Spring has Sprung!

Happy Easter to you all!

The hottest ticket in town is a seat at this table! It has been a tradition for my sister to host Easter and we have missed it dearly while they lived out of state for two years. To start off brunch she had beautiful scones and fresh lemon curd with lemons from her own  tree.

Too cute!

We had eggs, ham, potatoes, asparagus with lemon zest, monkey bread, coffee cake, fruit... I wish we could start it all over again!

It was thoroughly enjoyed by all.

Thank you to the host and hostess!

And what's Easter without the kiddos?!

Sensational Scones- from Cuisine at Home

Amy put her adaptations in parentheses.

Makes 8 scones
Combine:
2 ¾ Cups all purpose flour
½ Cup Sugar
2 tsp. baking powder
½ tsp. table salt

Blend in:
12 Tbsp. unsalted butter, cold cut into ½ “ cubes (8 Tbsp. salted butter)

Add:
1 Cup dried currants (cranberries or omit)
1 Tbsp. orange or lemon zest, minced
1 Cup heavy cream, cold ( 1/2 cup heavy cream, ½ cup ½ & ½ )
Brush and Sprinkle with:
1 egg blended with water, coarse or granulated sugar

Preheat oven to 375. Line baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in large bowl.
Blend in butter with your fingers, smashing cubes into flour. (Do not cut with pastry knife)
Add currants and zest; toss to combine. Add cream and mix together with your hands just until blended. Knead and pat dough into a circle, cut into wedges, and transfer to a baking sheet, spading 2" apart.
Brush with egg/water mixture, then sprinkle with sugar. Bake 25-30 min, or until golden brown and set. Cool briefly on racks; serve warm.