Sunday, March 30, 2014
Whew, things got a little crazy there for a few hot minutes (or all of March), but I am back after a hiatus. I wish I had a cool story to share about my adventures from when I disappeared or something close to an excuse, but I have neither. Just pure laziness combined with a busy schedule.
Regardless of my whereabouts, I am back!! I know, you missed me tremendously and just so you know, I missed you too. (and I think my Twitter account missed me most of all)
So, to celebrate we toast with champagne and breakfast scones. A light brunch treat, scones are great with jelly and perfect with morning mimosas. Also, an breakfast idea you can make the night before to serve during an Easter egg hunt.
2 cups of flour
1/4 cup of sugar
1 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 stick of butter, cut into pieces (4 oz)
1/4 cup of dried fruit (cranberries, blueberries)
2/3 cup of buttermilk, plus more if needed
1 egg mixed with 1 tablespoons of milk
Sugar in the Raw for sprinkling
1. Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in a food processor and pulse until mixed. Add the pieces butter and pulse again until well blended.
2. Move flour mixture to a large bowl. Add in dried fruit and buttermilk and mix with a spoon. Then get your hands in there to mix together until the dough comes together in a loose ball (like biscuit dough).
3. Turn the dough out on a floured surface. Knead lightly by folding together a few times and then shape into a circle about 1 inch thick. Cut dough into triangles (like pizza).
4. Put scones on a baking sheet lined with parchment. Whisk together egg and milk in a bowl.
5. Brush scones with egg mixture and sprinkle with "Sugar in the Raw." Put in the oven and cook for 20 minutes until golden brown.
6. Remove from oven and serve warm with jelly and clotted cream (or just jelly since clotted cream can be hard to come by!).