I've been thinking: I believe I enjoy the holiday of Thanksgiving so much because it is an extension of birthday season. The food remains over the top, friends and family are grinning and gathered together: it's just a general good time...
Trot's birthday kicks off the month of November, and then mine. Ours are closely followed by family far and wide, including my brother B
notice that bear came for the party?
who, incidentally, I did not give pattern blocks to for his birthday. Friends have birthdays sprinkled in this month, too. Ace helped me bake a chocolate cheesecake for one of them.
I also baked up some cherry-almond scones which finally gets to the core of this post: a recipe! Happy birthday to fellow Scorpio (see? another reason for the lobster tattoo- quite similar!) and Sagittarius folk out there!!!
Cherry-almond scones (adapted from Eric Hegyi of "The Peter Shield's Inn")
2C flour 1/2C yogurt (I used vanilla)
2t baking powder 1 egg plus one egg white
1/4 t baking soda 1t fresh coffee grounds (not brewed)
1/2t salt 1T of sliced almonds/scone or about 1/2C
1/4C sugar (plus extra for almonds) 1 6 oz jar marachino cherries (chopped)
1/3C butter 1t each vanilla and almond extract
- Combine first 5 ingredients, then cut in butter. Combine yogurt, egg, coffee and extracts until well blended. Add cherries to yogurt mixture, then add in butter mixture. Mix to combine. Turn out dough onto a lightly floured surface, shape into a 6" circle, and cut into 8 pieces. Or, use a scone pan like me. Either way, place scones into a 425* preheated oven for 12-15 minutes.
While you wait, prepare almond topping. Mix together almonds, egg white, and a few sprinkles of sugar to taste. When scones are done, pull pan from the oven and cover each scone with the almond mixture. Return to oven for 1-2 minutes, then remove from oven and allow scones to cool. These taste just fine the day of, but I like them even better a day or so later after the flavors have all melded together.