Thursday, February 21, 2013

in the morning.


This is what I'm thinking in terms of post title.

What is there really to say other than that sometimes you give up sweets for Lent but also feel you must bake something or you're gonna implode.  So you call your mom and have her screenshot and send you a scone recipe from your youth, and then you make it with your best friend at 11 PM on a Wednesday.  And when the scones are done, you eat them together with honey while sitting on the floor of your kitchen.  You do not complete any of your homework assignments.  You eat three scones instead.    This feels very right to you and you are a pleased individual.  The end.


Orange Currant Scones
makes 2 dozen

Ingredients
2 eggs, beaten and topped with milk to make 1 1/3 cup liquid
3 3/4 cups self-rising flour  (If you are like me, and it is to cold to go buy self-rising flour but you have regular, all purpose flour, make your own! For each cup of flour, remove one teaspoon, and add one teaspoon baking soda and 1/4 teaspoon salt.)
1 stick of butter
1/2 cup sugar
1 1/2 cups currant
the zest of one orange
the juice of half an orange
1 beaten egg, for a wash

Preheat oven to 425 degrees.

In a small bowl, add zest and juice to sugar.  With clean hands or the back of a spoon, work the orange into the sugar until you have this bright orange, super fragrant amazingness.  Ugh.

Cut the butter into the flour (or flour mix) with a pastry cutter, or forks, or whatever makeshift way you're gonna do it, until it gets crumby.  Add orange sugar and currants, and mix to combine.

Add egg mixture, combine until smooth.  Turn onto a parchment paper-lined surface and quickly knead before flattening out to about 3/4 inch thickness.  Use a 2 inch round cookie cutter, or be "rustic" and make flattened rounds of the approximate above measurements with your hands.

Place on a parchment paper-lined cookie sheet (I live a parchment paper-lines lyfeee) and brush each with a bit of the eggwash to ensure goldenmagichappenings.  Bake for 7-10 minutes in the top section of the oven, as the bottoms are quick to brown.

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