Hi everyone, it’s Brandy from Nutmeg Nanny! It’s time to submit your Valentine’s Day recipe for our event. Your recipes can be for anything that says Valentine’s Day to you, and you can submit as many recipes as you want. To submit a recipe, just enter it in the MckLinky below (or email us if you prefer). The deadline to submit is tomorrow (02/13) at 9PM EST, which is when the MckLinky list will close. Don’t forget, the winner will get “The Seduction Cookbook: Culinary Creations for Lovers” cookbook! Faith and I can’t wait to see what all of you came up with!
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Now onto the scones! They are awesome! I have never made scones before so I was so happy they turned out so well. While I was making them my boyfriend walks in just as I turned the dough onto the floured board and says “oh now I see why scones taste like big balls of flour.” I would show him! They were moist, flavorful and delicious. The berries were a bit tart so the white chocolate added a nice burst of sweetness. Before I baked the scones I brushed them with heavy cream and then sprinkled some sugar on top. It not only made them look beautiful but it added just a bit more sweetness…never a bad thing
1 3/4 C. all purpose flour
1 1/4 t. baking powder
2 T. sugar
1/2 t. kosher salt
1/4 C. unsalted butter – cold
2 large eggs
1/3 C. heavy cream
1/2 C. white chocolate chips
1/2 C. frozen berries
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.
In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.
Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won’t hold together well.
Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8 inch circle, about 3/4 inch thick. Use a pizza cutter to slice into eight wedges.
If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with course sugar.
Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.
Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.
Source: Sarah’s Cucina Bella