Mona’s Scones

The recipe, for all who asked…

Courtesy of Mrs. Mona Glue, Gilling West, North Yorkshire:

1 1/2 C self-rising flour
6 Tbsp softened margarine (I use unsalted butter)
1/4 C sugar
pinch salt
1/2 C milk (I use skim, because that’s what we buy!)
egg to glaze (before baking)

Cut in flour, margarine, sugar and salt until mixture resembles bread crumbs.  Add milk and knead lightly and quickly.  Cut into rounds (or hearts!) 3/4″ thick.  Glaze with beaten egg.  Bake at 440 degrees F, for 10-12 minutes, on a lightly greased baking tray. 

***tip from Mona’s mum: after baking, wrap in a clean cloth to let cool–this keeps them nice and soft!  (It does work!)

Thanks for all the well wishes, I am on the mend, pushing the flu out the back door and looking at better days ahead! 

July Almond Berry Cake (with recipe!)

Is your birthday in July?  Mine is, and so are three out of the seven other gals in my Quilt group.  My little brother has a July birthday, too, and my cousin Kay is just five days older than me, my boss just three days, I know at least six more friends and relatives with birthdays this month… 

Last night I made a cake for our Quilt group party tonight, utilizing July’s abundance of fresh berries. The card is a 5″ x 7″ index card with stitched fabric letters, “happy” and “birthday” written in red and blue Sharpie, and four candles holding it in place, one for each of us with a July birthday.

Want the recipe?  Here you go…

July Almond Berry Cake

Cake:  
1 (18.25 oz) White cake mix
1 tsp Almond extract

Topping:
1 small box Cook-to-Serve Vanilla Pudding mix
1 tsp Almond extract
1.5 C Whipped Topping (I used Cool Whip)
1 C strawberries
1 C blueberries
1) Prepare cake according to directions on box, adding Almond extract while mixing.  Bake according to directions on box.  Cool completely before adding topping.
2) Prepare pudding according to package directions, adding only 1.75 cups of milk.  Add Almond extract after removing from stove, stirring in well.  Cool pudding to room temperature, then Chill for 30 minutes.
3) Fold whipped topping into chilled pudding.  Spread over cake.  Top with berries and serve.

This can be made as a layer cake, spreading pudding topping and berries between each layer.  I have to travel with it this evening, so I used a 9″ x 13″ pan with a cover instead.

Stay tuned, next week you might just get lucky with a birthday giveaway!