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Marine News from the Great Lakes

Galley Girl Cooks ~ Grandma Scones

Published: Monday, March 28, 2011 7:00 am
By: Sue

Greeting Galley Gourmets!

Do you know what the true meaning of March Madness is? "It's still not boating season!" How will I make it through this long cold winter? I have snow up to my cheeks and ice coating everything else! Of all the months of the year March is the worst. Boating season so close, yet so far away, mad nessI say!

The only thing to do to counter this state of mind is bundle up when the snow flies, pull out the cookbooks, recipe cards, websites and cook. Nothing like test driving those recipes that look perfect for galley dishes. This weekend I made a super easy and totally delicious Barefoot Contessa recipe to serve at a party, the first bite all I could think was "dockside must". The flavors worked together perfectly, delectable balance of sweet, savory, salty... yum. Do check out this recipe "Bruschetta with Peppers and Gorgonzola" at the food network website. Thanks Ina Garten~ Love it! This dish will be a dockside "make" often this coming summer.

Until then though.... Comfort food it is. Here's a fast and delicious recipe given to me by a gal pal I love. Nothing like making a recipe that has heartstrings attached. Thanks Carol for being the perfect friend. Unconditional love, total fun, brilliant mind, delicious food!

GRANDMA SCONES

Ingredients:

1 cup Sour Cream
1 tsp Baking Soda
4 cups All-Purpose Flour
1 cup White Sugar
2 tsps Baking Powder
¼  tsp Cream of Tartar
1 tsp Salt
1 cup Butter, unsalted
1 Egg
1 cup fruit (optional)

Directions:

Pre-heat oven 350-degrees
In small bowl blend the sour cream and baking soda, set aside.
Mix together flour, sugar, baking powder, cream of tartar, salt. Cut in butter.
Stir the sour cream mixture and egg into the flour mixture until just moistened.
Fold in the fruit if using.
Turn the dough out onto a lightly floured surface and knead briefly. Pat dough into a 3/4 inch thick round. Cut into 12 wedges; place about 2" apart on a lightly greased baking sheet.
Bake 12-15 minutes until golden brown on bottom.
The perfect treat to enjoy as we sit, watch the snow fly and pray for an early spring!
Rich Blessings & Delicious Dishes to you!

Galley Girl Sue

** Don't miss next month's issue I'll be sharing a recipe from one of our readers! Yummy & fast!**


tags: Recipes

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