Monday, February 18, 2013

have another cup of random tea...and the Creamy Scone recipe !

it's the first President's Day that I have had off in 12 years!

 a bonus day.

 an extra "three day"!

whew whooo!

(thank you, new employer!)

 i'm in my warm jammies.

 relaxing, writing to you... and... planning some

little projects to take off the back burner for good!

(thank you extra time!)

:: here ::

 in honor of our first father, George, let's have a cup of

Cherry blossom tea!

cherry :: here ::  bombe

if i were to bake him a cake...this would be my choice!

i think that he would be very impressed with this interpretation of his legend.

a week ago, Sunday... i made Macarons at Sur la table.

there was a break while the macaron tops and bottoms were baking

 and cooling.  during the break, they served us the most amazing scones

with the apricot jam, that was made in the cooking class before us.

after one bite...everyone asked..."do you have the recipe?"

"these are amazing!"

Michelle, our instructor, arranged that a recipe be copied and placed in the

bottom of the pretty take home boxes that held our freshly baked and

assembled Macarons.

this morning,  i made the scones to go with Mr D's Starbucks Blonde Veranda...
...(which is a very good blend by the way.)

here is the recipe...i hope that you enjoy!

C R E A M    S C O N E S

make sure that your butter and cream are quite cold.
handle the dough just enough to bring it together and pat it into
 shape. a food processor is recommended for this recipe.

2 cups unbleached all purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 stick chilled, unsalted butter, cut into 1/2 inch cubes
1 cup of chilled, heavy whipping cream
1 egg, lightly beaten

1 tablespoon sugar, (for more crunch, and a touch of brown sugar
flavor, use 2 tablespoons turbinado or raw sugar).

preheat oven to 425 degrees. line a sheet pan with parchment or a
silicone mat. 

place the flour, sugar, baking powder and salt into the
bowl of the food processor and process for 10 seconds to blend.
add the chilled butter cubes and process 5 times at 1 second intervals.
add the cream and pulse 20 times.
 (i had to use a touch more cream...about a tablespoon
the dough should appear mixed together  
in small thick clumps. use a spatula to scrape it out of the bowl and 
place it on a lightly floured surface. lightly squeeze the clumps together,
until they become cohesive.

 pat the dough into a circle that measures about 7 inches in diameter 
and 1 inch thick. with a knife, cut the circle into 
8 equal wedges and transfer them to the prepared baking sheet, 
arranging them two inches apart.

brush the tops with a thin coating of the egg mixture. sprinkle evenly
with sugar. bake for 14 to 16 minutes, until they are golden brown.

(mine were perfect at 14 minutes!)

they are best served within five minutes to two hours after baking.*

* our instructor said that this recipe freezes well.

this recipe also can be found here.


this post has turned into February's pink post!

next time you breeze by the fragrance counter...

...stop and smell the flowers!    

don't forget to check on the girls!

...and for more pink ribbon love check here !

i will back on Wednesday with a basket of pretty parcels to go!



  1. Hello Lynne, what gorgeous delectables you have for us today. Sorry for my long absence, was a little SAD I think, but am ok now. Much love to you, Linda x

  2. I love scones. Yours look and sound great. How did your Macarons turn out? Happy day off!

  3. Oh, this is frustrating! This is the third time today that I leave a comment at a blog and it doesn't go through! Oh Lynne, your scones look great! Let's see if this takes...Anita

  4. Hello lovely Lynne, thank you for calling in and leaving a lovely message. Have a wonderful day. Love Linda x

  5. Lynne- Great post. Those scones look wonderful and what fun to take a macaroon baking class!!!! xo Diana

  6. Looks marvelous. Time to make some Lemon Curd.

  7. I cannot wait to try this recipe! It looks so good that I pinned it.Thank you so very much for linking up.

    I hope you enjoy a truly lovely fall season.