tea at 3

I am falling in like with a kitchen gadget that we're borrowing from my parents (supposedly to make baby food). It's sold as an immersion blender but also has a chopping function that makes amazing whipped potatoes & an electric whisk that fluffs eggs beautifully. So please forgive the disappearance as the crush intesifies; for now, I'm pleased to find scones a quick bake & a hearty treat on this overcast afternoon.

English Scones
adapted from a recipe by Williamsburg Manor Bed & Breakfast

Ingredients

• 2 cups flour
• ½ tsp salt
• 6 Tbsp. butter
• ½ cup buttermilk
• ½ cup hazelnuts, ground
• 4 Tbsp sugar
• 2 tsp baking powder
• 2 eggs
• ½ tsp vanilla

Preparation

• Preheat oven to 375 degrees. Lightly butter a baking sheet. 
• Sift flour into a bowl with sugar, salt & baking powder. Add the butter & work with your fingers or a pastry blender until the mixture resembles coarse meal. 
• Combine the eggs, cream & vanilla in a bowl. Add to the flour mixture & stir until moistened before adding ground hazelnuts. 
• Flour your hands & a rolling pin well. Roll dough out & cut into biscuit shapes. Place on the baking sheet to bake for about 20 minutes until top is browned and a toothpick inserted in the center comes out clean. 
• Remove scones to a wire rack and cool for a few minutes. Cut in half & serve warm with butter, preserves or clotted cream. Makes 8 scones.

Gadgets used

Pastry blender & Immersion blender, chopping attachment & electric whisk attachment