The war has struck close to home again. A young soldier from Plymouth, Marine Cpl. Brian Prening was killed this week. This is the second from Sheboygan county. It is so sad to hear of all these lives cut short and to know that there are, in addition to our brave soldiers, the civilians in these war torn cities who die and lose their homes and families in all this violence. I pray that it will be over soon and that Iraq will be peaceful and our people can come home.

We had a full day, shopping, a hair cut, racking wine and wrapping Christmas presents. I am trying to wrap and sort them as they come in so that it isn't a CHORE. Christmas, after all, should be fun. I need to make buckeyes pretty soon, so I can get packages off in a couple of weeks after all the packages come.

CRANBERRY-LEMON SCONES



Recipe By     :

Serving Size  : 8    Preparation Time :0:00

Categories    : Breads                           Scones



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2       c            Flour

     1/4   c            Sugar

   2       ts           Baking powder

     1/2   ts           Salt

   6       tb           Chilled butter

     1/2   c            Dried cranberries

   2       ts           Grated lemon peel

     2/3   c            Buttermilk

   1       t            Sugar



  1. Combine the flour, 1/4 cup sugar, baking powder and

  salt.  Cut in the butter until crumbly.  Stir in the

  dried cranberries and lemon peel.

 

  2. Pour in the buttermilk and stir with a fork until

  the mixture holds together.  Gather the dough into a

  ball and gently knead a few times on a floured

  surface.  Pat out dough to an 8-inch circle and cut

  into 8 wedges. Place 2 inches apart on greased baking

  sheet and brush the tops with the milk.  Sprinkle with

  1 teaspoon sugar.

 

  3. Bake in a preheated 425-degree oven 15-20 minutes,

  until golden.  Serve warm.



I love scones.  Hope you enjoy these.



Mary