I just stumbled upon this great quote from the Unusual Farm Chick blog:
My darling girl, when will you understand that 'normal' isn't necessarily a virtue. It rather denotes a lack of courage." - Alice Hoffman, Practical Magic
Scone Recipe
Winter time is when we should use up all of that fruity goodness stored in jams and marmalades made in the heat of July to fuel our memories and our bodies.
They are amazing with butter and jam and can be served warm or at room temperature.
Prep time: 25 minutes
Cook time: 18 minutes
Ingredients:
2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
Directions:
Preheat oven to 425ºF.Sift the dry ingredients together and cut in the butter with a wire pastry cutter.
Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible. Pat the dough or roll it out until it is about 1/4"-1/2" thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7" cake pans. Cut in quarters with a knife so they can be pulled apart when baked.
Sprinkle the tops lightly with the cinnamon sugar mixture if desired. Bake at 425ºF for about 18 minutes until lightly golden. Makes 12 scones.
My darling girl, when will you understand that 'normal' isn't necessarily a virtue. It rather denotes a lack of courage." - Alice Hoffman, Practical Magic
Scone Recipe
Winter time is when we should use up all of that fruity goodness stored in jams and marmalades made in the heat of July to fuel our memories and our bodies.
They are amazing with butter and jam and can be served warm or at room temperature.
Prep time: 25 minutes
Cook time: 18 minutes
Ingredients:
2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
Directions:
Preheat oven to 425ºF.Sift the dry ingredients together and cut in the butter with a wire pastry cutter.
Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible. Pat the dough or roll it out until it is about 1/4"-1/2" thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7" cake pans. Cut in quarters with a knife so they can be pulled apart when baked.
Sprinkle the tops lightly with the cinnamon sugar mixture if desired. Bake at 425ºF for about 18 minutes until lightly golden. Makes 12 scones.
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