Blueberry scones.

Well, it’s been a while.

Since I last updated, we planned a wedding (in Ireland!) and got married, and now we’re back home and other than the thank-you notes and a family barbecue picnic to celebrate with folks who didn’t make it across the pond, we’re moving beyond Wedding Mode and back into Regular Mode. And I for one am glad about it.

Our wedding was fun, like really fun, and of course it was the best wedding ever and I am sad that part is over. But boy it is nice to not think about it anymore, except to remember the awesomeness of the day and how we felt and the food and all of that. If you asked me right now whether or not I recommend planning a wedding in another country I would probably give you a very honest answer, which is YES with an asterisk.

YES, if it is very important to you and you are working with a venue that is experienced in dealing with people in different time zones who use different currency. YES if you have a flexible work schedule and are willing to deal with banks and lots of emails and Skyping at very early hours of the morning. YES if the people who will be doing you the amazing honor of attending your very far-away wedding are mostly capable of arranging their travel and transportation. In the end I would not have done things any other way, though there were, of course, times when I let myself wonder if we shouldn’t have planned something across town rather than across an ocean.

But no way, it was worth it.

Anyway. As a byproduct of getting married I’ve received some beautiful gifts that will be useful in the kitchen, plus it’s getting cooler outside which means BAKING. One of the things I am most excited about using is my mini-Bundt pan. It’s very “unitasker” of course but it’s really very cute and I look forward to not getting mini-Bundts stuck in it sometime very soon.

I also have a gift certificate and a coupon code for King Arthur Flour, and I think I might treat myself to a scone pan, although of course you can just scoop-and-drop scone batter on to a baking sheet and they taste just as good. I may end up with something more universally useful, but the scone pan keeps calling me.

I did make scones a few weeks ago — we had them very often during our visits to Ireland this summer and I figured as the wife of an Irish person I should probably know how to make a passable scone. I’ve tried making them before but they’ve been terribly dry, which is of course the trick of scones. They’re both biscuit-y and cake-y at the same time.


In the end I used a King Arthur recipe for blueberry scones. I did add an extra tablespoon or two of cream to the batter because it seemed very dry, and the scones turned out more or less beautifully. I’m not sure it lives up to the one we bought in Lolly and Cooks on Merrion Street in Dublin and then ate while walking over to Trinity College, but then that might have had more to do with the scenery than the scone per se.

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