:: In the Kitchen ::

In our kitchen this week…


:: We made GiGi’s delicious and easy Mixed Berry Scones
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 Tsp salt
3/4 cup dried fruit (any small dried fruit will do; we use the mixed berries from Trader Joe’s with strawberries, blueberries and cranberries)
1 1/4 cup heavy cream

Whisk dry ingredients together. Add 1 1/4 cup heavy cream. Stir gently until blended. Roll onto floured surface and knead 6-8 times. Roll into desired shapes (D’s favorite part!) and place on greased cookie sheet.  Bake at 400 degrees for 8-12 minutes or until lightly golden.

For glaze: melt 2 Tbsps butter and brush on unbaked scones, then sprinkle on 2 Tbsp raw sugar.  Or, melt t 1Tbsp butter and add about 1/2 cup powdered sugar and 1/2-1 Tsp of flavoring (we like to use orange extract or orange zest; whatever we have available).  Stir together until smooth, adding more sugar as needed; drizzle on scones.

:: I enjoyed a peaceful breakfast this morning of scones, tea and a view of beautiful anniversary flowers from my husband (there’s nothing like fresh flowers to lighten up a room!)


:: We are finishing up the last of the fresh summer fruits; saying farewell to our favorites for another year – strawberries, raspberries, blueberries and peaches.

:: And, we are saying hello to our autumn favorites – apples, cranberries, figs, clementines and avocados.  Yum, I’m already imagining the meals and treats that will be bringing my kitchen to life in the coming months!

What are your favorite fall ingredients?

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