I’ve been in a funk. With moving, the end of summer, and Andrew starting his last year of law school I have been in a stressed, overwhelmed, can’t see the light at the end of the tunnel, survival, funk. But luckily most of the boxes have been unpacked, things have been organized, we down from three apartments to just one, emptied the storage unit, bough furniture, and getting into the grove of a new schedule. I can see the hint of the light.
For some reason when I first move into a new place, I am hesitant to do anything. Run, laundry, cook, etc. All things I love doing, and all things that are part of my daily routine, but I seem to have some sort of moving curve. I have finally gotten back into the kitchen and let me tell you, these new fancy features are making me feel like a millionaire. In all honesty, the things I am drooling over, and so standard in most apartments, however, in LA they are anything but.
I made these scones at the beginning of last week as part of a thank you/hostess gift for my aunt. I knew I wasn’t going to want to make them from scratch Saturday morning, so I made the dough, baked half, and froze half. I placed the dough in the fridge Friday afternoon and baked them Saturday morning. They turned out just as good.
- Preheat oven to 425
- In medium whisk together flower, baking powder, salt, and sugar.
- In small bowl, mix cream, milk, and vanilla.
- Pour liquid into dry ingredients, while stirring together.
- Fold in strawberries.
- Place dough on lightly floured surface.
- With a rolling pan, or your hands, press out dough to about 3/4 thick.
- Cut out scones with biscuit cutters. Place on cookie sheet lined with parchment paper. Brush with cream, or egg wash. Sprinkle with turbinado sugar.
- Bake for 12-15 minuets until golden brown.