Daily Morsel 
My family decided to spend one of our Christmas' in Austria.  We chose a cute little skiing town called Kitzbuel. . . full of Austrian charm and Bavarian tradition.  There was snow everywhere . . . lodges, fireplaces, horse-drawn sleighs, grogg, goose down blankets, potato dumplings, Church choirs and beautiful ski people everywhere.  The perfect Christmas setting . . . until we woke up on Christmas morning in our hotel.  Our family tree and decorations were missing (along with the throng of presents, too).  We made our way downstairs to the Austrian breakfast table . . . the gentle Austrian lady who owned the inn offered us some Snipps, strong coffee and Gingerbread Scones for breakfast.  Our hearts melted.
 
Jill Marcus  
Green Goddess
President, Something Classic

 

Something Classic
1323 Central Avenue
Charlotte, North Carolina 28202

phone: 704.377.4202
 

 
The Green Goddess Alliance is a mindset comprised of our customers, vendors and employees aligning with Mother Earth.  This alignment shows up in Something Classic's commitment to greening their business.  Learn more HERE
Join Our Mailing List  
receive weekly morsels with recipes, sneak peeks at menus and coupons!   
Featured Menu 
 
click HERE to enlarge
Gingerbread Scones
Mix 2 Cups All-Purpose Flour, 2 Teaspoons Baking Powder, 1 teaspoons ground ginger, ¼ Cup Chopped crystalized Ginger, 1 Teaspoon Ground Cinnamon, and ¼ Teaspoon Baking Soda in Food Processor with 7 teaspoons cold,  unsalted butter (cut into pieces).  Pulse until a stiff dough forms.  Add 1/3 Cup Milk and 1/3 cup Light Molasses.  Turn dough out onto a floured surface and knead for a few minutes.  With a rolling pin, roll out dough to 1" thick.  With a round, fluted cookie cutter, cut out as many scones as you can with the dough and place on an ungreased cookie sheet.  Bake at 425 for about 10 minutes until medium brown.  Serve with fresh coffee and creamy butter on Christmas morning.