Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Lemon Poppy Seed Scones
Serves: 6 - 8
Overall:
1h 10m
Cook:
30m
INGREDIENTS
3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
3 teaspoons lemon zest
1 teaspoon kosher salt
10 tablespoons unsalted butter - chilled
1 large egg
2 tablespoons lemon juice
½ cup half and half
INSTRUCTIONS
1. Put a rack in the middle of the oven and preheat to 375 °F. Pulse together flour, sugar, baking powder, poppy seeds, lemon zest, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea sized) lumps. Transfer to a large bowl and stir in dried blueberries.
2. Stir together milk, egg, and lemon juice in a small bowl. Mixing with a spatula just until the dough begins to form.
3. Transfer to an un-greased baking sheet lined with a piece of parchment and pat into a 8 inch round. Sprinkle round with remaining additional sugar and cut into 8 wedges, but do not separate them.
4. Bake scones until undersides are browned, 35 to 40 minutes. Transfer to a rack and cool for 15 minutes, then pull apart wedges. Serve warm or at room temperature.