Dragon’s Loyalty Award



I’ve been nominated for the Dragon’s Loyalty Award!  Cheers, hurray, yippee!  I am overcome with delight… Haley from ifyougiveablondeakitchen has nominated me and I couldn’t be happier.  Not only do I respect Ifyougiveablondeakitchen but I find it smart, creative, funny and clever.  Please visit her site, and see what I am talking about!

Being nominated comes with duty and responsibility.  As a part of my nomination I must divulge 7 fun facts about myself, which joys me because I love sharing and alway encourage others to do the same.  I believe sharing who we are brings us all closer together!  Cheers and Happy Baking!!

Fun Things you should know about me:

1:  I am a military brat.  As a teenager I’ve traveled as far a Kuwait City, Kuwait.  It was eye opening.  It taught me about diversity at a young age.  I realized how insignificant my teenage problems really were at the time.

2.  I am an 80’s movie expert.  I can usually name and reference an actor according to what 80’s movie he/she starred in.

3.  I am a dog person.  Cats are cool, don’t get me wrong, i’ve just always loved dogs.

4.  I was voted most artistic in high school.

5.  In addition to baking, I am also a photographer!  Check me out at www.etsy.com/shop/JHuffmanFineArt

6.  I am susceptible to motion sickness I get sick in elevators, cars, planes.  Hate flying…

7.  I am a history buff.  Absolutely love English monarchy history!

Here are a few blogs I enjoy following and reading on a regular bases:)













If you are nominated, here are the rules:

1. You must link the person who has nominated you.
2. You must share 7 things other bloggers may not know about you.
3. Nominate up to 15 people.
4. You must go to their blogs and notify your nominees.

Perfect Scone – Ricotta Cheese and Blackberry Scones



Have you ever considered freezing your ingredients?  Having frozen butter and chilled flour can help your scone be less dense.  If blackberries are out of season consider frozen berries from the frozen food aisle.  I think these are the best scones I ever made!  This recipe is similar to the raspberry scones, however I subbed sour cream for ricotta cheese and heavy whipping cream.

It is also important to knead the dough only a few times.  The dough should be soft and sticky.  I usually add a little flour just so i can work with it.  Wow, what a difference!  The end result was a light and soft texture that was a bit creamier.  Make sure to enjoy these scones straight from the oven.

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
  • 1 cup of blackberries cut in half

Preheat oven to 375 F with the rack in the middle of the oven. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with a food processor or your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined, then fold in blackberries.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Sprinkle tops with sugar.

Bake for about 16-18 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool, or serve immediately.