I got this recipe from my niece, Martha– and they are delicious.

Especially when paired with a Cardamom Blackberry Pavlova ( recipe later, after scone fortnight).

Here is her recipe-

Cherry-Chocolate Scones
2 1/2 c whole wheat pastry flour
1 c flour
1/4 c sugar
1/4 c brown sugar
1 tsp baking powder
1 tsp baking sodaFi
1/2 tsp salt
1 stick butter, cold
3/4 c dried cherries
3/4 c chocolate chips
1 egg
1 c buttermilk
2 tsp vanilla extract
milk and coarse sugar for the tops

Combine dry ingredients. Cut in butter. Add cherries and chocolate, stir with fork. Combine liquid

ingredients and whisk. Pour into dry ingredients and stir lightly with a fork till evenly moistened.

Knead two or three times on work surface. Separate into 2 balls, pat each lightly into an 8-inch circle,

cut into 8 wedges. Place on greased cookie sheet. Brush with milk and sprinkle with coarse sugar.

Bake at 375 20-25 minutes. Makes 16.

I didn’t have any whole wheat pastry flour – so I used regular pastry flour.

These are really good-  and the recipe makes a LOT of scones!

I’m really enjoying the many different recipes and pictures of

scones from all over,  if you want to see the other recipes , Celia

has them up on her blog, Fig Jam and Lime Cordial.

 

This is the epitome of Summertime deliciousness.

OK- maybe that is overstating it a bit- but really- THIS sandwich was perhaps the very best thing I’ve eaten

this summer.  Good thick smoky bacon from the local butcher shop- freshly fried green tomatoes and red leaf

lettuce straight from the garden between two slices of home made sourdough bread.

Fried green tomatoes are one of my all time favorite summer treats.

And I fried these up in the bacon fat after I fried the bacon.

.

You slice up a green tomato, dunk it into egg white, then into 1/2 cup S/R flour mixed 1/2 cup cornflour.

Fry it up in an inch of oil or bacon fat until browned on both sides – drain on paper towels.  And add to

your bacon sandwich instead of a red tomato.

YUMMY!!

Caramel iced ginger cake.

Topped with chopped sugared ginger morsels.

Moist and spicy – and GONE!

I saw a picture on Pinterest- looked for the recipe on Google- and made up a

cake to my own liking!

Recipe-

3/4 cup light brown sugar

1 1/4 cup AP flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground nutmeg

3/4 cup butter- room temp.

2/3 cup buttermilk

Preheat oven to 350 degrees F

Spray a bundt pan (10 in.) with baking spray or butter and flour it.

Put butter and sugar in mixing bowl and beat together until smooth, add spices, and then alternate

the dry ingredients (whisk them together first) and the wet ingredients ( beat eggs, whisk in buttermilk)

until mixture is smooth and creamy looking – about 2 minutes on medium speed.

Pour or spoon into prepared pan and bake for 30-35 minutes- it will spring up when lightly touched or

you can stick it with a toothpick and it will come out clean.  Allow to cool in pan for 10-15 minutes and then

turn over onto a wire rack.  Cool completely.

Caramel Topping-

1/4 cup butter

1/2 cup light brown sugar

2 TBS milk

3/4 cup 10x- confectionary sugar

Put everything but the 10x sugar in pan and heat until sugar is dissolved- stirring . Bring to a boil , then reduce

heat and simmer- 2 minutes.  Remove from heat and whisk in 10x sugar until smooth.  Put into icing bag when almost

cool and cover top of cake.  Sprinkle chopped crystalized ginger on top.

And a black raspberry Pavlova  So totally scrumptious!

Meredith sent me an egg.  A Pavlova Magic egg!  And some passionfruit pulp-

but I haven’t decided on its final use yet.

The egg however – had powdered egg whites- the instructions called for

water and sugar and a mixer.  I made the meringue – baked it and then got

out the whipping cream and black raspberry jam.  This was so good.  If you live

in Australia and can just pick one of these magic eggs off the shelf- try it.

(Of course if you have chickens and a great many eggs to use- just do it from scratch)

Me- I liked the MAGIC!

And the Pavlova is fantastic!