Afternoon Tea and Prayer.

Well it's the start of the week and I'm looking forward to trying out a new recipe for my afternoon tea.

But my mind has been preoccupied with a talk I had with hubby last night about something he thought I should have done. I feel somewhat, ...I'm not sure what I feel and at every turn I feel like I'm going to just burst into tears. I believe God desired me to aid in a present situation, involving a teen girl and her mother, but I flat out refused to get involved, even though he asked me to. Bottom line I was scared because the Police were involved.

I however keep myself busy in order not to think to much. eg.cooking, baking, laundry, cleaning; well you get the point. OK,yes to avoid the whole situation Can anyone relate??????

 Sometimes God desires more from me than I think I'm able to give, and it makes me so MAD!!! So I guess that's where I am now. 

So I'll be praying about this for sometime as I need to overcome and learn the lessons God wants to teach me.

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Strawberry Scones (adapted from Good Things Catered)

When I make scones, I almost always prepare them up to just before baking (through step 5 in this recipe), then freeze the shaped dough. The scones can be baked straight from the freezer, with just a few minutes added to the baking time.

2¼ cups (10.8 ounces) all purpose flour
¼ cups (1.75 ounces) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) butter, chilled and cut into small pieces
1 egg
¼ cup plain yogurt
½ cup milk
1 teaspoons orange zest
1 cup diced fresh strawberries

1. Adjust an oven rack to the middle position and heat the oven to 425F. Line a baking sheet with parchment paper or a silicone mat.

2. In a small bowl, combine the egg, yogurt, milk and zest and whisk to thoroughly combine. Set aside.

3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.

4. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together and all of the flour is hydrated.

5. Turn the dough out onto a well-floured work surface and pat it into a large ball. Cut the ball in half, and shape each half into a flat disk about ½-inch thick. Cut the discs into 8 wedges.

6. Place the wedges on the prepared baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.

Love Lisa.