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Maddalena Fuller



  • 6 cups of flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 oranges worth of grated zest
  • 1/2 tsp salt
  • 1+ 1/3 cup of soft butter
  • 4 tbsp shortening
  • 2 cups buttermilk
  • 2 eggs
  • 1 cup thawed frozen blackberries

Preheat the oven to 350 degrees. Combine the dry ingredients and then fold in the wet ingredients. Do not overwork the dough. Form large disk shapes with your hands and then cut wedges like slices of pie. Or use a round cookie cutter to cut biscuit rounds. The recipe makes many many scones, I don’t remember how many, so feel free to cut it in half for 12 largish ones. Brusch the scones with a mixture of egg and milk, and sprinkle sugar on top, and then bake for 12 – 17 minutes – removing them once the edges start to turn a golden brown.

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Every summer I look forward to making fresh custard tarts and fruit pies, depending on the season. They are always beautiful and easy to prepare.
You can fill a pre-baked pie shell with any kind of custard, although the following recipe is probably my favorite. Light and creamy with a hint of lemon makes a delicious base for most fruits and berries.

Buttermilk Pastry Cream

  • 1/4 cup butter
  • 3 tbsp flour
  • Pinch of salt
  • 1 cup buttermilk
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1 tbsp freshly grated lemon zest
  • 4 tbsp fresh lemon juice

Whisk together the dry ingredients. Put the buttermilk and egg yokes into a small saucepan and cook over medium heat, whisking constantly. Add the dry ingredients and continue stirring for about 4 minutes or until the mixture thickens. Stir in the lemon and vanilla. Let cool completely and refrigerate before adding to the pie shell.


Combine 1/2 cup of fruit jam, something light colored and seedless works best -like apricot or grape jelly to 1/4 cup of water and boil. Let cool slightly and apply glaze to the fruit ornamented pie using a pastry brush.

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