A Fun Weekend (and Cream Scones)

We had our annual Free Church plant sale this past weekend. It is primarily put together by my DH, and our friends Vicki & Diane
We are lucky to have many donations of perennials from our church members and from a local garden club. This year we had lots of sedums , John brought trees and out of control Bonsai plants

and Diane made these cute little teapots planted with herbs - her husband had drilled holes in the bottom so they will drain.

What we don't sell on Saturday, we take up to church on Sunday and generally sell most of what is left over. This year we made over $1000!

I am in charge of taking the money. I am also the self designated morning snack bringer. So I was up at "O-Dark:30" putting together Cream Scones. They are just the best. You can use mini chocolate chips, but I like to use currents.

This recipe makes 16 large scones. They are delicious plain, but really good with butter and raspberry jam.

YUM!




If I’m going to make these for breakfast, I mix all my dry ingredients the night before and cover the bowl with a towel (or plastic wrap, etc) – that way the next morning all I have to do is add the cream, mix, knead and form – don’t even need my glasses for that!)

CREAM SCONES
Ingredients:
3-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
¾ - 1 cup dried currents (don’t use raisins – they are too big)
2 cups chilled whipping cream
2 tablespoons butter, melted (optional)
Additional sugar (optional)

Directions:

1. Heat oven to 375 F. Lightly grease 2 baking sheets (or use stoneware and you won’t need to grease them.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in currents (or use mini chocolate chips and nuts – what ever strikes your fancy!) Make a “well” in your flour. 3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into 4 equal balls*, flatten and cut into 4 wedges (total of 16 pieces) Put on baking sheet (I prefer stoneware, as the scones will not burn on the bottom that way.) and let rest 5 minutes. At this point you can brush with a little bit of cream or melted butter and sprinkle with sugar if you want.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 16 scones.* You could also form into rectangles that can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.

Grab a cup of coffee or a mug of tea and enjoy!