Antique Christmas Postcard #7, Pearl Harbor Day, Cinnamon Pecan and Currant Cream Scones

Here is the antique postcard for today, Dec. 7th, 2011.

This divided back, embossed postcard was postmarked in December, 1914 and was mailed in Bennington or Covington Vermont...hard to read. I think the clinging ivy symbolism is so sweet.


To see more antique postcards at Antiques And Teacups, click on the photos.


Today, the 7th of December is the 70th anniversary of the attack on Pearl Harbor. That has always had a family connection for me. I have a second cousin whom I never met, being much older than I, who is entombed in the Arizona in Pearl Harbor. I grew up knowing that, and when I first visited the site in 1970 with my parents, it was quite moving. I honor those today who lost their lives there in the call of duty.

I  found this great scone recipe at Epicurious. It sounded perfect for the holidays, sooo...

  Cinnamon, Pecan, and Currant Cream Scones

• 1/4 cup heavy cream plus additional for brushing the scones
• 1 large egg yolk
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 3 tablespoons sugar plus additional for sprinkling the scones
• 1/4 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cut into bits
• 1/3 cup pecans, chopped
• 1/4 cup dried currants

In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Read More http://www.epicurious.com/recipes/food/views/Cinnamon-Pecan-and-Currant-Cream-Scones-13560#ixzz1fswSh6se