Scones, Glorious Scones!

Since purchasing Trader Joe's Lemon Curd and  Mark and Peter's Strawberry-Mango Jam I have been plotting and planning to make my favorite scone recipe. All week I have been thwarted by business alternating with laziness. This morning I just uttered the words "Maybe" and  "Scones", and my son badgered me until I relented.

I let him do all the messy stuff.

I use Nigella's recipe "Lily's Scones" and altered it just a bit... subbed greek yogurt for the shortening (I generally do not keep shortening in my larder) and added a wee bit more butter. I also added a tablespoon of sugar and citrus zest into the dough. I topped them with a brush of milk (don't like the egg wash bit) and sprinkled some sanding sugar--big crystally stuff-- before I baked them off. Oh, and I like my scones in triangles, not rounds. Geez, I guess its not Nigella's recipe anymore! Well, here's my version:

Ann's Scones

1/4 cup plus 2 tablespoons butter, cold
2 tablespoons thick greek yogurt
1 cup cold milk
3 1/3 cups flour
4 teaspoons Cream of Tartar
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 tablespoon grated citrus zest (optional: lime, lemon or orange)
2 tablespoons or so of turbinado or sanding sugar, for topping
Pam spray


Preheat oven to 425 with rack in bottom 1/3 of your oven. (do NOT use convection setting---they will not rise as high). Prepare a sheet pan by covering in heavy foil and spraying lightly w/ Pam. (This is for easy cleanup later)

Sift the dry ingredients together in a large bowl. Add the butter in slices and mix in with your fingers until well incorporated. A few butter lumps won't hurt, though. Now add the yogurt, zest (if using), and the milk in one dump. Mix quickly until just combined with a wooded spoon.

Take the dough and dump in on your foiled pan in one big lump. Shape it with your hands into a circle, pressing it together gently until it is no more that 1/2 inch thick.

Get a plastic knife, or any not-so-sharp knife, and cut the round like a pie into 8 equal-ish pieces. Spread them apart on the foiled sheet until they are no closer than 2 inches from each other. Brush tops lightly with some milk (I just use the back of a spoon) and sprinkle sugar so it sticks.

Bake for 12 minutes or so, or until risen and wonderfully browned.

Serve hot with Lemon Curd,  assorted Jams. Butter, and clotted cream, if desired. Eat until deliously happy.

Make it a Great Day!
Ann

Garden Breakfast Frittata

In honor of my dear Nani's birthday next Tuesday, I submit to you one of the things she enjoyed making for us grandkids. It would show up between 2 slices of soft white bread in my lunchbox everytime she spent the night at our house. And it was the BEST lunch ever....

These days I like to serve it made with one whole egg and two egg whites, accompanied by sliced tomatoes with basil or thyme and a slice of whole wheat toast. Hubs lives it too.

I miss you, Nani, and think of you everyday.

Nani's Frittata
Serves 2

Pam spray, good olive oil
3 jumbo eggs (or use 1 whole egg, 2 egg whites)
1/2 cup grated romano or parmesan cheese..the good stuff, not the one in the green canister!
2 tablespoons water
black pepper to taste

1 tablespoon fresh snipped herbs of your choice
1 large tomato, sliced
sea salt to taste

Start heating a non-stick skillet sprayed with Pam.Whip up the eggs good with the water till nice and frothy. Fold in the cheese. Add 1 tablespoon olive oil to the pan; swirl to coat pan. Wait a minute till nice and hot, add the egg mixture. Reduce heat to Medium and lift the cooked bottom with a wooden or plastic spatula as it firms up to let the uncooked egg flow to the bottom. Meanwhile, toast your bread. Continue cooking in the way until the fritatta puffs up slightly is cooked on the entire bottom. Now get a plate and coax it out of the pan onto the plate...then flip the fritatta uncooked side down into the pan (see my pics, below). Take off the heat. Now, arrange your sliced tomatoes, drizzle with olive oil, sprinkle with herbs, and sea salt. Now add the toast and half the fritatta to each plate.

This is spectacular served at room temperature as well. You can double or even triple the recipe with a big enough pan and serve in wedges.

Enjoy!

Make it a Great Day!

Ann