Hello, Thursday. When did you get here?
It's been another mind-numbingly, frantically insane week in the world and I am still not sure which part of me is coming and which part of me is going.
Eventually, the pieces will catch up to each other.
Somewhere between work, power outages, sickness and snow, Tuesday turned into Thursday.
Fortunately, this week's Buttermilk scone recipe from Baking with Julia is nowhere near as complicated as the rest of my world seems to be this week...
Scones are one of my favorite breakfast nibbles (hey, I like them so much I even have the pans...).
The ones I usually make have some ratio of flour, butter and cream - other ingredients optional, depending on my mood or the season (my mood usually being the deciding factor). With a food processor and judicious use of the pulse function, a batch of scones can be whipped up in just a couple of minutes, shaped and thrown in refrigerator for an overnight rest, baked off in the morning and served warm for breakfast with hardly any interruption to life in general.
Anything that can be turned into a minimal fuss operation in my world is an automatic winner.
Marion Cunningham's buttermilk scone recipe is very similar to most of the scone recipes that are out there; however, her recipe replaces cream with buttermilk. Since I am of the belief system that anything is better with butter milk (except for cereal - cereal is totally NOT better with buttermilk), I had no worries about baking up a batch of these.
Feeling experimental, I baked off half in the scone pan with just a light cream and raw sugar topping; the other half, I rolled with some lingonberry jam that I had hanging around.
Fresh out of the oven - these were delicious. A day or two later, warmed up - still pretty good. After that, I couldn't tell you...
Simple. Uncomplicated. Delicious. If only the rest of life were that simple...
This post participates in Tuesdays with Dorie. The recipe for buttermilk scones can be found here.