We started with cherries from Bishop's Orchard. We employed our handy cherry pitter. If you do not own one, please do yourself and your hands a favor and order one. The recipe is from the New York Times. Ingredients- 2 cups/256 grams all-purpose flour, plus more for dusting 3/4 cup/84 grams almond flour 1/2 cup/45 grams sliced almonds, plus more for garnish 1/4 cup/50 grams granulated sugar, plus 1 tablespoon for garnish 1 tbsp baking powder 3/4 tsp kosher salt (such as Diamo

The blueberry scones disappeared quickly this weekend. I needed something to get us to the end of the week. I had another pint of the most delicious blueberries, so I thought of a blueberry bread. I found this recipe on one of my go-to baking sites, An Italian In My Kitchen, and made Blueberry Strussel Bread. I should have baked it in a larger loaf pan, but it was quite good. I was planning on making muffins, but I am out of muffin tin liners... Ingredients- 2½ cups all-purp

I am heading to New York tomorrow to go to the Metropolitan Museum with my sister, so I had to bake something for the train ride. The blueberries were perfect. Nice and big and juicy. Blueberry Lemon Scones were the perfect choice. Ingredients 2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp sugar Zest of one lemon 1/2 cup butter, one stick 1 cup of the addition of your choice- chips, dried fruit... 1 egg, separated 1 tsp lemon extract 3/4 cup buttermi

Tonight, I decided to play around with my base scone recipe, and the results were stunning. Instead of my usual vanilla extract, I swapped in almond extract and folded in a generous handful of sliced almonds. To give them that bakery-style finish, I brushed the tops with an egg white wash before topping them with a sprinkle of turbinado sugar and even more chopped almonds. I have to say, these are easily some of the prettiest (and tastiest!) scones I’ve ever made. Almond Scon