I am so excited to finally share with you all today our new food Contributor Brittany! We met because she was one of the photographers who we featured on our blog whom I also learned was very much into baking, cooking and overall a connoisseur of food.
Brittany has a passion for cooking and entertaining, and is excited to share her discoveries of wholesome organic living, yummy comfort foods, and entertainment with The White Library readers. She is currently preparing to launch a fashion and food photography website this winter. Feel free to learn more about Brittany and what she is up to here.
Brittany loves chocolate, tea, avocados, natural light, bold colors, soft music, urban spaces, all things vintage and old, fashion and hunting for cool bugs. (The cool bugs part is where she and I are very different) 
Please, leave a comment and welcome Brittany to The White Library family!
Without further adieu here is Brittany’s first contribution:
Scone Cake & Tea
On a cold wintry day lets remind ourselves of some yummy summer flavors with a fruity scone cake. It is simply de-lish. A perfect dessert to make for friends, pair it with some hot tea. The outside has a crunchy scone texture and the inside is gooey and soft! Yumo!
Original recipe from {Cook & Eat} a favorite blog of mine.
Blackberry Scone Cake
You really can use anything you have on hand. I like to keep my freezer stocked with frozen strawberries, raspberries, blackberries and rhubarb. Any of these fruits would be wonderful for this scone cake.
2 cups berries or 3 to 4 stalks of rhubarb, trimmed and washed (but not peeled) and slice to 1/4 inch
2 T sugar
2 T lemon juice
1 1/2 cup flour (plus a bit more for kneading)
1/4 cup cane sugar
1 t baking powder
1/2 t baking soda
5 T cold unsalted butter
1 t vanilla
1 egg
Start by making the rhubarb mash. Heat rhubarb, lemon juice and sugar of low heat until the rhubarb has broken down, about 20 to 30 minutes, stirring occasionally. Remove from heat.
Preheat oven to 350F.
Sift the flour, baking powder, baking soda and sugar into a medium bowl. Using a pastry knife, cut the butter into the flour mixture until it looks like very course crumbs. In a separate small bowl, beat the egg and vanilla until light. Add to the flour mixture and stir with a fork until almost all combined. Then, use your fingertips to form the dough into a ball. Kneed on a floured surface for about 3 minutes, folding the dough over itself and turning 1/4 turn after each fold. Let the dough rest for about 5 minutes. Then, roll out into a rectangle, about 6×10. Spread a thin layer of the rhubarb over the dough. Then roll into a log from one of the 6 inch sides. Pinch ends and seam to seal.
Place the roll on parchment, seal side down. Bake until golden brown on top, 25 to 35 minutes. Let cool for about 10 minutes. Dust with powdered sugar, and slice at an angle to serve.
Enjoy,
Brittany
January 12, 2011
aww this looks wonderful! So excited- thank you for the opportunity, truly grateful! Aww yes the bug hunting and general interest in bugs is due to many long summers as a camp counselor! Kids love hunting for bugs and housing them inside their bug houses for keeps. We discovered a ton of bugs, some very rare ones as well. What can I say I now like bugs.
January 12, 2011
This recipe looks delicious love it!
January 12, 2011
Oh, this looks yummy! I’ve been making scones and muffins for six years now and this will be a welcome change but equal match to what I like to serve our guests. Thanks for sharing for all and I love the photos as well. Next time you come to visit, put the camera down and let’s have fun in the kitchen! (P.S. Rhubarb is one of my favs!)
January 13, 2011
Is there anything you don’t do Brittany?! What gorgeous pictures of the blackberries! Can’t wait to try this recipe
January 14, 2011
thanks ladies! what i love about this recipe is how flexible it is- you can really do anything for the filling, any fruit really!