One dreary weekend a little over a month ago, before I fell off the blogging wagon, I jetted off to the Oregon Coast for a spur of the moment getaway with two girlfriends. We had all had long weeks, the Seattle forecast looked pretty gross, and my family’s cabin in Seaside wasn’t being used – so it seemed like the perfect excuse to hop in the car and get out of town for a couple days. We pretty much ate and drank our way up and down Highway 101, and hardly changed out of our sweats the whole time – so pretty much the best kind of weekend there is.
Dinner at the Fort George Brewery in Astoria on our way into town on Friday night
Nothing cozier than a real-wood fire when it’s stormy at the beach
Coffee and breakfast treats each morning in Gearhart
Clockwise from left: cinnamon roll – ham and cheese croissant – almond croissant
Marionberry scone – my very favorite bakery treat of all time
Gearhart is a couple miles north of our house in Seaside, and home to one of the best restaurants/bakeries I’ve ever been to. No matter how good I’ve been doing at eating healthy/low sugar/etc, I can never resist their marionberry scones. I had spinach smoothies for breakfast all week in order to prepare myself for this, and it was worth every bite. It’s been my goal to try to recreate them, although even if I had the recipe I’m sure they wouldn’t be as good. Regardless, I dug up the nerve to ask for the recipe this trip, but alas the owners weren’t there and the girl behind the counter wasn’t going to give it to me without their permission. So in the meantime, I think I found something close (recipe below).
Can’t wait to wear these to some Husky games this fall!
Our plans for a long beach run were derailed due to the rain, so after breakfast we decided to head into Cannon Beach and do a little shopping. But first we stopped at the Nike outlet in Seaside, where we all scored some new shoes, matching golf shirts for a tournament we plan to “play” in (or at least win “Best Dressed” in) this summer, and of course numerous other things we didn’t really need.
Gorgeous displays at Sesame and Lillies in Cannon Beach
Once in Cannon Beach, we went to the brewery for lunch (more beer! more pub food!), and then wandered around my favorite home goods store, Sesame and Lillies, for what felt like hours. I really need a mansion right on the ocean so that I can furnish the entire thing from this store. After a couple hours of fantasizing about our future homes, we were ready for wine tasting, and then home.
Pinot Flight at Yummy Wine Bar
Gorgeous cheese plate to go with our wine
The saddest part of a beach weekend is Sunday morning, when you have to pack up and go home. After a quick run to Gearhart for coffee and more scones, we took one last beach walk and then packed up the car. While it’s always hard to leave, I feel so lucky to have a cozy escape just a (relatively) short drive away, and dear friends that love it as much as I do.
A few more for the road
Sunday morning beach walk
Stop at Clark’s on the 101 on our drive home on Sunday – the fresh banana milkshake on the left is mine
Marionberry Scones (adapted from America’s Test Kitchen)
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/2 cups (7 1/2 ounces) frozen marionberries (or fresh if you can find them, although I tried it with both and like the way the frozen turned out better)
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) sugar, plus extra for sprinkling (I used demerara sugar for sprinkling)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon grated fresh lemon zest
1/2 teaspoon salt
First recipe I tried and it’s almost perfect
Grated butter – weird/awesome
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees (I burned my first batch so turned the oven down to 400 for the second batch and had better results). Line a baking sheet with parchment paper.
2. Freeze and then grate 8 tablespoons (one stick) of the butter on the large holes of a box grater. Keep frozen until needed. Place the berries in the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrigerate until needed.
3. Whisk the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a medium bowl. Add the frozen, grated butter and toss with your fingers until thoroughly coated. Fold in the chilled milk mixture with a rubber spatula until just coated (do not overmix).
4. Turn out the dough and any floury bits onto a well-floured counter. Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
5. Roll out the dough into a 12-inch square. Fold the top, bottom, and then sides of the dough over the center to form a 4-inch square. Transfer the dough to a lightly floured plate and chill in the freezer for five minutes (do not overchill).
6. Transfer the dough to a lightly floured counter and roll again into a 12-inch square. Sprinkle the berries evenly over the dough and press them lightly into the dough. Loosen the dough from the counter with a bench scraper (or a thin metal spatula), roll it into a tight log, and pinch the seam closed. Lay the dough seam side down and press into a 12 x 14-inch rectangle. using a floured chef’s knife, slice the dough crosswise into four equal rectangles, then slice each rectangle on the diagonal into two triangles. (In an effort to replicate the Pacific Way version, I skipped this step and simply rolled out the dough after step 5, used a biscuit cutter to cut out rounds, and then pressed frozen berries into the individual biscuits).
7. Place the scones on the prepared baking sheet. Melt the remaining two tablespoons butter, then brush the butter over the scones (you could also use cream, or an egg wash) and sprinkle with sugar (regular or demerara). Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the baking sheet halfway through baking. Transfer to a wire rack and let cool for at least ten minutes. Serve warm or at room temperature.
To Make Ahead: the cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to one month; cover and freeze the scones until frozen solid, about 6 hours, and then transfer to a large zip-lock bag. Bake the frozen scones (do not thaw), reducing the oven temperature to 375 degrees and increasing the baking time to 25-30 minutes.
Just for fun, a pic from three weeks later – 80 degrees in early May!