This week I wanted to share my favorite purchase I made while traveling cross country. I'd planned on posting it with my shop reviews and then realized that I bought it at a shop that was so busy I didn't take any photo's of. So instead I'll share a fabulous tea/breakfast recipie. Stay tunned for some cross country shop reviews, coming in the next few weeks.
My favorite thing about this cup is the color, it is such a wonderful peacful shade of greenish blue and the gold is a perfect compliment.
Can you beleive I got all three parts for $7.50, the store was having a 50% off sale, I wish I had had more time to peruse the shop but I was traveling cross country and on a time line.
2 cups all purpose flour
1 cup bread flour (the original recipe calls for 3 cups of all purpose flour but I ran out and subsituted)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1/2 cup milk (whole)
1/2 cup maple syrup
1 1/2 teaspoon vanilla extract
Preheat oven to 375
Combine flour, baking posder, baking soda and salt, cut in butter with a heavy duty electric mixer until resembles coarse crumbs.
In a 1 cup measuring cup combine milk, syrup and vanilla. Add to the dry mixture and stir until a sticky dough is fomed.
Turn out onto slightly floured work surface and kneed about 6 times, until holds together.
Roll out into a 1" thick round and cut with a 3" cookie cutter.
Place cut scones on a greased cookie sheet and cook for about 20 minutes, until golden brown.
1/2 cup heavy cream
1 tablespoon powdered sugar (sifted)
3/4 cup sour cream
Whip the heavy cream with the powdered sugar until soft peaks form, add the sour cream and beat until fluffy. Scrape into a covered container and refrigerate until serving.
I sprinkled cinamon sugar onto the Devonshire cream when I served these.