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: