Wednesday, December 15, 2010

Walnut Scones, Yummmy!

I spent part of today listing the rest of my thrum mitten kits in my Etsy shop. I am feeling the need to knit a pair of thrum mittens-I'm sure someone could use a pair for Christmas-perhaps my Adirondack dwelling, cross country skiing daughter. Thrum mittens are fun to knit and the knitting goes quickly because they are made with worsted weight yarn. They originated in Eastern Canada-made for the fishermen who found the mittens perfect because as the mittens were worn and became wet they became felted which made the mittens waterproof. Both the fiber and yarn felted so the mittens were super waterproof and warm. I think they used more utilitarian colors than are found in my kits.

Here is a photo of the mittens I knit as a sample. They have had a lot of hands inside them, feeling the soft warmth. It's fun to listen to people trying to figure out what they are and which is the inside and which the outside. My favorite idea was the person who decided they must be for dusting.

When I finished listing the kits I decided this cold, blustery day was a perfect baking day. I chose to make scones, which are one of my favorite things to bake, and I haven't made them in a long time. They are a quick treat-it probably took me 10 minutes to put them together once I got out all the ingredients. This is a recipe I've made many times over the years. I don't remember where the recipe came from, but they are nice and moist-a problem I sometimes find with scones is they can tend to be dry. I think this comes from too much flour and not enough liquid.

Walnut Scones

2 Cups unbleached flour
1 Tablespoons baking powder
4 Tablespoons granulated sugar
1/2 Teaspoon salt
1/3 Cup butter or margarine
1/2-3/4 Cup walnuts
3/4 Cup milk
Milk and granulated sugar (optional)

In a medium bowl, stir together flour, baking powder, 4 Tablespoons sugar and salt. Cut in butter with a pastry blender until the mixture resembles coarse cornmeal. Stir in walnuts. Add 3/4 cup milk and stir until dough clings together. Do not over stir or the scones will be tough.

On a lightly floured surface, roll or pat into a 7 inch circle that is 3/4 inch thick. Cut into 6 or 8 wedges. Place on an ungreased cookie sheet. If desired, brush with milk and sprinkle with sugar (I used turbinado sugar).

Bake in a 425 degree oven 12-15 minutes or until golden brown.

In place of walnuts, or in combination with the walnuts you can use other add ins such as chocolate chips, cranberries, candied ginger or anything else you think would be tasty in a scone.

In knitting news I have been working on a scarf for Caitlin. When she was helping me at the Craft, Food and Wine Show we enjoyed checking out knits the attendees were wearing. A girl had a scarf with pockets on the end. I complimented her on the scarf and she said the pockets really come in handy. Caitlin liked the idea, so I am making her one using a skein of my Aran weight yarn. I designed the pattern myself-I will be writing the pattern up and sharing it on the blog once Christmas is over. It has cables, something I think I don't like to knit, but once I do them I remember how much fun they are. They are the kind of thing that entertain me as I am knitting and that makes knitting a scarf speed along.

Time for a cup of tea and scone and then bed. I'll leave you with a photo of Seamus modeling one of the hand dyed silk scarves I recently made.

Gerard wasn't quite as cooperative. He walked right out of his scarf. (Don't worry-the scarves were washed before they were sold.)

Can you see why I needed to spend a morning cleaning off my kitchen table?

No comments:

Post a Comment