Saturday and Sunday mornings have a certain routine Chez Besotted – wake up, snooze, wake up, snooze, wake up, make coffee, make bacon & eggs, eat. I would never want anything to disrupt the rhythm and tradition of the first 6 activities, but, every once in awhile, even my beloved bacon & eggs get a bit stale.

Mixing it up with pancakes or muffins can be fun, but my absolute favorite breakfast pastry is a hot, buttery scone. If your only exposure to scones is Starbucks ersatz leaden imposters, try a homemade (or real bakery) version, and you’ll see how far from reality the S-bux kind are.

After two previous attempts – one solid, one mildly disastrous – I think I’ve finally got the hang of my ice cream maker. The main take-aways from the first two attempts were:

Follow directions
Re-read the directions and make sure you’re following them as they are actually stated on the directions, and not concocting new directions in your own head.

Once those two directives were firmly planted in my brain (along side the horrid memory of the ice cream maker bouncing and spurting all over my counter), I managed to turn out a really, REALLY good batch of ice cream.