Favorite Scone Recipe
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2 cups flour
1 tbsp baking powder
1/2 tsp salt 2 tbsp sugar
5 tbsp unsalted butter, cubed and cold
1/2 cup heavy cream
before or after work to increase your fitness are both great ways to get you started. One method of setting goals for yourself is to use SMART goals. This will help you make a goal that is S pecific, M easurable, A chievable, R elevant, and T ime-bound, giving you a direction to confidently move toward. GIVE YOURSELF A BREAK. While it can be tempting to race off and tackle whatever challenge you face, it’s important that you take a break every now and then. Pushing too hard, too fast, and too long leads to burn out, which may inevitably lead to a loss of interest or enthusiasm in the project. When things get too difficult, it’s okay to take a step back and give yourself a break. Enjoy the activities you love, whether that’s playing a game, doing a puzzle, walking your dog, or riding your bike. No matter what it is, taking that step back can help your body and mind restart, so you will come back more passionate than ever.
1 cup fresh blueberries (or other fruit, see below)
1/2 cup buttermilk
Lemon Glaze • 1/2 cup freshly squeezed lemon juice (can use orange juice for orange glaze or milk for plain glaze) • 2 cups confectioners’ sugar, sifted • 1 tbsp unsalted butter • 1 lemon, zest finely grated (orange zest, vanilla extract, or almond extract for variations)
Preheat the oven to 400 F.
2. Sift together flour, baking powder, salt, and sugar. Using 2 forks, cut in the butter. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just incorporated. Toss the blueberries (or other fruit) with a little flour. Gently fold the blueberries into the batter without mashing. 3. On a lightly floured surface, press the dough into a rectangle, about 12 x 3 x 1 1/4 inches. Cut the rectangle in half, then cut the pieces in half again, giving you 4 (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with buttermilk. Alternately, use an ice cream scoop to scoop the dough onto a baking sheet lined with parchment paper. (This is how we made them at the bakery.) Bake 15–20 minutes until browned. Let the scones cool a bit before you apply the glaze. 4. In a saucepan over low heat, mix the juice (or milk) with the confectioners’ sugar until dissolved, stirring constantly. Whisk in the butter and lemon zest (or other) and smooth out any lumps. Then drizzle the glaze over the top of the scones. Let it set a minute before serving. Variations Cranberry Orange (substitute fresh cranberries for the blueberries and orange juice/zest for the lemon) Fresh Peach (substitute chopped fresh peaches and make a white glaze with milk and a dash of almond extract) Cinnamon (add a teaspoon of cinnamon to the flour and add cinnamon chips to the batter) Dried Cherry-Almond Chocolate Chip The possibilities are endless!
Remember, it’s not about how quickly you can climb your uphill battle but rather the effort you put in to get you to the top.
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