Blueberry Scones

If you ask me, there's hardly anything better than a scone (with the exception of chocolate, of course)! This came from a box mix called Garvey's Best of Britain Traditional Scone Mix, which I got as a Christmas gift. I added about 3/4 cup of fresh blueberries to the mix and followed the rest of the directions as on the box. EXCEPT I think I may have needed to add sugar at some point and neglected to do that, the results of which proved quite fine because I don't like sickly sweet scones. Besides, the glaze I added on top made up for the lack of sweetness in the scone itself. Since they're not too sweet they'd probably do well with some yogurt or cream and the addition of more fruit. I can't wait to eat this for breakfast!

Failed, but in a good way.

I made these muffins with the intention of following the recipe below, but when I realized my butter wasn't melted enough and I'd already dumped all the berries in, I had to resort to using an electric mixer to thoroughly blend the batter. I was worried at first but it wound up giving them a really cool violet color on the tops and insides. Not quite as beautiful and moist as I'd hoped, but fluffy and berry-flavored all the same! I wound up adding some white princess icing to some of them and that really improved the overall quality quite a bit.

So hooray for happy mistakes!

THE RECIPE, credit to Nook & Pantry.

The Kristen & Emily Cake

My friend Kristen and I made this cake, whose recipe is originally by Martha Stewart (recipe here). We made some edits, such as not doing any of the "topping" recipe, and adding a "goo" above the berries (a cream, if you will) that was made using this recipe. Also, we baked it in a large rectangular pan (not sure about the dimensions, but large!) since neither of us owned a round pan with a removable bottom and hole in the middle.

It made for a very moist, crumbly and delicious cake! Hooray!