Classic cream scones – with a healtier adaption available!

I’m not British, so afternoon tea isn’t part of my culture. But that doesn’t mean I can’t enjoy a nice cup and some delightful cream scones. These turned out beautifully! Cream of the crop if I may say so myself. Pun intended. I made a healthier alteration and substituted the heavy cream for light coconut milk, mostly because I had an opened can in the fridge and also because I was curious to see if they’d turn out well. And so they did, so very well.


Cream scones:

2 cups all-purpose flour
2 tablespoons granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2-3/4 teaspoon salt
6 tablespoons (3 ounces, 3/4 stick) cold unsalted butter
1 cup plus 2 tablespoons heavy cream, very cold (OR equal amount of light coconut milk. This is what I used and they turned out great!)

Preheat an oven to 425°F (220°C).

Combine the flour, sugar, baking powder and salt in a bowl. Whisk to combine, then chill in the freezer while you proceed.

Cut the butter into small dice, then chill it as well.

Line a baking sheet with parchment paper and lightly flour a work surface. Assemble a food processor fitted with the metal blade, or get out a large bowl, a pastry cutter and spatula.

Put the dry ingredients into the bowl of the food processor, pulse a few times to lighten. If doing by hand, whisk or fork the flour mixture to aerate. In the processor, remove the cover and evenly distribute the cubed butter over the flour mixture. Replace the cover, and use short, quick pulses to bring the mixture to something that resembles an uneven meal.

If by hand, toss the butter into the flour, then use a pastry cutter or two knives to cut the butter into irregular, pea-sized chunks.

With the processor, add about half of the cream then pulse a few times. Add three-quarters of what’s left, and pulse maybe three times more. Remove the cover and take a look – the dough should be crumbly and light, but if you pick up some and squeeze it in your hand, it should stick together. If it does, stop. If it doesn’t, keep adding a few drops of cream, pulsing once or twice, then checking again. Don’t worry if you don’t use all the cream.

If working by hand, it is much the same process, but using a spatula to fold and turn the dough to incorporate the liquid. Again, judicious is best with the cream, you don’t want a soggy dough.

Turn the dough out onto the floured work surface and knead, gently and lightly, until the dough is fully together; you should still see dots of butter here and there. Pat the dough out into a rough round, and dust with a bit of flour.

Divide the dough into three, and shape each ball of dough into a 4″ round about 3/4″-1″ thick, cut each round into four wedges. Or, using a whatever you have on hand to make round shapes, I used a tall glass, cut out rounds. Place on the prepared baking sheet.

Bake the scones in the preheated oven until lightly golden at the edges and dry on their cut sides, around 12-15 minutes. The tops should be puffed and they will feel light for their size. Remove from the oven and place on a cooling rack set over another baking sheet. Sprinkle liberally with sugar and cool for at least 5 minutes before serving. Gobble ’em up!

I served them with some nice lemon curd. And butter…

Happy baking!


Super smoothie!

I’m not a big breakfast person. If I eat anything at all, it’s usually just a bowl of All-Bran cereal with milk. End of story. Mostly because I’m just not hungry that early in the morning (hello, I have school and I wake up at like 6 o’clock in the morning). But during the weekend, breakfast usually happens around noon, which opens up a whole new dimension of possibilities. Smoothies are great, especially for people like me, that have a hard time actually making and eating breakfast. It’s liquid, so your strength wont be diminished by all that chewing, HA! And all the ingredients are packed with nutrients which wakes you up and nourishes both your brain and your body.

I love my my little mini grater. It’s adorable. OK, enough with the girly talk.

Here is the “recipe”:


1 ripe banana

2 dl / 0.85 cup juice of your choice (I used some fresh orange and pineapple juice that was left over from earlier)

½ teaspoon freshly grated ginger

2 tablespoons low fat yoghurt

Blend the banana, juice and ginger until smooth. Then add the yoghurt and blend for 30 more seconds to whip some air into it. Done!

I don’t really use recipes for making smoothies, it’s mostly about using what you have and going with what flavours you like. But for the sake of education, I thought this would be nice. And yes, I had a macaron for breakfast, don’t judge.

Happy… blending! ;D

Banana bread oatmeal

Banana bread is one of those foods that makes your insides giggle with joy. It’s too simple to fail at and too good to resist. And the fact that it has fruit in it makes you feel healthy a little better about gulping down half a loaf on your own. What? I don’t do that…

This treat however actually is rather healthy, the banana isn’t cooked for a long time so the nutrients are still there and the fiber from the oates and the flaxseeds (and don’t be afraid of flaxseeds, please, you wont be able to taste them but they are good for you) does you real good. All in all, this one is a WIN, as the kids say. Healthy breakfast that tastes like dessert, what more could you possibly ask for on a lazy Saturday morning?

Banana Bread Oatmeal

1 portion


7 tablespoons rolled oates (I use the high-fiber kind)

2 ½ dl OR 1 cup milk

1 tablespoon butter

1 ripe banana

1 tablespoon granulated sugar

½ teaspoon cinnamon

1 ½ teaspoons flaxseeds

1 pinch of salt (only if you used unsalted butter)

handful of walnuts


Mix all ingredients EXCEPT THE BANANA in a small pot

Over medium heat, bring to simmer and let it bubble away gently for about 1-3 minutes.

While that is cooking, kill the banana with a weapon of your choice, I used a fork.

When the oat mixture has thickened, add the mashed up banana and stir.

Leave on heat for about one more minute, then you can transfer it to a bowl.
Serve with walnuts and a waterfall drizzle of honey.

NOTE: If you do not want any added sugar in your oatmeal, substitute the 1 tablespoon of caster sugar for an extra banana.

“jag älskar dig = I love you”

I brought out our juicer and made myself an apple and carrot concoction, it worked quite well with the “porridge” (I don’t like that word). You really should try this recipe, not to sound smug or anything, but it’s amazing. *Pats self on shoulder*

Happy cooking!