SEASON by Kelly Neil - summer 2014

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SEASON

Summer 2014



“Summer afternoon—summer afternoon. To me those have always been the two most beautiful words in the English language.” ― Henry James





Tea is quiet and our thirst for tea is never far from our craving for beauty. ~James Norwood Pratt


Summer breeze‌

makes me feel fine.




Raspberry Thyme Scones 2 1/4 C flour 1 tsp baking powder 1/2 tsp salt 1 Tbsp fresh thyme leaves, stems removed 1/2 C Greek yogurt 1/2 tsp baking soda 1/2 C butter 3/4 C sugar 1 egg 1 tsp vanilla + 1/2 vanilla bean, scraped 1/2 - 1 C fresh raspberries 1 egg + coarse sugar for garnish

! preheat 350º • ! in a bowl, whisk flour, baking powder, salt and thyme leaves together - set aside • ! in another bowl, mix Greek yogurt and baking soda - set aside • ! combine butter, sugar, egg and vanilla in mixer - beat until light and fluffy - add flour to butter • and mix until just combined - add Greek yogurt and mix until just combined ! mixture portion dough into 60g balls - rolls each ball between your hands with a few raspberries - lay out •

8 rolled balls on a parchment lined baking sheet - flatten tops slightly with fingertips - in a small bowl, beat second egg with a fork - brush top of each scone liberally with beaten egg - sprinkle each scone generously with coarse sugar - bake 15-17 minutes until bottoms are golden



“Summertime is always the best of what might be.” ~ Charles Bowden




SEASON

by Kelly Neil photographer : food stylist www.kellyneil.com


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