Good morning! It's Thursday. Here is my post for Teacup Thursday with Miss Spenser and Vintage Thingie Thursday with Coloradolady.
First, a reminder that my wedding anniversary drawing for the Queen Elizabeth II Diamond Jubilee mug ends on Sunday. Just click above, go to the post and scroll down to the entry linky. Good luck! It is a beautiful English bone china mug!
The teacup I have this Thursday is a Lindner, Bavaria Germany retro, mid century design that I love. I love the unusual triangular shaped saucer and also the gold metallic decoration. How cool is that??! For more info on the retro cup at Antiques And Teacups, click on the photos.
And in honor of the just past President's Day, I found this recipe in our paper for Dried Cherry Scones from relish.com.
3 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 oz cold butter, cut into small pieces
1/2 c milk
1/2 cup sour cream or yogurt
3/4 c dried cherries
coarse raw or turbinado sugar for garnish
1. Combine flour, sugar, baking powder, salt and baking soda in the bowl of a food processor. Pulse to combine. Add butter; pulse until the mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor.; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or over night.
2. preheat oven to 375 degrees.
3. Place one half of dough on a floured surface. Shape into a 12 inch long log. Place half the cherries on dough, gently pressing them into the dough. Fold in half lengthwise. Cut into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining half of the dough. Sprinkle the tops with the raw sugar. Bake 18 to 20 minutes, until lightly browned. Makes one and one half dozen.
Have a great day visiting the wonderful blogs! I love it!
The teacup I have this Thursday is a Lindner, Bavaria Germany retro, mid century design that I love. I love the unusual triangular shaped saucer and also the gold metallic decoration. How cool is that??! For more info on the retro cup at Antiques And Teacups, click on the photos.
And in honor of the just past President's Day, I found this recipe in our paper for Dried Cherry Scones from relish.com.
3 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 oz cold butter, cut into small pieces
1/2 c milk
1/2 cup sour cream or yogurt
3/4 c dried cherries
coarse raw or turbinado sugar for garnish
1. Combine flour, sugar, baking powder, salt and baking soda in the bowl of a food processor. Pulse to combine. Add butter; pulse until the mixture is the consistency of coarse meal. Add sour cream. Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together. Remove from processor.; divide dough in half and cover each piece with plastic wrap. Refrigerate 8 hours or over night.
2. preheat oven to 375 degrees.
3. Place one half of dough on a floured surface. Shape into a 12 inch long log. Place half the cherries on dough, gently pressing them into the dough. Fold in half lengthwise. Cut into triangles and place on a baking sheet lined with parchment paper. Repeat with remaining half of the dough. Sprinkle the tops with the raw sugar. Bake 18 to 20 minutes, until lightly browned. Makes one and one half dozen.
Have a great day visiting the wonderful blogs! I love it!
Your recipe for cherry scones look delicious! Yum... I think scone baking will have to be added to my weekend to do list.
ReplyDeleteI love that unique teacup and saucer. Very fun design. Blessings, Pamela
ReplyDeleteI absolutely LOVE the black and gold!!
ReplyDeleteThat scone recipe has been copied, pasted and saved in my recipe file! Yum!
What a dramatic cup and saucer!
ReplyDeleteThe black and gold is very stunning!! And those scones....I may have to try these!!! YUMMY. Happy VTT
ReplyDeleteYummy...I can smell those scones!
ReplyDeleteOh, my mid century loving daughters would adore this teacup post!
Linda