CAKE LOVE ~ author, Warren Brown {cookbook was gift from ACE on JPE's 60th Bday} |
STARTER SCONES
{recipe on pg 108}
2 cups of flour
1/2 c turbinado sugar
2 tsp baking powder
1/2 tsp Kosher salt
1/2 tsp salt
1 stick unsalted butter (very cold)
up to 1 cup heavy cream
1 egg
dash, splash vanilla extract
sea salt (for sprinkling)
1. Preheat oven to 375 degrees. Line baking sheet with parchment or a silicon mat.
2. In a large bowl, combine flour, sugars, baking powder & salts. Whisk for 10 seconds and set aside.
3. Cut butter into small pieces, then cut into flour using your fingers or a fork. Once the butter & flour clump together when pinched, slowly add the cream (little at a time) while turning the dough. Stop when the dough easily forms a ball (you may not need to use all the cream).
4. The dough should feel light and barely moist. Place a handful on a lightly floured surface & shape into a 4-inch square, about 3/4 inch thick.
5. Cut square from corner to corner twice to make four triangles. Repeat with the remaining dough.
6. Mix the egg & vanilla together in a small bowl. Use a pastry brush to a dab the tops & sides.
7. Place scones on the prepared baking sheet sprinkle & the top with sugar & a tiny pinch of sea salt.
8. Bake about 15 minutes. Cool on racks for 5 minutes before serving.
PLAIN SCONE |
JPE also made a crock pot of soup...
Using red lentils, fresh sweet potatoes, onions, celery, red peppers... Looks like
AUTUMN, huh?
This has AUTUMN colors also...
There were several jars worthy of a science experiment.
OOPS!! We also cleaned out the fridge...
Missed SCAVENGER HUNT SUNDAY!
bummer!
will try to add them later
(but would be post dated).
(but would be post dated).
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