Rememberence of Those Goods Days With Friends Over Coffee
Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki
Blueberry Lemon Cream Scones
Blueberry Lemon Cream Scones
2 cups all-purpose flour
grated zest of a lemon or orange
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. fine salt
1 1/4 cups heavy cream, plus extra for brushing
1/2-1 cup fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, zest, baking powder, sugar and salt in a mixing bowl, and stir with a fork to blend. Stir in the cream until you are able to gather it into a soft dough.
Place the dough on a lightly floured board and knead a few times. Pat the dough about half an inch thick, scatter with berries and fold over to enclose them – do this a few times to trap all the berries, then pat into a circle about an inch thick. If you like, brush the tops with milk and sprinkle with coarse sugar.
Cut into 8 wedges, and place them an inch or so apart on the baking sheet. Bake for about 15 minutes, until golden. Serve immediately. Makes 8 scones.
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