One of the first cooking blogs I ever read was Smitten Kitchen. Not only did I love the clever name, but I found the recipes to be amazing, photographs to be beautiful, and writing to be inspiring. Much like my blog, minus those descriptive adjectives. My favorite room in any house is the kitchen, I grew up in a house with a kitchen that belonged in a dollhouse but it was a space that brought everyone together. I love the way this woman showcases how she uses hers. More importantly, Deb, the chef, writer, photographer, and ‘occasional dishwasher’ (as described by herself), sums up her blog in this one phrase: Fearless cooking from a tiny kitchen in New York City.
I think fearless is the best attitude when embarking on any new challenge, and sometimes when you’re cooking you need to be fearless. You will have moments when you find yourself wondering: "will this taste disgusting?" Maybe. "Can I add these spices because I don’t have what the recipe asks for?" Sure! Might as well learn what tastes good the risky way. "Can I cook bacon in a tank top? "You can try, but you’ll likely get splattered with hot bacon grease…at least those scars will make you proud. I do have a gnarly scar on my wrist from hitting one of the racks in the oven when I was taking biscuits out. It hurt like nobody’s business, and is actually the worst scar I have on my body, but I remember that batch of biscuits being particularly remarkable…and not just because it prevented me from wearing long sleeved shirts for a few days.
Why am I talking about all of this, you ask? The long and the short of it is because Smitten Kitchen has given me many delicious recipes, one of which I made for my sister’s engagement party (where there were tea cups abound) and that I promised to share – the Dreamy Cream Scone. And man…dreamy they are.
Recipes for you!
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes (fyi – I only ever use salted butter, but it’s your call)
1/2 cup dried cranberries (I actually used dried mixed berries, and chopped them into smaller bits)
1 cup heavy cream