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Happy Adventures,


Peaches N’ Oats Muffins

Back to baking! I have not done a lot of baking since we moved to our new place in Lakeview. Which makes me sad, because I love muffins, scones and breads! I started on my vacation time on Monday, so I was able to break that spell with these Peaches N’ Oats Muffins! I found them super yummy. The peaches were extra ripe, which made the muffins moist and flavorful. They are also very easy! I hope you get the chance to make them!

Peaches N' Oats Muffins | Scones in the Sky BlogPeaches N' Oats Muffins | Scones in the Sky BlogPeaches N' Oats Muffins | Scones in the Sky BlogPeaches N' Oats Muffins | Scones in the SkyPeaches N' Oats Muffins | Scones in the Sky Blog

What you need:

1 Cup All-purpose Flour

1 Cup Rolled Oats

1/2 Cup Brown Sugar (packed)

2 Teaspoons Baking Powder

1/2 Cup (one stick) Butter-melted or very soft

1 Cup Sour Cream

1 Egg

1/4 Cup Whipping cream or milk (optional for extra moisture)

1 Cup of Peaches (cut into cubes)

~Makes 12 muffins


  • Preheat oven to 400 degrees.
  • Take muffin tray and line with paper liners or spray with coconut oil or type of cooking oil to coat.
  • Combine Flour, Oats, Brown Sugar & Baking Powder in large bowl.
  • In separate bowl, combine Butter, Egg, Sour Cream and optional milk/whipping cream.
  • Next combine the two bowls of ingredients, with adding the Peaches last gently with a spatula.
  • Fill muffins tray so the batter almost reaches the top.
  • For extra sweetness, add a large sprinkle of cinnamon sugar to the top of each muffin before baking.  (just combing 1/4 cup sugar + 1tbs cinnamon).
  • Cook for 16 minutes or until toothpick comes out clean.

Peaches N' Oats Muffins | Scones in the Sky Blog


The recipe revised from Damn Delicious.

Enjoy and Happy Adventures,



Lemon Poppy Seed Bread

I love lemon and poppy seeds together…pancakes, muffins, scones, bread…it’s just a great pair.

I hope you try it…it’s delicious. Jake said it’s better than the lemon pound cake from Costco haha. So yeah, it’s pretty good. 😉

Poppy and Lemon



1 2/3 cup of all-purpose flour

2 tbsp poppy seeds

1 tsp baking powder

1/2 tsp salt

1 cup granulated sugar

2 tbsp lemon zest

1/2 cup unsalted butter (room temperature)

3 large eggs (room temperature)

1/2 tsp vanilla extract

1/4 cup + 2 Tbsp sour cream

1/4 cup milk

2 tbsp lemon juice

:::Lemon Glaze:::

3 Tbsp lemon juice

1/4 cup granulated sugar

DSC_05091::Preheat oven to 350 degrees.

2:::In a mixing bowl combine flour, poppy seeds, baking powder and salt. Set this mixture aside.

scones in the sky Poppy

3:::Next add lemon zest and sugar to a separate bowl, combine using your fingers, and until sugar is yellow and moist. Add butter to this sugar mixture until pale and fluffy. (I used spatula, but paddle attachment on mixer would work great.) Mix in eggs one at a time, finally add in the vanilla after the last egg.

Scones in the Sky

4::: In a third bowl, whisk together the milk and sour cream. Then warm it in the microwave until room temperature and no longer cold.

5::: Next, I poured half of my dry mix into a separate bowl (yes a lot of bowls being used…let’s hope you have a dishwasher ;)). Then pour half of your yellow sugar mixture into your starter dry mix, along with half  of the milk mixture and 1 tbsp of lemon juice. Then repeat with the second halves along with the second tbsp of lemon juice. Basically, slowly combining all mixtures along with the lemon juice.

Scones in the Sky Poppy Seed

6::: Butter and flour a 4 x 8 inch bread pan, pour in your batter and cook for 45 minutes, then create an aluminum “tent” (not touching bread) and cook for another 10 minutes or until your toothpick comes out clean.

Once out of the oven, cool for 5 minutes then pour on the glaze:

7:::Combing lemon juice and sugar and heat in microwave until sugar is fully dissolved. Brush the glaze on layer by layer, letting it soak in.

After another few minutes, remove from pan and let cool on a wire rack. When storing, put into a closed container to keep in the moisture.

   DSC_0548 Poppy Seeds

Recipe Source : Cooking Classy 





Strawberry & Cream Scones

Back from an amazing weekend in Seattle (pictures and more to come!) Now it is time to put those Stanley’s strawberries to use! I followed the recipe from A Cozy Kitchen, but I am going to put my suggestions for “tweaking” the recipe to the right of the original recipe. I also didn’t follow the recipe in drying the strawberries (I like the scones to be a little moist).

Therefore, I started by preheating my oven to 425. 🙂



8 Strawberries (quartered)

2 cups flour

1 tablespoon baking powder ::: 1 TEASPOON (suggested)

3 tablespoons of sugar ::: 4 tablespoon of sugar (suggested)

1/2 teaspoon of salt

5 tablespoons of unsalted butter (frozen)

1 cup of heavy cream

DSC_0513DSC_051  DSC_0519


Preheat oven to 425. Combine dry ingredients (flour, baking powder, sugar, salt) in a bowl. Using a box grater, grate the frozen butter and mix into the dry ingredients. Next add heavy cream to create dough. (In following the recipe it had said to add strawberries then cream but I would suggest adding cream first, will make it easier to combine and then fold in strawberries once blended.) Hand mix in strawberries. I usually just form the scones by hand. But you can roll dough on floured surface and cut into wedges, if desired!

I then lightly brushed top of scones with remaining heavy cream and sprinkled a little sugar on top. Butter or spray pan (I used 9×13 non-stick) Bake for 12-15minutes or until light brown. Cool on wire rack. Lastly, ENJOY!

Happy Scone Adventures!