I’ve made scones a few times using this recipe and it’s a keeper. Light on the inside, crunchy on the outside and quick and easy to make.  A bit decadent with the cream but it seems to do the trick.

It’s probably easier to do this with the food processor as the recipe calls for but I like using an old fashioned pastry-cutter-in-thingy-do. It is very satisfying.  Plus everyone is still sleeping when I have made these.
pouring in the cream
et voila

Dreamy Cream Scones
America’s Test Kitchen Cookbook via

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (Deb Comments: “I used dried cranberries, and chopped them into smaller bits”, Patrick Comments: I used raspberries once and blueberries once – both were good.  I bet chocolate chips are good… or heath bar bits )
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Christmas 2012

We had Christmas Eve at our house.

Our tree is beautiful this year – a big blue spruce

For starters:

For Dinner:

  • Ham and rolls
  • Macaroni and cheese
  • Winter Greens gratin
  • Purple cole slaw (MOM or somebody who has this recipe!!! I just realized this recipe is not on EoE. Will you email it to me? How can this not be on here?)
  • Sliced oranges and grapefruits with pomegranate seeds

For dessert:

dining room
  • apple gingerbread upside down cake (made by Kirsten… and delicious)
  • Emily Jane’s brownie Santas and cookies

Chrismas Breakfast.

Mom and Dad always join us for Christmas breakfast and we always have the same thing:

Christmas Dinner at Mom and Dad’s house:

  • sauerkraut balls
  • more hanky pankys
  • shrimp
  • Roast Beef
  • popovers
  • mashed potato casserole
  • green beans
  • salad
  • and ice box pudding for dessert… of course

everything was fantastic…wonderful day…Merry Christmas!

smoked salmon platter on Christmas Eve
Grace, Jack, Claire and Sophia on Christmas Eve
it was a mustached kind of evening
Owen and Sophia
Grace opening her Christmas Eve present from Grandma and Grandpa
Emily Jane’s Santa hat brownies.
Girls in their Christmas Eve jammies
Christmas Eve photo session
Christmas morning… waiting for the egg casserole to finish cooking.
Mom’s mantle
Christmas dinner table
I made the popovers and they turned out well.
Digging into the great roast beef





Pork Medallions with Cranberries and Apples

Cooking Light

  • ½ cup apple juice
  • ½ cup chicken broth
  • 1 T brown sugar
  • 1 ½ t cornstarch
  • ½ t salt
  • ¼ t sage
  • 1/8 t ground black pepper
  • 1 (1 lb) pork tenderloin
  • 1 T all-purpose flour
  • 4 t olive oil
  • ½ c finely chopped onion
  • 1 cup thinly sliced peeled Rome apple
  • ¾ cup fresh cranberries

Combine first seven ingredients in a small bowl, stirring well.

Cut pork crosswise into 8 pieces.  Place each piece between 2 sheets of plastic wrap;  flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.

Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.  Add pork;  cook 2 ½ minutes on each side or until browned.  Remove from pan.

Add 1 t oil to pan.  Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.  Return pork to pan;  add juice mixture, apple, and cranberries.  Bring to a simmer;  cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.

4 servings

Cranberry Coffee Cake

Ellen Bottiny

  • 1 10” pie plate
  • ¼ lb. butter
  • ½ cup walnuts
  • 2 cups fresh cranberries
  • 1 ½ cup sugar
  • 1 t. vanilla
  • 1 t. almond extract
  • 2 eggs, beaten
  • 1 cup flour
  • pinch of salt

Grease pan.  Cover bottom with cranberries, walnuts, and ½ cup of the sugar.  Melt butter.  Stir in 1 cup of sugar and all other ingredients.  Pour batter over cranberries and walnuts.  Bake for 40 minutes in a preheated 350 oven.  (May take longer, watch for the middle to be done.