Sometimes life is too sweet.
Sunday morning: New York Times (style section, please!), rain, a big fluffy bed, and homemade scones. If I were more hip, Coltrane would be playing softly. I made these this morn and sharing the recipe, in case it rains next Sunday.
Ingredients:
1 cup fruit
2 TBSP sugar
3.5 cups Bisquick
.25 cup cream
2 eggs
glaze: 1 egg and sugar in the raw
Preheat oven to 425. Combine 1 fruit, spice, and sugar in mixing bowl. Mix in Bisquick. Combine cream and eggs in a mixing cup, beat it well; add slowly to the mixing bowl – should be crumbly. Spread out on a floured surface, knead, shape in to circle 1 inch high, cut into 8-12 slices (like a pie). I put on parchment paper, brush with a beaten egg and sprinkle raw sugar on top. Bake at 425 for 10-12 minutes. Serve with butter, in bed, with someone you love.
Variations I like:
apple, cinnamon, and orange zest
dates and walnuts
bluberries and ginger
