Mushroom Onion Scones

These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting, getting the freshest warm pastries quickly and effortlessly.

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Double Chocolate and Cherry Scones with Crème Fraiche and Cherry Preserves

These chubby hearts, bumpy with chocolate and dry cherries, although very suitable for Valentines Day breakfast in bed, were made for my poor kiddo who had to stay at home with sore throat and missed all Valentines Day fun in school. I noticed his throat didn’t bother him much while he was downing the scones; I guess they made him feel better.

Happy Valentines Day, everyone!

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Buckwheat Oat Prune Scones

First, I didn’t have an intention to post these; they were made as a quick and informal eat-at-home snack. The scones were not attractive enough to be given away, but tasted pretty good. My son pointed that nothing should be judged by its look. So, at my son’s insistence, here’s the recipe below.

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Gingered Strawberry Shortcakes

This is an American classic in a way I like it most – the tops of the biscuits are sprinkled with crystallized ginger and the strawberries themselves are marinated in ginger-lemon syrup. Instead of the more traditional whipped cream, I prefer a mascarpone-sour cream mixture for the filling. Well, maybe it’s quite a deviation from the classic, but a very good-tasting one.

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Coconut Scones with Pineapple-Vanilla Jam

Coconut Scones

I went to our grocery market a couple of days ago searching for some nice berries (everyone seems to be blogging about such wonderful strawberries; I developed a strong craving). But the berries were very much so-so (it’s not the season here yet). To be exact, the only perfectly ripened fruit I found was pineapple, and that’s what I bought.

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Lemon Lavender Scones with Clotted Cream and Berries

Lemon Lavender Scones with Clotted Cream and Berries

Scones is probably the easiest and yet very satisfying dessert possible. They take no more than a half an hour to make including the baking time. When filled with cream and berries the scones become a meal on their own. The lavender in these scones is just in the right proportion, fragrant and flavorful without bringing any pharmaceutical associations.

The recipe is adapted from Leslie Mackie.

Lemon Lavender Scones with Clotted Cream and Berries

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