Monday, November 12, 2007

Bricks and Scones



Our home is being built unbelievably fast now, it seems. On Saturday we went to meet with the builders for a walk-through inspection of electrical works and were surprised to see the exterior of the home nearly finishd! We are so excited with how it is looking.

Saturday was such a busy day with errands and stuff, that we just vegged out on Sunday and ate scones with tea. We watched the old movie, "It's a Mad, Mad World," and I scrapbooked for a long time. Still working on pre-wedding pictures of 2004.
This scone recipe is really good if you want something classic and simple to have with jam and whipped cream:

Classic Cream Scones

ingredients:

  • 2 cups of flour
  • 1/4 cup sugar
  • 4 tsp. baking powder
  • 1/8 tsp. salt
  • 1/3 cup chilled unsalted butter
  • 1/2 cup heavy cream
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup currants or raisins (optional).

Preheat oven to 425 degrees F, lightly butter a baking sheet. In a large bowl, stir flour, sugar, baking powder, and salt. cut the butter into 1/2 inch cubes and distribute over flour mixture. Cut the butter into the flour using two knives in a scissor fashion or a pastry blender until the mixture resembles coarse crumbs. In a small bowl, mix cream, egg and vanilla and add to the flour mixture. Stir until combined. Drop 2" rounds of dough from spoon onto cookie sheet for a rough look, or pat dough to a 1/2" thickness on a floured surface and use a glass to cut out rounds from the dough. Bake for about 13-15 minutes or until lightly browned. Remove baking sheet and cool on a wire rack for 5 minutes before removing scones. Serve warm with whipped cream and jam. Leftovers, if there are any, can be stored in an airtight container for a few days.

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