Can you believe my team decorated this cake for Kelly Ripa's Cake Off for a Cause? I can't believe it either! Sandy, Megan and I had a blast decorating. The time went so quickly when we looked up it was over. I was ready to do another cake.
I’m home finally! What a snowy trip. I missed my kitchen and my family! Why didn't I pack my Mactop again? That’s ok, The Strand Bookstore kept me entertained with the Percy Jackson & the Olympians series. The entire series. I know, I’m pathetic. Instead of sleeping I decided it would be a good time to devour all five books.
New York was great, so was meeting the other food bloggers. And did you know the people of Manhattan are nice? They are! I walked around for days talking to them. I decided to be a local and not take my camera along, so I don’t have a ton of pictures. I spent time with my friend Kathia and my new friend Christine, bummed around Chelsea Market and Whole Foods at Union Square watching out the window as a college kid dropped into the snow to make a snow angel. I talked to people on the subway, in cabs, and on the street. I walked for miles in the snow and spent a wonderful afternoon at the Metropolitan Museum of Art.
That’s not what you wanted to know? You want to know how the event went? It was a blast! The other food bloggers are so much fun. I miss them already. Ryan from Foodbuzz, the Electrolux people, Buddy The Cake Boss, and Kelly Ripa were nice too, as were the chefs who helped us out of jams. (Ha I’m punny!)
Will you vote for our cake"Fall for Me" please? There are only five days left. When you vote you’re entered to win an Electrolux range, and better than that $1 goes to fight cancer every time a vote is cast. You can vote once a day until it’s over.
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Although good plain, feel free to add a couple tablespoons of orange zest, some cinnamon, or even grated fresh ginger to this plain raisin scone recipe. Store leftover scones in sandwich bags and freeze for a quick breakfast on busy mornings.
4 cups unbleached flour
¼ cup plus two tablespoons granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into 16 pieces
1 cup heavy cream
½ cup raisins, preferably organic
1 large egg beaten with 2 tablespoons heavy cream
1. Place oven racks in the top lower and upper third of the oven and preheat to 425 degrees. Line two baking sheets with parchment paper.
2. In a food processor pulse together the flour, sugar, baking powder, and salt. Then add the butter 1/3 amount at a time and pulse just until combined each time. You want pea sized butter chunks.
3. In a stand mixer or a large bowl. Beat together the eggs and heavy cream. Add the flour mixture and beat until just combined. Then mix in the raisins. Dump out the dough onto a clean surface and knead for a few turns adding a little flour if needed until dough is only slightly sticky.
4. Flour a clean surface and roll or pat down the dough until it’s about 1 inch thick. Cut out shapes with fluted a 3 inch biscuit cutter (or any shape you prefer) and place two inches apart on the parchment. Brush tops with egg wash.
5. Bake for about 15 minutes or until golden brown rotating cookie sheets halfway through baking time.
Recipe & photograph by Laura Flowers.