Although I try to give thanks throughout the year - to my family, to my friends, to my clients - Thanksgiving is always a good reminder of all that is important to you. I hope it doesn't feel to corny to tell all of you who stop by my blog and web site that I am grateful for you all. To be able to have a successful photography business has always been my dream and passion and so I give thanks to all of you. I give thanks to my kids for their patience when I work late or on weekends and I give thanks to the Firefighter for his unwavering love and support... and the fact that he cleans the house!
We are off to celebrate Thanksgiving this year at the firestation were he works. The guys make the best deep-fried turkey and all the families bring side dishes. They always request my mac and cheese, which is great because I'd make it and bring it anyhow! Every Thanksgiving morning I also make a batch of cranberry scones first thing. They sit on the table, warm and inviting, as everyone else starts waking up and making their way into the busy kitchen. Since I'm not cooking much this year, I thought I'd do a quick blog on the scones and wish you all a fabulous Day of Thanks.
Preheat oven to 425 degrees, then cut a cup of cranberries in half...
Whisk 2 cups of flour with 5 tablespoons of sugar, 1 tablespoon of baking powder and half a teaspoon of salt.
Cut in 6 tablespoons of unsalted butter. I use all organic ingredients whenever possible. Stir in 2/3 cup half-and-half, just until moist.
I prefer to fold the cranberries in by hand.
The only time I love my granite counter top is when I flour the surface to work with dough. Knead it gently a few times then pat into a 1 inch thick round. Cut into 8 wedges and brush with a little half-and-half and sprinkle with sugar. Bake approx 12 minutes for delicious, golden, yumminess.