I feel like I should start this post by apologizing for my photos. It’s not that they’re bad, but I know they’re not holy-cow-eye-popping-OMG-I-need-to-make-that-NOW. Which is how I feel whenever I visit Savory Simple, and peruse Jennifer’s recipes. But hey, I’m at least not using a point-and-shoot anymore, so there’s that (also, don’t search through the archives).
Jennifer has a cookbook out, The Gourmet Kitchen, which you should go and pick up your own copy of as soon as you’re done reading this post. Not only did Jennifer create all the recipes (she’s a trained chef), but she photographed them all herself as well, which I imagine is no small feat.
I’ve been reading Savory Simple for a few years now, and have made several of Jennifer’s recipes–She’s even inspired some of my own adaptations here on the blog. So awhile back, when she asked if anyone would be willing to test recipes for the cookbook, I jumped at the chance. One of the recipes I tested didn’t make it into to the book, but one of them did, although it’s not the one I’m sharing today.
I opted to share Cardamom Vanilla Cream Scones, thought I had to slightly modify them based on what I had in my pantry. Warmly sweet, with a slight lemony hint from the cardamom, I knew these would be perfect for the cool, rainy end to our weekend.
I paired them with a cup of vanilla tea, and slathered some butter on top. They are amazing.
DISCLOSURE: I received a copy of The Gourmet Kitchen from the publisher. All thoughts and opinions are my own.