Make It: English Vanilla Sugar Scones

Most people don’t know this but making scones is about the easiest baking thing in the world, and the recipe is generally very forgiving. You can add basically any small or dried fruit to the mixture to give it your own special twist, but I chose to go classic. A few weeks ago, my boyfriend and I went to a wine tasting event where we stumbled upon a local business called 2 English Ladies and picked up some legit lime curd and clotted cream. Best way to be british in a jiff!

English Vanilla Sugar Scones:

  • 2 cups self raising flour
  • ½ stick cold butter ( feel free to add a whole stick if you want fluffier scones.)
  • 1 level tsp baking powder
  • ½ tsp sal
  • ½ cup of milk, any kind (higher the dairy fat, the creamier the scone.)
  • 1 egg beaten with a little milk
  • ½ tablespoon vanilla

Preparation:

Heat the oven to 400°F. Grease and flour a baking sheet. Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. Turn the mixture on to a floured board and knead very lightly until just smooth. Roll out small-medium balls and place them on your baking sheet. If you have parchment paper, I recommend using that. If not, greasing a tray the regular way with your favorite type of butter, cooking spray, or olive oil spray would work too. Place on the baking tray and brush with the beaten egg and milk mixture, sprinkle the tops with a little sugar to add a little baked sweetness and crunch. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. (It might take as long as 25 minutes, depending on the density of your scones.)
Cool on a wire rack before eating. Serve with butter, or lashings of jam and cream. (Or with your favorite fruit curd and clotted cream!)

Worth the baking, makes a great snack, tea time treat, or breakfast.

 

Thanks and happy eats,

Lisa

Make It: Summery Pina Colada Ice Pops

Such a hot day in the Bay today! It got up to around 85 today and it’s only April. Jeesh.

To combat the heat, I got the idea to make my own Pina Colada Ice Pops. The recipe is super simple, and you can basically add any fresh finely chopped fruit to the mix to put your own twist on it (such as small blueberries or chopped up strawberries.)

Note: The popsicle molds I bought were super cheap and came with little straws built-in so you can make sure you can get ever drop of melted yummyness possible! You can check them out here.

Summery Pina Colada Ice Pops:

  • 1 can coconut milk, any kind
  • 1 large can crushed pinapple with juice (20 oz)
  • 1/2 cup milk
  • 1/2 cup sugar (more if you like sweeter desserts)
  • The juice of one lime
  • The zest of one lime

Combine all of your ingredients in a blender and liquify. Taste the mixture and add more sugar if you prefer. Pour into your favorite popsicle mold and let it set in the freezer for at least 3 hours. The mixture makes about 16 regular sized pops, around 10 if you have larger molds.

So creamy and delicious, yummy!

Thanks and happy eats,

Lisa