So I have been a terrible blogger/chef. I have not been cooking a lot lately, and when I did - I forgot to photograph it. I know, that's a dumb excuse, but I need to show pictures. Just to let you know what I've been doing, I made Pavlova twice (once good, once bad), and salmon (for the first time ever). I will definitely be doing these things again, and VERY soon. Hopefully I can start being a good person and remember to take pictures.
Coming soon: Pigs in a Blanket!
Wednesday, April 18, 2012
Thursday, April 5, 2012
Scones... a month later...
I made these forever ago, but I haven't had a chance to be around an internet source and have my camera at the same time. It's unbelievable, I know, but I'm just bad at that kind of thing. It usually takes me a year and a half to charge my dead iPod, so you're lucky.
So, today I present SCONES! Orange blackberry to be exact! It was a rainy spring day, and nothing goes better with rain than a freshly baked scone and coffee or tea. However I didn't get around to the beverage portion, and I ended up cracking my phone screen in the process... C'est la vie.
What you'll need:
Combine the flour, baking powder, salt, and sugar in a large mixing bowl and mix to your heart's content. If your heart does not wish to mix, then put it in time out because you've got to get this done. Now cut in the butter and shortening using a baker's cutting in tool thing. The weird knife-like brass-knuckle thing. you know what I'm talking about! In another bowl, a fairly small one will suffice, beat your egg and cream together, then add to the dry ingredients. Throw in the zest, then give it one good last mix around the bowl. Toss that sucker onto a well floured surface (Really well floured, it's super sticky) and roll it out to about 1/2-1/4 inch thick. Cut it into either biscuit sized rounds or the more traditional triangle shape. Before putting them in the oven, add a blackberry or two to the top of each scone. Then pop those delicious babies into a 375 oven for 15 minutes.
So, today I present SCONES! Orange blackberry to be exact! It was a rainy spring day, and nothing goes better with rain than a freshly baked scone and coffee or tea. However I didn't get around to the beverage portion, and I ended up cracking my phone screen in the process... C'est la vie.
What you'll need:
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup cream
- 1 egg
- The zest of 1 orange
- some blackberries!
Combine the flour, baking powder, salt, and sugar in a large mixing bowl and mix to your heart's content. If your heart does not wish to mix, then put it in time out because you've got to get this done. Now cut in the butter and shortening using a baker's cutting in tool thing. The weird knife-like brass-knuckle thing. you know what I'm talking about! In another bowl, a fairly small one will suffice, beat your egg and cream together, then add to the dry ingredients. Throw in the zest, then give it one good last mix around the bowl. Toss that sucker onto a well floured surface (Really well floured, it's super sticky) and roll it out to about 1/2-1/4 inch thick. Cut it into either biscuit sized rounds or the more traditional triangle shape. Before putting them in the oven, add a blackberry or two to the top of each scone. Then pop those delicious babies into a 375 oven for 15 minutes.
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