Guest Post - Elizabeth Houde of Sweet Tales Cake Boutique
This is a guest post and I had asked Elizabeth Houde from Sweet Tales Cake Boutique if she would like to participate in my guest blog series, I have not received any compensation for this post, nor did I pay for this post. Elizabeth had previously shared this on her own blog in March just as the stay at home orders were really kicking into place, and she has allowed me to post it here as well. I have not altered her text so when she talks about it being a difficult week she the post was written at the start of all this craziness when were not meeting in groups and everything was very uncertain.
Hello beautiful people, it has been a difficult week for many business owners, families and our communities.
This baker had to make the heartbreaking decision to momentary close our commercial kitchen while also becoming a kindergarten teacher.
I strongly believe that in crisis lies a number of opportunities. I know we have all experience some sort of crisis before, let this one be the one that strengthens our families, that amplifies our children’s coping skills and promotes resilience.
I wish I could physically bake for all of you something delicious to lift your spirits up, but although I cant physically be with you I am going to be sharing a number of my very own and delicious recipes that you too can make at home.
Today’s kitchen tale and recipe goes way back.
My grandmother in Colombia had this beautiful china and crystal, which was only used for special occasions.
Maruja (endearing term for my grandmother) and her sisters had an appreciation for tea parties, coffee and all the little details that go with planning events and let’s not forget the Bavarian china. I honestly did not quiet understand at the time the importance of it all. But, I did however enjoyed watching people getting all dressed up, my relatives, the local gossip which I guarantee was much better than watching Netflix or my current favorite show “This is us”
There are so many things around that time that play tricks in my head to the point where I lately find myself writing them down so that I don’t ever forget the special moments and it’s wonderful people. But my dear friends, food is not one of those things that I could ever forget to be more exact, the desserts.
I still remember drinking coffee at 5 years old with them, yeah, I was 5 years old and having a delicious cafesito con leche “ little coffee with milk” and a slice she called sweet bread, but it was really a scone with clotted cream also know as nata in Spanish.
I wonder what Maruja will say if she found herself in a middle of a pandemic. Well, she will say let’s set the table, and make delicious things, let’s invite everyone over and for god’s sakes Elizabeth do not double dip on the jam and be careful with the china! I miss you grandma more than words or my desserts could ever explain.
Sadly we can’t invite everyone over, but I will like to invite all of you to set your table, take out your beautiful china or plates and bake your loved ones a memory for years to come.
Where some of my scones recipes are a bit involved, I am sharing one that I think can easily be recreated at home and it’s so yummy. And for god’s sake guys, please do not double dip on the jam recipe and let's use the beautiful china more often!
You can find Sweet Tales Cake Boutique online and on social media
- 4 1/2 cups all of purpose flour or 585 grams
- 1/2 granulated sugar or 110 grams
- 1 1/2 tablespoon of baking powder or 17 grams
- 1 1/2 teaspoon salt or 5 grams
- 1 1/2 cups or cold butter, cut into pieces or 339 grams
- 1 1/2 cups of whole buttermilk or 200 grams
- Preheat your over to 350 degrees
- Line several baking sheets with parchment paper
- In a bowl combine all your dry ingredients and whisk them well.
- Using a pastry blender cut the butter into the flour mixture until chunks of butter form small balls about the size of blueberries. Using your hands, break apart the small balls by sliding your hands back and forth until your mixture resembles fine bread crumbs. Make a hole in the middle of the mixture. Add the buttermilk to the hole, and fold into the mixture by hand without stirring. The most important thing here is to not overmix.
- Divide the dough into 3 portions. You can add to all 3 portions different things such as blueberries, cranberries, cherries, walnuts etc.
- Turn the dough onto a floured surface. Gently shape each portion into a 1 inch thick round. Cut each into 6 wedges. Place your delicious scones about 3 inches apart.
- Bake until your little babies scones are golden brown, 20 to 30 minutes. Let it cool and enjoy with jam or clotted cream!
I have made the recipe that Elizabeth provided for us and it was fantastic, my son has been asking me to make them again beause he LOVED them! When I last went to the grocery I did pick up some blueberries and buttermilk so that I could make another batch. If you are in a baking mood you really need to try these, and bonus they don't need yeast so you can bake to your hearts content.
As the stay at home restrictions are lifted, please keep Sweet Tales in mind for your special occasions.
Please be sure to check back next week for our next guest blog post. And as always please feel free to leave comments on my Facebook page.
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