Buttery Scones, and Curd

Happy Holidays!

If you are like us you've been spending the days following Christmas - chillin. I love all of the things that lead up to the big day but, I'm grateful when it's done, and relaxing is next up. 

Regardless of where you live, this year the holidays looked different. Many of you opted out of big family events. Some of you ordered food from a local restaurant to support them and others (like Dan's family) got creative with their celebrations. 

Dan's daughter Mary, her husband Matthew, and cousin Elwood organized a traveling potluck. Everyone made a dish packed it in containers for each family and then Dan, Marry, Matthew, and Elwood drove around to family members collecting and delivering the dishes. Then later in the evening, we did a family zoom to connect and do a fun gift exchange. It wasn't ideal but it was fun. 

Each year Mary and Matthew do some kind of cooking project and we are the recipient of some delicious foodstuffs. This year they made lemon, orange, and lime curds. I was anxious to try them out so this morning I made a batch of buttery scones - they were perfect together - I have to admit I did have a second - but it's the holidays nothing has calories right? 

Buttery Scones

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/3 cup cold butter cut into small pieces

2/3 cup milk (I used oat)

1 egg beaten

Instructions:

Preheat the oven to 400 degrees and grease a baking sheet. In a large bowl combine flour, baking powder, and salt. Add butter pieces and mix into flour with your fingers until the mixture resembles bread crumbs. Add milk and mix until combined (do not over mix). 

Put dough on a lightly floured surface and pat into a round circle, cut into 8 wedges and transfer to the baking sheet. Brush the tops lightly with the beaten egg and bake for 12 - 15 minutes. 

Serve warm with the curd - nom nom nom 

I don't know about you but I'm ready for a new year, 2020 has been quite the ride. Thanks for stopping by!