Y’all. These scones might be one of the best things I’ve ever made.
Admittedly, I’m not a great baker. Don’t get me wrong – I love to bake, but baking and I aren’t always on good terms. The scientific nature of baking is something I find troublesome, not to mention the copious amount of leftover goodies hanging around.
Despite my love-hate relationship with baking, I frequently make scones. Scones are a perfect foray into the world of pastries. They’re fairly forgiving, as far as baked goods go, and the flavor possibilities are endless. A traditional cream scone, which is the foundation for this recipe, is light and crumbly without being too cake-y.
I know what you’re thinking. You’re thinking, “Cowboy stew? That doesn’t sound fancy and Jean is clearly a really fancy person.” You’d be correct in your second assumption, but that doesn’t mean I don’t like to indulge in comfort food every now and then!
Fact: I like my dog more than I like most people. I like her so much that sometimes I bake treats for her. Actually, I bake treats for her because she’s a picky wiener and she either spits out store bought biscuits or hides them all over the house. I created this recipe using a few of her favorite things: blueberries, cheese, and BACON.
Welcome to Peaches and Syrup! Yay! I thought it would be appropriate for my first recipe/post to feature the title ingredients of my blog. Peaches and syrup not only sound pretty together, but they’re symbolic of my new home in the south and my northern roots. Georgia peaches are in peak season right now, so this simple dessert is the perfect way to showcase them!