Posted in My 'hood, Photography, Recipes

April 2015 – week fifteen

Another week has come and gone. Here are this week’s photo prompts for the Fat Mum Slim photo challenge. 

April 6 – a shape; a pretty heart shape given to me by a far away friend. She is my cosmic twin & a heart seeker ❤️

  

April 7 – beauty; I always think of flowers when I think of beauty.  Here are my hollyhocks from late last summer with the early morning sunlight behind them. 

  

April 8 – breakfast; this was my breakfast this particular morning. 

  

April 9 – inspired; I am inspired by Mother Nature and views like this. 

  

April 10 – dark; these two chairs are on the dark side of this building, in the shade, waiting for warmer weather. 

  

April 11 – this smells so good; oh the dedication to photo-a-day…I had to bake something just for the prompt. These cream scones with currants made the kitchen smell heavenly. (Recipe below – for anyone interested)

  

April 12 – something green; spring is still slow in coming around here, so this is from the archives. I met this cousin of Kermit’s on a photo hike last spring at a local conservation area. “💚 It’s not easy being green 💚”

  

Thank you for visiting. Remember you can check out other photos on Instagram #fmsphotoaday or follow me @basildonkitchens. As always, your comments are much appreciated. 

Until next time, Connie ❤️

Cream Scones with Currants – yield: 8 scones

  • 1-3/4 cups (270 g) unbleached all purpose flour
  • 2-1/2 tsp (15 g) baking powder
  • 3 tbsp (45 g) sugar
  • 1/4 tsp (5 g) salt
  • 6 tbsp (85 g) cold, unsalted butter cut into 1/2″ cubes
  • 1/4 cup (40 g) dried currants
  • grated zest from one orange
  • 1 large egg
  • 4 tbsp (60 ml) cream (can be full fat or coffee cream) 

Directions:

  1. Preheat oven to 425F. Line a baking sheet with parchment paper or Silat sheet. 
  2. In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the butter and work it in with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 
  3. In a small bowl, beat egg and cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tbsp of cream). 
  4. Turn dough onto a lightly floured surface. Pat into a 6″ round, about 1″ thick. Cut into 8 equal sized wedges. Space the scones evenly on prepared baking sheet. 
  5. Bake until golden brown, about 12 to 15 minutes. Best served warm. 

Note:  for a richer, darker crust, brush tops of the scones with heavy cream & sprinkle with sugar before baking. You can also substitute lemon zest for the orange & raisins for the currants. 

Author:

I am living my dream life in the country! I love photography, travelling, cooking, baking and I even try my hand at quilting.

2 thoughts on “April 2015 – week fifteen

  1. hello my twin! Of course I have gigantic hollyhocks too! Yes! In my front garden:) I’m gald you share your scone recipe, that’s really thoughtful of you. The image you picked for your feature image is stunning, just brilliant. It’s so cool to see the heart I mailed you in your home with you.

    1. Let me know if you try the recipe. My hubby loves them. Your little heart sits on my dresser where along with some other calming stones & crystals. It makes me happy to see it there. ❤️ the feature image was taken one morning on my way to work, the sun was just rising, it was getting warmer so the cold ground & warmer air made such an interesting atmosphere. I’m glad I took the shot as it was gone in two minutes.
      Hope you are having a GREAT week… **hugs** 😘

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s