Winston-Salem

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

First, Winstone-Salem

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Hotels

Brett and I are well-seasoned when it comes to traveling solo. However, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs.

We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

What to Do

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.
Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.
Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.
Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.
The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!
Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!
The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!
Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.
Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro
Milner’s American Southern
Social Southern Kitchen & Cocktails
Fiddlin’ Fish Brewing Company
Foothills Brewing

Cinnamon Sugar Scones

Print Recipe

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16
Category: Breakfast

Ingredients

For the scones:

3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract

For the glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk

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Instructions

To prepare the scones

Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cinnamon Sugar Scones and Our Time in Winston-Salem

Winston-Salem

Hotels

What to Do

Winston-Salem has a strong Moravian background; the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.

Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.

Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.

Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.

The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!

Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!

The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!

Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.

Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro

Milner’s American Southern

Social Southern Kitchen & Cocktails

Fiddlin’ Fish Brewing Company

Foothills Brewing

Cinnamon Sugar Scones

Print Recipe

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16
Category: Breakfast

Ingredients

For the scones:

3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract

For the glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk

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Instructions

To prepare the scones

Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Stone Fruit Skillet Cobbler

8 Comments / Confections and Candies, Pies and Tarts

Today’s post is all about a summertime staple that should make your life easier. With so much going on, I think we should simplify these summer days so that we can spend a little more time actually enjoying them. If you’re up for taking a load off your proverbial plate in a beautiful and delicious way, look no further than this stone fruit skillet cobbler.

For starters, I just want to say “LOL” to the summer. It wasn’t long ago that the term “summer break” induced visions of binge-watching “Full House” and drinking Diet Cokes by the pool with my friends. Summer used to be primarily about tan lines and an extended curfew, those days when the biggest concern to be had was whether or not that bottle of Nair would destroy your bikini area. Let’s just have a moment of silence for the easy days of our youth, shall we?

Of course in adulthood that reality changes as work schedules and managers and deadlines really don’t take a break. Even then, it’s easy to take the occasional long weekend or beachside snooze because you are on your own schedule. Instead, for me, it took having kids to remember that summer is no longer about beach lounging and googling things like, “where is Johnathan Taylor Thomas after Home Improvement,” because now you’re on kid schedule, and let me tell you- kid schedule is way more complicated.

Let’s say you have a couple of hours to kill and you want to take your kids to the pool. Once you factor in time for applying sunscreen, feeding them snacks, trips to timeout for stealing someone else’s diving rings, and then reapplying sunscreen, your time spent swimming is actually, well, none. This is also assuming that the trip wasn’t cut short at the hands of a diaper explosion or a sunscreen-in-the-eyes meltdown. If so, factor in a deficit of thirty minutes for time spent in that disgustingly wet public bathroom. RIP your daily morale.

Or let’s say you want to have an afternoon picnic, get out of the house for some exercise. If so, I sincerely hope you live somewhere north of the Mason/Dixon line or have chosen a cloudy day for this adventure, because your kid will not be having it. They’re going to be hot! They’ll be sweaty! Their legs will hurt, they’ll need some ice water, they’ll want to go home to collect 103 very important items that they left behind. Summer adventures with kids, in my experience, turn into misadventures, so just don’t say I didn’t warn you.

Lest you feel discouraged at the outlook of summers with kids, let me say that I do think this will all end up being worth it. The opportunity to watch those littles experience the freedom and newness of each summer for the first time makes for a memorable experience. I’m going to keep taking photos and biting my tongue when I want to freak out because there is sweetness in this season, even if it is in the midst of a little stress. And in the meantime, I’m working to scale back in other ways, a de-clutter of my to-do list, so that I can really try to focus on enjoying the moment I’m in, ya know?

First up is this stone fruit skillet cobbler. This is an adaptable recipe that you can modify to fit whatever fruit you pick up at the farmers market or find lying in the nether regions of your freezer. You can make the dough for the biscuity/scone-like topping a few hours, days, whatever in advance and plop it on your fruit filling when the craving hits. The topping here is a combination of my favorite scone and my biscuit recipe. It’s tender, almost cakey, but super delicious in flavor. In place of some of the flour, I’ve added cornmeal for texture and to compliment the sweet fruit. When baked, this topping has crisp, buttery edges and a soft biscuit-like center that goes splendidly with a juicy fruit filling.

I opted to use peaches, cherries, and plums for this particular stone fruit skillet cobbler, but you can really use whatever fruit you have on hand! The most important part is making sure to add the right amount of sugar. If you’re working with super sweet fruit, like strawberries, figs, or blueberries, you will likely require less sugar to add to the filling. In my case, the addition of tart plums required a smidge more sugar, so just be sure to adjust the recipe by a tablespoon or two as needed. I love to take whatever fruit is threatening to die in my fridge and throw it in mini, ramekin-sized portions for individuals treats as well. Just make sure your baking container is large enough to avoid an overflow of fruit syrup burning on the bottom of your oven. I learned this the hard way.

Moms, I’m giving you a badge of courage for taking these summer days in stride. As a reward, enjoy this stone fruit skillet cobbler and just give yourself a pat on the back for being freaking awesome, okay? Happy baking, y’all!

If you like this stone fruit skillet cobbler you should check out:

Cherry Gateau Basque

Cherry Lime Hand Pies

Peach Berry Pie

Peach Crumb Muffins

Chocolate Budino

Stone Fruit Skillet Cobbler

Print Recipe

★★★★★

5 from 1 reviews

This stone fruit skillet cobbler is a simple way to use up fresh summer produce and can be easily adapted for a variety of your favorites!

Author: Kate Wood
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 6
Category: Dessert

Ingredients

For the filling:

Two pounds of cored stone fruit (peaches, plums, nectarines, cherries, etc)
About ½–1 cup (100 gm-200 gm) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of salt

For the topping:

3/4 cup (105 gm) all-purpose flour
3 tablespoons cornmeal
3 tablespoons sugar
1–1/4 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons (70 gm) unsalted butter, cold and chopped
½ cup (120 gm) heavy whipping cream
Extract sugar for sprinkling
Vanilla ice cream, for serving

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Instructions

To prepare the cobbler:

Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.

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Rhubarb Shortcakes

10 Comments / Cakes, Confections and Candies

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it.

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out?

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

If you like these rhubarb shortcakes you should check out:

Strawberry Shortcakes

Strawberry Almond Skillet Cake

Berry Rhubarb Tart

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Rhubarb Shortcakes

Print Recipe

★★★★

4 from 1 reviews

These rhubarb shortcakes are sweet, tangy, and entirely delicious! A tender scone is topped with roasted vanilla bean rhubarb and a mascarpone whipped cream. Perfect for summer desserts!

Author: Kate Wood

Ingredients

For the shortcakes:

2–1/2 cups (325 gm) all-purpose flour
¼ cup (50 gm) sugar, plus more for sprinkling
1–1/2 tablespoons baking powder
¼ teaspoon salt
½ cup (113 gm) unsalted butter, cold
1 cup (240 gm) heavy whipping cream, plus more for brushing

For the roasted rhubarb:

1–1/2 pounds rhubarb, ends trimmed and stalks cut into equal-sized 2-3” chunks
1–1/2 cups (300 gm) light brown sugar
1 tablespoon vanilla bean paste or extract

For the mascarpone cream:

8 ounces mascarpone cheese, room temperature but still cool
¼ cup (30 gm) powdered sugar
1 cup (240 gm) heavy whipping cream

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Instructions

To prepare the shortcakes:

Preheat the oven to 425 degrees and line a baking sheet with a piece of parchment.
Combine the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it takes on a sandy consistency with pea-sized clumps throughout. Add the heavy cream and fold until a dough comes together.
Pat the dough out into a 1” thick rectangle and then fold in thirds like you’d fold a letter to put into an envelope. Pat the dough out to 1” thickness again and use a knife to cut the dough into 8 equal sized pieces. If desired, you can use a 2-1/2” round biscuit cutter, but this is unnecessary. Place the shortcakes on a baking sheet snuggled up to one another, and use a pastry brush to apply a thin layer of heavy cream on their tops. Sprinkle with sugar, decrease the oven’s heat to 400 degrees and bake the shortcakes until golden brown, about 25 minutes. Allow to cool prior to serving.

To prepare the roasted rhubarb:

Preheat the oven to 375 (or lower oven temp after baking shortcakes).
Toss the rhubarb pieces, brown sugar, and vanilla bean paste together in a 9”x13” baking dish. Roast the rhubarb, tossing occasionally, for about 20 minutes or until the rhubarb is tender and the sugar has all dissolved. Allow to cool slightly prior to serving.

To prepare the mascarpone cream:

In a large bowl or the bowl of a stand mixer, beat the mascarpone and powdered sugar until smooth, about 1 minute. Drizzle in a bit of the cream and beat briefly to combine. Repeat this process a few times until the cheese has been thinned out to a loose, smooth consistency. Add the remaining cream and beat on medium-high speed until the cream has fluffed up to a whipped cream consistency and medium-stiff peaks have formed.

To serve the shortcakes:

Split each warm shortcake in half and top each bottom half with a few stalks of roasted rhubarb. Top the rhubarb with a generous dollop of cream and replace the top to the shortcake. Serve immediately!

Notes

This recipe makes large servings. Feel free to make smaller scones. If so, the recipe will serve 10-12

Funfetti Scones

20 Comments / Breakfast

This past week was one for the books. 5 sick humans, 30 loads of laundry, 2 cans of Lysol, and 4 missed work days- basically a nightmare. Times like these call for a pinch of happy, like these funfetti scones, to put a pep in our step and make an otherwise blah day a tad bit brighter, don’t you think?

The Stomach Bug

We kept our 11 month old nephew last weekend who brought with him lots of snuggling, some cute baby noises, and… the stomach bug. I’m not going to sugar coat it- it was bad. You know how sometimes you catch a whiff of the bug, maybe get sick once, eat a bowl of chicken noodle soup, and 24 hours later you’re back at work and feeling great? Yeah. This was not that type of thing. Avoiding this bug was like trying to use an umbrella in the eye of a hurricane. It wasn’t “Will we get the bug?”, it was “When?”

Babies Get Sick Too

Watching a baby deal with sickness is so pitiful. They’re uncomfortable and scared, and have no idea why you’re walking about wearing a pair of rubber gloves and a surgical mask. But just because they’re small does not mean that the mess is itty bitty as well.

Up until this weekend, I’d never seen someone get sick in a fashion that I would describe with the word “projectile,” but after witnessing a 1-1/2″ diameter stream of vomit explode from a 25 pound baby like water from a firehose, I’d say I’ve officially checked that off of my list. In the living room, on the couch, in the kitchen, ON THE REFRIGERATOR. Basically everywhere except the toilet and the designated barf bucket saw a little stomach acid last weekend, and I’m still so grossed out about it that we actually need to stop talking about it. (Sidenote: What is the protocol on talking about this on the internet? Have I breached the line of decency? Sorry.)

Needless to say, there wasn’t enough bleach and baby wipes to protect the masses, so the rest of our family went down quick. 5 days of Pedialyte and a few dozen episodes of “Paw Patrol” later, we were finally all back to our normal selves. Except that it was Saturday again, and we were all so fed up from being with each other, quarantined in the house, while our brains melted on account of the Lysol fumes and children’s television… we desperately needed a break. After what will from here on out be known as the “Stomach Bug Incident of 2017,” I am in awe of families that have to deal with chronic illness. If nothing else, the bug made me hugely grateful for children and a husband who are otherwise quite healthy.

Funfetti Scones

These funfetti scones were lifesavers. I had prepared and photographed these little treats a few days before Vom-fest 2017, so they were waiting for me in the freezer once I felt up to enjoying my morning coffee again. A simple treat, made in one bowl with less than 10 ingredients, these funfetti scones are an easy fix and a spunky addition to any breakfast or afternoon tea routine.

Making the Scones

To prepare these little bite-sized bits of sunshine, we start by combining a few dry ingredients in a large bowl: flour, sugar, baking powder, and a handful of sprinkles! We fold in some heavy cream and a little bit of clear vanilla which provides these funfetti scones with that familiar sweet flavor that we all love of its box cake mix counterpart.

Once combined into a sticky, wet dough, we pat it all out and shape our scones. You can cut small triangles as I did here, but squares, rounds, and larger shapes will work with the recipe as well! Your baking time will differ based on the shape and size you choose, but otherwise it makes no difference. The shaped scones get a brushing more of cream and a sprinkle of coarse sparkling sugar for a bit of added crunch, and after a brief bake, the funfetti scones are ready for a drizzle of icing.

Serving & Storing

You can prepare these funfetti scones in advance and store in your freezer for a rainy (or sick) day, but I think they’re best served immediately. This recipe yields quite a few mini scones, which makes them the perfect addition to a breakfast gathering, study session, or group coffee date. You can half the recipe if you prefer a mini batch of mini scones, although no one will mind if you have a few extra treats for sharing. If you get a chance to make these little guys, let me know what you think about them in the comments section below!

Thanks for letting me vent about my family’s grossness. I hope you don’t officially hate me… we’re friends, so I feel like we can talk about the nitty gritty, right? Happy Thursday and cheers to you!

Funfetti Scones

Print Recipe

For the scones:

1 ½ cups (190 gm) all-purpose flour
1 1-/2 cups (180 gm) cake flour
1 tablespoon (9 gm) baking powder
1 teaspoon salt
½ cup (100 gm) sugar
1/3 cup rainbow sprinkles
1 ½ cups (360 ml) heavy cream. Plus more for brushing on top of scones
1 ½ tablespoons clear vanilla extract

For the glaze:

1 cup (130 gm) confectioner’s sugar
1 teaspoon clear vanilla extract
Milk
Extra Sprinkles for sprinkling (optional)

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12 Scones
Category: Scones

Ingredients

To prepare the scones:

Preheat the oven to 425 degrees Fahrenheit and prepare a sheet pan with a sheet of parchment paper.
In a large bowl, whisk together the flours, baking powder, salt, sugar, and sprinkles until combined. In a measuring cup, combine the heavy cream and vanilla. Pour the cream mixture on the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. Sprinkle in a tablespoon or two more flour if the dough I too sticky. It should be moist enough that there aren’t any dry pieces not sticking to the dough, not not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, bring the dough together to be smooth and divide it into two equal sized pieces. Pat each piece of dough out into a flat 6” circle. Do not overwork the dough. Transfer the dough to the pans, spacing out the two pieces. Using a sharp knife, cut each circle into 6 wedges. Brush the tops with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.
To prepare the glaze, combine the confectioner’s sugar with the vanilla extract and 1 tablespoon of milk. Add more to achieve your desired consistency. Spoon or drizzle the glaze on top of the cooled scones and sprinkle with additional sprinkles if desired. Enjoy!

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Notes

Cake flour and clear vanilla extract lend a box mix cake flavor that we all know and love. If desired, you can substitute all-purpose flour and regular vanilla extract, although, please note that the flavor will change.

Recipe Adapted From: King Arthur Flour

scone

First, Winstone-Salem

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What to Do

Cinnamon Sugar Scones

Where We Ate:

What We’ll Try Next Time:

Cinnamon Sugar Scones

Ingredients

For the scones:

For the glaze:

Instructions

To prepare the scones

To prepare the glaze:

Winston-Salem

Hotels

What to Do

Cinnamon Sugar Scones

Where We Ate:

What We’ll Try Next Time:

Cinnamon Sugar Scones

Ingredients

For the scones:

For the glaze:

Instructions

To prepare the scones

To prepare the glaze:

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