We’re In the Money

Not only did I buy a winning lottery ticket for tonight’s big draw, but I also got two checks for knitting yesterday! Woo! Hoo! I’m making money knitting! Now, my younger brother and business guru thinks that I have to look into monetizing my blog … OK, I’m going to make that my goal for the week.

I’ve finished a lovely cowl (pattern purchased on Ravelry.com … if you’ve not joined Ravelry and you knit, you’re missing a wonderful opportunity!) The cowl needs two buttons and then I’ll be posting pictures of it. I used the beautiful butter-colored angora by Malabrigo and I can hardly wait to find somewhere to visit where I can wear it. (Mind you, here in Florida, it’s 80 degrees and way too warm to be wearing a cowl! I’ve been swimming in our pool!)

Tomorrow our kitchen is demolished to make way for a brand new kitchen. First the demo, removal of all the tile floor in the living room, hallway and kitchen and then the good stuff begins. We’ve been packing up kitchen stuff and will have to survive 3 weeks (or more) without any real cooking. I’ll be doing my best, my very best, to stay cool, calm and collected through the process – and trying to continue to work on my business with all the noise! The “other side” will be well worth it. Who knew that I would be helping to rehab a house – well, helping to pick the pretty things to put back into the house! 🙂

Off I go to do my last baking before the demo … shortcakes and oatmeal scones (gluten-free, of course!)

Here’s the scone recipe. My brother says they’re the best he’s ever had! (To make them gluten-free, substitute Bob’s Red Mill Gluten-free All-Purpose Baking Mix and a bit of Xanthan Gum (which you can also buy on their site.) I also substitute dried cranberries for the raisins. I use an ice cream scoop to make smaller scones so I usually get a couple of dozen! Enjoy!

Levain Bakery Oatmeal Raisin Scones
Recipe courtesy Levain Bakery
Prep Time: 20 min
Cook Time: 18 min
Level: Easy
Serves: 12 scones
Ingredients
·         3 cups all-purpose flour, plus more for the counter
·         2 1/2 cups rolled oats
·         3/4 cup white sugar
·         2 tablespoons baking powder
·         1 teaspoon kosher salt
·         12 ounces sweet butter, cold and diced small
·         1 cup golden raisins
·         1 1/2 cups half-and-half
Directions
Preheat the oven to 350 degrees F.
Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

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