Scone in the Wind
And just like that my fall travel season is up and running. I write to you from Romania, where I am for the week on a work trip. This is the first trip of five from now till Christmas. So far my highlights have consisted of not being in the hotel I was told I would be in (Surprise! But really, it's fine), my colleague not realizing he needed an adaptor for electrical outlets ("..my wife usually handles things like this..") and falling asleep to the newest Great British Baking Show twice. (Oh yeah, we need to talk about GBBS!)
In the spirit of being away, here is a recipe that is close to home. My mom and I went through a scone making phase when I was in highschool. Scones and quiches were on the menu for our church's women event and so we had to find the best recipe. And the only way to do that is to MAKE THEM ALL.
Below is a savory scone recipe. Perfect for a brunch or afternoon snack, anytime really. Also a great way to use up any cheese that is on it's way out. I used parm, but any cheese or combination of cheese would work. Although I'd recommend staying away from using soft cheeses.
Parmesan and Green Onion Scone
2 1/4 All-Purpose Flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup grated or chopped parmesan cheese
3 scallions, cleaned, trimmed, and chopped (both white and green parts)
2 large eggs
1/3 cup milk
Directions
Preheat the oven to 375°F.
Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.
Toss in the cheese and scallions.
Mix together the eggs and cream (or dairy of your choice). Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
Liberally flour the counter and your hands. Pat the dough into a 6-7 inch circle, around an inch thick.
Cut the circle into 8 triangles .
Place the scones on the prepared baking sheet, leaving at least 1" between them, sprink with parm cheese (the powder kind works super well here, but whatever you have!)
Bake the scones for 20 to 23 minutes, until they're nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.
The BreadList - a collection of things I've been reading, making and watching to recently.
The correct number of drinks to have at your desk (in one person's opinion)
The Great British Baking Show is being distributed differently this year. Instead dropping the entire season all at once months after the series airs, Netflix is releasing an episode each week a few days after it airs in the UK. I'm not really sure how I feel about this, but I do feel good about new GBBS episodes. The latest episode, Dairy week, the technical challenge really seemed to throw everyone in the tent. For a deeper dive on how weird and frankly odd it was, read this. (or wait until after you've seen the episode.)
Everyone is awkwardly squirming together in the universe, or in other words, how to make new friends (and keep them).
