Sunday, May 31, 2020
Seeds
Saturday, May 30, 2020
Detail
Friday, May 29, 2020
Water
Thursday, May 28, 2020
Flora
Lilac Blossom Almond Scones
Adapted from Holly and Flora
Ingredients
- 1 1/2 cups (6.75 ounces) flour, all-purpose
- 1 1/2 tablespoons (3/4 ounce) granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, chilled
- 1/4 cup (1 ounce) toasted, chopped almonds
- 3/4-1 cup lilac flowers
- 1/2
cup buttermilk, shaken well
- 1/2 teaspoon vanilla extract
- Turbinado sugar, for sprinkling on top
Directions
Pre-heat
the oven to 425 degrees. In a large mixing bowl, combine the flour,
sugar, baking powder, baking soda, and salt. Whisk the ingredients
together. Cut the chilled butter into small cubes and toss into the dry
mixture. Using a pastry blender or your fingers, work the butter into
the flour mixture, until pea-sized lumps of butter are present.
Add the almonds, lilac blossoms, vanilla and buttermilk (a little at a time) and fold together in the bowl with your hands just until the all the flour is moistened and the dough holds together. Make sure to not over-work. Lightly flour the ball of dough and flatten it out on the counter, by hand, into a 1/2 -3/4 inch thick disk. Cut the dough into triangles and place onto a parchment lined baking sheet. Lightly dust with turbinado sugar. (At this point I usually place my scones in the freezer for at least 30-60 minutes to firm up. This step is not absolutely necessary, but I find that scones bake up taller and more beautiful when they chill a little first. You can actually freeze the scones entirely, transfer them to a plastic bag and store them in the freezer. Then bake directly from the freezer when needed, adding a few more minutes to the baking time if needed. This is a great time saver on mornings when you want a fresh batch of scones, but don't want the hassle of making them that morning.)
Bake 12 to 16 minutes, rotating the baking sheet halfway through, until turning golden brown on the edges. Serve warm, plain, or with a little butter and your favorite jam.
Yields: 4 large or 8 small scones
Wednesday, May 27, 2020
Under ~ Bugs Eye View
Tuesday, May 26, 2020
Mom is Moving On
Welcome to town |
During this past couple of weeks we helped you pack up your treasures. You are moving to Penticton! I am very happy and excited for you!
Monday, May 25, 2020
Something New
Sunday, May 24, 2020
Plum Blossoms
Saturday, May 23, 2020
Bleeding Hearts
Friday, May 22, 2020
Something New
Some One I love
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Some One I Love |
Wednesday, May 20, 2020
What to do on a rainy day.... Bake Cookies!
Tuesday, May 19, 2020
Back Yard View (Spring)
Monday, May 18, 2020
Blossoms
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Saskatoon Berry Blossoms |