Last weekend, we enjoyed some wonderful time with family and friends, staying on the Blanco River in Wimberley.
Not pictured: the many different kinds of pie we enjoyed several times a day. I’m not kidding…we literally ate pie for breakfast, a little after lunch and some after dinner most days we were there.
We didn’t eat Texas-sized servings and often just had a few bites or a little sliver but, it was pie all day, everyday nonetheless. Oh, and the cabins…
This picture doesn’t do it justice but let’s just say, it’s cleaner to be outside than inside when you stay in these cabins.
The prime hangout spot:
And, Ellie Grace met her first horse/donkey/pony thingy…
Seriously, what is this thing??
And, per usual, some precious pictures of my favorite little girl who now waives and says hhhaaaa (‘hi’) and loves performing for everyone. She also gained 3 new teeth over the past week! Fun times ;)…
With Cousin Molly. Sleepy baby!
Ok, sooo, after returning home without any pie in sight, rather than not eating sweets since I had had my fair share for a while, I decided to find a better solution to my problem–grapefruit scones. I’m using these to wean myself off of sweets and back onto grapefruits for breakfast. Okay, not really but it sounds good, right!? 😉
These provide a great, refreshing summer treat in the mornings!
–1 large grapefruit
–1/4 cup + 2 Tbsp sugar
–2 cups flour
–2 tsp baking powder
–1/2 tsp salt
–4 Tbsp butter
–1/4 cup heavy cream
–1/2 cup + 2 Tbsp plain Greek Yogurt
–1/3 cup powdered sugar (for icing)
–1 1/2 tsp milk (for icing)
Directions: Preheat oven to 450 degrees F. Zest half the grapefruit to get Tbsp zest. Cut grapefruit into segments, discarding pith and peel. Squeeze remaining juice over a bowl and save 2 Tbsp of juice. Discard (or drink) remaining juice. Cut each grapefruit segment into 2-3 pieces. In a food processor, pulse sugar, zest, flour, baking powder and salt a few times. Add butter and pulse until butter is about the size of peas. Move mixture to a medium-sized mixing bowl. In another small bowl, combine and stir grapefruit juice, heavy cream and yogurt. Then, add yogurt mixture and grapefruit segments to the dry ingredients and stir until dry ingredients are incorporated. Turn out onto a lightly floured surface and pat into a circle, about 1 inch thick. Cut diagonally (like a pizza) and refrigerate for 15 minutes. Then bake until tops of scones are golden, about 15 minutes. While baking, combine powdered sugar and milk to make icing. When scones come out of the oven, drizzle with icing and let cool for at least 10 minutes.
Source: Adapted from Cooks Illustrated’s Cream Scones and Confections of a Foodie Bride