My heart is heavy. When I think about all the family and people in Japan it makes me want to cry. It’s hard to look at the pictures and feel anything but sadness. It’s at times like this I’m grateful for what I have. I spend to much time complaining about the little things in life instead of truly enjoying it. I would like to think we are all guilty of this. It shouldn’t take a disaster to remind us what we have in life. Sadly, it usually does. If you are in a position in your life where you can give please think about donating to the Red Cross. Please help those affected by the earthquake and tsunami in Japan. You can click here to be taken to the donation site.
I’m not really into posting today but I didn’t want to not post either. I’m going to share a simple scone recipe I made last weekend. It’s easy, delicious and perfect for a lazy weekend breakfast. You should make this for your loved ones….just because 🙂
White Chocolate & Sour Cherry Scones:
1 large egg
a scant 1/2 cup (115 ml) cream, whole, or low-fat milk
1 1/3 cup (170 g) flour
1/3 cup (45 g) buckwheat flour (I used almond flour instead)
1/3 cup (45 g) cornmeal, preferably stone-ground
1/3 cup (65 g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, chilled, cut into cubes
1 cup (140 g) white chocolate chunks
1/2 (60 g) coarsely-chopped dried sour cherries
1 egg yolk mixed with 1 teaspoon milk
coarse (or granulated) sugar for dredging the scones
Preheat the oven to 400F (200C) and line a baking sheet with a silicone baking mat or parchment paper.
1. In a small bowl, stir together the egg with the milk or cream.
2. In a large bowl, whisk together the flour, buckwheat, cornmeal, sugar, baking powder, and salt.
3. Using a pastry cutter, work in the cold butter until the pieces are about the size of corn kernels. (You could use an electric mixer or food processor instead.)
4. Add the egg mixture, stirring with a spatula, until the dough is moistened, then stir in the white chocolate bits and sour cherries.
5. On a lightly-floured surface, pat the dough into an 8-inch (20 cm) round. If it’s too wet and is very sticky, knead in a spoonful or two of flour on the countertop.
(The originally recipe called for 3/4 cup (180 ml) milk and cream, and my dough was very sticky, which may be the original intent, but I found it hard to work with. Slightly less than 1/2 cup, (115 ml) seemed right. Good thing making scones isn’t rocket science!)
6. Use a pastry scraper to divide the dough into eight wedges.
7. Brush the tops of each wedge with the a glaze made by stirring the egg yolk with the teaspoon of milk together with a fork. Dip the top of each scone in small bowl of coarse or regular sugar so they’re generously coated, then set each one right-side up on the baking sheet, evenly-spaced apart.
8. Bake the scones for 25 minutes, or until the tops are golden brown.
Source: David Lebovitz