Saturday, December 20, 2008

i have a few new favorite foodie blogs lately...one day i will put them all here so you can enjoy too, but for now i will show you one called bread and honey . they have wonderful recipes, and lovely pictures of the food, and i really enjoy reading their blog. it makes me hungry!
i was recently wanting to make some pumpkin scones and seached my cookbooks for a recipe and couldn't find one. i have two cookbooks completely devoted to scones, and several for putting on tea-time and recipes for this and still...nuthin'! so for that particular day, i made my go-to recipe for plain scones with pink sugar on top.
(they were for my g-babies, and they were happy with that!) then a couple days later, i came across the bread and honey blog's recipe for these pumpkin scones! so i bookmarked it, and then today decided to bake some, since we are again watching the snow come down, and making the house warm and smell like pumpkin and spice sounded very appealing! so the photo at the very top is of my scones that i made from the bread and honey recipe. i did make a change though... i added walnuts, and i omit the glaze on top and added a sanding sugar on top. they came out very delicious, and i have a devonshire cream recipe that i make to go with scones. i usually love them with raspberry jam also, but these just don't even need the raspberry jam, in my opinion. the pumpkin and cream is wonderful all alone! and now i can't wait to try more recipes from this wonderful site!
here is the recipe for devonshire cream that i make, in case you are interested in that. i don't remember where i picked up the recipe, we have been making it since my daughter was in high school and had a part-time job at a tea shop!
homemade devonshire cream
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
3/4 cup sour cream
in a mixing bowl, whip the heavy cream with the sugar until soft peaks form. add the sour cream and beat until just well combined. scrape into a covered container and refrigerate until serving. makes about 1 1/2 cups.

4 comments:

Jewels said...

You're a foodie???
You NEED to go to my friend Jin's log, here: http://jintrinsique.blogspot.com/

She will post recipes on occasion, but I go for the food porn alone. Trust me, there's no other word for it! LOL! She'll only use natural ingredients, and as often as possible, organic. Jin's in Wisconsin, and I've ordered quite a few creations for her, most travel very well, even to the great white North ;P Her Petit Fours are to DIE for!
Oh, and I lurve her pumpkin scones. She's made me some, and at my request, added some sultana raisins to them. YUM!

Bemused Boomer said...

Mmmm, Devonshire cream! Good with scones, good with fruit, good on...hey, is there any sweet thing that isn't better with Devonshire cream? Thanks for the recipe. I remember you fab scones with a lovely pink dusting.Yep, you're a foodie, all right. All kinds of fabulous food. Well, I'm off to make Chicken Soup. A week of snow is about all I can take!

Gina E. said...

Hi Cinderelly,
Thank you for visiting my Peacocks blog and commenting; it is always fun to have someone new dropping in!

jen said...

devonshire cream, yum! thanks for the recipe. :)