Homemade Gnocchi step#11
Some cool recipes images:
Homemade Gnocchi step#11
Image by UmbriaLovers
Here’s the complete recipe of our Sunday Cooking Gnocchi: umbrialoversblog.blogspot.com/2010/01/how-to-do-gnocchi-a…
riesling risotto w/ pistacio pesto
Image by Tania.Paz
Rhubarb Scones . . .
Image by JLS Photography – Alaska
I don’t know how I have missed having a scone in all of the years I have spent on this earth – but somewhere on our recent 1533 mile road trip – I purchased a blueberry scone. To me it was a glorified biscuit with blueberries. Sadly to say, I was not impressed. But I was determined to make some of my own, once I returned to our cozy little cabin. Well yesterday was the day. I started researching my cookbooks (I have quite a collection) and then combined a couple of recipes, putting my own twist on things. I went out to my rhubarb patch – picked some fresh stalks and the results are what you see in this image.
The scones were light, fluffy, moist, and no where near the dry biscuit I had purchased. My recipe follows . . .
Easy English Drop Scones . .
2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 cup cold butter
1/2 cup finely chopped rhubarb
1/2 tsp. orange zest
1/2 cup, plus 2 tbsp. milk
1 lg. egg
Sugar to sprinkle on top
Assemble dry ingredients in a bowl. Cut in cold butter (as you would in making a pie crust). Fold in rhubarb and orange zest. Add milk and gently stir together. (I used a very large fork to incorporate ingredients.)
Drop heaping tablespoon’s of batter on to parchment paper two inches apart. (They will spread.)
** For a denser scone use 2 to 3 tbls less milk. For variety substitute blueberries or raisins for the rhubarb.
Bake at 425 degrees F. for 10 to 15 minutes. Yields about 10 scones.
They freeze beautifully and can be rewarmed if company should surprise you.
ENJOY!
