I love baking. Mostly I love eating baking, but I also love the anticipation in my kids faces while they wait for the home cooking to come out of the oven. I love how it makes my house smell good, for the entire day. I love relaxing in my library with a big cup of tea and a good book and a baked treat. Really I don’t think there is anything better.
Scone recipe found at Allrecipes
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons shortening, chilled
- 2 apple – peeled, cored and chopped
- 1 egg, lightly beaten
- 1/2 cup plain yogurt
- 1 tablespoon milk
- 1 1/2 teaspoons almond extract
- 1 tablespoon milk
- 1 egg, lightly beaten
- 2 tablespoons cinnamon sugar
- 1/4 cup sliced almonds
1. Mix together the first five ingredients and cut in shortening until crumbly. Stir in apples.
2. In separate bowl beat egg with fork, mix in milk , yogurt and almond extract. Stir into dry mixture until mixed.
3. Put dough out onto lightly floured surface and gently knead about 5 times until all the dough comes together.
4. Place on a baking sheet that has been lined with parchment paper and greased. Spread out into a large disk and cut into 8 slices.
5. Mix together second egg, tablespoon of milk and brush on scones. Sprinkle with cinnamon sugar then almonds.
6. Bake at 375 degrees for 20 minutes.
7. Eat and enjoy!
I was on vegetable duty this year at Easter, so along with Corn Pudding, Broccoli baked in cheese sauce with puff pastry, pistachio salad and the cranberry sauce, I also brought this carrot recipe. I chose it because while I was making a few sides this one was really easy to put together as I cooked other things. I found the recipe in one of my Kraft What’s Cooking Magazines.
