Dear Bloggers,

Baby it's cold outside...I mean zero and going lower tonight. Not to worry about the cows, though, they're safe, snug, and warm inside the barns. The cows are milking like crazy - the cold doesn't seem to be slowing them down - yea!

From friend Maggie at Prairieland Herbs, just up the road, is this recipe using Picket Fence cream and butter....enjoy!

World's Best Scones
2 C. flour
1/4 C. sugar
2 tsps. baking powder
dash salt
4 ozs. Picket Fence butter
1 egg
1/3 C. Picket Fence cream
1 tsp. vanilla
1/2 C. raisins
bit of extra cream and sugar

Preheat oven to 425 - lightly butter a cookie sheet. Combine flour, sugar, and baking powder. Cut butter into small pieces, and work into the flour mixture. It will resemble crumbs. Add egg, cream, vanilla and raisins and combine until you have a thick dough. Using a floured board or counter, press the dough into a circle, about 8" across. Brush with more PFC cream, and sprinkle with a bit of sugar. Cut dough into 8 pie-shaped wedges; place on cookie sheet. Bake 12-15 minutes or until lightly brown on top. Best fresh and warm!

Tomorrow is delivery day in Ames. We'll be wearing parka coats for sure!

Until we meet again,
JB