Basic Scone Recipe

This here is a mighty fine recipe for hearty filling scones. Scones in afternoon light

We found it in our go-to cookbook, The Settlement Cookbook (1965edt). Add dried fruits and different sugar toppings to give these scones some extra pizazz.

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

4 tablespoons butter

2 eggs

1/3 cup cream

Sift the dry ingredients. Cut in butter with a fork. Add well-beaten eggs and cream. Toss on floured board, pat or roll in 3/4-inch thickness. Cut or score in diamonds about 2 inches across, brush with egg white, and sprinkle with brown sugar and cinnamon, OR Pecan Pie Spice (pictured above), or also lovely, Lavender Flower Sugar! Bake in on a parchment paper-lined baking sheet in a hot oven, 425ºF, for 15 minutes. Serve hot and piled high with fresh fruit and vanilla bean whipped cream!

Fresh fruit and scone

Stay sweet,

XO

Charleston Spice Co.

The Grand Chawhee’s birthday pie

Grand Chawhee's Birthday Pie

This is a rather belated post about the Kentucky Derby!! We went all out, Mint Juleps and Hot Browns were had as per usual, but we also had this lovely pie!!

Named in honor of childhood memories and The Grand Chawhee, it’s a little more nutty than the standard Derby Pie, but we’re okay with that.

Here’s how to make it:

1/4 cup butter

1 cup Pecan Pie Spice

1/2 cup flour

2 eggs, beaten

1 teaspoon vanilla

1 cup semi sweet chocolate chips

2 cups chopped pecans

pie dough of your choosing (we used the pre-made stuff but if you want to make your own, go get ’em, tiger! We believe in you!)

Melt the butter and let cool. Preheat oven to 350° F.

Combine Pecan Pie Spice and flour. Mix in butter and all other ingredients.

Place dough into a 9inch pie dish and fill with mixture. Bake for 35 minutes.

Serve all by itself or with a dollop of bourbon whipped cream and enjoy!!

The Grand Chawhee's Birthday Pie

XO

Charleston Spice Co.