Sunshine for an overcast Sunday

Scones

Lemon Scones with Lemon-Lavender Marmalade

1 cup all-purpose flour
2 T. sugar
1 1/2 t. baking powered
1/8 t.  salt
1/4 c. butter
1  egg, beaten
1/3 c. vanilla yogurt
Zest of one lemon
Cinnamon sugar

425 degree oven.  Stir together flour, sugar, baking powder, salt and lemon zest.  Cut butter into flour mixture until it resembles coarse crumbs.  Make a well in center.  Mix together egg and yogurt.  Add wet to dry ingredients and mix with a fork just until moistened.  Turn dough out onto lightly floured surface and knead for 8-10 strokes, just until dough holds together.  Pat into a 6” circle and cut into 6 wedges. Sprinkle with cinnamon sugar.  Bake 11-13 minutes on an ungreased sheet pan.  Cool 5 minutes and enjoy.

What I Did Over my Summer Vacation

What have I been doing since I’ve been away?  Well, for starters, I tried my hand at canning.  My first attempt (notice I said “first”.  I have plans.) was lemon lavender marmalade made with lemons from my front garden.  I devoured a lovely lemon marmalade at Susan Feniger’s restaurant the other day – used as a bed for a top sheet of sour cream and a duvet of Ukrainian dumplings. Delightful! It had pucker-worthy tartness (too much for toast alone) and a clean brightness.

My version needs tweaking – a thinner slice on the rinds, a bit less sugar and more lavender.  I think I might try canning chutney this weekend.

Lemon Lavender Marmalade