Looking through the photos in my camera made me realise a couple of things.
- I haven’t been updating this blog as frequently as I would’ve liked;
- I have either been repeating bakes, or baking variations of similar bakes; and that
- #2 could be the excuse reason behind #1
The mister has found himself to be caught in a bit of a brownie fascination as of late, and subconsciously, it’s caught on over at my side. Instead of the usual “Mooties!” (i.e. cookies) reply I get when I asked what I should bake, he opted for brownies. And me being me, it has become somewhat an obsession to get that perfect brownie I yearn for. I have the taste etched upon my epicurean senses, yet for the life of me, even though any one of the recipes I’ve tried was a hit with the family/the mister, it’s still not THE brownie I want. Does that make sense?
So yes, unless I start declaring a month of ‘The Quest for THE brownie’ on this blog, I don’t think any of my readers would want to see brownie-laden entries one after another.
Ah, but I digress.
I guess what I’m trying to say in not so many words is that somewhere between baking different brownies and revisiting old favourites, all I have to offer is a batch of buttermilk scones to pamper your morning. Trust me, when all your senses and appetite go wonky for four days prior to a bake sale, thanks to an uninvited bout of flu, all you’d ever yearn for is a plate of warm scones with a spread of grape jam.
To all the lovely mothers out there, Happy Mother’s Day! And yes, I think I’ll stick to fondant roses, these ribbon roses didn’t look rose-ish enough to me. Oh, I’m not posting what I baked for my beloved mom today, coz it’s a repeat of my mom’s favourite banana cake an entry ago, topped with crumb of course!
(adapted from Margaret S. Fox & John B. Bear’s Morning Food)
1 1/2 cup buttermilk
4 cups white flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
1 1/2 cup cold butter, cut into cubes
- Preheat oven to 220C.
- Beat together the egg and buttermilk.
- Combine flour, baking powder, baking soda, and sugar in a bowl. Rub in the butter cubes into the flour mixture until it resembles coarse crumbs.
- Turn the flour mixture into a large bowl, add the egg mixture, and stir lightly with a fork until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently. Divide the dough into quarters and pat into 1/2-inch thick circles. Cut each circle into 6 wedges.
- Place scones close together on a greased baking sheet. Brush the top with an eggwash and sprinkle with sugar.
- Bake for 13-15 minutes, until lightly browned.
Variation Note: The original recipe in the book (Cindy’s Cherry Chocolate-Chip Scones) calls for an additional 1 cup semisweet chocolate chips and 1 cup chopped dried cherries to be added in after forming a dough.