Thursday, February 26, 2009

Scone, Scon, Scoon


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"Have you ever noticed, Amber, that the only difference between "think" and "thank" is one letter?

I haven't decided what that means, but it's got to be absolutely HUGE.
Tallyho, The Universe

Two words you just don't want to leave home without, Amber."


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I have been receiving these emails for a few years now and I adore them. They arrive M-F and have put a smile on my face so many times. They are free, so if you like this, here is the link and they do keep your info private.

I think I will be thankful today.

I have a half pint of heavy cream in the refrigerator with todays date and I have the day off and the sun is shining. 3 things to be thankful for at this very moment, wow. So what to make with heavy cream? Scones of course. Duh.


This came from Design Crush which got it from yumsugar which evidently modified it from Baking Bites. There. I think I covered everyone. Anyway, of course it is February in the North Hemi and not much is in season so I used dried apricots instead of fresh figs or strawberries in the recipe and of course heavy cream instead of milk. Again...Duh.

Yumsugar had the best title for scones..."Everybody must get Scones". Imagine Bob Dylan singing at your breakfast table. That would be way too cool.
'But I would not be so all alone. Everybody must get sconed'.
Ha ha.

DRIED APRICOT & GOAT CHEESE SCONES

Ingredients
2 cups all-purpose flour
1 T baking powder
1/2 t salt
4-6 t sugar
1/3 c butter, chilled and cut into small pieces
1/2 c heavy cream, 1/2 & 1/2 or milk
1/2 c crumbled goat cheese
3/4 c dried apricots, chopped

Directions
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Place the crumbled goat cheese in the freezer, this keeps it from becoming too mushed and blended when mixed in.
Combine flour, baking powder, salt, and sugar.
Gently add in butter and toss to coat.
Place the flour/butter mixture in the freezer for 20 minutes.

Using your finger tips, crush the butter into the flour mixture until it resembles crumbles.
Add about 1/2 cup cream and stir gently, adding additional cream if necessary, until dough comes together into a slightly sticky ball.
Mix the apricots and goat cheese in gently by hand.

For a more traditional scone shape, place dough on prepared baking sheet and press down into a disc that is about 1-inch thick.
Lightly brush the top with cream.
Use a sharp knife to cut dough into 6 or 8 triangles.


Separate slightly on the parchment covered baking pan, giving them room to spread, and place pan in the oven.


Bake for 15-20 minutes, until scones are light gold on top.
Let cool on a wire rack before serving.
Scones can be served warm or at room temperature.
Or...For a drop biscuit-like form, make 2-inch balls of dough, placed on the cookie and flattened to 1-inch thickness.
Makes 12 drop-style scones.


I only made 1/2 the above recipe because it is just me, and yes I could eat the whole thing butt... yes that is how I meant to spell it.

Thankful for...

3 children
Sophie
3 sisters
1 brother, finally
1 dad
2 moms
girlfriends
sunshine, storms, stars, moonlight, light, dark, wind, stillness, clouds, air, water
days off, a job

3 comments:

noble pig said...

OMG that is sinfully sinful...so yummy!

Steph said...

I have a carton of heavy cream on the verge of expriation too. I was thinking of either cream scones or heavy cream pound cake.

Kimm at Reinvented said...

Sound great, you share the best recipes.
Thanks for stopping by today!