recipe
Feb
27
2007

That's my girl…and a recipe too!

Well Oldest Daughter came thru the gall bladder surgery just great. She was in and out of surgery (laproscopy) and home by noon. I guess if she didnt learn anything else from me she did pick up “there’s no place like home”…especially when the other place is a hospital! I talked to her husband last night and she was resting. I am sure she will be more sore today than yesterday as she still had some very good pain killers by the time she got home. I will go over (she lives 30 miles from us) today just after noon and take them some food and see what I can do to help, if anything. And then take Little Man to the dentist and back home in time to pick Middle Daughter up from work.

I was very excited to hear from Husband last night and he will be home sometime Thursday – maybe late – but home just the same.

Now I figure I better post a recipe or else. I have been so neglectful of this blog lately…running in and out like a mad woman.

I am making these for breakfast. I picked up a half a flat of fresh strawberries at a roadside stand yesterday on the way home from the hospital. Enjoy!

Strawberry-Yogurt Scones

2 cups flour
3 TB. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 TB. butter, cold, cut into 1/2 in. cubes
3/4 cup chopped fresh very ripe strawberries
3/4 cup plain yogurt

Frosting:
2 TB. half and half
confectioner’s sugar

1. Preheat oven to 425 degrees.
2. Stir together dry ingredients. With a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in strawberries. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).
3. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into a rectangle, about 1 1/2 inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 equal triangles.
4. Place scones into scone pan or on a cookie sheet covered with parchment paper. Bake until golden, about 15 minutes. Remove to rack to cool.
5. Whisk confectioner’s sugar into half and half, adding more sugar until desired consistency is reached. Frost scones while warm.

Makes 8 scones.

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