Wednesday, June 6, 2012
Scones and Tea
Recently I noticed a strange phenomenon in my fridge. You see, I get a weekly milk delivery, which includes orange juice and butter as well. Now one can only butter so much bread in a week, this order is for baking. In the colder months I regularly make batches of rolled cookies and pies, but that's too much time in the kitchen hovering over a hot oven. So my fridge had built up a pile of one pound boxes of butter - an embarrassment of riches.
So I pulled out an old recipe from my days working at a bakery - scones. The joy of it, is you make a dry part, ass some assorted liquids, and then add all the nommy little morsels you can stand. I use a food processor to cut the cold butter into flour sugar and leavening.You don't want to puree the mess, just get it chopped up into crumbly bits.
After a short while in a medium oven the scones are golden brown and ready for dunking in tea. It's been hot enough for iced tea here, but it's still good with scones. Maybe scones and ice cream?
I also like to make savory scones with veggies and cheese, perhaps when our Farm Share starts to arrive next week and we are inundated with fresh vegetables... What's you favorite warm-weather baking project?