The Artful Desperado: Edible Rooms.
by Gabriel Cabrera comment


Edible Rooms

Hi guys! This is Gabriel from The Artful Desperado. I am super excited (beyond excited, actually) to be able to share with you a new series titled ‘Edible Rooms’ – a mix of beautiful spaces and delicious recipes. Seriously, interior design and yummy food? What’s not to like!

For today’s post (the very first one!), I chose this room which is insanely dreamy. That lovely pink couch, combined with the fresh green from the plants and all the white on the walls make a stellar colour palette. With all of these soft hues as inspiration, I think a recipe to make strawberry scones with green tea creme fraîche is the perfect match!


Strawberry Scones with Green Tea Creme Fraîche
Makes 12


– 4 cups of all purpose flour
– 2 tablespoons of sugar
– 2 tablespoons of baking powder
– 2 teaspoons of salt
– 3/4 pound of cold unsalted butter in cubes (REALLY cold butter)
– 4 eggs
– 1 cup of cold heavy cream (also, really cold!)
– 1 cup of cut strawberries


1: Preheat the oven at 400F
2: In a bowl mix the flour, sugar, baking powder, and salt. Add the cold butter and break it up using two forks, work quick so it doesn’t melt (tip: place one of those cold gel pads under your bowl to keep everything chill). Work it until the butter looks like small oats.
3: Combine the eggs and the heavy cream and add them to the mix. Combine until just blended (don’t over do it or they’ll get tough).
4: Place the dough in the fridge for a few minutes so it gets cold, while you’re waiting, pat the strawberries with a paper towel to remove excess moisture (if they’re too wet, you’re dough will turn mega sticky). Once you’re done, take your dough out, add the strawberries and you’re good to roll.
5: Now girlfriend, don’t wanna hurry you, but you gotta act fast – roll the dough on a floured surface (about 3/4 inch thick) and cut them in triangles or any shape of your liking.
6: Place in a tray with parchment paper, brush them with egg wash (1 egg + a bit of water) and sprinkle some suga’ on top.
7: Bake for 20-25 minutes until crisp and fully cooked on the inside (use a toothpick to test).

For the green tea creme fraîche, simply mix 1/2 cup of creme fraîche with 1 teaspoon of matcha powder and a splash of whipping cream or milk. Mix until there aren’t any matcha lumps and you’re good to go.

Edible Rooms-3

The richness and fruitiness of the scones goes perfect with the delicate flavour of fresh green tea. Seriously, a match made in heaven. Until next time, and buen provecho!

• Room credit: Scout & Catalogue; Food styling: The Artful Desperado.

13 responses to “The Artful Desperado: Edible Rooms.”

  1. I LOVE this idea and you got in bang on, that room would have that recipe! I would love one pinnable picture just for the recipe so it could go easily on a food board next time. What a great new series.

  2. Love this new series and hope future posts will feature seasonal recipes for us to enjoy! I can’t think of any place in the Northern hemisphere where fresh strawberries are plentiful in September. I will try this recipe next June!

  3. Love it Gab!!! Great job, nailed it! Now I need to make me some strawberry scones with green tea creme fraîche. Might be calling you for help :) Congrats friend!

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