I’m on a scones roll these days! The reason is quite simple, really – that if I want something baked to go with my afternoon coffee, it won’t take forever and possible already be too late for coffee by the time it’s done….
Most of us agree that yeasted baked goods are the best, especially in wintertime, but sometimes you just don’t have the time or the patience to wait for that dough to rise – right?
So this is where the scones come in. It’s quick and easy, and there are countless variations. This time, for me, it started by having leftover lemon curd from my birthday cake. What I really was craving were lemon curd buns – I’ve never had them, but I imagine they must be good and one day soon I’ll make them, promise – but I digress. I was craving lemon curd buns, but didn’t have the aforementioned time nor patience – enter the lemon curd scones. I made the scones dough, pressed it out to a rectangle and treated it like I would a cinnamon bun dough, only with lemon curd.
And it was a success! At least according to myself and the person who came for coffee that day!
Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!
So, Christmas Eve is finally (for some) and already (for others) here! The Advent period passed by so quickly, I didn’t find time to do everything I planned to or wanted to do 😔. Salted butter caramels, roasted almonds (I was so lucky to get some as a present though 😋) and gingerbread cookies were high on the to-do baking list. Oh well. I hope to be able to do some baking before the new year, not everything needs to be finished by Christmas Eve?
This year I thought I would bake traditional Swiss Christmas Cookies, to change things up a bit. If I have the time and the muse strikes me, I will also whip up some Pepperkaker, but the only ones I plan to make for Christmas this year are the Sarah Bernhardt Cakes and the Christmas Cupcakes.