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As soon as the school year was over, I spent a lot of time baking and brainstorming more dessert ideas.

I baked two new desserts this month to celebrate the end of the rough, grueling year that was junior year. The first is vanilla bean scones filled with a tangy and creamy lemon curd and soft and fluffy whipped cream, which I made for Mother’s Day, while the second is a rich and gratifying rustic chocolate cake.

~ Vanilla Bean Scones with Lemon Curd & Whipped Cream ~



Lemon Curd:

  • 3 large lemons
  • 3 eggs
  • 2/3 cup granulated white sugar 
  1. In a saucepan, add in the eggs, sugar, and the zest and juice from the 3 lemons.
  2. Combine all of the ingredients together and keep stirring while heating up the mixture at medium-heat.
  3. Stir constantly (so that the eggs do not curdle) until the mixture thickens. 
  4. Transfer the lemon curd to another container and let it cool to room temperature.
  5. When it’s at room temperature, cover the container with plastic wrap, making sure the plastic wrap directly touches the lemon curd. (this prevents a skin from forming at the surface.)
  6. Store in the fridge until ready to use.

Whipped Cream:

  • 2 cups heavy cream
  • 1 tbsp confectioners sugar 
  • seeds scraped from 1 vanilla bean
  1. Place an empty glass mixing bowl and a whisk in the refrigerator in advance. The colder the bowl and whisk are, the faster the cream will whip to stiff peaks. 
  2. Pour the heavy cream into the mixing bowl and whisk until the cream thickens considerably. At this point, add in the confectioners sugar and the vanilla bean seeds. 
  3. Keep whisking until the cream forms stiff peaks (the cream stands up straight when you hold up the whisk).
  4. Store in the fridge until ready to use.

 Vanilla Bean Scones:

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated white sugar
  • seeds scraped from 1 vanilla bean 
  • 1/2 cup of cold unsalted butter, chopped into small pieces 
  • 1/2 cup milk or cream
  • 1 egg
  • Egg wash (1 egg beaten with 1 tbsp of water)
  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 
  2. In a large mixing bowl, combine the flour, baking powder, salt, sugar, and vanilla bean seeds. 
  3. Incorporate the cold chopped up butter using a fork or a pastry blender. 
  4. Mix in the milk and the egg until the mixture forms a dough.
  5. Transfer the dough to a lightly floured surface and pat it down (or roll it out) until it’s less than 1 inch in thickness. 
  6. Cut the dough into 8 wedges (or any other desired shapes). 
  7. Arrange the scones on the parchment paper, making sure to leave space between each of them, as they will rise and spread a bit in the oven.
  8. Brush the scones with the egg wash and bake them in the oven for about 20 minutes.
  9. Let them cool to room temperature before cutting them in half and filling them with the lemon curd and whipped cream.



~ Rustic Chocolate Cake  ~



  • 1 cup all purpose flour
  • 1/2 cup unsalted butter
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup bittersweet chocolate
  • 3/4 cup light/dark brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder 
  • 2 eggs
  • 1/2 tsp vanilla extract 
  1. Preheat the oven to 350 degrees Fahrenheit and line a cake pan with parchment paper. In addition, dust it with cocoa powder.
  2. Over a double-boiler (bain marie) or in the microwave, melt the unsalted butter and bittersweet chocolate in a heatproof bowl.
  3. Combine the flour, baking powder, cocoa powder, and salt.
  4. In a separate bowl, combine the eggs, sugar, and vanilla extract. 
  5. Allow the melted chocolate mixture to cool to a lukewarm temperature before adding it to the egg mixture. 
  6. Fold in the dry flour mixture, being careful not to over-mix.
  7. Transfer the cake batter to the pan and bake in the oven for 25-30 minutes.
  8. Dust the chocolate cake with extra cocoa powder before serving.

Note: *To make a thicker & richer chocolate cake, double the ingredients.*