We started out by enjoying a light lunch at the table I had prepared for tablescapes last week click here. It was a beautiful sunny late fall day and I was joking how rule number one is never to have people over when the sun is shining......you realize how badly your windows need a good cleaning. Fortunately it was not an issue with these girls so we sat down to lunch, I'll post later the recipe for the egg dish I served.
Then it was on to scone making 101
I have a very good recipe for scones from my friend Judy and have shared it with many. Its a great basic recipe and you can change out or add ingredients like we did with the lemon poppyseed rather than the orange cranberry. Your could also make these a savory treat too.
We sat up three spots at the island as we prepared to get started. My friend Sharon and my DIL Katie made cranberry orange scones and Kathy, Katie's mom made lemon poppyseed. The lemon poppyseed was an experiment and in the end could have used another tablespoon of fresh lemon juice and a little more zest of lemon too. It was a experiment so we'll remember this for next time. Unfortunately there isn't a picture of Katie as she was the one taking the pictures.
2 cups all purpose flour1/3 cup sugar
2 tablespoon grated orange peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/2 cup dried cranberries
1/4 sour cream or creme fraiche
3 tablespoons fresh orange juice
1 large eggs (cold from frig)
2 teaspoons unsalted butter (melted)
2 teaspoons raw sugar
Transfer each wedge to prepared baking sheet, space your wedges a couple of inches apart. Brush with melted butter and sprinkle with raw sugar. Bake until golden brown, about 12 minutes. Serve warm or at room temperature. Can be made up to a month ahead and frozen wrapped in foil.