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The weather turned chilly and wet yesterday and it felt more like a late October day instead of April; so I spent the afternoon in the kitchen canning chicken broth. I had been making it up in small batches and freezing it but, I had enough finally to get out the pressure canner and can it up, 15 quarts worth, I love seeing all of those full jars on the shelves. So I guess in one sense the canning season has begun here.
I have started a counted cross stitch quilt for our grandchild that is to be born in September. Lots and lots of stitching on this one but I can’t wait to get it finished. My husband and I are so looking forward to becoming grandparent, we feel truly blessed. I have always enjoyed sewing and quilting but making things for our grandchild has become an absolute joy.
Today is baking day and here so the kitchen will be busy again. This recipe is one of my husband’s favorite snacks to have with coffee or tea;
Gingerbread Scones
1 ¾ cup all purpose flour
¾ old fashioned rolled oats
1/3 cup light brown sugar
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup cold unsalted butter cut into pieces
Zest of one lemon (optional)
1/3 cup dried cranberries or cherries
½ cup buttermilk
2 ½ tablespoons molasses
1 teaspoon vanilla extract
Egg Wash
1 large egg
1 tablespoon milk or cream
Maple Glaze (optional)
½ cup sifted confectioner’s sugar
1 ½ tablespoons maple syrup
1 to 2 teaspoons milk or cream
Pre heat the oven to 400° and line a baking sheet with parchment paper
In a large bowl whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender; the mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries or cherries. In am separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Turn the dough onto a lightly floured surface and knead the dough gently 4 or 5 times and then pat the dough into a circle that is about 7 inches around and 1 ½ inches thick. Cut this circle in half and then cut each half into 3 pie-shaped wedges. Place the scones on the baking sheet. Make an egg wash on one well beaten egg mixed with 1 tablespoon milk and the brush the top of the scones with this mixture and sprinkle the tops of the scones with some rolled oats.
Bake for about 20 minutes or until golden brown and a tooth pick inserted into the center comes out clean. Allow to cool on a wire rack.
To Glaze
Mix together the glaze ingredients, adding more sugar or milk until you get the desired consistency. It needs to be thin enough that can be drizzled over the tops of the cooled scones. With a spoon drizzle the glaze over the top of the scones and let dry.
Makes 6 scones
Have a wonderful Saturday!
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