It's always been my dream to open up a cupcake shop/bakery, or even just work in one. If Tim and I ever move, we're moving somewhere where I can either go to culinary school to get a degree in pastry/baking, or I'm going to work in a bakery :)
I found Gesine Bullock-Prado's book ***"Confections of a Closet Master Baker" at the library a couple weeks ago, and she did just that. She had been working at her sister's (Sandra Bullock) production company but was unhappy. Her passion was baking. She and her husband ended up leaving Hollywood behind and moved to Vermont, where they opened Gesine Confectionary. What a dream come true!
What I absolutely love about her book is she tells a story in each chapter that sometimes incorporates a recipe at the end of the chapter! I got only to chapter 3 before I skimmed that chapter's recipe and immediately went into the kitchen and started baking.
Cream Scones. With cranberries and lemon. Your home will smell divine while these are baking.
Light and fluffy with the perfect amount of sweetness/zing from the cranberries and freshness from the lemon extract. So great.
I don't even know how many of these I ate. Tim loved them too :)
We ended the night watching my favorite show, The Great British Baking Show :)
I just realized she has a BUNCH of other books too, which I will be reading in the very near future. She is such an inspiration. Tim and I have always wanted to go to Maine, so we'll have to make a pit stop at her bakery :)
Cream Scones
from "Confections of a Closet Master Baker", by Gesine Bullock-Prado
Makes 8 scones (depending on the size you make them :D)
- 1/2 cup heavy cream, plus additional for brushing the scones
- 1 large egg
- 1 tsp lemon extract
- 3T sugar, plus additional for sprinkling the scones
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1T baking powder
- 6T (3/4 stick) cold unsalted butter, cut into bits
- 1/2 cup dried cranberries (you can leave them whole; I actually cut my up because I thought it would incorporate the flavor more)
Preheat the oven to 400 degrees.
In a bowl, whisk together the cream, egg, lemon, and sugar until well combined.
In another bowl, stir together the flour, salt, and baking powder; blend in the butter with your fingers until the mixture resembles coarse meal (I used my pastry blender rather than my fingers).
Stir in the cranberries and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick circle, and cut out rounds with a 1 1/2-inch fluted cutter (or whatever shape you'd like).
Gather the scraps, repat the dough, and cut out more rounds. Place the scones on an ungreased baking sheet. Brush with cream and sprinkle with sugar.
Bake the scones in the middle of the oven for 15 to 18 minutes, or until golden brown.
Gesine says these have a crumbly, slightly sweet allure that invites compulsive eating. Boy do they ever!
***Apparently the name of this book was changed to "My Life from Scratch" if you're looking to buy it :)