3 and 1/2 hours of shoveling.

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Good coffee and scones

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Games.  We won’t talk about who won.

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And a certain very cute baby.

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As you can see in the second to last picture, she has found her cheesy smile.  This is not my doing.  It is all her father’s.

And finally, the scone recipe.  From America’s Test Kitchen.  I can’t remember if I’ve shared it before, so if I have, sorry!  Enjoy!

 

Cream Scones with Currants

Ingredients:
2 c. all-purpose flour, plus extra for the counter
3 TBSP sugar
1 TBSP baking powder
1/2 tsp. salt
5 TBSP unsalted butter, cut into 1/4 inch cubes and chilled
1/2 c. currants (I sometimes omit these if I don’t have any on hand, as I did today)
1 c. heavy cream

1)Adjust oven rack to the middle position and heat the oven to 450 degrees.  Pulse the flour, sugar, baking powder and salt together in a food processor to combine, about 6 pulses.  Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.

2) Add the currants and quickly pulse once to combine.  Transfer the dough to a large bowl.  Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.

3) Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball.  Press the dough into a 9-inch cake pan.  Unmold the dough and cut into 8 wedges.  Place the wedges on an ungreased baking sheet.

4) Bake until the scone tops are light brown, 12-15 mins.  Cool on a wire rack for at least 10 minutes.  Serve warm or at room temperature.

***NOTE*** I used a scone pan, and therefore did not need to knead the dough and use a cake pan.  If you plan to do it this way, you may need to add slightly more cream (I used about 1/4 c.) to bring the dough together.  Try to handle the dough as little as possible so it does not become tough.  Skip step 4 and just fill the scone pan, each triangle about half full.  Sprinkle with raw or sanding sugar and bake!

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