just a week. A week since our little Max went to heaven. Max came into our home when he was just 8 weeks old and was a
bundle of joy. Max was our furry four
legged child. He battled cancer for the
last couple months of his life and on Sunday last week, he went to the great dog park in the sky. It had to be one of the most difficult days
for hubby and me. The next day was
especially challenging since the house seemed so big and empty without our
little guy. Since then, time is beginning
to make things a bit easier. The tears have lessened. I can talk about and think about him, without getting so emotional. I will have always have a special place in my heart for Max. They say
time heals and I believe it does.
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exploring and researching our next fur babies soon. Our new normal is becoming reality and look
forward to the day we have one or two little guys running around again. They will never be Max, but we will bestow
the same amount of love on the new doggies and love them forever, like we do
warm humid air, which is quite abnormal for us.
I wanted to make something happy for this Sunday morning to brighten our
day. With this month’s Secret RecipeClub match, I had the honor of being paired with Sara from Cook with Sara. After browsing through her extensive
collection of recipes, I landed on her Strawberry Almond Scones.
She is my kind of friend. I can only imagine that her house always
smells divine and she is probably the favorite house in the neighborhood. Her mom was her inspiration for her old and
new recipes that she always tests prior to posting on her blog. Sara creates tasty treats and has a wide
variety of recipes on her site.
way, Sara made it very challenging to choose from, I knew I had to put my own
twist on the recipe. I had some
beautiful apricots lying around and felt they would pair perfectly with the
strawberries that are so luscious at this time of year. Our lemon tree is exploding, so the zest of a
lemon added that something special to the scone. I did not have sliced almonds, so I went for
some rough chopped marcona almonds and toasted up some coconut to flatter the
flavor profile. All in all, hubby adored
the scones and had a second one in the afternoon. This was a winning recipe and will be made
3 cups flour
2 Tbsp. sugar
1 Tbsp. baking
½ tsp. baking soda
½ tsp. salt
½ cup butter, cold,
cut into small pieces
1 ¼ cup buttermilk
strawberries, small dice
2 Tbsp. turbinado
2 cups powdered
3 Tbsp. Milk
1 tsp. Vanilla extract
½ cup marcona almonds,
In a large bowl or
food processor, combine the flours, sugar, baking powder, baking soda, lemon
zest and salt. Mix until combined.
Add the butter and
pulse until the mixture resembles coarse sand. If you are not using a food
processor, use a pastry blender or your fingers to crumble the butter.
Add the buttermilk
and the strawberries and apricots, mixing until well combined.
Gently scoop out the
dough onto the parchment-lined or non-stick baking sheets and slightly flatten
each with your fingers until it forms a large circle. Cut into eight pieces like a pie. Gently lift and separate to have about an
inch in between each one. Lightly sprinkle each scone with the turbinado sugar.
Bake the scones at 400 until lightly golden around the edges, about 30-35
Let cool on a wire
rack for about 30 minutes before glazing.
For the glaze: In a
medium bowl, whisk together the powdered sugar, milk, and vanilla extract. Once
slightly cooled, carefully drizzle the glaze over the scones (I found it
helpful to put the cooling rack that the scones were on directly over my rimmed
baking sheet while glazing-super easy clean-up!). Top each scone with a small handful
of marcona almonds and toasted coconut.
I added a bit more glaze on top.