{"id":34262,"date":"2014-03-22T07:00:50","date_gmt":"2014-03-22T11:00:50","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=34262"},"modified":"2018-03-29T00:26:38","modified_gmt":"2018-03-29T04:26:38","slug":"ill-make-it-myself-honey-cream-scones-with-nuts","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2014\/03\/22\/ill-make-it-myself-honey-cream-scones-with-nuts\/","title":{"rendered":"I’ll Make It Myself!: Honey Cream Scones with Nuts"},"content":{"rendered":"

L.M. Zoller\u00a0<\/strong>(CIR\u00a0Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of\u00a0<\/em>The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.\u00a0Ze works in international student exchange;<\/em>\u00a0writes\u00a0<\/em>I\u2019ll Make It Myself!<\/strong><\/a>,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan; and admins\u00a0The JET Alumni Culinary Group<\/a><\/strong>\u00a0on LinkedIn.<\/em><\/em><\/p>\n

Here’s an easy and delicious recipe you can make in your oven range in Japan!<\/p>\n

I had extra cream from the\u00a0Sailor Uranus cake<\/a>, so I decided to try a cream scone recipe. Cream scones use heavy cream in place of the egg and butter, which makes them light and airy\u2013and there\u2019s no need to deal with cutting flour into cold butter. Very easy.<\/p>\n

\"\"<\/a><\/p>\n

Click HERE to read MORE.<\/strong><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L.M. Zoller\u00a0(CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight.\u00a0Ze works in international student exchange;\u00a0writes\u00a0I\u2019ll Make It Myself!,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in […]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7,70,396,6],"tags":[755,1060,1243,1397,1244,460,1242],"class_list":["post-34262","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-baking-in-japan","tag-breakfast","tag-cream-scone","tag-ill-make-it-myself","tag-nuts","tag-recipe","tag-scone"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t