Weekend Cooking: Cream Scones
Gesine Bullock-Prado’s memoir, Confections of a Master Baker, tells of her decision to leave Hollywood and all its trappings–she was working for her sister, actress Sandra Bullock–to move to Montpelier, VT and open a bakery. The book was a fun read, and Bullock-Prado generously included several recipes. I was compelled to whip up a batch of Cream Scones a few weekends ago but fond memories and photographs, which I’m sharing with you as part of Beth Fish’s Weekend Cooking Challenge, are all that remain!
I don’t do much baking over here–my oven is primarily used as a storage unit for my cookbooks–but my kitchen is outfitted like a Williams-Sonoma store. I can’t help it…I love baking accoutrements. Sanding sugars, wooden spoons and spatulas, every type of baking tin and pan known to man, cookie cutters, professional quality mixers and choppers. It’s a compulsion, really. Listen, you never know when you’re going to need a pastry decorating kit, donut filler, sprinkles in every shade of the rainbow, mini-cupcake pan, or a 8-quart mixer. My motto: Be Prepared (for baking Armageddon!).
But back to the scones! Even though I’m not a huge fan of crumbly baked goods, these delights almost gave me the vapors! Yummy!! Dried cranberries and a handful of other ingredients was all it took to set me swooning. I popped four into the oven straightaway and put the remaining four into the freezer for a snowy day. My husband was a happy man.
Behold, my Cream Scone: