Help with wall scones?

Question

Do wall scones wiring into the wall or is there a wall scone that you don't have to wire into the wall? I was wondering about this wall scone; http://www.csnlighting.com/Progress-Lighting-P7103-31-PG4139.html

and what would I have to do to install? Thank you.

Answer 1

Normally, Wall sconces  have to be attached to a power source in the wall,

Take off an existing light fixture buy, Turning off the light switch, Care fully unscrew the old light fixture, Carefully disconnect the 2-3 wires, Use a circuit tester to make sure the power is off to these wires.

Connect the coloured wire of wall sconce to coloured (black, Red) wire in junction box, (where you took off other light.)

Connect white wire to white wire.

Connect green wire to the ground in the junction box, or to copper wire in junction box.

s***w Sconce to junction box.

If there is not an existing light on the wall to trade with, it is too complicated a job for you to tackle.

Answer 2

i believe they're sconces.

i eat scones for breakfast.

Answer 3

Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles).  Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 15 - 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.

Makes 8 scones

Scone Dough:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces

1 cup (150 grams) fresh blueberries

1 large egg, lightly beaten

1 teaspoon (5 grams) pure vanilla extract

1/2 cup (120 ml) milk or cream

Brushing tops of scones:

Milk or Cream

Streusel Topping:

1/4 cup (55 grams) brown sugar

1/4 cup (35 grams) all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons (30 grams) chilled unsalted butter, cut into pieces