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)
- Preheat oven to 425F. Line a baking sheet with parchment paper or Silat sheet.
- 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.
- 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).
- 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.
- 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.