Totally geeked out blog entry? It been brought.
Alright, it happened. There's no turning back. I've got this yarn that Celeste gave me for knitting and I adore it so much I just want to roll around in it! Last night was lovely, just knitting and learning to purl and watching Jaws 2.Not. Going. To. Bed.
Knit, knit, yum! Ah, ha! Now I get it!
... so many years in darkness (shakes head) ...so many things to cozy in the future...
In other news of making things other than drawings, lookit that big old scone! Mmmmmm, tasty. When you've been nose-to-the--drawing-table, it is super fun to get your cook on. (Jamie Hills, we are in the scone zone!) These came out of the oven yesterday and were surprisingly easy!This recipe calls for several things I need to avoid like sugar, sour cream, butter.... but it was the ice cream I ate while cooking that really did me in, less the buttery goodness of these scones. Anyway, I always was much better at baking than cooking and it feels great to put together something from scratch! The major impetus of rolling out of bed this morning was the thought of these scones sprinkled with cinnamon sugar and a hot cup of coffee. Oh my goodness, it was sooooo worth it. :)
And for anyone who hasn't tried spelt flour, it is simply a deeper flavor than white refined flour. Still light, not over-powering, it is a very good compliment to the almond flavor. If you like almonds, you'll like spelt.Thanks to Celeste's friend Kelly for this delicious scone recipe, try it out! It is very quick and truly yummy!
SPELT ALMOND SCONES
you will need:
parchment paper & 1 cookie sheet
2 C SPELT FLOUR
1/2 c + 1 TEASPOON SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, FROZEN
(I USED SALTED, ALL WE HAD)
1/2 C SLIVERED ALMONDS
1/2 C SOUR CREAM
1/2 TEASPOON ALMOND EXTRACT
1 LARGE EGG
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a med. bowl, mix flour, 1/2 C sugar, baking powder, baking soda & salt. Grate butter into flour mixture on the lg. holes of a box grater . Careful! Butter will get melty as you go, use the flour on your grater.
Use your fingers to work in butter (mixture should resemble course meal), then stir in almonds.
(I left almonds -but not extract- out. worked just fine)
In a small bowl, wisk sour cream, almond oil & egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until lg. dough clumps form. Use your hands to press the dough against the bowl into a ball. (This I found rough-going at first, it is very sticky at first, but you will feel as the dough comes together)
Place on a lightly floured surface and pat into a 7 to 8" circle about 3/4" thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut 8 triangles (ours came out very large, I think I could have halfed them); place on cookie sheet (prelined with parchment paper) about 1" apart.
Bake until golden about 15 - 17 min. Cool 5 minutes.
you will need:
parchment paper & 1 cookie sheet
2 C SPELT FLOUR
1/2 c + 1 TEASPOON SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, FROZEN
(I USED SALTED, ALL WE HAD)
1/2 C SLIVERED ALMONDS
1/2 C SOUR CREAM
1/2 TEASPOON ALMOND EXTRACT
1 LARGE EGG
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a med. bowl, mix flour, 1/2 C sugar, baking powder, baking soda & salt. Grate butter into flour mixture on the lg. holes of a box grater . Careful! Butter will get melty as you go, use the flour on your grater.
Use your fingers to work in butter (mixture should resemble course meal), then stir in almonds.
(I left almonds -but not extract- out. worked just fine)
In a small bowl, wisk sour cream, almond oil & egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until lg. dough clumps form. Use your hands to press the dough against the bowl into a ball. (This I found rough-going at first, it is very sticky at first, but you will feel as the dough comes together)
Place on a lightly floured surface and pat into a 7 to 8" circle about 3/4" thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut 8 triangles (ours came out very large, I think I could have halfed them); place on cookie sheet (prelined with parchment paper) about 1" apart.
Bake until golden about 15 - 17 min. Cool 5 minutes.
Enjoy!
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