A slightly different vantage point from high above Avalon on Catalina Island, California! Love it! I do have one small problem, though. I just can’t decide if I like it better in black and white or in vivid color! Which do you prefer? Vote below!
June 11, 2013 | Categories: Beach, city, Landscapes, Ocean, travel, Vistas | Tags: Beach, black and white, California, Catalina Island, catalina island california, city, color, harbor, mountains, Pacific ocean, photography, travel, trees, vista, water | 2 Comments	
Here we have *yet another* shot from gorgeous and oh-so-photogenic Avalon, Catalina Island. The yachts in the harbor!! Don’t you wish you could chase down the Pacific horizon in one of these? 🙂
Of course, taken with the Canon Powershot G12. Slight sepia tone added in Photoshop CS5…I love how the filter enhances the vibe of the photo!
Short n’ sweet post today! The view of Avalon on Catalina Island from atop the hillside! Such a quaint little town.
March 29, 2013 | Categories: Beach, city, Landscapes, Ocean, travel, Vistas | Tags: Avalon, boats, California, Catalina Island, harbor, mountains, Ocean, Pacific, photography, Pier, town, travel, vista | 2 Comments	
Wow…I can’t believe its been a month and a half since my last post!!!! So much going on! I’m officially in the thick of my fourth (and last!) year of med school. Rotations have been keeping me super-busy, as well as studying for the USMLE Step 2….and working on residency applications! So, its 11:30 on a Saturday night and I’m missing my photoblog and I actually have a few spare minutes to post a post!
So, back to the California trip series of photos! This shot was taken from our lunch table at Bar Bocce in Sausalito (right across the Golden Gate Bridge from San Francisco) the day we arrived in California. Not a bad view to enjoy with a bite, eh? A nice leisurely lunch to fortify ourselves for what would become an amazing (and mildly frightening) drive up the Pacific Coast Highway to Santa Rosa!!!
By the way, did I mention that I didn’t realize we were driving across the Golden Gate Bridge until we were halfway across in our rented red Prius (what else would we drive in California? A Corvette convertible? Yup, had that booked for our trip until we realized that the trunk would hold ONE carry-on suitcase…so not-compatible with a week-long trip encompassing about three climates.)…at which point I started squealing with glee (which I did quite a lot on this trip). Sorry, Jay. You didn’t need to hear out of your right ear, did you? Nah…you can be a great pharmacist with one ear.
So, obviously the photo was taken with the Canon Powershot G12. I officially was on vacation with my two loves: el boyfriendo and the camera (shall I name it Cameron?).
July 30, 2011 | Categories: city, Landscapes, Ocean, travel, Vistas | Tags: Blue, boats, boyfriend, California, Canon, G12, Golden Gate Bridge, happy, harbor, lunch, med school, photoblog, photography, Powershot, Prius, San Francisco, Sausalito, summer, travel, vacation, water | Leave a comment	
(Note: what are the odds I would write about mail service being 6 days a week, the night before the USPS decides to cancel mail service on Saturdays?)
Some things are just certain – death, taxes, mail delivery 6 days a week. And Trevor’s excitement over anything with strawberries.
While away from my computer, and my Pinterest screen left up, I heard with a squeal,”Mommy! Mommy! WHAT ARE THOOOSE????” coming back to see him pointing at these scones.
Up until a year ago, I had never eaten a decent scone, and couldn’t understand why everyone loved them so much. I thought they were dry and tasteless. And that’s because all the ones I had tried…were. Then sister Jen made some for a family get together. They were fantastic. And I fell in love.
These were my first attempt at homemade scones. I couldn’t believe how easy they were to make. And they reminded me of the ones from a year ago – flaky, tender, and full of flavor.
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. (If dough is very sticky, sprinkle with just a hint of flour.)
With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.
Mix 3/4 cup whole fat milk with 1/4 cup heavy cream to make the total 1 cup half and half you need for this recipe. Or 2/3 cup skim or low fat milk with 1/3 cup heavy cream. Or 1/2 cup whole milk with 1/2 cup light cream. I hope you have one of these options. I am certain your scones will be amazing!
Equal parts heavy cream and whole milk – in the states, you can buy it in the dairy section pre-made.
Mix equal parts of heavy cream and milk, and then use 3/4 of a cup of the mixture. To make it easy, do 1/2 cup of each, and you will have 1/4 cup of the mixture left over. (Which will be delicious in your tea or coffee.)
Line a plastic container or baking dish with wax paper and layer then more wax paper for next layer, if they won’t be eaten within a day or so, you may want to refrigerate (no preservatives and fruit etc)
It won’t change the texture, but it will definitely change the flavor. I wouldn’t recommend it in this particular recipe, but you could try it.
First time for making scones and these were easy and are delicious! The whole family loved them, probably bc they are not harder like the typical scone. I used extra strawberries and only a small amount of glazing on the top. This is an easy and yummy recipe that I will be making again!
love to make scones and please don’t use just milk, if you don’t have half and half use all heavy cream. If you use just milk its like eating a biscuit. such a difference in taste.
I made these to share with family and co-workers, I would change nothing. They were so moist and delicious. Thank you for sharing.
Amy~ Made these tonight with fresh blueberries and everyone loved them! It isn’t often my husband says, “They’re delicious!” When I try a new recipe on him. ? They’ll go in the family recipe book for sure!
Hi Stacie – I have a slightly different scone recipe for blueberries, also wonderful! https://bellyfull.net/2017/06/20/blueberry-lemon-scones/
I juts made some and they are wonderful. but my question is do you refrigerate the left overs and the left over glaze?
You I have frozen these scones so I don’t NEED to eat them quickly. I have also used dried cranberries in lieu of the strawberries.
I read a lot of the comments I want to make some for work, can I make them and bake them put into a container for the next morning and then glaze them?
Nothing is quite like same day, but yes, that’s fine. Make sure they cool completely before putting the lid on.
I made these this morning. So good, I had to make a second batch, because everyone in my family wanted two. Thanks for sharing!
Rhubarb would be wonderful! But I don’t think it would break down enough in the 16-18 minutes cooking time. It would probably require a little cooking prior.
I have no idea what happened. I was very careful with the ingredients, triple checked the recipe, and I had the absolute WETTEST dough ever. Impossible to work with unless I added almost another cup of flour. The butter cut in perfectly, everything changed as soon as I added in the milk. But it looks like I’m the only one, so I guess I have to make more scones?
You’re not the only one. The dough was very wet. Maybe a difference in measuring the flour (sifted vs packed)?
I made these this morning. My dough was wet, too…but the dough is supposed to be wet. I just sprinkled a little flour over the top to prevent sticking to my hands before forming the scones. They came out beautifully. Love this recipe!
The recipe calls for half and half, not milk That might be the problem or part of the problem. If it was still very wet after adding h&h, then I probably would add a bit more flour by small increments to get the texture to a dough.
Is it possible to use freeze dried strawberries instead of the fresh ones? as anyone tried that before and what amount?
I’d love to try these with fresh blackberries. I know they have quite a bit of moisture though. Think they would be too wet to bake or be ok?
Yes, they will burst and the liquid will spread (same with blueberries.) Try to use ones that are smaller in size and I would also suggest dusting them with a little flour before adding them to the dough.
Freeze your blueberries before adding to the dough. They are less likely to poof and color the scones.
Thank you for the recipe! I didn’t have strawberries so I substituted with a cup of blueberries. Turned out great! Also, since I was using blueberries I thought almond extract would be a nice compliment in the icing. I used a splash in addition to the vanilla and it was wonderful!
I use a very close recipe, except it calls for 1/2 cup sugar and 8 TBLS butter. I always use buttermilk, also. A little drizzle of glaze would be just fine.
I only used half a cup of powdered sugar, a few drops of vanilla, a spoonful of cream, and a shot of lemon juice. I wanted a touch of glaze, not a full coat of frosting. This turned out very nicely.
I went with your idea and tweeked it a little…drizzled over the top and it was wonderful!! Thank you for the idea!
I can’t wait to make this but I’m having trouble with the strawberries ? all of them are very large. So I was wondering if you knew how many cups diced strawberries it would be? Then I could just cut them up and measure.
Beware it calls for a tablespoon of baking soda and it should only be a teaspoon. Had to throw my batch out!!!
No, you read it wrong. It calls for a tablespoon of baking POWDER. Big difference. No baking soda at all in this recipe.
First time making as recipe says and turned out great . Husband on second round with his tea and loves them ! Will use again. Thank You
If you make the mixture the day before, the dough could dry out. These are best made and baked the day you’re serving them.
I habitually mix the dough, form into scones, then put into the refrigerator. I take them out in them morning and cook. They always turn out good.
Thanks for sharing the great recipe. I would like to try this as it’s looks delish. Need to find out from you. If I make my half and half, what cream should I use ? Whipping cream ? Can I use sour cream ?
Can anything else be substituted for half and half? I just ran out this morning but want to make these now…I have 2% milk….or sweetened condensed milk…???
Do you have heavy cream? Equal parts of that and the 2% milk will work. Just the milk will probably be fine, they just won’t be as rich.
I am so glad that I happened upon your blog today! Besides all the wonderful, delicious sounding recipes you share, I love the way you write! Each story is so interesting and easy conversation. I am so sorry you lost your precious pets. Their pictures were very sweet. Your tribute to them was heartbreaking and touched a familiar chord.
I can’t wait to make your recipe for Halibut with strawberry salsa, cheesy corn dip, and Cowboy pasta salad…..and lots more!
I have been making your recipe for the past few years and they are hands down the best scones I’ve ever made!! I get rave reviews every time I bake them :)
I want to make these to take on vacation. Should I bring them and put the glaze on before I serve them or will it be ok to glaze them as in the directions?
OMG, these are so yummy, just took them out of the oven and the kids are loving them. I cut the glaze recipe in half and still have some left. Kiddies are already demanding these for breakfast! Thanks for this great recipe, will be trying more of your recipes for sure!
Made these today. They were such a hit I’m making them again tomorrow! Thank you for my new favorite scone recipe!
I’d like to make these but I don’t have strawberries on hand can I use raspberries and how many would I use?
I’m sure you could, but raspberries will not hold their shape and will bleed, so just keep that in mind.
I used raspberries today and they do leak color into the dough but the taste is wonferful. I also put a shot of lemon juice in the dough as well as the glaze = fantastic!
If you go to sparkrecipes(dot) com, you can input the recipe and it’ll give you the full nutritional information. I use it often. (I get no personal or monetary benefit from recommending that.)
Hi Brandi – I’ve only ever used half and half, so for optimal results I would stick with that. Enjoy!
These look soooo good! Can they be made ahead and frozen a week or so before I want to serve them? I don’t want to have them lose any flavor or texture by freezing and was curious how you think they would be! Thanks so much. Elana
Hi Elana – for optimal results I would serve them fresh. They’re so good, you’re going to love them!
Love strawberries and scones, cant wait to try these! However I cant do dairy and dont think I have seen dairy free half and half, can I use a dairy free milk like almond or coconut?
Yes, I am allergic to dairy so I used Earth Balance margarine and vanilla soy milk and they worked really well. For the glaze even a nondairy creamer like Silk or So Delicious coconut milk creamer all work. This is a great recipe!
I made these this morning!!! They were delicious!! I had blackberries and raspberries on hand so used them. Soooo yummy!!!! Thanks for the recipe!
Is the scone itself recipe adaptable to other ingredients such as chocolate chips? Or does it need to be modified for that?
Hi Donna – I have a similar scone recipe using chocolate chips and zucchini. If strawberries isn’t your thing, I would check that one out.
Can you make the dough the night before and then maybe add in the strawberries the next morning before baking?
Hi Christianne – I couldn’t say for sure, but my concern would be that the dough would dry out. So unfortunately, I would not recommend that.
I used to make muffins on Sunday morning by mixing the dry ingredients together at night and adding the remaining ingredients the next morning. Saved lots of time!!
I make scones quite often and freeze the dough beforehand and while the end result might be slightly drier, they still come out pretty good, so I think you would be okay making the dough ahead, then just refrigerating it overnight.
These look amazing and I cant wait to try them! I wonder how I could make these in a gluten free version.
I use “cup 4 cup” for all of my gluten free baking. Just substitute the flour with cup4cup. I think it’s amazing. The texture may seem different at first, but after baking, it is great. It can be purchased at Wegmans and Williams Sonoma.
Yummy scones! I added too much half and half so it took a bit longer to bake, but they still turned out well. Thanks for the recipe!
What do you mean, Beth? They’re in the list of ingredients and mentioned in step 3 of the directions. O.o
I don’t, sorry :( But I’ve heard good things about Pamela’s gluten free flour. You could see about buying some and subbing, although I can’t guarantee the results. Good luck!
Use pamela’ s baking mix or other gluten free baking mixes of your liking but add 1 cup more than recipe calls for or a half cup of potatoes FLOUR! Gluten free flours tend to be finer sifted so by adding more you can get the right consistancy!
Can you use a different fruit-like blueberries? I can’t have strawberries & I really want to make these.
Want to make these today, but am car challenged today…grrrr. The only ingredient I don’t have is the half and half… Have you ever substituted regular milk for it? Dying to make!! Thanks!
Hi Rita! I haven’t ever made them with regular milk. I recommend using the half and half – it’ll be worth the wait!
I used to milk to make them last night. They are delicious. Their consistency after baking is more of a biscuit than a scone. I don’t know if that’s because of the milk substitution.
Oh my stars! I have had scone and these sound delicious. The best scones I had were made by a man I worked with years ago.
Hi Kelly – mine have actually never lasted long enough to need to store them, but my guess is you could leave them out on a plate for a day, in the refrigerator if longer. But do not put them in a ziploc bag because that will trap moisture and make them soggy.
Just made these as a trial for a baby shower treat. Yummy!! I did half of them as mini scones and they are adorable and wonderfully moist. (I diced half the berries smaller to account for smaller scones and they were just as good as the bigger scones.) Thanks for the recipe!
I have never really understood their magnetism, either. But they get me like no other sweet treat. I CRAVE scones. I am even fine with the occasional dry one. But these look anything but. These look moist, flaky and delectable. And I love the chunks of strawberries.
I’m just now getting back into baking and plan to make it a hobby and I will try this strawberry shortcake scones recipe ASAP!
I made some apple pie scones this past fall. Also my first attempt and I loved them (way better than the dry crumbly biscuit blech I’ve had everywhere else). I’ll be trying these!!
I just can’t get into scones either and I’m sure it’s because I just haven’t found the right recipe. Definitely giving these a try! Anything with strawberries has to be a good thing.
I, too, have only had experience with dry, tasteless scones. I think I’ve probably had one, maybe two, good ones in my life. Yours, I’m sure I could trust. Trevor has good taste.
Ok, seriously? What are the chances that I would be making scones, the very ones you mention, the SAME day you post this?! Yes, I’m serious…planned it a week ago. I’ll have to try these too!
I hear you on scones. I thought they were dry, cakey, painful things, like bad southern biscuits. Then – seriously – Central Market changed my mind. We were there together one day, Steve and I, and he spotted a sample of some scones over at the bakery. Holy cow. LOVE. I avoid buying a big container of them now every time I’m there. And with strawberries? *Cries* Come make some for me, wouldja?
Ya, Trevor. He was over the moon! He’s so easy. With Haley…I need to buy her a pony or something. Lol.
I completely understand the not buying them in bulk now. And especially these, with the icing. I die. I’m going to make these again, without question, but afraid I might devour too many the first day. How to control myself….?
I gotta say, those are some delicious looking scones. I can imagine how wonderful they are with a cup of coffee. Yum!
Thanks, Jerry! A tall glass of milk washed mine down, but I think coffee or tea would be the more popular choice ;-)
A few months ago, my friend Glory from Glorious Treats released a dessert cookbook. She had a signing party and a bunch of her local friends went to support her. Of course. And eat. Of course.
She made several recipes from the book for everyone’s enjoyment. And let me tell you…it was possibly the most delicious event I have been to in years. Maybe ever.
Heather and I kept oohing and aahing, making completely inappropriate noises as we inhaled way too much chocolate mousse. It was a little embarrassing. (Just kidding. We have no shame.)
The next day, I made her cheesecake mousse with fresh fruit and time stopped again for a few minutes.
Here, I recreated it with a red, white, and blue theme just in time for the 4th of July holiday. Versatile, fun, and freaking out-of-this-world-delicious!
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overbeat or it will become overly thick and clumpy.) Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
Alternate blueberries, mousse, and strawberries in tumbler glasses. Continue layering depending on the size of your glasses.
Note: to make assembly easiest, fill a large Ziplock bag with the mousse mixture, cut off a small corner, and squeeze into the glasses.
Filed Under: Dessert, Red, White, and Blue Tagged With: 4th of july, blueberries, dessert, mousse, strawberries
My family loved this recipe. I made one change. I doubled the amount of whip cream before folding it into the cream cheese. I have not had regular mousse before so I have nothing to compair it to but I like how light and fluffy it was!
Do you think if I layered in some pound cake this would make a good trifle? Do you think I would need to make a double batch?
Yes, pound cake would be delicious! Just don’t make it too much ahead of time or the cake will be soggy. Unless you want it that way. Double batch would depend on the serving dish you’re using…is it a traditional trifle bowl? Then yes.
I thought I was keeping up on your recipes now, maybe not every day that you post, but at least everything you’ve posted in the past week. Somehow this on slipped past me. I’m sorry, Amy!
This sounds like the easiest mousse ever (I must admit they rather intimidate me, though not as much as a souffle.) Definitely going to try it while the fruit’s available.
No worries, Dani! Mousse always sounds so fancy and complicated, but I was shocked at how easy this was. Everyone will just *think* you spent all day on it!
I am definitely going to make these soon! I love the combination of fruit and cream cheese. Not to mention everything is made in once bowl and there is no need to turn on an oven!! This is a complete win in my book :)
My strategy for this 4th of July is “easy peasy one two threesy”. And I think these totally fit the bill! Also, everyone feels uber special when they get their own mousse cup. Fact.
Made these today. We weren’t planning on having them until after dinner tonight. Do you think they will keep okay?
They should be fine, although might “collapse” a little. If you can (or haven’t already done so) put a little plastic wrap over the tops, so a film doesn’t form on the mousse. Enjoy!
Ok. Don’t you think that the fruit makes the cream cheese and heavy cream not have any calories? You know, like canceling them out. That’s what I thought, too. Let’s meet for one of these and I’ll bring pie, too!! (P.S. I always forget to tell you I’m not a spammer. Maybe, deep down, I am.)
Calories? I know not of which you speak. Bwahahaha. I say the fruit and all the dairy involved makes it perfect for breakfast. Yes, let’s go with that! ;-)
That right there, looks incredible! You did a fantastic job layering that dessert. I just made a parfait that I tried to layer and it was ridiculously difficult. Mad props to you! :)
Thanks, Shawn! The trick is to use a piping or Ziploc bag instead of spooning the filling in. Seamless every time!
Sounds great. …. may want to correct the section that tells you not to over heat…. ( should be over beat). Most would self correct but you never know ! : )
This looks like a simple, but very very good recipe! Great photos too, I wish I could eat one now :D.