It has come to this, I am sharing recipes on this bloggy thing!

The weather is horrid here, so instead of a long walk, I walked into the kitchen this morning. I had my eye on one in the Whitewater Cooks* by Shelley Adams, so I thought I’d give it a go.

I have now added this to the breakfast menu ideas for when Ken and I cover Rancho Nambe next May. I need to be well practiced before we get there. I do not want to let anyone down with the second B part of B&B.

I might as well share, because these were good and good things need to be shared.

CreamScones

Ingredients
3 c. Flour
2T. Baking powder
1T. Sugar
1 t. Salt
6 T. Cold butter
3 eggs
3/4 C. Cream
Method
Preheat oven to 400 degrees.
Sift together dry ingredients
Cut in the butter (I used the stand  mixer, because thanks to Jim and heather I have one)
In a different bowl, mix the eggs, cream
Add to dry ingredients and mix together gently.
Turn onto floured board and pat into a round mound shape about 1 inch think. Use a biscuit cutter to cut out rounds.
Place on cookie sheet and bake for 12 – 15 minutes until golden brown.

That’s what the recipe says. This is what I did.

I added a big spoon of coconut yogurt to the eggs mixture. And I added shredded coconut to the dough as well.

These were good. The next time I will add blueberries or raspberries or maybe even chocolate chips.

I will make these again and they will be on the menu at Rancho Nambe next May if the high altitude doesn’t mess with my baking!

Bon appetit!

*I give this book a buy!