WGN Morning News Features Last Minute Gift-Giving Ideas & a Stress-free Recipe from the Shops of Long Grove

On Monday, December 22, we talked local, last minute holiday gifts galore from our independently-owned shops on WGN Morning News, and Gerri Gwarnicki from High Tea with Gerri shared a simple no-stress scone recipe using many ingredients already found in your home around the holidays.

Click below to watch the full segment:

WGN Long Grove Holiday Segment Video

We featured many unique gift ideas from our charming shops including:

Holiday-themed Gifts:

  • Mangel Gifts: Spinning Silver Holiday Candle Holder
  • Epilogue: Handmade Mesh Angel
  • Within Reach: Holiday Cheese Plate and Child’s Christmas Clothing Ensemble
  • The Pear Tree Shoppe (Long Grove’s Year Round Christmas Shop): Santa Checking His List Collection

Gifts for the Foodie:

  • The Olive Tap: Taste of Italy Gift Box with Dipper Set
  • Galena Canning Company: Gift basket with Chef Ivo’s famous sauces
  • Broken Earth Winery: Two bottle Gift Box of 2010 Broken Earth Winery Reserve Petit Verdot; Peppermint Bottle Stopper; Peppermint Cocktail Napkins; Red Cheers Flask
  • Ma & Pa’s Candy: Old Fashion Holiday Ribbon candy

Gifts for the Person Who Has Everything:

  • The Back Porch: Corinthian Wind Chimes
  • Paddy’s on the Square: Authentic Irish Sweater
  • Neumann’s Cigars & More: Game-used White Sox bat bottle opener and a black bifold wallet with game used Blackhawks Jersey, inside

Make Gerri’s Stress-free Cranberry Scone Recipe

Yields 25 scones

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/4 cup sugar
1.5 sticks of butter (room temperature)
1 egg
2 1/2 cups 2% milk
1 cup dried cranberries
4 oz jar of Devonshire cream
1 jar of lemon preserves
1 jar of strawberry jam

Instructions:
Preheat oven to 400 degrees.

Combine flour, baking powder, sugar and butter into crumbles with your fingers

Next, add cranberries to dry mix.

In a separate bowl, lightly whisk egg and milk.

Add egg and milk mixture to dry ingredients and lightly mix with a fork until dough is a consistency that is not runny and holds its shape.

Scoop 1 inch round clusters of the mix onto 2 cookie sheets, spaced 1 inch apart.

Brush a little milk on top of the scones for a golden look.

Bake in oven for 15 minutes, until lightly brown on top.

Serving:
Serve scones on individual-sizes plates with a teaspoon each of Devonshire cream, lemon preserves, and strawberry jam, along with your favorite tea.

Tips:

  • Devonshire cream is a pure, rich English cream available at specialty stores including Whole Foods and Sunset Foods.
  • Instead of hand-mixing, you can use a food processor to combine flour, baking powder, sugar, and butter. Mix for about 1 minute. And and an electric mixer to combine flour mixture with the egg and milk on slow speed for about 1 minute, increasing to a medium speed for about 2 minutes or until mixture is well combined.
  • However, do not over-mix. The less you mix, the softer the scones will be.
  • This recipe is easy to modify. Can substitute buttermilk for 2%, margarine for butter,  etc and you can scoop out more than 1 tablespoon of dough for larger scones, or less than a tablespoon of dough for smaller scones (great for serving children).