Scones and Sensibility Blog Tour

Humm, I don't know what to say - I was thinking we're excited to be included in the Scones and Sensibility blog tour - but that is really close to MundieMoms tour stop post.

If you would like to read our review of Scones and Sensibility it can be found here. Don't forget to stop by Mrs. Magoo Reads tomorrow to see whats next for The Scones and Sensibility Tour.

We had the chance to ask Lindsay Eland a few questions, so with out further ado......

1. How are your matching making skills?

Terrible, I think, though most of my matchmaking goes on inside my head where I plant to keep them there…safe and sound. J

2. Are you a baker?

I absolutely LOVE to bake. And while I’m brainstorming or working through a problem in a novel, I tend to bake excessively…which my family seems to enjoy.

3. Which recipe from the book is your favorite?

Chocolate éclairs, though I do love a good chocolate chip scone…dusted with powdered sugar, of course.

4. Favorite movie quote?

Oooo, that’s a hard one. Let’s see, I really like “Come what may” from Moulin Rouge. It reminds me to always have hope in life and never give up on love…come what may. 

Thanks for stopping by - we are suppose to post our favorite scone recipe, but since I have never eaten scones, I dont have one. So I will post a recipe for some scones that looked REALLY GOOD when I searched for a recipe on google.

Hershey's White Chocolate Cinnamon Scones

Doesn't that look YUMMY!

Ingredients

* 2 cups all-purpose flour
* 1/4 cup white sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon grated lemon zest
* 6 tablespoons chilled butter, diced
* 1/2 cup HERSHEY'S Cinnamon Chips
* 3/4 cup sour cream
* 1 egg yolk
* 1 teaspoon vanilla extract
* 20 HERSHEY'S HUGS Chocolates, melted
* 2 tablespoons cream
* 1/4 cup HERSHEY'S Cinnamon Chips, melted
* 10 HERSHEY'S HUGS Chocolates, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.

2. Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.

3. In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.

4. Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.

5. Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.