And now, we bake.
So, just to be upfront about this, I am no professional when it comes to cooking or baking. This is underscored every time I go into work. (Work being my gig as PR Coordinator for Stages at One Washington. The fine crew of chefs at Stages inspire me to kick up my dinnertime game by making it clearly evident that I got REALLY lazy after E was born. Evan Hennessey, John Flintosh, and Will Myska are fine examples of what happens when creativity, excellent culinary skills, and great personalities come together to produce a chef.)
All of that being said, I love to bake. It just makes me happy. For a hot minute when I was younger, it looked very much like I was headed to culinary school, but then I bailed and went to the Texas Maritime Academy instead. Don’t ask.
Usually, I just bake when the oven, or a really gorgeous recipe, calls out to me. And on rainy days. Which, if you live in New England, is forecast to happen for oh, the next seven days. If you live nearby, give me a shout. I’m always looking for someplace to offload baked goods. I love making sweet goodies, and I love eating them. But they can’t live at MY house. No, sir.
Yesterday, I posted a comment about the scones I made yesterday morning on Facebook, and got some requests for the recipe. Since this was a recipe I hacked together (I think I could actually say I “adapted” it, but hacked seems more honest…), I couldn’t just refer people to a source, and call it a day. Being lazier than your average bear, I decided I’d just throw the recipe out here and post the link. Boom. Recipe shared.
Cardamom Scones with Vanilla Glaze
Makes 12 scones
Ingredients:
3 c. all purpose flour
1/2 c. sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cardamom
1 1/2 sticks COLD unsalted butter, cut into small pieces
1 c. plus 1-2 tablespoons buttermilk
2 tablespoons melted butter for brushing
Sparkling sugar, to sprinkle over scones before baking (sparkling sugar won’t melt as the scones bake)
Handful of frozen blueberries, if you just can’t stand a fruit-free scone. (I made scones again this morning, this time with blueberries to appease my husband and yeah, they were pretty delicious.)
1 c. sifted confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons milk
Instructions:
Preheat oven to 425 degrees.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt and cardamom together. Add the cold butter pieces and using a pastry blender or two knives, work the mixture until it’s a course meal, kind of like rough cornmeal. Some larger pieces of butter are fine, you actually want some big, buttery chunks to keep the scones flaky. (The bigger issue is avoiding over working, so stop just before you’re really satisfied, especially if you’re an obsessive compulsive perfection freak like I am…)
Pour 1 cup of the buttermilk into the bowl and mix with a wooden spoon. Mix only until the ingredients are just coming together, but the dough is still pretty rough and shaggy. If there is still a good bit of dry ingredients at the bottom of the bowl, add 1 tablespoon of buttermilk. Again, AVOID OVERMIXING. It can be rough. It can be messy. It will all work out fine, I promise.
Gather up the dough, forming a rough ball, and turn onto a floured surface. Knead it BRIEFLY. I’m talking about count to 12 and then STOP. No matter how much you want to give it one more turn… Don’t.
Cut the dough in half, and set one half aside. Roll one piece into a 1/2 inch thick circle. At this point, you can add the frozen blueberries by pushing them into the dough, like little sapphires dotting what’s going to be buttery, flaky goodness very soon…) Brush with half of the melted butter, and sprinkle with the sparkling sugar. Cut the circle into 6 pieces, cutting like a pizza. Place on an ungreased baking sheet, and repeat the process with the second half of the dough.
Bake for 12-14 minutes, until both the tops and bottoms are golden brown.
While scones are baking, mix the confectioner’s sugar, vanilla, and milk in a bowl with a whisk. It should fall slowly off the whisk, and be shiny. Add more sugar if it’s too thin, more milk if it’s too thick.
When scones are finished baking, transfer to a baking rack to cool. For the ones that will be eaten immediately, drizzle with glaze. For any that will not be eaten right away, hold off on the glaze so the scones don’t get soggy. Scones are always best eaten warm out of the oven, (trust me on this one…) but any that won’t be eaten the day of baking can be wrapped in airtight plastic wrap and frozen for up to a month. Just defrost them at room temp in the plastic, then unwrap and pop in a 350 degree oven for 5 minutes when you’re ready for them again.
Enjoy. 🙂