- 2-1/4 C flour
- 1/4 C sugar plus 1 T divided
- 1/4 C brown sugar
- 1 T baking powder
- 1/2 t salt
- 2 t cinnamon, divided
- 6 T unsalted butter, frozen
- 1/2 C buttermilk
- 1 egg
- 1 C mini cinnamon chips
- Preheat oven to 400. Line pan with parchment paper.
- In large bowl, combine flour, 1/4 C sugar, brown sugar, baking powder, salt and 1 t of ground cinnamon. Add small slices of butter. (Cut and add quickly. Don’t let the butter soften.) Use a pastry blender, blend butter into flour mixture until you have coarse crumbs.
- Whisk egg and buttermilk. Pour into flour mixture and blend together with spatula until just combined. Don’t overdo it with mixing. Fold in cinnamon chips.
- Form dough into a ball, flatten on pastry mat, and cut into biscuit-size scones. Biscuit cutters work well. Transfer to parchment-lined baking sheet.
- Combine remaining 1 T sugar and 1 t cinnamon into a small bowl. Sprinkle on scones.
- Bake for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes.
New feathers at the neighborhood pond.
Tulips and hyacinth in the planter out back.
Isabella snoozes in a shipping box near my desk. It’s a dreary day in February featuring light rain, drizzle, and gray skies.
Perfect setting for Ladan and Kaveh’s wedding.
- Sweet onion cut longways
- Melt butter and add onion
- Cook a bit
- Add slices of green bell pepper
- Season with Bayou Blast and cook some more
- Add leftover grilled steak cut in strips
- Small amount of beef broth as needed to prevent scorching
- Sandwich rolls cut and spread open
- Add slices of provolone cheese
- Toast under broiler till cheese melts
- Add meat mixture