend’s wedding! When my friend told me that she was getting married, I offered to bake her a wedding cake as a gift. But there was a French theme to the wedding, so she wanted a tower of French macarons instead. Two colors, natural and pale yellow. And two fillings, lemon curd and vanilla bean cream.

And so began the week-long process to make 600 macaron shells! And then the filling…and then the sandwiching of them together. And then transporting them. And then building them into a tower display!





I have a confession to make, though. I only learned how to make French macarons last year because they’re pretty intimidating and fickle and easy to screw up. And after getting angry and throwing away several failed batches, I finally got them right. So if you feel like you’re not good at cooking something, just keep practicing and keep trying! You’ll eventually get it down. Musicians and performers need practice, and cooking takes practice and patience too. Don’t give up!


Remember…even if you’ve got things down, they don’t always end up perfect! And when you’re making 600 macaron shells, there are bound to be some rejects.

As much as I proclaim that I never want to make another macaron again, I have to tell you that they’re kind of addicting to make. And as stressful as they are, they’re fun to make. Right now, there are too many ideas for all the different types I could make floating around in my head – colors and various fillings. But those can wait for another time. I think for now, I’m just going to bake some old fashioned peanut butter cookies. Easy-peasy and no piping needed.


Recipe: Corn and Cheese Muffins.

Muffins are normally thought of as something sweet, more than likely with fruit and is great for breakfast or as a quick snack. Well, for those of you who want a savory muffin, I have a recipe for you! What inspired me for this recipe is the fact that when you search for a corn muffin recipe online, you can easily get recipes with cornmeal in it. Sometimes, I don’t want the gritty texture! So, after tinkering around in the kitchen I came up with this!


For the recipe, you’ll need flour, baking powder, baking soda, salt, black pepper, an egg, shredded cheese, green onions (scallions), milk, melted butter, and corn. For the corn, you can use any kind of corn that you wish. It can be frozen, canned, or fresh. It can be roasted or not. It can be yellow corn or white corn. For this batch of muffins, I used the fire roasted yellow corn that I got in the freezer section of Trader Joe’s. Just don’t use the creamed corn because that would make the batter too runny.


In a large mixing bowl, combine the wet ingredients – including the corn, sliced scallions, and cheese. The cheese can be any type of cheese that you want! I used white cheddar for this recipe, but you could use any type of cheddar. Or even pepper jack, colby, monterey jack, or mozzarella!


Once the wet ingredients are well combined, add in the dry ingredients. Mix well until there are no pockets of dry flour left in the bowl.


The best part about this recipe is that it makes 12 muffins exactly. So you don’t have to worry about the muffin tins being overfilled or having some extra leftover for an oddly small muffin. So place about 2 heaping tablespoons of the batter into each tin, then let them bake until golden brown.


Corn and Cheese Muffins:


  • 1½ cups of flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup milk
  • 1 cup shredded cheese
  • 1½ cups corn, thawed if using frozen
  • 3 green onion (scallion) stalks, sliced


  1. Preheat oven to 350° F.
  2. Spray a 12-cup muffin tin with non-stick spray and set aside.
  3. In a small bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Set aside.
  4. In a large mixing bowl, combine the melted butter, egg, milk, cheese, corn, and green onions. Mix until well combined.
  5. Add the dry ingredients into the wet, mixing until just combined and there are no dry streaks of flour in the batter.
  6. Place 2 heaping tablespoons into each cup of the prepared tin.
  7. Put the pan onto a rack in the center of the oven and let it bake for 35 minutes. When done, the muffins should be golden brown and spring back easily when the top is touched.


This can be eaten for breakfast, perhaps even on the side with soup or chili for dinner. If you want this spicy, you can always add some cayenne pepper to the mix, or add some fresh diced jalapeno or serrano peppers. And if you want to get really crazy, you can add some crisped up bacon or browned sausage to the batter before baking as well.


Recipe: Chinese Smashed Cucumber Salad

I posted a picture on Facebook of my favorite, most addictive snack…My version of a Chinese smashed cucumber salad. It’s perfect for summertime snacking! Since then, people have been asking me what it is and how to make it. Since there’s a process on how to prepare the cucumbers, I thought I would do a video of the recipe!


  • 4 cloves of garlic, minced (more if desired)
  • ½ teaspoon white sugar (or any other sweetener)
  • a pinch of kosher salt
  • 1 teaspoon ground chili paste (or fresh chili peppers, minced)
  • ¼ cup rice vinegar (or apple cider vinegar)
  • ¼ cup soy sauce

Other Ingredients:

  • Persian cucumbers (or Kirby cucumbers or hot house cucumbers)
  • white sugar
  • kosher salt
  • sesame seed oil
  • green onions (aka scallions)
  • toasted sesame seeds

Recipe: Vegan Chili with tofu.

Tofu is one of those things where you either really like or you hate it. I honestly think people who don’t like tofu hasn’t tried it well seasoned. But then again, I could be biased since I grew up eating the stuff and love it. This recipe for vegan chili is hands down my favorite since it’s easy, filling, and delicious. Also, if there’s anything in the recipe that you don’t like – feel free to leave it out or substitute it with something else you prefer. If you don’t like mushrooms, that’s okay! Take it out and add diced eggplant or some other veggie instead.


There’s quite a bit of ingredients, but it comes together pretty quickly once you get all the chopping and slicing of everything out of the way first. For the recipe, I put tofu, yellow onion, celery, green pepper, carrots, brown mushrooms, garlic, corn, canned diced tomatoes, black beans, garbanzo beans (chick peas), and a spice mixture.


First, let’s start with the tofu. It doesn’t matter if you get firm or extra firm, but I highly recommend not using soft tofu. Drain and rinse the tofu, patting it dry, and in a medium sized pot, break up the block into crumbles. You can make it as chunky or as fine of a crumble as you want. I like a bit of both.


Once the tofu is crumbled up, add some vegetable oil, a healthy sprinkle of salt, and  a spice mixture which has chili powder, ground cumin, ancho chili powder, and cayenne pepper. Cook this on medium heat for 5-10 minutes. This is to ensure that the flavoring gets into the tofu so it’s not bland. After the tofu has cooked, add the onions, celery, green pepper, and carrots to let cook together for a while more.


Next, add in the sliced mushrooms, garlic, and the can of tomatoes – juice and all, plus some dried oregano.


When it comes to canned diced tomatoes, there’s all sorts of different types and seasonings you can get with them. For this chili recipe, I like to use fire roasted tomatoes with green chiles. It adds more flavor and a nice smokiness to everything.  The only type of canned diced tomatoes I wouldn’t use would be something flavored with basil.


Once everything has simmered together for nearly an hour, add the beans and corn. For the beans, you can use whatever you want. I like to use a mixture of black beans and garbanzo beans (chick peas). You can use all black beans, you can use all garbanzo beans, you can use pinto or kidney beans if you want too. Just make things how you like it.


For the corn, I used this type found in the freezer section. It doesn’t matter what type of corn you use – it can be canned, frozen, sweet corn, white corn, or yellow corn. Just use what you like! I used the roasted corn because it adds a bit more smokey flavor to the chili.


You cook up everything together and that’s it! You don’t need to add any broth or water because all the liquid comes out from the tofu and veggies. If you want to add some fresh cilantro to it, mix it in at the end. I’m not fond of the flavor, so I leave it out.

Vegan Chili with Tofu


  • 1 19oz (1 pound) package of tofu
  • 2 tablespoons vegetable oil
  • Spice mixture: 2 tablespoons chili powder, ½ teaspoon ground cumin, ½ teaspoon ancho chili powder, ¼ teaspoon cayenne pepper powder
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 small carrots, peeled and diced
  • 3 cups of sliced brown mushrooms
  • 4 cloves of garlic, minced
  • 1 14.5 oz can of diced tomatoes (juice and all)
  • 1 teaspoon dried oregano
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of garbanzo beans, drained and rinsed
  • 1 cup of corn kernels
  • salt and black pepper to taste


  1. Remove tofu from package and rinse, patting dry with a paper towels. Crumble into a medium pot. Add vegetable oil, spice mixture, and a generous sprinkle of salt. Cook over medium heat for 5 to 10 minutes.
  2. Add in the onion, celery, green bell pepper, and carrots. Mix well and cover, cooking for 10 minutes.
  3. Add in the mushrooms, garlic, canned diced tomatoes (including the juice), dried oregano, black pepper and another sprinkle of salt. Mix well and cover. Reduce heat to low and simmer for 45 minutes.
  4. Add in the canned beans and corn, mixing well. Cover and let simmer for another 30 minutes.
  5. Check for seasoning, adding more salt if needed before serving.


Garnish and serve as you like! If you’re a vegetarian, you can add cheese or sour cream or both! Since I wanted to keep this vegan, I just added a dollop of guacamole to have something creamy to eat with it. And fresh jalapenos add a nice spicy crunch. Be warned, this is very delicious, but also VERY filling.

Recommended: Chocolate Sour Cream Bundt Cake from Two Peas & Their Pod

Things have been insanely busy with me recently, but that didn’t mean I stopped cooking or baking! That will never stop. I just got too busy to document all the processes with pictures so that I can have a blog post to update.

Recently, I had some sour cream that I needed to use up before it went bad. So I turned to Google to help me find a recipe. I wanted something with chocolate, but a bundt cake since you don’t really need a lot of an icing or a glaze for the cake.

After looking through several options, I came across the blog of Two Peas & Their Pod and a recipe for Chocolate Sour Cream Bundt Cake.

The recipe is very easy to follow and is really quick to toss together. I’ve made the cake three times now to bring to work and everyone has absolutely loved it. Though I did make a few changes to the original recipe.


For the cake, you have to heat a mixture of unsalted butter, water, cocoa powder, and salt. I looooove the flavor of coffee with chocolate. So despite the original recipe not having any, I added one and a half tablespoons of instant espresso powder.



The original recipe also had a chocolate glaze for it that calls for heavy cream. I rarely have that in the house, despite all the baking that I do, so I went with an easy chocolate ganache. It’s just 1/3 of a cup of semi-sweet chocolate chips, 1 tablespoon unsalted butter, and 1 teaspoon corn syrup melted and stirred until smooth. Then spread that over the top of the cake.


And the final thing that I added that the recipe didn’t call for – rainbow sprinkles. It just makes it look so happy and festive. Plus it adds a little bit of sweet crunch to the cake that’s moist and melt in your mouth.

I love this recipe and hope you will give it a try too!

Recipe: Sweet Potato Cake with Cranberry Orange Relish.

Christmas has come and gone, but that doesn’t mean that holiday baking has to be over – especially since winter JUST started. For me, holiday type of baked treats don’t stop coming out of my kitchen until late January. Most things that are branded as “for the holidays” are spiced with cinnamon, cloves, and all sorts of other warm spices. While those are all delicious and things that I love, I wanted something that tasted like the holidays in a cleaner, fresher, and different way – without using all those spices. So I came up with this sweet potato cake with cranberry orange relish.

Thanks to my lovely guinea pigs coworkers, I was able to perfect the recipe in three attempts. The first pan was delicious and devoured quickly, but there wasn’t enough cranberries and it tasted like it was missing something. The second pan with adjustments made was raved about during a potluck at work. And the third pan was perfect according to a coworker who had the honor of trying all three.


It looks like there are a ton of ingredient and that the cake might be complicated to make, but it comes together quickly and easily. All you need is sugar, mashed sweet potatoes, milk, oil, maple syrup, vanilla, an egg, baking powder, salt, flour, and cranberry orange relish. I’ll explain more about the sweet potatoes and cranberry orange relish in a bit.


In a large mixing bowl, whisk together the sugar, oil, egg, maple syrup, and vanilla until it’s all well combined and some of the sugar has dissolved.


Now you whisk in the sweet potatoes. I’m a fan of using leftovers, so if you have some leftover mashed sweet potatoes from dinner, feel free to use it – even if it’s mixed with other stuff. You can also use mashed candied yams. Just reduce the amount of sugar in the recipe by a quarter of a cup especially if they have marshmallows in them. If you don’t have any sweet potatoes that are already cooked, just boil a couple until tender, then put it through a food processor with a tablespoon of water and a tablespoon of sugar and blend until smooth. Or just mash it with a fork.


Once the sweet potatoes are mixed in, you stir in the milk until it’s all combined. It’s going to look really runny and you might question if it’s right, but I assure you it is. Make sure the potatoes are all mixed through the milk before going onto the next step.


Now you whisk in the baking powder, salt, and flour until you have a smooth batter with no lumps or dry spots. The batter is going to be very thick at this point and you might feel like it’s too thick, but it’s not. A whisk should be able to stand up in the batter for a few seconds (as pictured above).


Pour the batter into a greased pan and spread it out so that it’s even. Then you take the cranberry orange relish and put spoonfuls of it on top of the batter. Again, I’m a fan of using up leftovers…So if you have plain cranberry sauce (either homemade or store bought) with orange in it, use that. If you have plain cranberry sauce (again store bought or homemade works), add some orange zest to it and use that. To make the cranberry orange relish from scratch, take two cups of whole cranberries (either frozen or fresh) and chunk it up in a food processor. Put that in a sauce pan over medium heat with a third of a cup of sugar, the zest of one orange, and two tablespoons of orange juice…Let it simmer for 20 minutes or longer if needed to make it thick.


Once the cranberry orange relish is dotted over the top of the batter, swirl it around with a butter knife to make it look like the Starry Night painting. Be sure to spread it to the edges and into the corners as well. You want every bite of the cake to have some of the cranberry and orange.


Put it in the oven and bake it for nearly an hour. A toothpick inserted into the center should come out with a few moist crumbs or clean. It’s going to be very puffy, but it’ll sink a bit once it cools down. Don’t panic – the sinking is normal. It can be eaten warm or chilled, though it gets a touch bit denser after being in the fridge in a good way. Top off with a dusting of powdered sugar, or whipped cream, or leave it plain. It’s delicious no matter which way you eat it.

Sweet Potato Cake with Cranberry Orange Relish


  • ¾ cup white sugar
  • ¼ cup canola oil (or vegetable oil)
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup mashed sweet potatoes (or yams) – see above for options
  • ¾ cup whole milk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • ¾ cup cranberry orange relish – see above for options


  1. Preheat the oven to 350° F. Prepare your 8×8 or 9×8 baking dish with non-stick spray or by greasing with butter and dusting with flour.
  2. In a mixing bowl, combine sugar, oil, maple syrup, vanilla extract, and egg. Whisk together until well combined and some of the sugar has dissolved.
  3. Whisk in the mashed sweet potato until combined.
  4. Add in whole milk and whisk until everything is dissolved and combined.
  5. Using the whisk, stir in baking powder, salt, and flour. Keep mixing until there are no dry spots of flour and the batter is smooth with no lumps.
  6. Pour the batter into the greased baking dish and spread it out into an even layer.
  7. Dollop the cranberry orange relish by the spoonful on top of the batter and use a butter knife to swirl it around into the batter. Be careful not to over-mix the cranberry into the cake batter.
  8. Bake for 55 minutes. When done, the cake will have doubled in size and a toothpick inserted into the center will come out with a few moist crumbs or clean.
  9. Let cool in pan at least 30 minutes if serving warm. Place in fridge overnight if serving chilled. Top with a dusting of powdered sugar or whipped cream if desired.


This recipe is a great way to use up a couple of leftovers from holiday meals and is easily doubled to make a 9×13 pan.

Recipe: Layered Apple Cinnamon Coffee Cake

It’s fall y’all! And that means time for apples and pumpkin and warm spices like cinnamon, cloves, and nutmeg. I will admit that I am a fanatic for the apple cinnamon combination. So when my coworker gave me some Braeburn apples from his tree and asked me to do something with it so he could have a recipe, I knew exactly what to make.

This coffee cake looks amazing and it doesn’t take much time to make. It’s best served warm, so it’s perfect for breakfast with a hot cup of coffee or a delicious dessert with a scoop of vanilla bean ice cream. And contrary to its name – there is no coffee in this coffee cake.


The ingredients are pantry staples – vanilla extract, white sugar, baking powder, salt, flour, butter, egg, milk, cinnamon, and apples.


Things start off with creaming together white sugar and softened unsalted butter until it’s light and fluffy. Then you mix in an egg.


Once the egg is mixed in well, add the vanilla extract, baking powder, and salt. Mix until it’s thoroughly combined.


Next, add the flour in two additions. And once that’s mixed together, add in the milk and stir until you’re left with a smooth and thick batter.



Once the batter is completed, set it aside and work on your apples. You can use any type of apples that you wish – just make sure that they can hold up to baking and are on the sweet side. I recommend using either Braeburn apples or Fuji apples.  When you pick them up in the store, make sure that they are firm. You could use Granny Smith apples if you want, but they might be too tart for this recipe. You’ll only need about one medium sized apple, or two small ones,  for this because you’ll be using the whole thing. Wash your apple really well, then cut it in half and take out the core.


Once the core is removed, slice the apple into quarter-inch pieces. The slices shouldn’t be too thick because they’ll need to cook up quickly with the cake. When the apple is sliced up, it’s time to build the cake layers!


Take half of the cake batter and spread it on the bottom of a round cake pan lightly greased with non-stick spray. The batter doesn’t have to touch the edges of the pan and there can be holes and gaps in places along the bottom. It will expand and even out once it’s baking in the oven.


Next, you take half of your apple slices and arrange them in a layer over the batter. You want some of the slices to overlap, but also leave some gaps for the batter to fill.


Next, sprinkle half of the cinnamon-sugar mixture over the apple slices and batter. Then top with a sprinkling of nuts (I recommend walnuts or pecans!) if you wish.



Put the rest of the batter in dollops around the top of the cake. Carefully spread out the layer to cover most of the apples. It’s going to take a little bit of work and I found it’s best to work with your hands to do this step. Remember that it’s okay to have gaps and holes and the batter isn’t supposed to go to all edges of the pan. Just ensure that most of the apples are covered.


Once the batter is spread out, top it with the remaining apple slices, cinnamon-sugar mixture, and add another sprinkling of nuts if you’re adding it to your coffee cake. Then you put it in the oven and bake it!


When it’s done baking, a toothpick inserted into the cake should come out clean or with a few moist crumbs. The apples are soft and tender, the cinnamon and sugar has melted into the apples and cake, and the nuts add a nice textural difference in the buttery cake layers. Let it sit in the pan for at least 10 minutes, then slice it up and serve!

Layered Apple Cinnamon Coffee Cake


  • ½ cup unsalted butter, room temperature
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1¼ cup flour
  • 1/8 cup whole milk
  • 1 medium sized apple
  • Cinnamon-sugar mixture (3 tablespoons white sugar + 1 teaspoon ground cinnamon)
  • (optional) chopped walnuts or pecans


  1. Preheat the oven to 375° F.
  2. Cream together the butter and white sugar until fluffy.
  3. Mix in the vanilla extract, baking powder, and salt.
  4. Add in the flour in two additions, mixing well until there’s no dry spots in the batter both times.
  5. Stir in the milk until well combined and set the batter aside.
  6. Wash the apple and pat dry. Cut the apple in half, then remove the core and seeds. Slice the apple halves into thin pieces about ¼ of an inch thick.
  7. Lightly spray a 9-inch round cake pan with non-stick spray.
  8. Take half of the cake batter and spread it over the bottom of the pan as close to the edge as you can. The batter will be thick and take work to spread, but it won’t cover the entire bottom of the pan evenly. It’s okay if there are holes or gaps, those will fill up with the cake when it’s baking in the oven.
  9. Layer half of the apple slices onto the batter, then sprinkle on half of the cinnamon-sugar mixture. You can add a sprinkling of nuts if you want them in your cake.
  10. Dot the remaining batter over the apple slices and using your fingers, spread out the dough to cover as much of the apples as possible. Not all the slices will be fully covered and that’s okay.
  11. Top the batter by layering the remaining apple slices, then sprinkle the remaining of the cinnamon-sugar mixture over them. Add another sprinkling of nuts if you’re adding them to the cake.
  12. Bake in the oven for 25 minutes. A toothpick inserted into the middle of the cake should come out clean or with very few moist crumbs.
  13. Let the cake cool in the pan for 10 minutes, then serve.


It can be kept on the counter up to a day after baking, but should be stored in the refrigerator in an airtight container after that.

Recipe: Plain Scones

Scones are one of those things where everyone has various different recipes for them and their own special way to make it. It’s like American biscuits – some people have recipes handed down for generations, or they have a certain way that they’ve been making them for as long as they can remember.

A lot of people have debated for a while over what’s the difference between a scone and an American biscuit. It’s hard to pin down since there’s so many variations of recipes for both…And both can be made to be really delightful or made all wrong to where it tastes awful.

For me, personally, my biscuits have more butter than my scones…I also use milk for my biscuits and heavy whipping cream for my scones. My scones have a little bit of sugar in them and my biscuits have no sugar at all. And with my biscuits, I simply drop the dough onto the pan and bake it while I roll out the dough for my scones and cut them into rounds. You can eat biscuits at room temperature, but scones are best warm in my opinion.

But the biggest thing that keeps scones and biscuits as two different baked treats in my mind is that you can top a scone with jam, clotted cream, whipped cream,  perhaps more butter if you wished, and you would never eat them plain. While a biscuit can be consumed as is without adding anything to it.

As a side note, these scones do not have dried fruits in them as some other scones might have.


There aren’t many ingredients in these scones: flour, salt, sugar, baking powder, butter, heavy whipping cream, and an egg.


You start by mixing together the dry ingredients. Then you add in the butter. Then you rub the butter into the flour until there’s no large pieces or big flakes left. You could use a food processor to do this part, but I like to get hands-on with my baking. Plus, the body heat from your hands helps to get it well mixed in with the flour.


When the butter is fully mixed in, you should be able to clump the flour together with a hard squeeze and it’ll retain its shape, but will easily crumble and break apart.

You take the egg and add it to a measuring cup and beat it slightly, then add heavy cream until you get ¾ of a cup. Then you add that to the flour mixture and mix everything comes together and there’s no dry bits of flour left in the bowl.


Scrape the dough from the bowl onto a floured work surface and knead the dough by hand a few times until everything comes together. Roll out the dough  to about half an inch in thickness and use a round cutter to cut out the scones. Regather the dough, knead it a few times, then roll out and cut out more scones. Repeat until there’s no dough left. For the last little bit, you might need to shape it by hand. How many scones you get will depend on the size of the cutter that you use. I used a glass with a wider mouth once and only had 5 large scones.  With the drinking glass I used this time, I got 11 smaller scones.


Once all your scones are cut out, place them on a baking sheet and place the whole thing in the freezer for 10 to 15 minutes. This helps the butter get cold again, which will help in making it flaky and puff up larger when you bake it.

After they’ve been chilled in the freezer, you brush the tops of them with a mixture of heavy whipping cream and water. Sprinkle a little bit of white sugar over them and into the oven they go!


When they come out, they’ve doubled in size and are fluffy, flaky, moist, and delicious with a nice golden brown top to them. Let them cool down a bit, then devour them while still warm!

Plain Scones


  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 4 tablespoons cold, unsalted butter cut into cubes
  • 1 egg
  • heavy whipping cream


  1. Preheat the oven to 400° F.
  2. Mix flour, baking powder, salt, and sugar in a large mixing bowl.
  3. Add cubes of butter and rub in with finger until there’s no large pieces of butter and the flour looks crumbly.
  4. In a measuring cup, beat egg lightly…Then add heavy cream to make ¾ cup of liquids.
  5. Add liquid to the dry ingredients then mix until fully combined. The dough should be soft and slightly sticky.
  6. Sprinkle a light dusting of flour on a work surface and scrape the dough out from the bowl.
  7. Knead the dough four to five times then roll out with a rolling pin to ½ an inch thickness.
  8. Cut out rounds and set onto an non-greased baking sheet. Gather excess dough and repeat process until no dough remains.
  9. Place baking sheet with scones in the freezer for 10 to 15 minutes.
  10. Remove the scones from the freezer. Mix 1 teaspoon heavy whipping cream with a ½ teaspoon water and brush that over the tops of the scones. Lightly sprinkle white sugar over the scones.
  11. Bake in the oven for 15 minutes until golden brown on top.

Serve while warm with your favorite jam and clotted cream (or whipped cream for a quicker substitute). You can store these on the counter in an air tight container for up to three days, then store in the fridge. If you’re eating them the days following when you made them, split the scones in half and put them in a toaster to warm them up.