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When the peaches are this good, you don’t need a fancy scone recipe. Just this one. I’m posting it here because I can never find mine but I can always search my blog. Bon appetit.
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick cold unsalted butter
- 1/2 cup plain Greek yoghurt (Fage), buttermilk or sour cream
- 1 egg
- Preheat oven to 400 degrees.
- Mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Chop butter into flour mixture.
- Whisk together yoghurt and egg until smooth.
- Stir yoghurt mixture into flour mixture and form dough into a ball.
- Place on a lightly floured surface and pat into a circle about 3/4-inch thick. Sprinkle with coarse sugar. Cut into 8 wedges; place on a cookie sheet (preferably lined with parchment paper). Bake until golden, about 15 to 17 minutes.
Okay, listen up. This is one of my most asked-for recipes so here goes. Sorry about the uninspired title of this post, but it makes it more findable when I search.
You can substitute any summer fruit you like–rasperries, strawberries, blueberries, nectarines…all your faves. I used peaches because this batch was amazing, from an orchard in Oregon.
Shortcake Recipe …kind of adapted from www.foodnetwork.com. I decreased the salt and increased the sugar, and used all butter, added the plain yoghurt because I didn’t have half and half, and suggested the romanov sauce. Changed the oven temp, too. So sue me.
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup tablespoons butter, chilled
- 3/4 cup plain yoghurt or half and half
- Melted butter to brush shortcakes + coarse (demarara or however you say it) sugar
- Faux Romanov sauce
Heat oven 400 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Form cakes about the size of your palm. Brush with melted butter and sprinkle with coarse sugar. Bake for 15 minutes or until brown. Cool and eat with summer fruit and Romanov cream.
Recipe: Faux Romanov Cream (healthier than the real thing, which involve creme fraiche which you probably don’t have anyway). I don’t have a photo because it was slurped down so fast.
- 1 cup Greek style nonfat yoghurt (like Fage brand)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1 tablespoon Cointreau, triple sec or some other orangey liqueur.
Whisk everything together and serve over shortcake and fruit.
Nothing fancy, just a nice recipe for something called Irish Soda Bread, which has nothing to do with Ireland but it’s simple and delicious, so here you go. If you’re like me, you don’t keep buttermilk around so use yoghurt or cream or something, and a squeeze of lemon.
1 tablespoon baking powder
1 teaspoon baking soda
6 tablespoons brown sugar, packed
2 tablespoons granulated sugar
1 1/2 teaspoons salt
4 tablespoons butter
2 eggs, beaten, optional
1 1/4 to 2 cups buttermilk (use more if you omit the eggs)
1 cup raisins or currants, soaked in hot water
Combine dry ingredients. Cut in butter, add eggs and buttermilk. Stir in raisins. Knead a few times and let rest 10 minutes. * Shape into an 8- or 9-inch round. Score top with a knife in the shape of a plus sign. Place in 9-inch cast-iron pan and bake at 375 degrees until top is brown and toothpick inserted in center comes out clean, 40 to 50 minutes. Remove and cool on rack.
Serve toasted with butter. Try it with a wedge of sharp cheese and a bit of hard-smoked salmon. Good luck!
Speaking of luck, I have written several books about Ireland because I love it there. I love the people and their history and heritage. Irish Magic and Irish Magic 2 are anthologies written with some of my favorite writers–Roberta Gellis, Morgan Llywelyn, Barbara Samuel. The Mist and the Magic takes place in Tudor Ireland. And the late, great Dancing on Air will be republished this year with a new title: At the Queen’s Summons. Good luck with that, too!
I love my readers. I love the honest and heartfelt posts they leave on my message board. Like this one:
I just wanted to let Susan know how her recipe for “Morning Muffins” couldn’t have come at a better time. My son was diagnosed with Leukemia in September of 07. One of the side effects of all that chemo is constipation. Which is one more complication that we could do without. Your muffins took away that potentially serious problem (also tasting great!). He also has Down Syndrome so it is even more important for him to “move” things out! I shared one of those muffins with one of my sons nurses and she was amazed at how well they worked. She even commented to me later that she thought about my “Magic Muffins” when a few days later another patient was having to take even more drugs to try to help alleviate her constipation.
I’m so grateful that I found that recipe! I’ve made it so many times that I know it by heart. Thank you for putting recipes in your books!
In honor of Anne and her son, here’s the recipe. You can tweak it any way you like, substituting craisins or dried cherries, sunflower seeds, etc. I like to add craisins and grated orange or lemon peel sometimes. Enjoy!
Morning Muffins from the Sky River Bakery (from Snowfall at Willow Lake)
1-1/2 cups flour
3/4 cup ground flax seed
3/4 cup oat bran
1-1/2 cups brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
½ cup vegetable oil
2 cups peeled and shredded carrots
2 apples, peeled and shredded
1/2 cup raisins or currants
1 cup chopped walnuts
Preheat oven to 350 degrees F. Mix flour, flax seed, bran, brown sugar, baking soda, baking powder, salt and cinnamon. In a separate bowl, combine the milk, eggs, vanilla and oil. Add to the dry ingredients. Fold in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake for 15 to 20 minutes.
Snowfall at Willow Lake is available in unabridged and abridged audio format from Brilliance. You can even download a copy here. Where do you listen to books on audio? In the car? On the treadmills? While walking the dog? Gardening? Shoveling snow?
The abridged edition doesn’t have the recipes, so here’s a quick peek at one:
These delicate puff pastries originated in France, and are traditionally served this time of year, with champagne–dry, not brut.
- 1 cup water
- 1 stick unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup flour
- 4 large eggs
- 1 1/2 cups coarsely grated Gruyere cheese
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan.
Transfer mixture–known as pate a choux–to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg.
Stir the Gruyere into the pate a choux and drop by tablespoons about one inch apart on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.