I’m combining Tablescape Thursday and Foodie Friday this week. It was my intent to separate the two, however, I forgot to take pictures of the table without the food – oops!
This Thursday, we’re having a bee filled breakfast in the kitchen……
Our “Eat, Drink, and Be Quiet” kitchen motto is a left over from teen son days…….
The bees need a place to rest…..
I love Carlton Ware Walking Egg Cups, they make breakfast fun…..
We’re having cherry and walnut scones…..
along with our eggs and fruit on the bee plates…….
Hubby was pleased when I announce the photos were finished…….time to eat!
Part Two is Foodie Friday, the yummiest event of the week! Be sure to visit
Designs By Gollum to see all the tasty treats.
Cherry Walnut Scones
Heat oven to 375
Combine: (I use a food processor)
2 Cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
Pulse in 8 Tablespoons cold butter
2 Tablespoons granulated sugar
yolk of one large egg
3/4 Cup plain yogurt (I use vanilla Greek yogurt)
Turn out dough onto a lightly floured surface and
knead in 1 Cup dried cherries and 1/2 Cup chopped walnuts.
Cut dough in half. Pat each half into a 6 inch circle, cut into 8 wedges.
Place on cookie sheet, brush with egg white and sprinkle with sugar.
Bake 18-22 minutes, until medium golden.