and get out the clotted cream, people.
It's time to make some scones.
And they're proper.
And of course that's what we're all about
I was kidding about the knickers.
Don't worry if you don't have any.
(Greg and Kevin, I know you ran and put yours on - so feel free to stay in 'em!)
It will only enhance the mood.
I first became enamored of scones when The Chief was travelling internationally.
He always came back from his flights from Paris
(not really, but you know what I mean)
about the scones he was always served mid-way through the flight.
"It's all about the texture" he'd say.
"I wonder if you could make some like that?"
Now I'm about the least competitive person you'll ever meet.
I HATE BOARD GAMES.
I will gladly give you all my hotels,
and my "Get out of Jail Free" card,
just so the game will end.
I just really don't have it in me.
when it comes to a
And then Katie Bar the Door.
Annie Get Your Gun -
whichever seems most appropriate.
My scone curiosity was also piqued
when I tasted a wonderful
Crystallized Ginger Scone
served for breakfast
at the Historic Strater Hotel in Durango.
It made me swoon.
And can I just add that during
one of our stays at the Strater,
upon first entering our lovely room,
I found a
sitting on the dresser.
They were for my Birthday/Anniversary,
and I kind of felt like a
or Rock Star,
or Shooting Star,
or at the very, very least
A White Dwarf. (If you're not an astronomy geek, you might want to look this one up)
I've tried for a long time to find the perfect scone recipe.
And this is as close as I've come.
You'll need flour, sugar, baking powder, salt, heavy whipping cream and...
I also threw in some dried chopped apricots and toasted pecans to one- half of the dough,
and dried cherries and toasted almonds to the other half.
I just do these wild things,
because I'm here
without any proper
But you can leave yours plain!
Be a purist.
Anyway, if you do
decide to visit me
on the Deliquent Side,
just remember that a scone actually is
"all about the texture",
so don't add anything that will ooze, or be too juicy.
A juicy scone is,
a filled donut.
Or something else.
But, not a scone.
This recipe makes 16 Large Scones.
First, Preheat your oven to 425.
Start with your very favorite special Texasware bowl to which you'll add 4 cups of flour,
2/3 cup sugar, 2 T. baking powder, and 1 T. kosher salt.
Whisk this all together,
Just dump it in.
Then use a pastry cutter to cut the butter into the dry ingredients...
You can also do this with two knives, or even with your hands (if your hands aren't too warm.)
It will have little pea-sized lumps of butter...
Now, add the cream - 2 1/2 cups.
Pour in half, then stir a little,
After stirring in the cream until just combined,
Try to touch the dough as little as possible.
Just knead it enough so that it holds together.
This is how to achieve the perfect,
Now, this is where I got unruly and added the other stuff...
After you form the dough into a flat round, cut it into 8 wedges.
Put the wedges on an ungreased baking sheet.
And like I said,
there's just no telling what I'll do - I sprinkled on some coarse sugar.
Bake for 20 minutes.
Don't be me.
Do not put one of the pans on the bottom rack of the oven.
Hope you enjoy them!
And I have a request.
If anyone can help me think of a
I'd appreciate your help.
I'm trying to respond to an official inquiry from The Chief...