CC2 and I are locked in mortal combat over the brackets. My first round three game lead has dwindled to a tie. If that weren't bad enough, I can't win. That's right, no matter what happens in the basketball tournament from here on, I can't win.
Ingredient Original Half Quarter SCONES Flour 7 cups 3 ½ cups 1 ¾ cups Sugar 2 cups 1 cup ½ cup Baking Powder 2 T 1 T ½ T Baking Soda 1 T ½ T ¼ T Salt 1 t ½ t ¼ t Butter 1 ½ pounds 3 sticks 1 ½ stick Oats 5 ½ cups 2 ¾ cups 1 3/8 cups Dried Fruit 3 cups 1 ½ cups ¾ cups Buttermilk 2 1/8 cups 1 cup + 1 T Generous ½ cup Heavy Cream 1/2 cup ¼ cup 2 T GLAZE Lemon Juice ½ cup ¼ cup 1/8 cup Powdered Sugar 3 cups 1 ½ cups ¾ cup Lemon zest 1 lemon ½ lemon ¼ lemon Butter 2 T 1 T ½ T YIELD 56 scones 28 scones 14 scones
Mix flour, sugar, baking powder, baking soda and salt in bowl of standing mixer. Blend together with blade attachment.
Cut the butter into small cubes.
In a large bowl, mix together the oats and dried fruit. Add to the flour mixture and mix until just blended. Add the butter and buttermilk and blend just until the dough is moistened.
Roll out the dough on a lightly floured work surface and cut into rounds using a 3” cookie cutter. Brush the tops of the scones lightly with cream. Bake at 400 degrees for 18 minutes or so, until light brown.
While scones are baking, prepare the glaze. Mix lemon juice and powdered sugar in a glass measuring cup and microwave to completely dissolve sugar. Whisk in lemon zest and butter and nuke for 30 seconds more. Drizzle glaze over the scones 5 minutes after they come out of the oven.
· Use currants, dried cranberries, dried cherries, or whatever dried fruit you have on hand.
· The number of scones will vary depending on the thickness of your dough and the size you cut them. Be sure to vary the cooking time as well.
· Baked scones freeze well.
There you go crablings. They're saved by all the butter in them, so I can choke 'em down.
Watch the game, and remember you can do it, you can cook. GO......
4 comments:
Some foods don't work with wines. This sounds like one of them.
Tea is perfect.
Tea has tannic acid in it from the leaves. Wine has tannic acid in it from the seeds and skins. Whenever I taste "tea" in a young red wine, less than 4 years old, it is an indication to me that the wine is good and will get better with age. This is my most reliable wine evaluating tool-taste for red wine.
Again, it is not just the tannic astringency in most red wines I am looking for,rather it is the true taste of tea.
Good luck tasting for it.
With another 3-6 inches of rain due here today, I laugh that my word verification to post this is CARBOAT. The gods are having fun today.
Oh man, do I feel your pain. That would be like me rooting for Michigan in ANYTHING (you DO realize that I'm a Buckeye, yes?)
But now that it's Duke and Butler, I've found my niche. I'm gung ho for Butler. "Do you believe in miracles?" (I pilfered that line from somewhere.)
I hate scones... no offense, but if I liked them, I'm sure this would be a fabulous recipe.
Well, at least Puke winning secured my tie for this year's pool.
questions: 1 What kind of oats?
steel cut,rolled or quick cooking??
2 Rolled out how thick?
I have an English Mother in law who might ENJOY these! R
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