Please click here for the SVG Attic "Gifts from the Heart" Blog Hop.
Welcome to Round Two of the Christmas Cards & Cookies Blog Hop! You should have come from Lynda B-J's blog. If you are starting here and wish to hop from the beginning of the hop, please visit Dena’s blog . There was so much response to the Christmas Cards & Cookies Blog Hop that it had to be split between two weekends. Round One was held last weekend. Round Two is this weekend, beginning on Saturday, Dec. 10th, through Sunday, Dec. 11th. We have a talented group of women who love papercrafting and baking. Each of them is sharing a recipe for a yummy Christmas treat along with a Christmas card or tag. Hopefully, you’ll pick up some great ideas for your own Christmas gift giving this season. So, grab a cup of coffee, sit back, and enjoy!
Simple Scone and Cranberry-Orange Jelly Recipe
I have to admit that I found this recipe on Allrecipes.com awhile back and I like it better than any I have found in the cook books I have and I have lots and lots of cook books. ; )
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
|1.||Adjust oven rack to lower-middle position and preheat oven to 400 degrees.|
|2.||In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.|
|3.||In a small bowl, whisk sour cream and egg until smooth.|
|4.||Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)|
|5.||Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.|
Cranberry/Orange Zest Sauce
1 can cranberries ( not the jellied ones)
1 medium orange, zested
1/2 cup sugar (put a few Tablespoons to the side to dust tops of scones with)
1 cinnamon stick
Combine all ingredients in a pan and bring to a simmer over medium heat. Simmer for 10 to 15 minutes.
Serve hot or cold over scones
I modified a card using the "Cookies for Santa" gingerbread file from SVG Acttic and if you want the details on how to make this card, please just click on the link HERE.
Thanks so much for stopping by! Please be sure to visit Linda T's blog next to see what she has to share with you!
Happy Holidays from Jearise in Lorby's World.
1. Dena J - http://missdjones.blogspot.com
2. Theresa Thescrapbookingqueen: http://www.thescrapbookingqueen.com
3. Lynda B-J: http://memoriesintyme.blogspot.com/
4. Jearise H: http://lorbysworld.blogspot.com/
5. Linda T: http://www.lindascreativity.blogspot.com
6. April N: http://curlsandgrins.blogspot.com
7. Susan B: http://susanascorner.blogspot.com/
8. Kristy A: http://www.scraptasticalkreations.blogspot.com/
9. Tami McD: http://tamboscreations.blogspot.com/
10. Melissa Haereiti: http://timeweavers.wordpress.com