June 28, 2012

Summer Brunch

 I recently picked up some new placemats for the summer/July 4th table.  
I found them at Big Lots Discount Store.

 This is our little breakfast nook area.  I recently cleaned the area again so we could use it when everyone is not able to make breakfast.  No sense in setting  the big table that seats eight when only four are there.

 This morning we had some cranberry/vanilla/almond cream scones.  I finished them with an egg wash and a sprinkling of fancy sugar crystals.

 I set the table with the new placemats, some little Italian style dishes and my gardening coffee cup.  
I love that mug.  In the background is the leftover quiche from dinner two nights ago and two kinds of juice.

Want to know how to make the basic cream scone?  I am not sure of the source of this scone but it is from a  recipe we used at work last summer.  I think it was originally in a magazine and has been copied several times and now it makes it's home in my recipe stack.  Here is the basic...

Cream Scones

2 cups AP flour
1/3 cup white sugar
2 tsp. baking powder
1/8 (or a pinch) of salt
1/3 cup chilled unsalted butter (cut into small cubes)
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 to 3/4 cup heavy whipping cream
(you can substitute vanilla or plain yogurt for the whipping cream)

You will need an egg wash mixture for the top
1 large egg
1 Tbsp heavy whipping cream

Mix all dry ingredients and cut in butter
Mix wet ingredients together and then add to the dry ingredients.

Mix lightly just until incorporated 
(you do not want to overwork the flour and develop too much gluten)

You can make it into one big lump and press it down to about an inch think and then cut wedges (8 to 12) or you can cut out circles with a biscuit cutter.  If you use a biscuit cutter it makes about 9 large or 12 medium rounds.

Brush the tops with the egg wash and bake in a 425 degree oven for about 12 to 15 minutes or until golden brown on top.  Eat them while they are still warm with a little butter or jam or by themselves with coffee.  Mmmmm....

You can do add ins, too...
*   dried fruit of choice
*  nuts chopped up
*   chocolate chips
*   lemon or orange peel
*   poppy seeds
or anything else you wish that would go great in a scone.


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