My sister, my friend, my wingman (girl) 'till the end
A few lyrics from an old Diana Ross song "when we grow up"
🎼When I grow up, I’m gonna be happy and do what I like to do,
Like making noise and making faces and making friends like you.
And when we grow up, do you think we’ll see
That I’m still like you and you’re still like me?
I might be pretty; you might grow tall.
But we don’t have to change at all.
So, my twin sister, Terry, just left from her visit to Round Top. It’s always great having her visit because we can catch up on what’s going on, play my new favorite game (Five Crowns) she taught me, shop or do nothing at all and we are still much on the same page of what’s going on in our lives. She loved visiting Round Top Brewing (Paul & Brooke) and trying their Duck Confit Taco (and his delicious gumbo) and we played many a game of FC on the porch at the brewery.
I cooked a few new things while she was here (new for her) like my Halal Cart Style Chicken (she liked) and we tried our hand at Crispy Fried Rice & Green Beans after sampling it at a local venue. I feel like we have the recipe spot on now and have to say ours was pretty darn good.
So on to the scones; what this post is about. I’ve made many a scone in the past several decades. Wow, that makes me sound pretty old doesn’t it? One of my favorite scones has always been black walnut but I have to say that these macadamia nut scones rank right next to the black walnut ones. I made these and put in the freezer so we enjoyed them for several mornings with a good jar of blackberry jam. Here is the way I freeze/cook scones. Take scones out of freezer and place on either parchment or a silpat cooking mat. Turn the oven to 400° and when it has preheated, pot the scones in and bake until nice and brown. Serve with a cream or jam or both. Enjoy with a cup of tea and don’t put that pinkie out.
One day when we are in our house, I’m hoping to offer a Spirited Afternoon Tea available to any ladies groups that may be in town. I have pages of ideas I have used over the years when I’ve done teas in my home. I love preparing beautiful, delicious and unique savories/sweets for an Afternoon Tea (not High Tea) and can’t wait to share the experience.
BLAST FROM THE PAST:
This cabbage rose
is a very large platter garnish if you ever find yourself in need of something to decorate a large tray or table.
I used my food chopper on the macadamia nuts. Don’t get them too fine.
After mixing the dry ingredients add in the cold butter and mix with your hands until the butter Is about pea size. Then add in the cream and nuts and start folding it over until you have something similar to above. I divided mine into two rounds.
Roll out to about 3/4″ thickness and either cut in rounds or triangles.
To cut into triangles just form in a circle about 3/4″ thick and then cut across and then across again.
Brush tops of scones with cream. I also sprinkled tops with a hail/pearl sugar.
Add some good cream or Devonshire and jam. Enjoy.
Macadamia Nut Scones with Cream
- 1 c. macadamias chopped
- 2 c. plain flour
- 4 Tbsp. sugar
- 4 tsp. baking powder
- 1/42 tsp. salt
- 10 1/2 Tbsp. butter cold cut into cubes
- 2/3 cup heavy cream or Half & Half
- 2 tTbsp. extra to brush scones
- 4 oz. softened cream cheese
- 3/4 c. heavy whipping cream
- 2 Tbsp. powdered sugar
To make the scones, preheat oven to 400°. Line a baking tray with parchment paper or a silpat baking mat. Put the flour, sugar, baking powder and salt in a large bowl.
Add butter cubes and, using your fingertips, rub in the butter until the mixture is the consistency of coarse crumbs. Add the cream and gently combine to form a ball.
Gather the dough and knead gently to make a smooth round. Pat the round down to about 3/4" thick. Use a biscuit cutter to cut scone shapes. Reroll remaining dough and continue to cut out. You can also make two rounds and cut these into triangle shapes.
Place the scones on the prepared tray and brush with a little of the extra cream. I sprinkled my scones with some pearl/hail sugar. Bake for 10-12 minutes until the scones are puffed and golden.
For cream put the cream cheese into a mixing bowl and beat until soft with a hand mixer. Add in the powdered sugar and whipping cream and continue to beat until you have stiff peaks. Refrigerate until ready to serve.
Serve the scones warm with the whipped cream.