A Sunday Morning with Scones

Officially the calendar says that it’s spring. However, it really didn’t feel like spring here in Connecticut this morning. It was chilly, overcast and drab. So for a little pick me up I baked scones this morning. Just the thought of scones brings a smile to my face. And biting into a scone, well that’s just pure joy.

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Aside from their delicious taste, one of the best things about scones is that they are quick to whip up and everyone loves a homemade scone. Forget the store bought ones, with this recipe you no longer have an excuse not to bake your own batch.
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In minutes they are baked and ready to cool…but not too long. I love them warm from the oven.

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While I enjoyed a scone with my coffee, the pups ran around for awhile. It was chilly this morning, so they needed their fleece jackets.

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Silly Billy.

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My Sunday was started perfectly. How was your Sunday?

English Tea Scone Recipe

1 egg (slightly beaten)
Milk or buttermilk (I use whichever I have available)
2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbs butter
1/2 cup raisins

Place egg in a liquid measuring cup. Add enough milk (buttermilk) to equal 1 cup, set aside.

In a large mixing bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in raisins. Add milk and egg mixture. Stir just until dough clings together. Drop dough, use 1/4 cup measure, onto an ungreased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown.

Enjoy!

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Lemon Bars

The other day I arrived home and found a package of lemons in my mailbox from a friend who lives in California and has lemon trees. Opening the box was like getting a little bit of California. The fragrance that came from an ordinary cardboard box had me thinking of lemonade, flip flops and straw bags. I couldn’t wait to dive in and pull those lemons out. Since I don’t want them to go to waste I immediately started using them.

Aren’t they beautiful?

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First up was a batch of Lemon Bars. Since I didn’t have a recipe I went searching and found one. So I tied on my apron and got to work.

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I zested the lemons.

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I squeezed out 6 tablespoons of lemon juice.

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I measured out all of the ingredients.

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Then I baked the crust. Once that was out of the oven and cooled, I topped with the lemon mixture and baked. Finally I had perfect little lemon squares and each bite was like a little burst of California sunshine.

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The Gingered Lemon Bar recipe came from Fine Cooking. (I have a personal relationship with the magazine.)

Excuse while I serve myself up another Lemon Bar.

Debra