For these reasons and more I encourage you to find a Women's group that will welcome you. People that share their struggles so that you can face them without fear. Women that come together and empower one another because they understand that this journey is not your's to be taken alone but with the help of each other. I look forward to learning from people who have made it, women that have raised there children to be servants for the lord. Women that have lived, worked, breathed the air that I am. Women that have fallen down and stood back up to tell me their testimony, just so that it would be easier for me. (Contact me if this is something you are interested in).
Each month I bake a little treat for the center of the table. This month it was scones and if anytime soon you will be having a "sunshine kind of morning" perhaps you might be enlightened enough to bake these.
Recipe courtesy of Williams Sonoma
2 14 cups unbleached all-purpose flour
1/2 cup firmly packed golden brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 Tbsp chilled unsalted butter, cut into 1/2 inch pieces
1 large egg
3/4 cup heavy cream plus more for glazing
1/2 cup dried currants
1/4 cup minced crystallized ginger
3 tbsp. granulated sugar
Brown Sugar Butter:
1/2 cup unsalted butter at room temperature
2 tbsp. firmly packed dark brown sugar
Preheat the oven to 400 F. Lightly butter a rimmed baking sheet.
To make the scones in a food processor, combine the flour, golden brown sugar, baking powder, baking soda and salg and pulse briefly to mix. Add the butter and pulse until the mixture resembles course corn meal. In a small bowl, whisk together the egg and the 3/4 cup cream until blended. Pour the egg mixture into the processor and pulse just until the mixture holds together.
Turn mixture out onto a lightly floured work surface, knead in the currants and ginger, and bring the dough together into a ball. Using a floured rolling pin, roll out the dough 1/2 inch thick. Using a fluted biscuit cutter 3 inches in diameter, cut out as many rounds. Gather the scraps into a ball and roll out again. Transfer the rounds to the prepared baking sheet, brush the tops lightly with cream and sprinkle evenly with sugar.
Bake the scones until golden, about 15 mins. Transfer to a wire rack and let cool for at least 15 mins or for up to 1 hour before serving.
Meanwhile make the brown sugar butter: in a bowl, whisk together the butte rand sugar until well combined and creamy. Pack into a crock and set aside.