I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47

Here it is: Home Cookin Chapter: Recipes From Thibeault's Table Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.

Okay, the maple syrup isn't moldy. Yippee! Monster puppy is being a dream. Have the extra large crate from our beloved GSD, 'Kota, who went to the Rainbow Bridge in June. It was totally cleaned and bought an new pillow for it but Sig isn't interested. This is a 96.4 lb. GS pup that was never allowed to be a puppy - no toys, no treats and rough handling. He has no bad habits, but really stresses out out times. Does love little bits of my cooking, though, if offered. ;) Now on to the yummy Maple Cream Fudge.

Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream. AnnT Rita