XVII, Issue 2, May 2013
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Easily Entertained? . . .
is the NEW Contest!
Nice artsy prizes. Enter stories &/or PHOTOS by July 1st.
Sample by Lisa Voss
So glad that Kyo can be easily entertained by an assortment of balls. He is leaping around the living room pouncing on them like a cat then chasing, batting at them and otherwise thoroughly enjoying himself.
Recipes
submitted by Lisa Osenni Mackey
LAURA'S SCONES
At the Wrinkler Brunch
This makes a BIG dough ball...you can divide into two, freeze one, bake the other...or bake it ALL
5 CUPS unbleached flour
2 TBS baking powder
1 TSP salt
2 STICKS unsalted butter, cold, cut into cubes
3/4 CUP sugar
1 1/3 CUP heavy cream
Oven is 400 degrees.
Paddle mix the first three dry ingredients to blend. Then, add the butter cubes. The sugar gets added in AFTER the butter.
Add in things like chocolate chips, dried cherries, candied ginger, nuts, cranberries, orange rind....be imaginative. Don't over-add these things--I eyeball it, but generally, it's 1/2 to 1 cup.
THE LAST THING YOU ADD IS THE CREAM!!! Very important, because the dough is "clunky" and you'll never get your add-ins mixed if you put the cream in before them.
(You can flavor the cream with vanilla or almond extracts, or whatever you like. Use 1 TBS)
The dough will be heavy and your mixer will groan. Once everything is incorporated, and it will happen pretty quickly after the cream is added, remove dough ball from mixing bowl and form it into a ball. Don't overwork the dough--it will be lumpy. Just make sure you get all the dough crumbs to stick so you don't waste batter.
Divide the large ball into two. Flatten them each into a disc, doesn't have to be perfect, and make them around an inch thick. Cut the dough into whatever size scones you want. You can use a circular "biscuit" cutter. Laura usually makes her scones ginormous and will get 8 scones total from the entire batch of dough!
Before baking you can press the scones into raw sugar, but that's optional.
Place on baking sheet sprayed with PAM. Or, you can use parchment paper.
Bake 15-20 minutes....until they are a light golden color.
You can ice the scones when they cool with confection sugar flavored with whatever you want (almond, lemon, vanilla, orange, etc)
A note about the heavy cream. I have tried light cream, and even half and half. Heavy cream makes the scones come out the flakiest and "lightest".
OH, and Laura is a professional pastry chef who owns a B&B in Woodstock. She makes these for her guests.
Enjoy!
