Yes, I'm still baking those cranberries into everything! Luckily the fresh cranberries last a long time in the refrigerator. I started with a simple chocolate scone recipe from Tea Time magazine. I added about a cup of fresh cranberries, used dark chocolate instead of milk chocolate, replaced some of the all purpose white flour with whole wheat and added a candied pecan to the top of each scone. (Yup, still trying to use up the candied pecans, too.) I was pleased with the resulting scones and they should pair well with my homemade lemon curd (cooked up from lemons grown in my own yard)!
Smile!
-
Hi everyone, I’ve not had much time to craft the past few days so here’s a
quick CAS spring card I made for the Country View Crafts FB challenge.
I cut ...
7 hours ago
3 comments:
Ohhh my mouth is watering. Your scones look super yummy and I’ll bet they taste great with lemon curd.
now those look too yummy.. I would love to be your neighbor. Everytime I spelled you baking I would knocking on your door.. LOL heehee
Oooohhh..so yummy!
Post a Comment