Friday, May 29, 2009

More overly intimate facebook photos and strawberry scones.

It's happened again. I happened to glance at Facebook pictures featuring people I know in an overly intimate position.

Is nothing sacred? Am I just a prude?

Wait. I know I'm not a prude. I just don't want to see you kissing someone. I'm sure you have kissed people and I'm sure that some people regard you as kissable and therefore, attractive, I just don't need photographic evidence.
In other news, I made Strawberry Scones last weekend and they were a success. By success, I mean all eaten within 24 hours as opposed to Ryan's recent biscuit attempt, which have been designated as dog biscuits (and not eaten at all). Somehow he got too much baking powder or soda in them and they tasted, as I described to him, not unlike "licking quarters." Oh well. He's made a lots of good things. And the proportion of good things to things that taste like quarters is quite satisfactory.

Strawberry Scones

2¼ cups all purpose flour
¼ cups sugar, plus extra for sprinkling
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons butter, cubed
1 egg
¼ cup plain yoghurt
½ cup milk
orange zest from one orange
1.5 cups sliced and diced fresh strawberries

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the egg, yoghurt, milk and orange zest. Whisk to thoroughly combine.

3. Place the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Pulse to combine. Add the cubes of butter and cut the butter into the flour with a pastry cutter, to just before a coarse meal texture.

4. Add the strawberries to the flour mixture and mix to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together and all of the flour is hydrated. Don't mix too much or you will lose fluffiness.

5. Scoop out onto prepared baking sheet and sprinkle some sugar. Bake until slightly browned on top, for about 15 minutes (use a toothpick to test doneness).

6.Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes. I had leftover dough, which I froze for quick scones next time.



Silicate said...

I made vegan strawberry hazelnut scones a while back. I think they lasted a whole 30 minutes. mmmm...

mangocheeks said...

I'm looking ofrward tomaking some strawberry scones this summer.