Blowing Rock to Boone to Foscoe to Linville to Spruce Pine. That was my route this morning. I made a stop for breakfast at Grandview Restaurant. The address is listed as Banner Elk but it is just off NC-105 between Foscoe and Linville. This is the grand view-
Grandfather Mountain as seen from the patio in back of the restaurant.
This was my view inside, a real Southern breakfast–
Yep, this is how we do it. With lots of hot coffee.
I made a quick, pull off the road stop in Linville. I spent three college summers working at Eseeola Lodge. The photo I took today was terrible so I found one from last fall. We thought it was fancy then, but it is really fancy now. There is even a spa.
What a great place for college students from far and wide to work and spend the summer. I was a waitress. We girls lived in an old house behind the main lodge, nicknamed The Last Resort and the boys lived in another house down the road. The gang threw a surprise 21st birthday party for me. My first birthday party. Good times.
I made it to Spruce Pine and Mama Mildred’s by mid-morning. Sister Moo is using three of her vacation days while I am visiting. We goofed off. Pedicures first.
A stroll around downtown- Lower Street to be exact, BFF. The old train depot. Not many trains pass through any more. Sad.
I got to hang out with the Grand Nephews and their mom, my niece. The boys love my baking so I decided to make them some blueberry scones. I wanted cherries, but at almost $4 a pound I decided to go for blueberries instead.
A good day.
This recipe for scones is from my friend and colleague Daniela Harrell. It is so easy and so good. I prefer using yogurt instead of milk.
makes 12 small scones
Use whatever fruit is in season or the currants (or other dried fruit) that the recipe calls for. Or plain. Up to you. I used blueberries and added the zest from a small lemon. I added the fresh berries after kneading the dough. I separated the dough into two balls, flattened each one out, placed the berries on top and gently folded the dough several times to incorporate the berries without smashing them. Not easy and it’s okay if you smash a few.
2 c. all-purpose flour
¼ c. granulated sugar
4 tsp. baking powder
½ tsp. salt
¼ c. cold butter
½ c. currants, raisins, or other dried fruit, if desired
2/3 c. milk or ¾ c. (175 ml) plain yogurt (the yogurt produces a moister scone)
egg yolk for brushing tops
granulated sugar for sprinkling or fruit preserves
In large bowl, whisk together flour, sugar, baking powder and salt. Add butter and cut in until crumbly. Stir in dried fruit, if using. Make a well in the center.
In small bowl, beat egg until frothy. Pour into well. Stir in milk or yogurt slowly with a fork, stirring until a soft dough forms. Turn out on lightly floured surface. Knead 8-10 times. Divide into 2 equal parts. Pat each into a 6-inch circle. Transfer to greased baking sheet or a parchment paper lined baking sheet. Brush tops with egg yolk and sprinkle with sugar (if desired). Score each top into 6 pie-shaped markings. Bake in 425F oven for 15 minutes until risen and browned slightly. Brush with fruit preserves after removing from oven, if desired.
Bon appétit to all families! I hope that you all have a chance to spend time with your loved ones and get back to your roots!