Many of the young ladies and some of the moms who have been blessed by Emily’s ministry over the years she has been here participated in making an embroidered quilt for her. Today is the luncheon where she will be presented with it.
I will have to get a picture of it because it is amazing! Many of these ladies had never done embroidery but all of them did an amazing job. Most of the patterns are copied from vintage patterns and the colors are all in muted deep colors such as burgundy, navy and smoky blues, deep rose and mossy greens. I know Emily is going to be delighted and touched.
The luncheon is going to be a dress-up tea party. Shayna and I made fruit scones to share.
Here’s the recipe:
Fruited Oat Scones
*1 ½ cups oat flour
1 ½ cups a.p. flour
1/3 cup plus 2 tbs. sugar
2 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ c. butter
1 cup buttermilk
¾ cup chopped dried fruit (currants, apricots, craisins, golden raisins)
1 tsp. grated orange zest
1 Tbs. heavy cream
¼ tsp. cinnamon
Preheat oven to 400°F. Use an ungreased baking sheet. Combine the flours, 1/3 cup of the sugar, baking powder, baking soda & salt in a mixing bowl. Stir with a fork to mix well and aerate.
Cut the butter into the flour mixture, using a pastry blender or two knives until the mixture resembles fresh crumbs.
Add the buttermilk, fruit & orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball & press so it holds together. Turn the dough onto a lightly floured board and knead lightly twelve times.
Divide the dough into two & pat each half into a circle ½- ¾” thick. In a small bowl, combine the cream, cinnamon and remaining 2 Tbs. sugar, stirring to blend. Brush the dough with the glaze. Cut each circle into 8-wedge shaped pieces. Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes or until tops are browned. Makes 16 wedges.
Whirl oatmeal in a food processor or blender to make oat flour.
We often pat these out and cut with a sharp, metal heart-shaped cutter and then brush with the glaze.
Cream Cheese Spread for muffins and scones:
1 8oz. block of cream cheese, softened
1 Tbs. butter, softened
1/3 cup powdered sugar
½ tsp. vanilla
dash of ground mace
Mix all ingredients with electric mixer until smooth. Serve at room temperature.