I have been designated in bring baked goods to the tea party in the mid-morning with some friends and I figured I should try my hand at making scones. I found this recipe on the Joy of Baking website and thought it looked pretty easy to make. So here is a basic scone recipe. You can add dried fruits and nuts as a few options when making this recipe. (As a side note: if you are to use dried fruit you will need to soak the dried fruit in some water so that the fruit doesn’t take out the liquid from the scones and rendering them dry.) I will be making the basic and chocolate chip versions today.

Here are the ingredients for this recipe:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup (5 Tbsp.) unsalted butter, cubed and chilled
  • 1 egg, lightly beaten
  • 1 tsp. vanilla extract
  • 1/2 cup milk (Optional: half and half or  heavy cream)
  • cream for glaze
  • 1/2 cup semi-sweet chocolate chips

Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, sift together the flour, sugar, baking powder, and salt.

Step 3: Cut in the butter with a pastry cutter, fork, knives, hands, or a food processor until the mixture resembles coarse crumbs. (Can stir in chocolate chips in at this point)

Step 4: In a measuring cup, add the beaten egg,  milk or cream, and vanilla.

Step 5: Make a well in the center of the flour mixture and stir in milk mixture into the flour mixture until just combined.

Step 6: Turn the dough onto a lightly floured surface and gently knead 4-5 times.

Step 7: Roll the dough out into a 7-inch round disc.

Step 8: Either cut out 8-12 wedges or use a 3-inch biscuit/cookie cutter to cut out the scones.

Step 9: Place scones onto the prepared baking sheet 2-inches apart.

Step 10: Brush he top of the scones with some cream.

Step 11: Bake for 15-20 minutes, or until golden brown on the bottom (if no cream glaze on top then it would be golden brown on top), or until a toothpick comes out clean.

Step 12: Transfer onto a wire rack to cool.

Notes: When re-heating I recommend placing a damp paper cloth on top and microwave for 45 seconds. It will keep the scones moist and will soften them. Though you would want to eat them before they cool off or else it will harden again.

Scottish Shortbread

So I was watching Gordon Ramsay’s Ultimate Christmas and saw him make a pretty simple shortbread recipe. I really wanted to make it, but a less expensive and wasteful version. It goes really well with tea or coffee in the winter afternoons. This version is a more rustic feel to it and is a bit crumbly, but really buttery.

Here are the ingredients needed for this recipe:

  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/4 cup sugar
  • 1/2 cup frozen unsalted butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract (optional)

Step 1: Take out an 8-in. tart pan with a removable bottom (Since I don’t have that I’ll be using an 8-in. cake pan)

Step 2: In a large bowl, whisk together the flour, rice flour, salt and sugar together.

Step 3: Take the frozen butter and grate it over the flour mixture (you can add the vanilla extract at this time)

Step 4: With your fingertips, work the butter into the flour by lifting small handfuls and rubbing the butter and flour together. Do this until the mixture looks like breadcrumbs. (do not form a dough)

Step 5: Evenly press the shortbread into the tart pan, smoothing the top as much as possible.

Step 6:Place shortbread in freezer for 10-15 minutes.

Step 7: Preheat oven to 300°F with the rack in the center of the oven.

Step 8: Score the top of the shortbread, by slightly cutting the top of the shortbread creating 8 or 16 triangles. (will flake don’t worry about it)

Step 9: Press a thumbprint at the edge of each triangle.

Step 10: Prick the surface shortbread with a fork.

Step 11: Bake for 40-50 minutes, or until light golden/biscuit color.

Step 12: Allow to cool slightly in pan on a wire rack for 5 minutes

Step 13: With a sharp knife cut all the way through the score marks on the shortbread (do this while shortbread is still quite warm)

Step 14: Allow shortbread to cool completely in pan on wire rack before removing from pan.


  1. If you have overly warm hands you can place the flour into the refrigerator to reduce melting of the butter

Whoopie Pies

While making the Bloody Marys (which will be posted soon) I decided to make some type of dessert. I wanted something Southern American cause what else would go with a Bloody Mary. So I looked at all the items in the cupboards and found some really random items. Items such as: marshmallow cream and dried seaweed. Knowing that there is nothing in southern cooking that contains dried seaweed I went for the marshmallow cream. I went around looking for a recipe that used it and lo and behold I found whoopie pies. This would also allow me to use some of the massive amounts of butter in the refrigerator.

Here are the ingredients needed for this recipe:


  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup evaporated milk (if you don’t have any: 2 1/4 cups whole milk, gently simmered until reduced to 1 cup)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder

Cream Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup marshmallow cream
  • 1 cup confectioners’ sugar (it’s was a bit overly sweet, so recommend cutting the sugar to 1/2 cup)


Step 1: Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper

Step 2: In a large bowl, cream together the butter and sugar

(Note: Scrape down the sides)

Step 3: Add in the egg, evaporated milk, and vanilla extract. Mix well.

Step 4: In another bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder

Step 5: Begin stirring the butter mixture and while stirring, slowly add in the flour mixture

Step 6: Mix ingredients until just combining

Step 7: Drop 1 Tbsp full of batter onto the lined baking sheets, keep them 3 inches apart (Note: smudge some batter under the paper to keep it in place)

Step 8: Bake for 6-8 minutes, or until they are firm when pressed with a finger

Step 9: Allow the cakes to cool for at least 1 hour before filling them


Step 1: In a medium bowl, cream the butter, vanilla extract, marshmallow cream, and confectioners’ sugar until smooth (Note: sift confectioners’ sugar into mixture so it doesn’t lump)

(Note: Don’t forget to scrape down the sides)

Step 2: Assemble by spreading 1-2 Tbsps of filling on the flat side of a cake and then cover the filling with the flat side of another cake.

(Note: keep the cream filling the center so that when it spreads out it won’t leak out to much on the edge)

Had to use toothpicks because the cakes kept sliding off.