I love Sunday mornings. When I was still at home, I would get up late, drink lots of tea, and have a leisurely breakfast of foods far too complicated to spend time making during the week. After a week of rehearsal and a Saturday spent running errands and getting in some free training, its time to settle into this crazy new world of mine properly.
As luck would have it, it’s gorgeous out today. In the part of France I’m in right now, it rains all the time. Almost every day. So a day of sunshine is practically an event. And a caravan full of sunshine after days of grey has a handle on cozy that needs to be experienced to understand.
To add to the general goodness of the day, the experiment of using under my bed as a fridge has proven successful. A nice, cold, glass of juice? Yes, please! How about some music with that? Mmmm…
But to really kick off this first Sunday, and to cap off the first week of rehearsal, a special treat is in order. As such, I’m making scones!
And so should you!
Raspberry Scones
1 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup butter or margarine
3/4 cup light cream
1 egg yolk
1 cup fresh or frozen raspberries
Preheat oven to 425 degrees F.
Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
Gently fold in raspberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar.
Bake for 20 minutes or until browned.
Break into wedges and serve hot with butter.
Happy Sunday everyone!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment