reconnecting

On my trip home, I reconnected with my very first cookbook made for UNICEF. I am not too sure how I got it, but I do remember that I was in elementary school at the time. I don't think I tried many of the recipes back then, but do remember all the artwork and remember imagining myself living in the different countries with the other children that are drawn in the book.

Another reconnection was made with these necklaces, which my mom had made WAY BACK WHEN. I remember playing with them and using them for dress-up as a child. I brought these to my beads crochet class and everyone oohed and aahed over them. The process to make these involves crocheting, but not with sterling silver wire. Apparently, this type of crocheting (with thread) has been around in the U.S. for a long time, but hasn't picked up in Japan. A couple of years ago, I bought some books on this process and have yet to try it out. It's too bad that my mom doesn't remember how to make these. Hopefully, I can pick up the technique.

Since we're expecting a typhoon to pass over today, it has been raining hard off and on. So, I decided to try another scone recipe. This time from Cream Puffs in Venice's blog. I didn't have currants or lemon zest or shortening for that matter, so I used dried blueberries and left the other two ingredients out and it came out delicious! (if I do say so myself!) This scone is so flaky! It would definitely taste great with some clotted cream or jam on it, but I had it just by itself with some milk! :)

Mildred's Scones : Adapted from Out to Brunch by Donna Dooher and Claire Stubbs.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold
1/2 cup shortening, cold
1/3 cup dried black currants
1 teaspoon lemon zest
1 cup heavy cream (35%)

Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, sugar and salt.
Using a box grater, grate the butter into the flour mixture.
Break the shortening into little pieces and add to the mixture.
With your fingertips, work the flour, butter and shortening together until it resembles a coarse, oatmeal-like mixture.
Add the currants and lemon zest and stir.
Add the cream and mix gently until a ball forms.
Turn the dough onto a floured work surface and either pat the dough or roll it out into a 1/2-inch circle.
Using a 2-inch cutter, cut the dough into rounds.
Transfer the rounds to a parchment-lined baking sheet. Brush the rounds with a bit of heavy cream and sprinkle with granulated sugar.
Reroll the scraps and cut out more scones. If scraps are too small to roll out then pat them into circles of 1-inch thickness.
Bake for 15 to 18 minutes, or until the scones have risen and are golden.

Enjoy!

Note: This recipe will yield 12 to 16 scones, depending on the size.

Have a nice weekend.