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		Paul and Sarah Scheper Father-Daughter Team MBA, CSA, CRMP, SRES, EIEIO Phone: 800-662-6784 Blog: www.LoangevityMortgage.com License: NMLS #110538 PaulScheper@Live.com www.SarahScheper.TV

October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017		Scintillating Scones Scones are the perfect treat to enjoy with a spot of tea and fall weather. These two recipes take a walk on the sweet side. Currant Scones (Makes 16) 4 1/2 cups all-purpose flour, plus more for work surface 2 tablespoons granulated sugar 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 1 cup dried currants 2 1/4 cups heavy cream, plus more if needed 1 large egg yolk Sanding sugar, for sprinkling (optional) Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. With a pastry blender, add butter until mixture forms coarse crumbs with a few large clumps. Fold in currants. Make a well in the center of the flour mixture; pour in 2 cups cream. With your hands, draw dry ingredients over cream, slowly combining dough until it just comes together. If dough is too dry, add 1 tablespoon of cream at a time. Place dough onto a lightly floured work surface, and gently pat into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until firm (a minimum of 2 hours or overnight). When ready to bake, preheat oven to 375 degrees. In a small bowl, gently beat egg yolk with 1/4 cup cream and brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots (30-35 minutes). Transfer scones to a wire rack. Serve warm or at room temperature on the day they are baked. Chocolate Chip Scones (Makes 6) 2 cups unbleached all-purpose flour 1/3 cup plus 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, diced 1 teaspoon (packed) grated lemon peel 3/4 cup miniature semisweet chocolate chips 3/4 cup chilled buttermilk 1 large egg yolk 1 teaspoon vanilla extract Milk (for glaze) Butter and flour a baking sheet. In a large bowl, sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt. Add butter and lemon peel then knead with fingertips until butter clumps to the size of rice grains. Mix in chocolate chips. In a small bowl, whisk buttermilk, egg yolk and vanilla. Add to dry ingredients, mixing until moist clumps form. Gather dough into ball. Press dough out on a lightly floured surface to 8-inches round, then cut into 6 wedges like a pie. Transfer wedges to baking sheet, spaced 1 inch apart. Preheat oven to 400 degrees. Brush scones lightly with milk; sprinkle with remaining sugar. Bake until scones are golden and crusty on top (about 20 minutes). Serve warm. Sources: Martha Stewart, Bon Appétit

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