HAPPY FOURTH OF JULY!
I love the Fourth of July! I love that it is a holiday where you are expected to be outside, enjoying delicious, summery foods—like watermelon, hotdogs, burgers, and obnoxiously festive desserts ( I have one of those this year!)—with friends and and family.
Today, Mikey, Rook, and myself will be at our friends’ home (the same one from last year!) setting off fireworks and filling our bellies with good food and drink. I made a trio of sangrias to bring (one red, one white, and one blue!), as well as a super patriotic Red, White, and Blue cake! I’m sure all of them will wind up here on the blog at some point, but I’ll be posting photos of our celebration on Twitter, if you’re interested!
I wanted to have a festive recipe to share with you today, so I whipped up these holiday-inspired scones earlier this week. Scones are something that I absolutely adore, but rarely make, or even eat ( I did make these Lemon-Blueberry Scones, a while back). I guess I just forget about their existence, or something? Does that happen to anyone else? Do you forget you love things?
I have never used sour cream in scones before, but it worked beautifully! It made for a very flaky and tender scone, interspersed with warm, juicy, sticky berries. These are best straight from the oven spread with a bit of butter, but I’ve also been enjoying them at night, for dessert, with a cup of hot tea. Yeah, I drink hot tea in the summer. I also drink hot espresso in the mornings (which happens to get paired with these scones, as well…). It’s a ritual. I’m weird like that.