Guys! It’s been a LONG time. I’ve been away for quite some time and for a handful of reasons. I never really meant to take so much time off from blogging, it just sort of happened. There’s this thing called life that throws at lot of stuff at us sometimes. Money probs, bae battles, internal mind games, social media love/hate, ugh. When push comes to shove there are a lot of things that make me put my blog on the back burner. And if I’m being honest, when my confidence is low and/or my wallet is hurting blogging is usually the first thing I set aside. In an attempt to sort myself and life out I’ve neglected this once love of mine. But I never felt over Cucina & Camera, and I never felt like I was giving up on blogging.
In a weird way I feel like blogging is kinda like going to the gym. Working out is great, it makes you feel good. And as long as you’re in the routine it’s simple, but once you stop going it’s way more difficult to get back in the habit! And it’s all too easy to come up with excuses not to do it. That’s kind of how I’ve felt about my internet absence these past few months.
However, I’ve been doing lots to put myself in a better and more positive place and I’m finally starting to feel like myself again. Which means I’m smiling, living in the present, being grateful, treating myself, eating things that are green and come from mother earth, and COOKING.
Soooooo… I’m back, bitches! Haha. And might I just say it feels oh-so good. I’ve truly missed the satisfaction of finishing a shoot in my humble kitchen. It’s a mess, there’s food everywhere, all the dirty dishes scattered on all possible surfaces, sticky on my camera, flour in my hair, my dog Nico has crumbs on his nose, and I’m definitely talking to myself. I’m smiling super big though.
Plus I have breakfast for the week! I always crave carbs in the morning (but really all day, all the time) and these scones are killer. I put orange in them cause I’m on a citrus kick right now, but you could make them with anything! Even ham and cheese…? Or maybe a simple powdered sugar icing, now that I think about it. carbs + sugar = breakfast of the bestest!
Enjoy, viewers! I’m planning on getting back into this blog routine again as I’ve missed it so much and it’s so gratifying. I appreciate each and every one of you who peep Cucina & Camera every now and then. And to all you who questioned my blog neglect, thank you for giving me a positive push!
oh, BTW. I’ve got a little somethin’ new cookin’ that I’m not telling you about yet… soon though. Stay tuned. :)
– 2 1/2 C flour
– 1/4 C sugar
– 1 T baking powder
– 1/2 t salt
– 6 T cold butter, cut into small cubes
– 1 C heavy whipping cream
– 1 egg
– 1 t vanilla extract
– 1 orange — zest and set aside. Also peel the orange and remove the fruit. Try to avoid the membrane in between each section of flesh. I took out the fleshy part like you would a grapefruit. Cut it into small pieces and freeze. That way when you fold the orange into the dough it won’t get all squished
– sift together the flour, sugar, baking powder and salt in a large bowl
– add the butter and work into the flour mixture with your hands until combined. some small pieces of butter are okay.
– fold in the frozen orange pieces gently
– in a separate small bowl mix together the egg, cream, vanilla and orange zest
– pour the cream mixture into the flour mixture a little at a time. folding gentle with a spatula or with your hands as you go
– as the dough starts to some together you can move in onto a floured surface and continue folding. if the ought is too dry add a little bit of cream at a time. if it’s too sticky add flour gradually.
– once the dough is formed press it into (about) an 8 inch circle and transfer onto a baking sheet lined with parchment.
– cut into 8 wedges and places baking sheet in the freezer for a few hours or overnight
– preheat oven to 400°F
– remove scones from the freezer. brush the tops with cream and spring with sugar
– bake for 30 minutes. allow them to cool. nom!