You know what I find pretty cool? This whole blogging world. I had no idea what to expect when I was starting this space – I figured maybe my mom would read it and the few friends I actually told about my little project. I never expected to make the connections and friendships that I have made over the past ten months. Its a pretty cool thing.
photo by Betty of Le Jus d'Orange
photo by Betty of Le Jus d'Orange
photo by Betty of Le Jus d'Orange
I am so excited to have Betty of Le Jus d'Orange as a collaborator and a friend. She is so sweet, super organized (like, lists. Lists and lists. Its awesome) and such a go getter. Does not hold back one bit – which I absolutely love. I am so beyond happy to be working along side her. We held our first event last Saturday at Sofi's beautiful shop, Olives and Grace, in the South End. While I think we were both a little nervous, it went perfectly. We couldn't have asked for a better day (it started out very cloudy and chilly, but Sofi was right – the sun came out just at the right moment!). We had lavender lemonade mimosas, and rose scones (recipe below!) to nibble on while we taught such a great group of bloggers about photography, prop styling and edible flowers. After our little lesson, we had Chloe of Scoopsies bring the most amazing ice cream. Betty got a few snaps of the delicious treat before it began to drip. The flavors were perfect – white chocolate lavender, cardamom rose, and strawberry hibiscus – basically fairy food.
photo by Betty of Le Jus d'Orange
photo by Betty of Le Jus d'Orange
Everyone at this event was so sweet and supportive, Betty and I left feeling relieved and proud and genuinely happy. We grabbed some lunch (and a glass of rose...) and talked about our day, and all of the other ideas we have for future projects. We are thinking about beachy cookouts, and woodland foraging walks, dinner parties and weekend getaways.
BUT – first things first, we already have another workshop on the books! Betty and I will be hosting a day in the South End at Farm and Fable. This workshop will include breakfast at Farm and Fable, a walk to the SoWa Farmers Market and Vintage Market for fresh produce and prop sourcing. We will then head back to Farm and Fable where we will have a photography lesson and make lunch together. We are beyond excited about this, and couldn't be happier to be working with Abby who owns Farm and Fable. This class will be held on Sunday, June 14th – registration will be opening soon, so keep your eyes open!
photo by Betty of Le Jus d'Orange
photo by Betty of Le Jus d'Orange
photo by Betty of Le Jus d'Orange
Below you will find the recipe for the rose scones I made for our last event at Olives and Grace. They are fluffy and buttery, with a slight floral flavor from the rose petals – they taste like spring. If you're in to eating spring, you will love these. Betty also has a recipe for beautiful rhubarb jam over on her blog today, as well as more event photos – go take a peek!
• Rose Scones with Orange Blossom Glaze •
• Rose Scones •
makes 8 scones
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons cold unsalted butter, chopped in to small pieces
• 1/3 cup finely chopped rose petals
• 1 teaspoon rose water
• 1 cup heavy cream, plus more for brushing
Combine the dry ingredients in a large mixing bowl, stir to combine.
Add in the chopped butter, and using your hands, incorporate in until pea sized.
Toss in the rose petals and mix to coat in the flour mixture.
Make a well in the center of the dry mixture, and pour in the cream and rose water. Mix until fully incorporated. You should be able to pick up the dough once all are mixed together.
Press dough out on to a lightly floured surface. Shape in to a disk, and cut in to 8 pieces, like a pie.
Place pieces on a baking sheet covered in parchment paper. Brush with the extra cream.
Bake for 15-18 minutes, or until golden brown. Allow to cool before glazing.
• Orange Blossom Glaze •
• 1 cup powdered sugar
• 3 tablespoons have cream
• 1 teaspoon rose water
• 1/2 teaspoon orange blossom water
• 1 teaspoon orange zest
Whisk all ingredients together in a bowl, until no lumps are visible. The glaze should run off of a spoon in ribbons. If it is too thin, add more powdered sugar. If it is too thick, add a few drops of cream- but be careful, a little liquid goes a very long way with powdered sugar!
Using a spoon, drizzle glaze over the scones. Allow to harden for 20 minutes
listening to: The Pride and Prejudice Soundtrack