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or how about lovely scones for breakfast? you make up the dry ingred. the night before

Veteran Member
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Joined: Jul 17, 2006


Posted to Thread #12346 at 2:47 am on Oct 22, 2008

and zip it up in a ziploc bag then just add the wet ingredients the next morning...

Cream Scones
Cook’s Illustrated Magazine

This is a very delicate, tender scone.

2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled and cut into small cubes
1/2 cup currants or mini-chocolate chips
1 cup heavy cream

Heat oven to 425 deg. Line baking sheet with parchment. Put flour, baking powder, sugar and salt in food processor [or bowl] and pulse to combine [stir to combine]. Distribute butter cubes evenly over the flour mixture and pulse with 1-second pulses [cut in with a pastry blender or 2 knives]. Pour cream and chocolate chips over and pulse a few times until it gathers together [stir with fork until it forms a ball]. Transfer to a lightly floured surface and knead about 5-10 seconds. Form into 2 circles, pat to about 1” high; cut each circle into 8 wedges (or pat into one 8” circle and cut into 8 pieces for larger scones). Transfer wedges to parchment paper and bake 12-15 minutes.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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