Attempted Lemon Loaf

Hey friends! So I attempted a Lemon Bread yesterday. I didn't love the texture but liked the flavor-- I will try to work on it and hopefully get a better texture and then share! Here are a few pictures though... zesting lemons and the loaves before I iced them.

Yellow & Grey

For a friends recent baby shower, I really wanted the feel of girlie yet modern and chic. We didn't know what she was having so we went for a yellow and grey color scheme. The pictures to the right were my inspiration ... I wish I could have pulled off that adorable wreath! Sadly, the camera we took pictures with ended up not working (boo!!) but I think the shower turned out great! We had yellow poms and white lanterns hung, mason jars with lemonade, an array of savory and sweet treats, and white cupcakes with yellow frosting and white pearled sugar.

Parties & Pastries

I hope to share with you my new found love of baking and all things pastry as well as my love for party planning. Hope you enjoy and share the love!!

Maple Pecan Scones (adapted from the Pioneer Woman)

Scones: 

3 c. all purpose flour

1/3 c. sugar

5 tsp. baking powder

1 tsp. salt

2 sticks unsalted butter

1/4 c. pecans (+ more for sprinkling if want), chopped

1 large egg

3/4-1 c. heavy cream

1. Preheat oven to 350 degrees.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt.

3. Cut the cold butter into small pieces. Cut the butter into the flour (with either a pastry blender or two knives) until the mixture resembles crumbs.

4. Add chopped pecans into the flour mixture.

5. Mix the egg and cream together. Add the mixture to the flour mixture. Stir together until just combined.

6. Turn the mixture onto a cutting board (the dough will be very crumbly). With your hands, push the mixture together and try to form a rectangle. Continue to use hands to keep mixture together and pat down to 3/4 inch thick. Cut the rectangle down the middle and then into triangles. (see example below)

7. Transfer each scone to a baking stone, Silpat baking mat, or cookie sheet sprayed with nonstick cooking spray.

8. Bake the scones for 22-26 minutes, until they just start to brown (try not to overcook!).

9. Allow to completely cool before icing.

Icing:

1/2 lb. (or a scant less than 2 c.) powdered sugar

1/8 c.+  milk

2 Tb. butter, melted

1 1/2 tsp. maple flavoring or maple extract

1. In a medium mixing bowl (I use whisk attachment on my Kitchenaid), stir together the icing ingredients until smooth. Pour generously over cooled scones.

2. Allow the icing to set before serving. Especially delicious with coffee!!

**Optional: sprinkle chopped pecans over the icing before it sets.