Snowed in Scones ft. Maple Syrup & Bourbon

This weekend I had every intention to make a batch of fresh farmhouse butter. Raw milk from my favorite farm had been sitting in the fridge for the greater half of the week. Alone with the condiments it started settling and separating into heavy cream and skimmed milk.

But snow-filled Vermont seduced me. I hope you are careful, she could seduce you too. Whispering in your ear, stay inside, wear the comfy clothes, melt into the couch, swaddled in plush blankets. Consume all the comfort food. The only issue (not an issue) was… no comfort food was readily available. Waking up to snow falling in every direction was the perfect excuse to stay put. My stomach started rumbling so I made a batch of “Snowed in Scones, ft. Maple Syrup & Bourbon”

No eggs? No problem, we didn’t have them either


1 ¼ cups Heavy Cream
¾ cup of sugar
2 tbsp brown sugar
2 cups all purpose flour (I use King Arthur’s)
1 tbsp of baking powder
8 tsp butter (1 stick)
2 tsp of salt

For the maple-bourbon glaze:

2 tbsp Maple Syrup
2 tbsp (or to taste) bourbon – I used Knob Creek’s maple bourbon
¾ cup of confectionary sugar
2 tbsp Heavy Cream
2 tsp butter (melted)

The best glaze! Boozy & sweet


-Take 1 cup of heavy cream, place in the freezer for 10 minutes

-Preheat the oven to 400 degrees

-Whisk together: flour, salt, brown sugar, white sugar (whatever you choose), baking powder

-Melt the stick of butter

-Mix the butter and chilled heavy cream with a rubber spatula (not with whisk)

Use spatula instead of whisk to combine dry & wet ingredients

-Mix wet mix with dry mix until the dough is somewhat solid & pulling from the sides of the bowl (its okay if its still not one solid dough-still using rubber spatula)

-Flour you work surface

-Empty mixed dough onto flour surface

-Begin to pack the dough together gently, creating a disk that is about 1 inch thick

-Divide the dough into 8 triangles

-Place each scone to be on a well buttered pan

-Brush each scone with heavy cream

No brush? Just dollop of heavy cream and smooth with spoon

-Bake for 15- 20 minutes

-While waiting for that to cook, clean up your mess and make the glaze!

– Mix with fork:

2 tbsp heavy cream, confectionary sugar, 2 tsp of melted butter, maple syrup, bourbon to taste

(Adding more confectionary sugar if too liquidy and more liquid if too thick)

-Begin checking the scones at 15 minutes, every oven is different

– Take the scones out once getting golden on the edges

-Allow to cool for 10-15 before icing ( I put the glaze in a zip lock baggy and snip off the tip to create an impromptu icing baggy.

-Grab your oven mit, phone, and scones… run to the best lighting in the room to take photos before your hungry boyfriend steals them all, enjoy!  

An Apology to Bread

My very first loaf! Made with King Arthur Whole Wheat Flour

Hi there

Oh I’ve been thinking about that love hate relationship we have with Bread. For me, it has been absent from my life for quite a while. And by absent… I mean I have actively tried to cut it from my diet while feeling discouraged when I fall victim to a bread-a-thon *hmph* . Of Course we are challenged with most of the carb fam but mainly… bread. And why? Well… everyone else was cutting out carbs so why not snip it from my diet?

The era of the paleo diet affected me mostly my junior year of high school, training me that bread was bad. Bad bread. Ha

I felt like I had a hold on my health but college hit and I was way wrong. I grew up in so many ways … but before long I felt  super uncomfortable with the changes happening to my body. Looking back…it wasn’t the bread that brought on the pounds it was a lifestyle change! Alcohol, junk food, lonnnggg hours in the library (slightly less productive than I would like to admit), frustration with grades, barely drinking enough water to stay hydrated… that reminds me…  and moving WAY LESS.

So here we go, my apology to bread. I am soooo sorry I left you in the dust (flour) and promise I am going to bring you back into my life.

One time Michael Pollan got really into bread baking… So I decided to get really into bread baking… IT WAS AWESOME

Thank you Mr. Michael Pollan. After listening to Cooked on Audible and watching the short series on Netflix I somewhat had an epiphany and realized ye olde ancestors were smart, healthy, and thriiiiiiving. They baked & ate bread daily!

Enter: OCB –  Obcessive compulsive bread baking- Warning- Posts will be following this on how to bake bread, how to love bread and how to bake it some more. Soo so Sorry

So Smart: a very very cheap addition to any & all meals. One loaf of bread uses one pound of flour. At a going rate of about a 64 cents per pound… you really cant say no. If you have the proper ingredients (Salt, yeast, sugar, warm water) A homemade loaf of bread can cost you under a dolla while feeding many.

So Healthy: Bread was the center of the table, a feature of most meals, why? It mainly consists of air: yeast, flour and water.. however for such an airy food it leaves us feeling full? Amazing.

A recent study from the journal Digestion reveales that 86% of the people claiming to be sensitive to gluten.. are not. Celiac disease affects 1% of our population (18 million peeps) And without going full blown scientist… gluten free can be lower in nutrients and higher in sugar (not something you want to buy just because its trending) Maybe let’s not go with the flow.. and deviate from the gluten free track. If your beautiful body is capable to break down gluten give it the opportunity to break down that gluten! And if you are Celiac or gluten intolerant…. pass the bread pls.

So Thriving!!!: Dating back to 30,000 years ago bread is known as the dawn of agriculture,  one of the oldest human-made foods. We know “Breaking bread” as sharing a meal with others, building community, and friendships. I’m excited for this, not only for having bread back in my life(yay!), but for enjoying it once again; celebrating its uniqueness and important history. So here we go, I hope this changes any hesitations you have to hop on the bread boat, bread bowl, bread bandwagon etc etc.

Enjoy and let’s bring this easy, cheap, and nutritious staple back to the table!