Lovely, warm and cozy scones. If you are going to the trouble to make lemon curd then you had better bake a batch of these wonderful gems. Another recipe from my Scottish mum of course. There is something to be said about a scone over a muffin, doughnut or croissant. They are in a category all on their own. They are more dense than a muffin and not as light as a croissant. Scones are hearty and made the perfect size, just right to fill you up with a cup of tea and a soft-boiled egg, the way my mum used to serve them. I think they were invented to help you get through the long, cold winter mornings in Scotland. I love my scones with currants but you can switch it up with all types of dried fruits from golden raisins to dried cranberries. Slice into one right out of the oven, add lemon curd or a dollop of butter and let it melt into its own existence…they are so good. There are all kinds of scone recipes but for some reason I always come back to this recipe my old standby, perfect buttermilk scones.
10 ounces flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 cup butter
1/4 cup buttermilk
Sift together dry ingredients, rub in butter with back of spoon. Whisk together buttermilk and egg. Mix into flour mixture with fork and mix in currants. Gently knead on lightly floured pastry board. Roll out about 1/4 inch thick round circle and cut out 8-10 smaller rounds or triangles. Bake in 450 degree oven for about 12 minutes until golden. This recipe can be doubled.
Oh ye Easter egg
how loverly art thee
I’m sorry to say
your time hath runneth out
for you have now been deemed~
The simple, deviled egg made from no less than my children Easter eggs. This is the only way I can get them to eat the colorful, lonely eggs at this point. Now, I am not going into how to boil an egg. I will leave that up to your expertise or Martha Stewart. Here is my rendition of the deviled egg.
Peel eggs under cold, running water. Dab dry on paper towel and slice eggs lengthwise.
Scoop egg yolk out of halves and mash together in bowl with mayonnaise, mustard, salt and tabasco sauce. Dice chives and fold into egg mixture. Spoon approximately one tablespoon into each egg half. Top off each filled egg with remaining diced chives.
California listen up-we are no longer in a drought. Recently we checked out Lake Sonoma on the Yorty Creek end of the lake by Cloverdale. The lake was brimming right up to the grassy area covering most of the sandy beach! We are forecast to get even more rain this coming weekend which for me just means, more beautiful water in my favorite lake in Sonoma county. As I walked down the pathway to the beach I passed a fisherman who held up two lovely fish on his string. One, a sunfish big and juicy, the other a trout! This time of year if you are lucky you’ll catch a trout because the water is colder in the lake. Usually it is considered a warm water lake given our mild climate and the warm springs that feed the lake so trout are found closer to the dam on the other side of the lake and swim deep. A couple of kayakers were paddling along the shoreline and a fly fisherman was practicing his cast on the lakes edge. This summer the beach will be packed with sunbathers and the lake full of happy kids swimming. Camping and boating on the lake will be fabulous as well. So yes,Cloverdale is a cool town having been recently named one of the 21 Coolest Small Towns in America and the lake is full!