Friday, February 12, 2010

Snow And Cranberry Scones!

I've come to the conclusion that you don't need much snow to enjoy it.  It has just started snowing here at the lake and it is simply beautiful. Having lived most of my life in Connecticut and New York City, I shouldn't be this excited but I am going around taking pictures like an 8 year old who's school has just been canceled.  Most schools in the area are closed for the day... they just don't have the equipment needed to handle it.  There are many hills around where we live and there is just no way you can negotiate them without snow tires or salt.

I Just baked some scones for tea this afternoon from a recipe that my friend Martha in Fort Scott, Kansas  published just this morning.  The name of her blog is Lines from Linderhorf and this recipe comes from The Royal Crescent Hotel in Bath, England.  I think she is the only person I know who enjoys tea just as much as I do.  She certainly has all the acccoutrements. Go visit her blog for wonderful tips on serving tea.  She will probably die laughing when she sees my pictures of our snow event!

Royal Crescent Hotel, Bath, England
Scone Recipe

3 2/3 c. flour
6 T. cold unsalted butter, cut into bits
1/2 cup sugar
2 t. baking powder
1/3 t. salt
3 T. golden raisins (Optional -- I used currants)
1 to 1/4 cups milk, plus additional for brushing the scones

Preheat the oven to 400. Lightly butter a baking pan. 

Put the flour into a large bowl. With a pastry blender or two knives, cut the butter into the flour until the mixture forms a coarse meal. Add the sugar, the baking powder, salt and raisins (if you are using) and toss to mix.

Gradually add enough of the milk to form a soft dough. Turn the dough out onto a floured surface and knead it gently with your fingertips several times to form a smooth dough.

Roll the dough on a floured surface to 1 1/4 inch thickness. Cut out scones with a floured 2 inch biscuit cutter. Reroll the dough scraps once and cut out additional scones. Arrange the scones 2 inches apart on the baking sheet and lightly brush the tops of the scones with milk.

Bake for 20 minutes or until golden brown. Serve while hot and fresh.


Linderhoff's Fresh Apple Cake


2 cups flour

2 t. baking powder

1 t. cinnamon

1 t. nutmeg

1/2 t. ginger

1/2 t. baking soda

1/4 t. salt

1/2 cup butter, at room temperature

1 cup packed brown sugar (light or dark)

2 large eggs, at room temperature

2 cups peeled, cored and finely shredded apple (I didn't peel mine)

1 cup sliced unblanched almonds (I used pecans -- the nut of the prairie)

2 T. brandy

1 t. freshly squeezed lemon juice

1 t. vanilla

Apple Glaze

1/4 cup apple jelly

2 t. brandy

Preheat the oven to 350.


Generously butter an 8 by 3 inch layer cake pan. Line the bottom with parchment paper cut to fit and butter the paper. Dust the pan with flour, shaking out the excess.

To make the cake: Sift together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt.

With the electric mixer, beat the butter until it is creamy. Add the brown sugar and beat until the mixture is light and fluffy, scraping the side of the bowl often. Beat in the eggs until they are blended.

In a medium size bowl, toss the apples with the almonds, brandy, lemon juice and vanilla. With the mixer speed at medium low, add the apple mixture, beating just until it is well blended.

Reduce the mixer speed to low. Add the flour mixture all at once and mix just until blended. Spread the butter evenly in the prepared pan.

Bake for 45 to 50 minutes, until the top of the cake springs back when lightly touched. Let the cake cool in its pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the pan to loosen the cake. Invert the cake onto the rack, peel off the paper and let it cool completely.

To make the apple glaze, in a small heavy saucepan, stir the apple jelly and brandy over medium heat until the jelly is melted.

Place the cake on a serving plate. Spread the top of the cake with the warm glaze and sprinkle it with the toasted almonds. (I omitted the almonds as I had pecans in the cake).

I leave you now to go take more pictures!  Wonder what  Lucy is going to think of the sticky white stuff...later!

See what I mean, try negotiating that when it freezes!

Look at those flakes!

The bird feeder is quite busy today!

Going down to the lake with the dogs to get some photos...This is so much fun!!!!!


  1. Thanks for the kind words.

    Your scones look yummy! They are good!

    And I do like your snow pictures!

  2. I love the snow pictures & I can't wait to try the Fresh Apple Cake.

    We still have some snow & ice on the ground here in Augusta! This winter is just amazing.



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