Sunday, August 16, 2009

Perfectly Easy Scones

Perfectly Easy Scones

2 cups flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter, chilled ( I used salted butter and slightly reduced the salt.)
1/2 cup heavy whipping cream
1 large egg
1 1/2 tsp. vanilla

----You can add whatever you want to customize the flavor of your scones. Another idea is adding a bit of orange juice and using craisins.
6 oz. white chocolate, cut into 1/2 inch chunks (or chips)
1 cup roasted coursely broken walnuts (optional)
1 cup finely chopped dried apricots

Preheat oven to 375.

In a large bowl, stir together the flour, sugar, baking powder and salt. (I did it in a food processor.) Cut the butter into 1/2 inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. (I pulsed the food processor until it was coarse crumbs.) In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in you add ins. I don't over mix or over knead it, but just till it sticks together.
With lightly floured hands, pat the dough into a circle on a lighter floured surface until it is about 1/2 inch (or a bit less) thick. Cut into desired shape using a cookie cutter, biscuit cutter or knife. Place the scones on a cookie tray. Beat an egg with a fork and brush the egg on top of each scone so it will brown nicely in the oven.
Bake 15-20 minutes. I baked them for 20.
Remove the baking sheet to a wire rack and cool for 5 minutes. (I transferred the scones off the sheet almost right away.) Using a spatula, transfer the scones to the wire rack to cool.
Makes about 14 scones depending on the size. I did bigger ones and it made about 11.

Saturday, August 15, 2009

A Summer Evening Dinner Tea

We had a fabulous time. The weather was great. The twinkle lights and bordered the patio along with the two candle lanterns on the table gave the perfect glow when the sun went down.



Ceasar Salad with Chicken
Veggie Dip on Rye
Cucumber Dill on White
Bacon Avacado on Multigrain
Apricot and White Chocolate Scones w/ Cream Cheese Whip Grapes
Creme Brulee in Chocolate Cup
Berry Tea
Irish Breakfast Tea

Friday, August 14, 2009

Welcome

Welcome to my new blog! I will post pictures and menus of my events here. My hope is that it will inspire you to make such occasions for your family and friends.