So I’m sure if you’ve been on any form of social media in the last month, you’ve been encountered at least one post about essential oils. It’s like, the new thing. Cupcakes = out. Essential oils = in. Everyone and their mama are slathering themselves with patchouli and telling everyone about it.
At first I didn’t pay much attention to this whole oil craze. I once had a friend who slathered herself up with oil and she looked like a freakin’ Thanksgiving turkey. I had zero desire to do the same, albeit look more raw-turkey-esque since I’m so pale.
Raw turkey – not a good look for me.
ANYWAY. But then I started experiencing some *minor* problems in my life. Struggles with finances, general anxiety, allergies making me homicidal, you know – the works. And I figured, maybe instead of pumping myself senseless with all these drugs I could try essential oils. MAYBE I won’t look like a raw, buttered turkey. Maybe I’ll feel better. At the very least, I’ll smell lavender-y, and I wouldn’t mind the latter.
So I dabbed some lavender oil on my neck before bed and I slept better than a freakin’ baby, because I don’t know why people say that since babies are always waking up in the middle of the night crying and soiling their diapers, of which I did neither. I was happily dead to the world, sleeping a whopping 9 restful hours before emerging like a freshly created butterfly. Or something.
And the next day, I got some orange oil, which I hear helps a load with mood and uplifts your spirits, dabbed that sucker on my wrists and huffed myself like I was the newest drug on the street, and voila! I was uplifted. Inspired. Reinvigorated. But for reals, I totally felt better. And who knows – maybe this whole oil thing is a conspiracy and we’re all just huffing plants which offer some kind of mental placebo effect to our ailments. Maybe snorting grapefruit oil only makes me think I’m happier, when really I’m every bit as depressed and just huffing oil from citrus fruits. WHO KNOWS. But what I do know? I felt better, and that’s that.
So yeah, now I’m one of those oil people. I won’t sell it, I doubt I’ll talk about it on Facebook, and I’m certainly never using patchouli because I have limits, and smelling like a music festival is not one of them. HOWEVER, I do love the ones I’ve tried and blending them to create these perfect little potions that make me feel all uplifted and inspired. And if it makes me feel good, why not, right?
Another blend that uplifts me? Strawberries and cream. [Does it smell like non-sequitur in here, or is it just me?] But seriously, I’ve been embracing the strawberries as of late and have to say, I’m pleased with the delicious results.
I’ve been wanting to make more scone recipes since my blog is sorely lacking them, and I found a recipe for Cream Scones that sounded totally delightful… of which I added some strawberries to really bring it up a notch and add some much-needed freshness to a thick and doughy scone. The result? The perfect brightness to these moist and crumbly cream scones, which are bursting with sweet vanilla flavor and cream. You’ll love them.
- 3 cups all-purpose flour
- 6 Tbsp white sugar
- 1 tsp salt
- 4 & ½ tsp baking powder (make sure it's fresh!)
- ½ tsp cinnamon
- ½ cup (1 stick) very cold butter
- 1 & ⅓ cups very cold heavy cream, plus more for brushing tops of scones
- 1 tsp vanilla extract
- About 2 cups fresh strawberries, chopped into small pieces
- FOR GLAZE:
- 2 oz. cream cheese, room temperature
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- About 2 cups powdered sugar
- Crystal sanding sugar, optional
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.
- In a large bowl, sift together the flour, sugar, salt, cinnamon, and baking powder until blended and fine. Using a handheld cheese grater, grate the butter into the flour mixture. Toss the butter with the flour mixture until coarse crumbs form. Make a well in the center of the flour mixture and add in the cream and vanilla. Use a fork to gently pull the flour mixture into the cream until just barely combined together; fold in the strawberries last, just barely folding them into the batter. Do not overmix, as this leads to tough scones.
- Lightly dust a small work surface with flour and turn the dough out onto it. Knead the dough briefly, folding it into itself a couple times and form the dough into a ball. Roll or press it out until it's about ½" thick and about 8-10 inches in diameter.
- Cut the dough into 8 pieces and place them staggered on the baking sheet. Brush the tops with remaining heavy cream and sprinkle with additional white sugar, if you'd like. Bake for approx. 15-18 minutes or until golden brown. Cool completely.
- To make your glaze, whisk together the softened cream cheese, vanilla and lemon juice until blended. Add in the powdered sugar until a thick yet syrupy glaze has been achieved. Drizzle it onto the cooled scones and sprinkle with coarse crystal sugar, if you'd like. Serve immediately or store scones airtight at room temperature for up to 2 days.
Talk about delicious. These Strawberries & Cream Scones are bursting with fresh, bright strawberries tucked within layers of moist, crumbly cream scones. They’re so delightful and the perfect weekend brunch item! Don’t like strawberries? Substitute blackberries, raspberries or blueberries for this recipe. Or, feel free to add chopped rhubarb to the strawberries for a strawberry-and-rhubarb flavor.