almost Seaside scones

I strolled through the (hot!) Seaside, FL Farmers Market a few weeks ago. One of the vendors offered scones, made from his Mother’s recipe.

They smelled faintly of lard, instantly triggering a memory of my Mom’s piecrust and biscuits.

They tasted of ‘just sweet enough,’ and were too easily consumed.


Today’s first attempt to recreate the Seaside scones:  the dough was soft and fluffy; the scones tasted flat and too salty

Today’s second attempt – the scones were not exactly the same, but they were close enough to the Seaside scones  that I can put to rest my obsession to recreate the brunch staple.

(iPhone photos)

This recipe yields a scone studded with black specks of vanilla bean, reminiscent of dark broken sea shells in the sand, an overall tone as golden as the beach sunset, a texture light and fluffy as the bountiful clouds above the Gulf waters, a taste that just hints at sweetness, and a raw sugar crunch on the top reminiscent of the oyster shells in the sand on St George Island.

Vanilla Scones

(adapted from here)


  • 8 oz King Arthur all purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons vanilla bean sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cubed cold butter
  • 1 (scant) cup heavy whipping cream
  • raw sugar for sprinkling


  1. Preheat oven to 425 degrees
  2. Combine flour, baking powder, vanilla sugar, and salt in bowl; whisk to combine
  3. Add cubed butter to flour mixture and rub into dry ingredients, lifting and dropping  flour/butter mixture to aerate
  4. Make a well in the center of the flour/butter mixture
  5. Add about 3/4 cup of heavy cream.
  6. Stir gently with fork, just until mixed.
  7. Continue to add just enough cream to moisten all the dry ingredients; I used approximately 1 cup less 1 tablespoon
  8. Gently pour dough out of mixing bowl onto well floured surface
  9. Knead 3 or 4 turns
  10. Roll to 1 inch thickness
  11. Cut with well floured biscuit cutter
  12. Place on light color baking sheet (I greased with lard and did not use parchment paper–the scone bottoms were brown and crunchy)
  13. Refrigerate about 30 minutes (if time permits) while oven preheats
  14. Brush tops of scones with remaining cream; sprinkle with raw sugar
  15. Bake 10-12 minutes; mine were done in 10 minutes
  16. Cool 10 minutes on wire rack
  17. Enjoy!  yield: approximately 8, 2-inch scones
Next Morning Update:
Scones left covered on the counter overnight will be soft, slightly more dense, and moist the next morning.  They will begin to crumble slightly and I noticed the very faint aroma of lard.  Perfect!  Almost like those from Seaside!



Caffe Latte Ice Cream

…it’s worth the wait…

day 1:

steeping coffee beans and vanilla bean in whole milk and heavy cream overnight

day 2:

making the custard base and cooling overnight

Don’t bypass this opportunity to taste the custard (from the end of your finger, just used to test doneness on the back of the wooden spoon-careful – it’s hot!); it’s delicious! Imagine a thick, warm cup of coffee, splashed with a touch of Kahlua, and sweetened with vanilla bean infused cream.

day 3:

Freeze ice cream!


Caffe Latte Ice Cream

(recipe adapted from Brave Tart)


  • 8 fl oz whole milk
  • 14 fl oz heavy cream
  • 3 oz coffee beans (I used McCarter’s Medium Roast)
  • 1 vanilla bean, cut in half (seeds scraped and saved to be added later)
  • 5 oz egg yolks (about 8-10 medium egg yolks)
  • 7 oz granulated sugar
  • 3/4 t salt
  • 2 fl. oz coffee liquor (optional; I used Kahlua)


  1. Combine milk, cream, coffee beans, and scraped vanilla bean into pan; heat to simmer
  2. Remove from heat, cover, and cool to room temperature; refrigerate overnight
  3. Remove mixture from refrigerator and reheat to simmer; strain into bowl discarding coffee beans and vanilla bean
  4. In a separate bowl, mix egg yolks, sugar, salt, and Kahlua
  5. Slowly add warm milk/cream mixture (whisking constantly) to the egg/sugar mixture, then return custard base to the pan.
  6. Cook, stirring often, until the Caffe Latte ice cream base thickens.  Heat to approximately 170-180 degrees F. At this point, the custard should coat the back of a wooden spoon and leave a trail when you draw your finger along the back of the spoon.
  7. Remove pan from heat and strain mixture into bowl.
  8. Stir in reserved seeds from vanilla bean
  9. Cool in ice bath, then refrigerate overnight
  10. Freeze per your ice cream freezer instructions
  11. Drizzle with chocolate sauce if desired

(iPhone photos)