I forgot the 2nd part of the computer question, too! I would be cut off from my friends without my computer/internet! That’s how I felt when we were at the inlaws! disconnected!
Julie, how did class go today? Is DH feeling better?
Carla, wtg for your DD!!! Smart cookie!
Mare, rib does stretch and give more than stockinette.
Sue, I use a recipe I got from my aunt. They’re easy to make with a food processor, but you can do it without.
Scones by Auntie
1 c. sour cream
1 tsp. baking soda
4 c. flour (I use 1 C whole wheat, 3 C all-purpose unbleached)
1 c. sugar ( 2/3 is enough)
1 tsp. baking powder
¼ tsp. cream of tartar
1 tsp. salt
1 c. butter
1 egg
1 c. total raisins, currants, cranberries & orange rind, dried blueberries or nuts
In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350o. Lightly grease 2 baking sheets. Pour flour, baking powder, salt, sugar, and cream of tartar into food processor. Cut cold butter into slices and add to flour. Pulse until crumbly. Mix egg into sour cream and add to flour/butter mix. Pulse until somewhat mixed. (If no food processor: in a large bowl, mix the dry ingredients. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened.) Add fruit or nuts. Flour board and knead a few times. Divide dough into four sections. Roll each section out into a ¾ inch thick circle. Cut into 6 or 8 wedges and place them on baking sheet. Bake 12 to 15 minutes at 350o, until golden brown. After 10 min of cooling, glaze if desired.
Today, I added 1 c of tart dried cherries and 2 tsp. almond extract. I glazed with 1 1/2 C powdered sugar, 1 1/2 tsp. almond extract and some sliced almonds. (Thin it with water).
They’re also really good with 1 C craisins and 1 Tbsp. orange rind, then glaze with 1 1/2 C. powdered sugar, 1-2 tsp. orange rind and thin with juice from the orange(s).
I’ve also done poppy seed lemon…You get the idea…Just put it combinations that sound yummy!
Let me know if you make them!
Stay warm, friends!