Jun 14, 2013 | Homespun Recipes | 1 comment

Happy Friday lovelies!

It’s been a long week of wedding planning, blogging, and doing some pretty big business brainstorming. Sometimes I don’t know how I have time to do it all, but I manage a great weekly schedule that keeps me sane, on track and having lots of fun. Today I wanted to show you show you how to plan the perfect yet simple brunch for a few of your girlfriends.  About a year ago I planned a brunch in my studio and even during a busy wedding season I still had time to whip together homemade waffles and scones. Scones are SOOO easy to make, so here’s a recipe to get you going and don’t worry I promise they are fool proof. As a matter of fact I’ll be making this exact recipe to bring to an early morning doggy play date (for the adults of course!).

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Blueberry-Cranberry Scones

6 or 12
  • 1 1/2 cups all-purpose flour, plus more for surface
  • 1/2 cup cake flour (not self-rising)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • Salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup frozen blueberries
  • 3/4 cup frozen cranberries
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs
  • Fine sanding sugar, for sprinkling
  1. Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
  2. Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
  3. Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
  4. Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.