bombardment of bridesmaids

pink taffeta dress. bridezilla-slave. never a bride.

since when did the word ‘bridesmaid’ develop such negative connotations? well, let me tell you, i (and Pippa Middleton) refuse to fall into the pitfalls of forgotten gowns and hideous hairdos. lucky for me, i have a great friend who also refuses to let her bridesmaids become a walking travesty.

i still cannot believe my high school friend, rebekah, is getting married this july! to say i’m excited is like saying ke$ha needs pants or that i had problem hair in middle school (bit of an understatement). so what’s a bridesmaid to carry in her arsenal for back-to-back bridal showers? two words: butter and booze.

rebekah’s first shower was a brunch and recipe swap. for this, i brought two versions of these dreamy cream scones: cheddar chive and cranberry lemon. i’ve made these scones before as the base for a strawberry shortcake, and they were this time as they were then, perfection. how perfect? you know when someone brings you a nice bottle of wine as a gift and then proceeds to drink half the bottle over dinner? that was me scarfing my face with these scones during brunch. ladylike? no. delicious? mMmm-hMm.

Dreamy Cream Scones
adapted from America’s Test Kitchen Cookbook

  • 2 cups unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
  • 1 tablespoon baking powder
  • 3 tablespoons sugar + extra for sprinkling
  • ½ teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into ¼-inch cubes
  • ½ cup dried cranberries, chopped
  • zest of 1 lemon 
  • 1 cup cold heavy cream + extra for brushing 

(1)  Adjust oven rack to middle position and heat oven to 400°F.
(2)  In food processor: Place flour, baking powder, sugar and salt in the work bowl of food processor fitted with steel blade. Pulse six times. Remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add cranberries and zest then pulse a couple more times. Transfer dough to large bowl.
     By hand: In a large bowl, whisk together the flour, baking powder, sugar and salt. Distribute the butter and cut into the flour with a fork or pastry blender until it resembles coarse meal.  Add the cranberries and zest then mix together. 
(4)  Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
(5)  Dump the dough and all dry, floury bits onto a countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
(6)  Form scones by rolling the dough onto a lightly floured work surface into a ¾-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.
(7)  Place rounds on an ungreased baking sheet. Brush the tops with heavy cream and sprinkle with sugar.
(8)  Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

For Cheese Chive version: Omit sugar, zest and cranberries. Increase salt to 1 teaspoon and add ¼ pound of diced sharp Cheddar Cheese, 2 T of chopped chives and ½ teaspoon cayenne pepper. When ready to bake, brush the tops with heavy cream but do not sprinkle with sugar.

Makes about 2 dozen scones


rebekah’s second bridal shower was a lingerie & painting party. at a small studio called faithful strokes, each guest painted her own variation of the same picture as a gift to the bride. afterwards, we got our giggles out as rebekah was surrounded by mounds of tissue paper and lacy lingerie. and what goes better with giggles than sangria? 

white wine peach sangria to be exact. and boy, i do love me some sangria. each fruity bite brings you closer and closer to tipsy bridal shower bliss. this recipe is perfect for summer. refreshing, cool, yet slightly tart. just like the perfect bridesmaid. 

White Wine Peach Sangria

  • 2 peaches, cubed
  • 1 orange, halved and sliced
  • 1 lime, sliced
  • ¼ cup sugar
  • 1 bottle (750 mL) white wine (Pinot Gris, Chardonnay, Sauvignon Blanc)
  • ½ cup peach nectar (I used apricot nectar, which was fine)
  • ½ cup peach Schnapps, optional
  • 1 ½ cups seltzer water, chilled
  • Ice cubes

(1)  In a pitcher, add the peaches, orange, and lime. Sprinkle the sugar over the fruit and let sit for 15 minutes.
(2)  Next pour in the wine, peach nectar, and Schapps (if using) and stir gently. Chill mixture for at least 1 hour, 4 or more is better.
(3)  Add seltzer water and ice cubes just before serving.

Makes 4-6 servings

outfit: H&M dress and belt, Target wedges, vintage cameo necklace from Grandma Choo
Faithful Strokes
122 N. Spring Street
Murfreesboro, TN 
(615) 275.6636

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