Mild, windy and a great scone recipe

Good Morning Augusta

This morning we have partly cloudy skies, then becoming cloudy and windy later in the day. Morning high will be 43 ºF with temps falling to near 30 ºF. Winds W at 20 to 30 mph with possible gusts over 40 mph.

Tonight we’ll have partly cloudy skies with a low of 14 ºF. Winds WNW at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 99%, the dew point is 46ºF, outside it’s 6.7ºC and 43.0ºF.

The wind direction is South Southwest between 2.7 MPH and 6.9 MPH, generating a wind chill of 38.5ºF.

The Barometric pressure is 29.28 / HPA 991.5 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:14 a.m. Sunset is 5:28 P.M. Moon rise is at 8:36 a.m., Moon set is 10:19 p.m. and the moon phase is waxing crescent.   

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 021153Z AUTO 24005KT 10SM FEW055 SCT090 06/02 A2921 RMK AO2 SLP893 60001 70018 T00610022 10083 20061 53011

Visibility is 10.0 miles / 16.1 Kilometers with clouds to 5,500 ft / 1,676 m and scattered clouds to 9,000 ft / 2,743 m.

We’ve received 0.14 inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 79, the solar wind speed is 697  Kilometers per second and the chance of a solar storm is 1%.

Make this tonight so that you have some real good scones to go with your morning coffee.

Cream Scones

2 cups flour

2 tspns baking powder

1 tblspn sugar (2 tspns works well too)

½ tspn salt

4 tblspns butter

2 eggs well beaten (or ½ cup egg substitute)

½ cup cream – half and half works good too

Preheat oven to 425 degrees

Lightly butter a foil covered cookie sheet or use cooking spray to coat it.

Combine all dry ingredients into a large mixing bowl,

Mix in the butter until well distributed.

pour in cream and egg and mix until it reaches the consistancy of meal, then turn out onto a lightly floured wooden board, nead for roughly one minute.

Slowly flatten out to a “round” that is about half an inch thick

Then, cut into 8 pie-like slices.

Place slices on the cookie sheet and bake for 15 minutes or until golden brown.

NOTE: Additive such as ¼ lb of diced crystal ginger candy or 1/5 lb of chocolate chips work quite well with the above mix.

Caution: It is not recommended that you “double” the recipe above to make more than one batch of scones at a time. For some reason, it simply does not come out right. Make the same recipe twice for best results.