You know what I love? Late Arrival. I love it because I usually wake up without an alarm somewhere between 7-8am leaving me plenty of time to get ready and enjoy the morning. I especially love it because fo the first time ever, I got to bake before I went to school last Friday. I decided that I would get up at 7am, get ready and have an hour to bake in my sun-filled kitchen. It was nice and peaceful to be able to start my morning off by baking a batch of scones and then eating one still warm from the oven as we drove past piles of snow on the way to school. It was also nice to be able to take pictures of the final product in the bright, natural light as opposed to the dim flourescent lighting that I usually have at night. Overall, it was an experience that I’ll no doubt try to recreate again this year.
The scones I made were from this recipe from Joy The Baker a great blog I just discovered.
Orange and Dark Chocolate Buttermilk Scones
makes four large or six small scones
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest (I just used the zest of a whole orange which was about this much)
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips (I used semisweet)
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.
I used a scone pan (I’m so English, I know) instead of a baking sheet, that’s why mine are triangles. Also, since I didn’t know how rushed I’d be I only took pictures of the final product:
They were a great texture just make sure not to handle the dough too much, otherwise they’ll be rock hard. Next time I might add in a teaspoon of vanilla or replace the sugar with vanilla sugar. I would also double the dough since it really did only make 4 regular sized scones or, 8 small ones in my case. These scones were perfectly sweet and sophisticated like scones always are.
This morning (being a Sunday) I decided to make something a little more savory and a little more fun. If you’ve every heard of Voodoo Doughnuts you have heard of the famous Bacon Maple Bars. If you have been there and tried one, you know how genius the combination is. Now I didn’t exactly feel like making doughnuts, though I am contemplating doing it in the near future especially as I just discovered we have a pan for baking doughnuts instead of frying them… Anyway, I made bacon maple pancakes! 🙂
Since I’m still pretty sick, I didn’t bother making pancake batter from scratch and just used a cup of Snoqualmie Falls Lodge Pancake and Waffle mix with 3/4 cup of milk (not water!), a dash of cinnamon and a teaspoon of vanilla. The cinnamon and vanilla really make it taste like it’s been made from scratch, so don’t skip it if you do try them.
I took two strips of bacon that had been cooked and chopped them up relatively finely.
I heated up my pan with a little olive oil and started pouring. I worked with two pancakes at a time, sprinkling bacon on the tops of them as they were starting to bubble.
I want to know what strange food combinations you like? Many people think maple bars and bacon is weird, french fries and chocolate milkshakes or salted caramels. Do you eat something that may seem strange, or do you know someone with a strange eating habit? I’d love to know in the comments below! 🙂