Saturday, May 31, 2008

Tuesday Morning & Honey Nut Scones

I don't know about you but I may just turn this into a "bickie & breakie" blog. Breakfast is my favorite meal to make, esp. on our "Family Day". Nothing like waking up at an ungodly hour to have a quiet moment or two, then slapping on the headphones & going to work in the kitchen.

These are my Honey Nut Scones, without the nuts. (though there were plenty the breakfast table.)

Again taken from Dorie Greenspan's book. The original recipe is called "Honey Nut Scone" but I didn't have the nuts so I put in raisins, and it worked great. I tell you, that "whole wheat" taste makes you feel like you're in a little house on a certain prairie. Goooood stuff.

If I may for a moment address the issue of "BUTTER". It really deserves a post of it's own, but I don't have the time. BUTTER, is not MARGARINE! OK?? It's sad that the price went up about 20% or more, but when things like, scones, pie crusts, or cookies call for really ought to try BUTTER. I'm not trying to be snobby about it but if I couldn't afford butter I'd just as well not make it at all and wait till I've saved up my juu-yens, OKEY-DOKEY!

Here's an experiment: Open a tub of Margarine & put it out in your come no buggies, animals or creepy crawlers are eating it? HMMMMM??? Well, I buy a 500g. block at Chiba Sogo for about 800Y and take loving care of my "yellow gold".

1 large egg
3 tbsp honey
1/2 cup cold whole milk
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbsp cold, unsalted butter, cut into pieces
1/2 cup chopped walnuts (I used raisins)

Preheat oven to 400. Line a baking sheet with parchment paper.
Whisk together the egg, honey and milk in a small bowl.
In another bowl, whisk together the "DRY'S" in a large bowl. Drop in the butter and, using your fingers, rub the butter into the dry ingredients until you have flakes, pea-sized pieces, and crumbs.
Add the liquid ingredients to the dry ingredients and stir with a fork until the dough just comes together; it should be wet and sticky. Stir in the chopped walnuts.
While the dough is still in the bowl, use your hands to gently gather and knead the dough about 8-10 times. Turn the dough out onto a lightly floured work surface and pat it into a 1-inch thick round disk. Using a sharp knife, cut the disk into 8 wedges, and place the wedges on the baking sheet.
Bake for about 15-20 minutes (better to time for 15 and check them), until the tops are golden brown and firmish to the touch. Transfer to a rack and cool.
Makes 8 scones.


Nina said...

Was that enuf for b'fast for all of u, or didja double the recipe?

Whole wheat flour & butter sounds wonderful ...wish we had some. We've got nuts here, too, though, heheh!

Nina said...

...also, a dumb Q: does "bickie" = biscuit? That's all I can think of aside from "bicker," & I'm pretty sure u don't want that on your blog.

BTW, I think we're done w/ the colds now. Lookin' fwd to seeing everyone again. I love u!

babylove said...

8 is enough for a our family. We have 5 "eaters" & two parents (Josh get's the extra one). I usually make that "in addition to" other stuff like, eggs, bread & tomatoes with olive oil. And yeah, hoping to see you too! XX