Wednesday, December 10, 2014

Free read for the holidays!

Any book with No Price listed on the website at
IS FREE for the Holidays!
Just order it as usual and you will not be charged.
by Eugene Field

A children's Christmas anthology of stories and verse by one of the masters. Includes "Christmas Hymn," "The First Christmas Tree," and "Star of the East."

Blueberry Scones


Original recipe makes 1 dozen 
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled and diced OR softened (but not liquified) in the microwave
  • 1 cup fresh, canned, or frozen blueberries
  • 1/3 cup white sugar
  • 1 grated zest of one orange
  • 1/2 cup chopped pecans
  • 3/4 cup half-and-half cream
  • 1 egg
  • PREP
    20 mins
  • COOK
    20 mins
    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle.
  5. Spray muffin tins with non-stick spray.  Spoon  dough into muffin tin at about half to 3/4 full.
  6. Bake in preheated oven until golden brown, about 20 minutes.

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