Instead of blogging, we've been having a blast with our wonderful friend, Murph. She came all the way from NYC to see us (and maybe her family too).
Murph is a friend who loves well. She's one of those who just jumps right in and becomes part of the family... picks up a crying baby, does the dishes, rubs a toddler's back to get him to sleep, and bakes glorious, glorious treats.
I decided to add Murph into the "Compelled by Love" series because of the great ways she loves those around her.
She is a genuine friend who shows interest in others' interests, takes initiative, and remembers the small things. We were blessed to have her in our home.
Yes, one way Murph shares her love with many of her friends is through baking delectable goodies, and we were the happy recipients yesterday.
She made us two types of scones, recipes straight from the famous Alice's Tea Cup. One was a mixed berry, and the other a cheddar bacon. Oh yum. She knows the way to our hearts.
Mixed Berry Scones
Recipe Source: "Alice's Tea Cup : Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot" by Haley and Lauren Fox (William Morrow Publishing)
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2-1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1-1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/4 cup hulled and quartered strawberries
1-1/4 cups buttermilk
1 teaspoon pure vanilla extract
1/4 cup heavy cream (for brushing)
1/4 cup sugar (for sprinkling)
Preheat oven to 400 degrees F.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.
With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add all the berries and stir well.
Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1-1/2 inches thick. Using a 3-1/2 or 3-1/2-inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather remaining dough together lightly to cut out more scones.
Brush the top of each scone liberally with heavy cream and sprinkle with sugar. Bake the scones for about 12 minutes, or until lightly browned.
Yield: 10 to 12 servings