Here are my first five choices for Harriet's Triple Rail Fence
from the "Quilter's Academy Vol. 1 Freshman Year" book
by Harriet and Carrie Hargrave
Before beginning to cut strips and start sewing,
Harriet encourages her students to create a 'mock up' of the Triple Rail Fence blocks.
Through the mock-up, I saw that the cream just wouldn't provide the results I would like, so...
I changed my cream to green!
(I was thankful to have just the right green
and the right amount in my small stash.)
but kept my red/tan/print combination:
I'm so glad I took the time to do the mock up because I will now be much happier with the final results.
I bought gridded paper and a set of 50 colored pencils from Hobby Lobby for mock ups because there are many more coming up in the
"Quilter's Academy" series of books.
Gladware storage worked for my set of colored pencils:
And here's a pic of delectable scones I made this afternoon - they are so good I had to use my new mug rug
to show them off - and I'll give you the recipe so your family can enjoy them, too. (I've made them three times just this weekend, my husband, kids, and everyone is in love with these!)
Taste of Home Baking Classics, pg. 19
Lemon Blueberry Drop Scones
Jacqueline Hendershot, Orange, Calif.
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1 tsp grated lemon peel
1/2 tsp baking soda
1 cup (8 oz.) lemon yogurt
(I use any flavor Greek yogurt)
1/4 cup butter, melted
1 cup fresh or frozen blueberries
(I used the fruit in the yogurt)
1/2 cup confectioner's sugar
1 Tblsp lemon juice (I used about two tablespoons, maybe 3)
1/2 tsp grated lemon peel (I omitted)
In a large bowl, combine the flour, sugar, baking powder, lemon peel, baking soda and salt. In another bowl, combine the yogurt, egg and butter. Stir into flour mixture just until moistened. (If it's too dry, I have either added four more ounces of yogurt or 1/4 cup of sweetened fruit juice.) Fold in blueberries.
Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet (I also sugared my baking sheet and sprinkled sugar lightly on top of each scone before placing in the oven.)
Bake at 400 degrees Fahrenheit for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones. Yield: 14 scones. (I got six large scones.)
Editor's Note: If using frozen blueberries, do not thaw before adding to batter.
I hope you'll give them a try.
Your tummy and your family will thank you!