After what sometimes feels just like a breeze or a twinkle, sometimes an eternity, I now intend to take up where I left off.
I can totally understand that some of you may back down over turning on the oven in this current scorching weather, even the most gallant adepts.
As is common practice around here, the blog will take some time off soon —although there is still one or another recipe in the pipeline before that.
All those years that I’ve been living in the dark about the existence of brown butter, all those unnecessarily long, long years they don’t matter anymore.
There are really few things that make me lose focus as the possibility of a freshly baked batch of luscious scones.
Oddly enough, we can get to have a fine display of character as the result of the merger of two major weaknesses;
After quite a few pastry delicacies which have been posted on the blog so far —such as scones, biscuits, crumbles, pies and so on—, it was about time that some cobbler showed up around here.
![AVISO: Cuando estas pequeñas preciosidades azules 🫐 aparecen en escena, no respondo de mis actos... 🤦🏻♀️💙
[ENG] WARNING. It’s official. I got into full blueberry frenzy mode 🫐. Again.🤦🏻♀️💙
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#blueberries #thefeedfeed #foodfluffer #thebakefeed #bakefromscratch #bakersofinstagram #foodblogfeed #thehappynow #huffposttaste #staysafe](https://pemberleycupandcakes.com/wp-content/plugins/instagram-feed/img/placeholder.png)
