Honey Cream Scones with Nuts

I had extra cream from another recipe, 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–and there’s no need to deal with cutting flour into cold butter. Very easy. I photographed a batch I made with pecans,…

Tricks of the Trade: Oatmeal Banana Bread

Although this site is called I’ll Make it Myself!, a lot of the baking I do is less recreating restaurant meals I liked and more reinventing recipes to make them healthier and to make them work in a Japanese kitchen. Health-wise, my philosophy with baking is that almost any bread can be made over with…