I love when people are completely amazed at something you make. Scones always seem to be one of those things. It is automatically assumed that they are difficult and time consuming. I used to believe this myth. But that's just it-- it's a myth! I am addicted to scones. And now that I can make them... oh, it's a dangerous combination. I made these for the Bible study I go to, which happened to fall on Valentine's Day. I went home with an empty dish. I was so happy.

Ingredients:

- 2 C all-purpose, unbleached flour
- 6 tablespoons cold butter, cut into pieces/chunks
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/3 C sugar
- 1/4 C low fat cream cheese, softened
- 1 egg
- 2 tsp vanilla
- 3/4 to 1 C chopped up strawberries (itty-bitt pieces!)

Directions:

- Preheat your oven to 375.
- Use a pastry cutter to combine your first four ingredients. Or you can use your stand mixer, or a food processor. Your choice! Pulverize/mix/blend until mixture is in pea-sized pieces.
- (Transfer to a mixing bowl if you used a food processor.) Stir sugar, cream cheese, egg, and vanilla into mixture until well blended.
- Gently fold your strawberries in-- this can get messy, just so you are warned.
- Gather your dough into a ball and transfer to a generously floured surface. IF desired, roll out to about 1/2 inch thick and cut into shapes. Or you can just follow the directions for the pumpkin or blackberry scones for cutting into the "typical" shape.
- Transfer scones to prepared cookie sheet (sprayed or lined with parchment paper) and bake for 15 to 20 minutes, or until golden brown.
Be warned that the strawberries can burn to the bottom, so make sure to check on them when they hit the 15 minute mark and up.


This recipe was adapted from Tea With Grace.

It was a rainy Saturday afternoon and all I wanted to do was curl up with a good book, a nice cup of tea, and something tasty to go along with them... but what?

Ta-DAH! Too bad I used Michael's nap-time to make these rather than do what I set out to do, but there's always another day!

These are easy, not so time consuming, and did I mention delicious? They are a little too thick to be considered a "cookie" I think, even though that's what I set out to make. I decided to call these "biscuits", because it seems that when you eat one you really want tea or coffee to go with it.

Just my opinion, of course. Here's how you make them!

Ingredients:

- 1/2 C Butter/Margarine (one stick)
- 3/4 C Sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1.5 C All Purpose, Unbleached Flour
Powdered Sugar

Directions:

- Preheat your oven to 350 and prepare your cookie sheet.
- Beat the butter until nice and fluffy. Then add the sugar and mix until well blended.


- Add the egg, vanilla, lemon zest, and lemon juice. Stir again.

- Add the dry ingredients in thirds. For example, add the baking powder and 1/2 C of flour, stir. Add the baking soda and 1/2 C flour, stir. Add the salt and the last 1/2 C flour, stir. You may eventually have to move on to a simple spatula or spoon rather than mixer, but use your mixer until you can't anymore.


*I think this is a lot easier than having another dirty dish, but if you wish to combine them in a smaller bowl and then add them in thirds, that will clearly work as well!*

- Sprinkle powdered sugar onto a plate (about 1/3 to 1/2 C). Take a heaping teaspoon of dough and roll it in the powdered sugar, then place it on the cookie sheet. Repeat for each biscuit!





*If you wish them to be flat, you can press them with a spoon before you put them in the oven.*

- Bake for 9 to 11 minutes. If you wish them to be flat, you can press them with a spoon before you put them into the oven.


Recipe makes from 24 to 36 cookies, depending on how big you make them.




The way they looked reminded me of Alice in Wonderland, for whatever reason. Hope you enjoy!