In case you’d like something to snack on while your eyes feast on my new etsy shop here is the recipe for the scones in the beautiful photograph below. If you use yogurt, thin it out with soy milk until it has the same consistency as heavy cream but leave room for a little beer. Told to me by my brother Wayne as told to him by our Uncle James . . . it helps the scones to rise. The beautiful photographs for my shop were taken by photographer, Kevyn Fairchild and the great copy by copywriter Dan Icolari. Thank you both for a great job helping me relaunch.

CHERRY GINGER SCONES                                    preheat oven 425ºF

2 cups of flour

2 teaspoons of sugar

1 teaspoon of salt

1 tablespoon baking powder

1/3 cup diced crystallized ginger

1/3 cup coarsely chopped dried cherries or cranberries or blueberries

scant cup of  heavy cream or thinned yogurt topped off with beer

1)    In a large bowl mix dry ingredients and add fried fruit

2)    Add enough liquid to form a soft dough, turn out on a floured board and knead

3)    Make a round about ¾” thick and cut into 6 or 8 wedges.

4)    Place on a lightly greased cookie sheet and bake for 10 to 12 minutes

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