Sunday, Dreary Sunday... 01/30/2011
The view out my window; dreary, right?
Sunday morning; it's cloudy, dark and cold outside.
Or at least it looks cold.
The trembling trees outside make you shiver just looking at them!
You sleep in until your stomach growls.
It growls so much you no longer can hear your dreams.
OK: time for food.
Now if you are anything like me,
There is never anything 'yummy' left in the house by Sunday morning.
Yes, you STILL need to go grocery shopping.
But first: Breakfast!
Or at least it looks cold.
The trembling trees outside make you shiver just looking at them!
You sleep in until your stomach growls.
It growls so much you no longer can hear your dreams.
OK: time for food.
Now if you are anything like me,
There is never anything 'yummy' left in the house by Sunday morning.
Yes, you STILL need to go grocery shopping.
But first: Breakfast!
Thanks to Joy the Baker, I actually have a scone recipe that makes wonderful light and fluffy scones - EVERY TIME! And it only take a half hour to make (probably less time if you are fully awake but who is fully awake on a Sunday morning before they have had coffee anyway? Besides my over takes that long to heat up anyway.) For me the best thing about this recipe is that is is small, and can be modified to use whatever is in your cupboard. I personally substitute the yogurt (with a teaspoon of white vinegar in it) for the buttermilk, and since I don't keep unsalted butter in my house, I use salted and just don't add the 1/2 teaspoon of salt.
Pair this with a nice coffee, latte or cup of blood orange black tea (yummy) and you have a perfect start to a lazy Sunday morning!
Pair this with a nice coffee, latte or cup of blood orange black tea (yummy) and you have a perfect start to a lazy Sunday morning!
Yes, this is actually MY scones, NOT a stock image.
Orange and Dark Chocolate Buttermilk Scones
(makes six-eight scones)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (only if using unsalted butter)
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk (or plain yogurt or milk with a dash of vinegar)
1/2 cup dark chocolate chips (or anything else you may have in your cupboard including nuts, cranberries, etc.)
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silpat and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately but last a few days in sealed tupperware once fully cooled.
(Thanks to Joy the Baker for this delightful recipe!)
(makes six-eight scones)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (only if using unsalted butter)
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk (or plain yogurt or milk with a dash of vinegar)
1/2 cup dark chocolate chips (or anything else you may have in your cupboard including nuts, cranberries, etc.)
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silpat and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately but last a few days in sealed tupperware once fully cooled.
(Thanks to Joy the Baker for this delightful recipe!)
