Mother's Day Strawberry Scones

Happy Mother's Day everyone!

Everyone carries a special place in their heart for their Mom!  They are there to lean on, support us, comfort us, and provide us with never ending love.  

My mother is a truly special woman.  Our bond goes beyond a mother-daughter relationship into a true friendship that grows more each passing year.

Although I can't be with my Mom on Mother's Day this year, I've made scones in her honor.  Luscious Strawberry Scones!

I just realized that I have never posted a scone recipe.  I've made scones...many times in fact...but really don't know why I haven't posted any.  It's about time huh??  Well this is a special scone...one with ripe, fresh California strawberries, sweet and tart!  The recipe is one I picked up from a Disney chef and slightly altered it to reduce the carbs.  As always, remember that you can substitute "real" sugar for my use of Splenda, equal parts.


These scones are tender and full of flavor.  They are perfect for breakfast, brunch, or just with some nice hot tea.  I hope you try them and see how special they are.  


Some step by step pics to help you along.

Happy Mother's Day to you all!.....Happy Mother's Day Mom!

Strawberry Scones

adapted from a Disney recipe

1 cup hulled and finely diced fresh strawberries

2 cups flour

1/6 cup Splenda  sugar blend, plus a little for sprinkling

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces

1/2 cup plus 1 tablespoon light cream

1 teaspoon vanilla extract

Preheat your oven to 425ºF. Line a large baking sheet with parchment paper.

Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, Splenda, baking powder, and salt in a large bowl.

Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.

Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.

Dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Pat in into a rectangle about ¾” thick. Using a 2” biscuit cutter, cut rounds out of dough and place them on the parchment paper lined baking sheet. Leave about 1 inch in-between scones.

Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with additional Splenda. Bake approximately 18 minutes until they are a light golden brown. Let them cool on the baking sheet for 2 minutes, transfer to a wire rack to cool for another 10-15 minutes.

Tropical Smoothie

How about a Tropical Smoothie?

So in my last post I showed you how to cut a pineapple.  Let's put that luscious pineapple to use!  Pineapple is a wonderful tropical fruit.  Combined with mangos, banana, and yogurt and I'm in smoothie heaven!


Simple to make, nutritious, and a great quick breakfast this smoothie will have you dreaming of trade winds, and luaus. 

Tropical Smoothie


1-2 servings


1/2 ripe mango, cut in chunks
4-5 spears of pineapple
1 6 oz container of lite vanilla yogurt
1/4 c milk
1/2 banana
1 cup of ice cubes


Place all ingredients in a blender.  Blend on high until smooth.  Serve.

How to cut a pineapple

They're back....! 

Fresh fruits are popping up all over the place and I'm in heaven.  My excitement started the other weekend when MGG and I drove down to the beach and on the way through the canyon I saw my first fresh strawberry stand on the side of the road!  Yipee!  We quickly came to a stop and got out.  The smell of strawberries, blueberries, and raspberries permeated the air.  HEAVEN!  I love that smell.  I really really do.


So we bought some.  And I've been in heaven ever since. Using them in my breakfast yogurt, as an ingredient for a fresh dessert, anything I can think of really.


But I wasn't done buying fruit from only the stand.  We had to visit a local fresh market and pick up some veggies...and a pineapple.  Pineapples are a childhood favorite of mine.  Oh, and pineapple juice?  Don't get me started!


Which brings me to my post.  So many people ask me how to cut a pineapple?  So I'd love to show you.  It's easy, once you understand that the core of the fruit runs down the middle of the fruit vertically.


So here we go.


Make sure your have a sharp knife.  A dull one can be dangerous.


1) Lob off the top.

2) Taking your knife run it down the side of the pineapple following the outline of the fruit, to remove the skin.

3) Continue removing to skin around all sides of the fruit until all the flesh is exposed.  Cut off the bottom as well.

4) Now you need to remove the core.  The core is located in the middle running vertically.  Feel it...it should be very hard compared to the flesh on the outside, which is less resistant.  Cut vertical cuts down the side of the core. 

5) Work around the four sides, until the core is left.  See, I'm holding the core...
Throw the core away. 

6) Cut the remaining wedges in long spears (or chunks if you like!)

7) Store any leftover pineapple in a airtight container and store in the frig.

Voila!  Enjoy your pineapple!


Come back tomorrow...we'll have a smoothie with this pineapple...yum!