Breakfast stuff~

 

 
I'm planning a little breakfast get together for some friends and I have been scouring the Int for recipes and such. I found this YUMMY recipe for scones that is super easy and reminds me of Wild Flower Bread that we used to haunt just outside of Sebastopol, CA in Freestone on the way to Bodega Bay. This one I captured from The Martha Stewart website... I know, I know Martha Stewart~ seriously! But she has some GREAT ideas for all kinds of amazing things. This is a little tutorial~
 http://www.marthastewart.com/899516/cream-scones-currants?center=307033&gallery=342077&lide=899516#ooid=4wNHhsNDrCVcEY_wNoRI2dsb0Id-QOu2

and I made a copy of the recipe so here it is. Enjoy!

Cream Scones with Currants

Ingredients

• 3/4 cup plus 1 tablespoon cold heavy cream
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
• 2/3 cup dried currants
• Sanding sugar (optional)

Directions

1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
2. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook's Note

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.