Popovers

This recipe is one of my favorites from my childhood. I've been baking these since I was 11 years old. I never let my mom make them for me, this was my special treat that I would make all on my own.

Things you will need are...

popover tins- although muffin tins will work too.

• 1cup flour (the all purpose kind)
• ½teaspoon salt (I use kosher salt for all of my baking and cooking)
• ¾ cup milk
• 2 Tablespoons honey
• 1 Tablespoon melted butter (I use unsalted butter in all of my recipes)
• 2 large eggs- beaten

Preheat oven to 425º this recipe makes between 8 to 12 popovers.
Coat the popover/muffin tins with butter, set aside. Mix flour and salt together. Add milk, honey and melted butter, mix well. Add in beaten eggs, mix well.
Fill each popover tin to just under half full. Bake 25 to 30 minutes OR until the popovers are golden brown. Do not open the oven door to peek- turn on the oven light and look through the window instead... or your popovers will fall and not rise again :-(
Serve hot with with honey and butter, YUM!

Scones

This is my tried and true recipe, I've been making scones from this recipe for about 16 years now. Got it from a girlfriend when we were stationed at Dyess AFB, Texas.

• 2 cups flour
• 2 teaspoons baking powder
• 1Tablespoon sugar
• 6 Tablespoons butter (slightly softened-do not put in microwave)
• 2 eggs well beaten
• ½ heavy cream
• ½ teaspoon salt (I used kosher salt for all of my baking)
• ½ teaspoon Vanilla
  

Mix dry ingredients well, work in butter with a pastry knife. Add in wet ingredients making sure that eggs are well beaten before adding. Stir until well blended. Dust kneading area with flour, kneed on cold surface for one minute. Roll out to ¾ inch thick, cut into wedges or use round cookie cutter for a more neat appearance. Here I used a 2½ inch round cookie cutter.
Heat oven to 400º, Bake on baking stone for 8 to 10 minutes until golden.
Cooking times do vary in different ovens. I've moved several times over the years and every oven has it's little differences.

You can serve these fresh right out of the oven with butter (this is how my children like them) or the way they serve them here in England- cold with clotted cream and strawberry or raspberry jam. Either way they are a tasty treat!