Welcome & Stay a Little Longer!

Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Monday, February 21, 2011

Getting Ready for High Tea!

I'm getting ready for the High Tea Tablescapes party this week ... at Decor to Adore, so I was going through some of my favorite teatime recipes.  These Peaches and Cream Scones are really good.  They are moist and the fruit keeps them that way, so they are great to freeze.   Three months in the freezer is probably the limit, but they are just as fresh out of the freezer as they are out of the oven.

Try them and check out Decor to Adore to see the details of the upcoming party!

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Peaches & Cream Scones

1 large egg
1/2 cup heavy cream
1/4 cup peach puree/ juice
1/2 teaspoon orange extract
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, cold
3/4 cup fresh peaches, chopped

Canned or frozen peaches can be substituted for the fresh peaches in this recipe. If you use canned, use ¼ cup of the juice in the recipe. If you are using fresh or frozen peaches, puree half a peach with 2 Tablespoons of water in a blender or food processer and that will make about ¼ cup of puree. Add additional water if necessary.

In a big bowl, whisk the egg, cream, extract and juice/puree until frothy. In another bowl, blend all the dry ingredients together. Cut in the butter until you have crumbles. Add the liquid and gently mix. Fold in the peaches. Turn the dough onto a floured surface. If the dough is sticky, knead in a little extra flour, but the less you handle the dough the better the scones! Shape into two rounds ½ inch thick. Cut into wedges and bake at 400 degrees for 20 minutes. If you like a crunchy top, brush them with an egg wash and sprinkle with sugar and slivered almonds before baking.

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