Finishing up some little things ...
I wasn't sure what I wanted to bake yesterday afternoon, but one look in the pantry I noticed a little bit of coconut & a little bit of chopped pecans in a container, so I decided to make cupcakes with cream cheese icing and dipped half in coconut & the other half in chopped nuts.
I also noticed a little bit of chocolate chips - just the right amount for ooey gooey chocolate chippers
and a little bit of currants - and currant scones was what I really felt like :-)
so I made a few of those too! I've added the recipe in case you feel like making them ♥
which made for the perfect little pick me up after all the baking (and washing up) was done.
With a sliced pear on the side and a cup of tea ~ delicious.
And now that I've finished the scarf I began last week, I have a little bit of wool left over...
just enough for a pair of gloves :-)
3 cups all purpose flour
4 tsp baking powder
3/4 tsp salt
1/4 cup sugar
1/2 cup cold butter cut into cubes
1 cup cold milk
2 tbsp heavy cream
2 tsp turbinado sugar
Preheat oven to 375 degrees F. In large mixing bowl, stir together flour, baking powder, salt and sugar. Cut in butter until mixture is crumbly. Stir in milk to incorporate. Add 1 1/2 cups of currants (I soak them a little in a small amount of orange juice). Knead in the bowl a few times to incorporate the dough into a ball. Turn dough out onto a lightly floured work surface and roll out into a circle approximately 1 inch thick.
You can either cut the dough into 8 wedges, or cut out with a circular cutter. Place on parchment lined baking sheet and brush with cream and top with turbinado sugar.
Bake until golden about 25 minutes.