So that I might share my satisfactory/exciting day with you in an organized manner, I had best list each highlight in numerical order. That way, my very random thoughts won't trip over each other in their hurry to figure in this post.
1. I had a sandwich (with Brie! ) for breakfast . . . have to do sandwiches more often in the morning.
2. Two very special somethings have now been added to my - - - collection. (The last picture tells all.) If you didn't know this already, I love vintage Pyrex =)
3. Mum made salsa with lotsa cilantro at lunch! Cilantro is one of my favorite herbs. Interesting fact: cilantro is the only herb with the ability to remove toxic heavy metals from the body.
4. I made 40 scones today, all in our tiny toaster oven! Ta-da! Ok . . . they're roundish sconelets . . . or sconeletti?, that make a good breakfast, coffee break pastry, or gift for a good friend. Still, it took about five batches worth, and time well spent.
5. Some very dear friends sent an unexpected package in the mail to Abby and I . . . we love you L+H! Thank-you bunches for our sea-shell necklaces! We can't wait for a sunny day, so that we can wear them!
½ c whole milk
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs cane sugar
Flavorful additions of your choice, to taste (I used the combinations of chocolate and prunes; ginger, lemon zest, and poppy seeds; dried apricot and pecans; craisins and pistachios.)
Preheat oven to 425 degrees Fahrenheit. (Um, feel this one out with your own oven. I set ours (mind you, a tiny toaster oven,) at 350, and it cooked those scones pretty darned well. Use discernment when setting your temp.)
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a lightly floured counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet. Using a pastry brush, glaze wedges with half-n-half or heavy cream (I skipped this bit . . . it's just a matter of glossy or non-glossy scones.)
Bake for 10-15 minutes, or until golden. Cool on a rack.
So here are some pictures...due to grey skies, the house has poor lighting, and due to poor lighting, I moved outside with a few of the pictures. Blah-blah. Oh, and please forgive me for those crazy green hole-toed knee highs. It was cold =) And I was truly in a greene mood, just to spite the grey day.
All of the sconelets/sconeletti.
Lemon, ginger, poppy seed.
Gluten free craisin and pistachio.
Chocolate and prune.