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Happy Valentine's Day! My family has been celebrating our love all weekend long... On Friday, my dear husband and father surprised the gals of the household with beautiful, hand-strung orchid and frangipani leis, imported strait from Hawaii! They smell so very divine. Red tulips and candles grace our dining table, compliments of my mother. And a bottle of Cupcake Vineyards Red Velvet wine awaits for tonight's meal.
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This morning, I served my sweetheart Chocolate Swirl coffee in bed. And my little sweeties enjoyed handmade scones, strawberries & whipped cream and chocolate milk. I feel so blessed to be graced with so much love in my life. XOXO
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Sweetheart Scones
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 Tbsp. packed dark brown sugar
1/2 cup rolled oats (not quick-cooking)
1/2 cup dried cherries or cranberries
1 tsp. vanilla extract
3 Tbsp. unsalted butter, melted
1 large egg, lightly beaten
1 cup buttermilk
Preheat oven to 400 degrees. Whisk together flours, baking powder, salt, sugar, oats and dried cherries. In a separate bowl, whisk together butter, egg, vanilla and buttermilk until combined. Stir wet ingredients into flour mixture until evenly moistened. Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake approx. 15 minutes, until golden brown, rotating sheet half way through. Cool on wire rack and store in airtight container. Makes 9 scones. (adapted from Martha Stewart's Raisin & Oat Scones recipe.)
2 comments:
Your lei is beautiful. Can't wait to try your scone recipe!
WOW... what a BUNCH of SWEETNESS! love it! and I LOVE cupcake wine!
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