One year ago today I started this blog as a way to catalog things I like (and Benji's antics of course). Thank you for reading!
My first post was a recipe, so as a nod to that post below is a recipe I just love. It's perfect for a game day breakfast too, so it is especially apropos today.
Regan's Scones
Preheat oven to 450 F. Sift together in one large bowl the following:
1 3/4 C sifted all-purpose flour
2 3/4 t baking powder
1 T sugar
1/2 t salt
Cut into these ingredients until the size of small peas using a pastry blender (or in my case, two knives--note to self, get pastry blender):
1/4 C cold butter
Beat in a separate bowl:
2 eggs
1/3 C cream
Make a well in the dry ingredients. Pour the liquid into it. Combine with a few swift strokes. Handle the dough as little as possible (this is totally serious, the first time I made these, I did not follow this rule and it did not end well). Place on a lightly floured board. Pat until 3/4 inch thick. Cut into diamond-shaped scones. Brush with the reserved egg and sprinkle with sugar. Bake 15 minutes.
And, voila, scones!
xoxo
The Canary Diaries
Regan's Scones
Preheat oven to 450 F. Sift together in one large bowl the following:
1 3/4 C sifted all-purpose flour
2 3/4 t baking powder
1 T sugar
1/2 t salt
Cut into these ingredients until the size of small peas using a pastry blender (or in my case, two knives--note to self, get pastry blender):
1/4 C cold butter
Beat in a separate bowl:
2 eggs
1/3 C cream
Make a well in the dry ingredients. Pour the liquid into it. Combine with a few swift strokes. Handle the dough as little as possible (this is totally serious, the first time I made these, I did not follow this rule and it did not end well). Place on a lightly floured board. Pat until 3/4 inch thick. Cut into diamond-shaped scones. Brush with the reserved egg and sprinkle with sugar. Bake 15 minutes.
And, voila, scones!
xoxo
The Canary Diaries
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