Somewhere in the season where Luke and Lorelai are happy, Lorelei
But by the middle of the following day, Lorelai and snow aren’t on such good terms.
I didn’t grow up with much of the fluffy white stuff on the coast, so I wait for it. Every year, I’m as impatient as a child on Christmas Eve. And when it finally comes, it’s glorious. Beautiful white blankets of snow make the whole world new for a day…
It’s the strongest of my love-hate relationships, but I cherish it nonetheless… because in the end, hey, maybe someone
… and those little things that are suddenly possible eclipse the cold and the dirt and make it all okay.
Scones are at least as good as any old ice skating rink in my mind. A hearty scone and a cup of tea can go a long way to warm the soul on a 20 degree day… and I swear the toes too.
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/2 cup sour cream
1 egg, slightly beaten
2/3 cup dried cranberries
2 teaspoon milk
1 tablespoon sugar
Combine first 5 ingredients in a medium bowl. Cut in butter with pastry blender until mixture resembles course meal. Add sour cream and egg, stirring until dry ingredients are moistened. Stir in cranberries.
Turn dough onto lightly floured surface, and knead 4-5 times. Pat dough into 8 inch circle on greased baking sheet. Brush top with milk, sprinkle with sugar. Cut into 8 wedges using sharp knife, separate wedges slightly.
Bake at 400 degrees for 14 to 16 minutes or until lightly browned.
Brush with clementine glaze. Let set for 10 minutes before serving.
3/4 cup confectioners’ sugar
2 teaspoons finely grated clementine zest, plus 2 tablespoons strained clementine juice
Stir together sugar and zest and juice in a small bowl until glaze is smooth, thick, and opaque.
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