- Comments from those attending Madrona Winter Retreat in Tacoma and Stitches West in Santa Clara
- Show and share current knitting projects, including knit-one-below scarves
- Final details of spring retreat
Speaking of scones — and, yes, let’s speak of scones — Nita offers a recipe from her Kona knitting group.
Scones (Kona Recipe)
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
½ cup dried currants or any other dried fruit (see Note 1)
¼ cup golden raisins or any other dried fruit (see Note 1)
1¼ cup heavy cream (see Note 2)
3 tablespoons butter, melted
2 tablespoons sugar
Preheat oven to 425 degrees. Line a baking (cookie) sheet with parchment paper. In a large bowl, mix together the flour, baking powder, salt, and sugar. Add the dried fruit (and nuts, if using any). Gently stir in the cream and any flavoring you may be using. Do not over-mix. The dough will be sticky.
Put a little flour on your hands; take half of the dough, pat it into a disk shape about the size of a salad plate and about 1 inch thick. Place on the prepared pan. Repeat with the other half of the dough.
Using a large knife, cut each saucer-shaped round into eight pieces, but do not cut all the way through the dough. Brush the melted butter on the dough and sprinkle with sugar. If using flavors, add some to the melted butter, too, before brushing. You can also put some nuts on top if you want to.
Bake for about 15-20 minutes or until golden brown.
Note 1: If you use only one kind of dried fruit, then use about 1 cup total.
Note 2: If you use lemon or orange juice, decrease cream to 1⅛ cup and add ⅛ cup juice and zest
You can use various combinations of fruits and nuts. Some suggestions:
- Almond-Cherry: almond extract, sliced almonds, and dried cherries
- Lemon-Blueberry: lemon juice, lemon zest, and fresh or dried blueberries
- Orange-Cranberry: orange juice, orange zest, and dried cranberries