Doesn't this make you want to go out and sit under a tree and have a picnic? I love to go out to the Horicon Marsh, early in the season and enjoy the bird songs and the new warmth. A nice, cold fried chicken and some lemonade or beer and scones makes a lovely snack.
Lately I have made these scones:
3 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon butter
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup sour cream or yogurt (low-fat is fine)
3/4 cup water
In a medium-sized mixing bowl, whisk together the first six ingredients, then cut in the butter, using a pastry blender, fork, your fingers or a mixer. Add any additions you might like, stirring to combine. Stir in the sour cream or yogurt, then enough water to make the dough cohesive. Pat or roll the dough into two 3/4-inch-thick circles, or a 3/4-inch-thick square. Cut each circle into six pie-shaped wedges; or cut the square into 1 1/2- to 2-inch squares or circles. Place the scones on lightly greased or parchment-lined baking sheets (the circles should be left intact, with the wedges separated just a bit), and bake them in a preheated 425°F oven for 15 to 18 minutes, or until they're a light, golden brown. Yield: 12 to 24 scones, depending on what size you cut them.
Then eat them with soft butter and strawberry jam.
Also in keeping with the feeling of spring, I have planted sweet peas and nasturtiums on Good Friday and also planted a few pots of caladium-
Talk to you later-Jeopardy is starting!
Lynda
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