The weather has been perfect these last couple of weeks. Perfect weather for outdoor cooking, picnics, and afternoon tea.
|Cranberries and white chocolate scone mix...|
You've probably noticed by now, that growing and preparing food takes up a big part of our day; but come the holidays... planning, shopping, and preparing food moves up on the priority list even more. I guess we all love this. I mean, I usually even enjoy going to the grocery store... and so does Don. My one grown child often calls me on the phone to see if she can stop by the grocery store for me.
Since yesterday was Veteran's Day, we started the day with a big, hot breakfast. In the afternoon, I made scones for a tea on the front porch. I tried Three Pixie's Devonshire Cream recipe, and it was a crowd pleaser.
We've been making these scones for years, so I don't know the source of the recipe any more. Yesterday, I used my gluten free flour mix instead of the wheat flour it calls for, following the same old recipe, and no one noticed the difference!
Cranberry and White Chocolate Scones
1 3/4 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
5 Tablespoons chilled butter, cut in pieces
6 Tablespoons half & half cream
1 large egg, beaten
1/2 cup cranberries, fresh, frozen, or dried
1/2 cup white chocolate chips
Begin heating your oven (400 F, 205 C). Blend flour, sugar, baking powder, salt, and butter. Add milk, egg, cranberries, and white chocolate chips. Stir until dough begins to hold together. Turn onto floured board. Knead for 2 minutes. Pat into a 1/2" round cut into 8 wedges. Transfer to greased baking sheet. Bake at 400 degrees F (205 degrees C) for 14 minutes until golden brown.
Gluten Free Flour
1 1/2 cups northern bean flour
2 cups white rice flour
1 cup tapioca flour
1/2 cup oat flour
Add Xantham Gum - 1/4 teaspoon for cakes, cookies, biscuits, pancakes...scones! Or 1/2 teaspoon for breads.
Since we own a mill, I buy my grains and grind them myself. This cuts down on the cost considerably.
I am linking with Wholesome Whole Foods, and Foodie Friday today!