Howl's Moving Castle
The Cat in the Hat
Green Eggs and Ham
The Magician's Nephew
The Lord of the Rings
The Importance of Being Earnest
The Complete Little House Nine-Book Set
The Once and Future King
Flame Of Recca, Volume 1 (Flame of Recca
The Return of the King
The Two Towers
Signet Classics The Inferno
Picture of Dorian Gray
The Book Thief
The Other Boleyn Girl
The Hangman's Daughter
Alice I Have Been

Tea 'n' Goodies

 ***I found this recipe on another blog, and it inspired me to make a page for tea and goodies to consume while curling up with a good book. The picture below links to the blog Choice of Pies, enjoy!***

Scones are actually really easy to make and require only a handful of ingredients. My super-easy customizable recipe follows; have fun experimenting with different flavors and let me know what your favorites are (I like almonds, dried cranberries, almond flavoring, and orange zest).

1/2 c. butter, COLD
2 c. flour
2 tsp. baking powder
1/2 t. salt
3/4 c. milk
flavorings of your choice

Preheat oven to 400.

Cut together butter and flour into a fine meal. You can leave it coarser if you want; it makes for a more crumbly scone.

Stir in baking powder, salt, and any dry flavorings (i.e. nuts, citrus zest, dried fruit, chocolate chips, ground tea leaves - whatever you can think of!).

Add any liquid flavorings (e.g., vanilla or almond extract) to the milk. Make a well in the dry ingredients and add the liquid. Stir just until the dough comes together.

Now comes the time to make a decision: do you want crumbly scones, like you get in American coffee shops? Or do you want a fluffier scone, which is more English-style?

For crumbly scones, immediately turn dough on to a floured surface and knead about eight times. Do not over-knead! Form into a cirle, about 3/4" thick, and slice into six or eight triangles. Separate the triangles and place them on a lightly-greased cookie sheet and bake 20-25 minutes, or until lightly golden brown.

If you want fluffier scones, you can knead immediately a lot more than 8 times, or you can take the lazy route and let the dough sit for 25-30 minute before kneading 8 times. The more you knead it (or the longer you let it sit), the more the gluten gets activated, the more fluffy and less crumbly the scones will be. Form in to triangles and bake as described above.

Serve with butter, jam, lemon curd, or clotted cream. Enjoy!