In the meantime I've managed to completely throw off my previous template. You wouldn't think that it would be too hard to get back to my original all white background, but I've done it. Not a plain jane white background to be found...the closest I came was a white one with a shadow--no thanks blogger!
All that to say, stay tuned friends! Hopefully the new and improved Moss Eclectic is just around the bend. BUT for now we have some unfinished Halloween business to attend to.
Before I do though, I'll leave you with the moistest, most delicious scone recipe every recorded. I got it from my friend Catherine whom I miss so dearly! We lived down the street from her during law school, and I think she must have made a constant supply because there was always a beautiful array on her counter everytime we'd come over...which was at least once a week. This month, I'm following her lead--scones once a week....at the very least :)
- 2 cups sifted flour
- 1/2 tsp slat
- 1 TBSP baking powder
- 4 TBSP sugar, divided
- 5 TBSP plus 1 tsp unsalted butter at room temp
- 1 large egg, beaten
- 1/2 cup plus 2 TBSP heavy whipping cream (half and half works too)
- 3/4 cup of cranberries (or chocolate chips, nuts, etc)
Cut in butter with a pastry blender until mixture resembles small pebbles.
Mix in egg and 1/2 cup cream
Stir in any of the 3/4 cup combo of the cranberries or extra ingredients
Turn dough out onto lightly floured surface and knead gently.
Pat into a 9" circle 1/2" thick, and place on baking sheet.
Using a floured knife, cut dough, pie style into 12 wedges (Do not separate wedges)
Brush tops with remaining 2 TBSP cream
Sprinkle with sugar
Bake at 400 degrees for 15 minutes or until light brown
I'm really not much of a baker, but I have yet to mess these up. They are so delicious, and not in the least bit too dry which is my main hang up with (inferior) scones :)