Did we even have November??? I know I’ve said this a lot lately but, dang, people – did someone put earth and it’s calendar on the spin cycle of a washing machine and walk away???

I’ll not lament about the passing of fall and will just get on with these cream scones; the original recipe comes from Ree’s new book: The Pioneer Woman Cooks – A Year of Holidays. My recipe is a bit different but we’ll get to that in just a moment. And before we go any further, Ree and I know each other, she knows The Professor, Ree thinks we’re cute, we think Ree is sweet (and cute – hey Ree *waving*), her kids are cute, Charlie and Walter are adorable, Marlboro Man is Marlboro Man, we both have red hair, we both sing (Ree does a mean Ethel Merman and I sing Barbra Streisand, but that’s about where the similarities end) and last but not least, I have a girl-crush on her sweet sister Betsy – have I covered it all – this full disclosure thingy? I think so.


What I love most about Ree’s books – besides the recipes they contain – are the photos of her life and family on the ranch in Oklahoma; horses, cattle, the aforementioned Basset Hounds, a couple of kitty-kitties and the family – there’s even a photo of Betsy and her darling Elliot. Makes me want to embrace my inner farm girl and head to the nearest ranch.

The recipes are good old-fashioned, straight-forward, recipes similar to what I grew up eating in Walla Walla as a child: Scalloped Potatoes with Ham, Deviled Eggs, Sigrid’s Carrot Cake (only in my house it was ‘Duncan Hines’ Carrot Cake – I think I like Sigrid’s better), Peach Cobbler and the like. But then Ree has added recipes I didn’t have growing up in Walla Walla: Grilled Corn with Spicy Butter, Prime Rib, Fried Quail and Turkey Spring Rolls to name a few; all look fabulous with step-by-step instructions just in case you need a little help along the way.


We enjoy a good scone on a slow weekend morning and these scones (or some variation) are just about as easy as it gets; no cutting in butter, chilling ingredients or rolling dough – you don’t even have to cut them into rounds unless you choose to. Simply mix with your hands, pat out into a rectangle, cut into rectangles or squares and bake; enjoy them with a cup of coffee or cappuccino – perfect for weekends but also right at home on your holiday brunch table. You can even make the dough ahead; just cut the dough into your desired shape, place on a baking sheet and freeze; pull them out of the freezer and bake off whenever your craving for a good scone strikes . . . easy-peasy.


You’ll need to buy the book to get Ree’s recipe unless you’re one of the lucky three readers who win a copy here; just leave me a comment here or on the Smith Bites Facebook page and we’ll announce the winners next Tuesday, December 17th.

Disclosure: I was sent a copy of Ree’s book for review – see second paragraph above; all opinions are mine.


  1. This looks amazing!

  2. I have been wanting this cookbook! Ree is amazing! Thank you for the giveaway!

  3. what sweet little petite scones! I love the idea of making them wee sized. They probably taste million times better than starbucks!