Cranberry Walnut Scones: What a Wonderful Breakfast Treat

Last night before bed I was thinking what wonderfulness can I make tomorrow morning.

I have decided that we can eat “good for you” food every weekday but the weekends are special and we should have something even better.  So Sundays I make something wonderful like Lobster Rolls or a Pork Tenderloin Roast with Homemade Sauerkraut and Root Veggies or a Moroccan Roast Chicken with Guava Paste.  But Saturday morning should be special also.  So I remembered making scones once before.  The recipe was from a Rachael Ray cookbook and honestly it did not do it for me.  So I got on the computer and found a recipe from All Recipes.

http://allrecipes.com/recipe/79470/simple-scones/

img_3434I of course made some changes and this is what I came up with:

Cranberry Walnut Scones

Heat the oven to 400 F.  In a medium-sized bowl mix the top 5 ingredients.  Grate the butter into the flour mixture and with a pastry blender or two knives cut the butter into the flour mixture. Do not use your hands as it will melt the butter. Add the walnuts and mix well, place in the fridge until ready to add the wet ingredients. In a separate bowl add the sour cream or the cream and vinegar mixture and set aside.  Add egg to cream and mix well.

Add your egg/cream mixture to your dry ingredients. With just a few strokes incorporate it – it will have dry ingredients that have not mixed well.  No problem just turn out onto a work area (I use a large plastic place mat).  With your hands knead gently until you have a soft dough.  Do not overwork, you do not want to melt the butter pieces. Just a few strokes with your hands should incorporate it into a nice dough.  Shape into a disk about 1/2 inch thick and approximately 7 inch diameter. Sprinkle top evenly with cranberries and pat into the dough. Sprinkle with the white sugar. Cut like a pie into 8 pieces.

Place on a baking sheet with parchment or another non-stick mat. Bake for 15 to 17 minutes.  Watch that the bottom does not burn.

Serve hot with honey butter mixture or my favorite cream and honey.

Cream or Butter Sauce:

  • 2 tablespoon butter or heavy cream
  • 1 tablespoon light honey

Mix together and serve on the side with the hot scones.

Great with a good cup of coffee sitting on your porch watching the street come to life.

Vendor Part 10: Jimmy – Pan Man in the Morning, Sweet Treats Man in the Afternoons

IMG_3016Almost every morning early around 6:30 am Jimmy comes by on his bike carrying this mornings fresh-from-the-oven rolls. 10 cents apiece for a great start to your morning.

Then some afternoons he comes by, today it was around 3:30 pm, with that same basket filled this time with sweet treats.  These are 15 cents.

IMG_3015Some of today’s choices were chocolate sweet rolls, a lovely sandwich cookie with a dulce de leche filling, a corn type muffin, a filled sweet roll with what I think is guayaba (guava) filling.  We have our favorites but honestly any one of them will pacify the sweet tooth in all of us.

 

Fruits and Peppers in the Garden

We have such an abundance from our garden.  Below are just a few of the fruits that we gather each week. I am happy to say that many of my neighbors and folks on my daily walk like guava or guayaba, everyone here uses lemons on almost a daily basis so we are happy to share what our garden produces. Some of our other trees do not yet produce enough to share a great deal. I just cannot use all that we get from our garden so giving the egg delivery guys a bag full of guayaba is a wonderful way to thank them for their service and use the extra fruits that Joe and I can not eat.

San Clemente 8.4.2014 048We are blessed to have found a home that had a garden filled with fruit trees. Each day we pick fruits for our table and share with neighbors and friends.

San Clemente 8.4.2014 036San Clemente 9.23.2014 011San Clemente 9.23.2014 029San Clemente 9.23.2014 027The above four photos are our pomegranate or granadas.  I have made Pomegranate Syrup to use on pancakes.

San Clemente 8.4.2014 043San Clemente 8.4.2014 046These are one of several lemon trees that give us fruit almost year round. The trees have just finished blossoming and we have picked all the old fruit to allow the new fruit all the nourishment the tree can give them.

San Clemente 9.23.2014 030San Clemente 9.23.2014 031San Clemente 9.23.2014 026The pepper plants in the ground are not as happy as the ones in the pot. Our soil is basically sand, I am amazed anything can grow in it.

San Clemente 9.23.2014 028San Clemente 8.4.2014 037Star fruit or fruta china is an exotic fruit, sweet, juicy. Wonderful for juice but they never make it to the juicer. With only one ripe at a time it is so easy just to wash it and eat it right out in the yard. And that is what I do most times.

San Clemente 9.23.2014 024This papaya is located outside our fence but it started from seeds that I tossed so I think of it as mine, ja ja  They are getting close, I just hope they are sweet with dark fruit, some of the lighter fruit papayas are tasteless.

San Clemente 9.23.2014 025San Clemente 8.4.2014 040Naranjilla is another exotic fruit and I do not think its natural habitat is on the coast. This is a sierra fruit but I found a tree and am babying it hopefully soon to put it in the ground.  The leaves and stems have thorns and can cause some good pinches. You can use the fruit for juice by boiling it for about 10 minutes and then blending and straining, adding water and some sugar. I like to use it in Seco de Chivo or Seco de Pollo.

San Clemente 9.25.2014 024Our guava or guyaba tree seems to be always producing. I make marmalade and paste from the fruit as well as an occasional batido. The tree is also a wonderful shade tree to keep our little yard cool during those hot sunny days.

San Clemente 9.23a.2014 002San Clemente 9.23a.2014 001Thanks for taking the tour of our garden which is only 20 x 30 feet. Small but filled with such surprises. And smiles.