Friday, March 12, 2010

Scone Angst

Ever since the scone incident, I have been very preoccupied in the kitchen -thinking of scones, wondering why all of the sudden I am not in the mood to make scones, and other sconey thoughts. But this is what happens right? You make a half-way commitment and then you lose motivation for executing your once romantic notion of becoming a baker-on-the-side.

But, I have a job to do, I told myself when I didn't have several key scone ingredients, which meant a trip to Giant on this rainy morning. I could be one of those uncommitted scone-lovers who do not follow through on their unprompted offer to make a batch of scones for their local coffee shop. Or, I can just make a batch. Simple enough. So that is what I did.

And here they are pre-icing:

Here they are post-icing:

Here is the link to the Orange-Cranberry Scones recipe I used, in case you have a similarly perplexing coffee shop nearby. I'm dropping a dozen off this afternoon and I will let you know how it goes!

And just in case you were worried that this blog is going to be consumed by scones from here on out, I'll tell you that we made a great batch of pancakes last night for dinner. I know, still on the breakfast theme, but it was the best I could come up with given the circumstances and with skillful pancake flipping (not my own) they were excellent. On the side: cantaloupe sprinkled with salt.

Oatmeal Cinnamon Pancakes from a back-issue of Everyday Foods:

2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

2. Heat a large skillet (non-stick or cast-iron) or griddle over medium. Lightly oil skillet. We found the oil unnecessary on our non-stick pan. Using 2 to 3 tablespoons, or 1/4 cup measuring spoon, for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat. Sorry to bore you will pancake know-how.

3. After eating our fill, we let the rest cool and put them in a freezer, first on a baking sheet and then in a zip lock. Hopefully we can remember they are there.


  1. throw a TB of ground flaxseed in there next time. It doesn't change the taste, but adds something healthy. I use flax seed as an egg substitute since my little guy has an allergy.

  2. Alright, what's happening here? How did it go?

  3. I love the lack of uniformity in the icing of these scones! It makes me feel like each scone was decorated as an individual. I'm sure that's how the people at the coffeeshop felt...