Scones, however you like

Believe it or not, I have had the most kitchen failures with scones. I blame it on the butter and my attempts to turn them vegan. Here is the one recipe that turns out consistently (no, it's not vegan). It's sweet and buttery, a bit biscuit-like, and so very easy to adapt. The beauties below are my latest: dried cranberry and almond.

The two tricky parts of this recipe are one, deciding on what goodies you will use to fill the scones, and two, how much buttermilk to use. Regarding the first issue, this a great issue to have. What will it be? Chocolate chips? Raisins? Blueberries? Nuts? You decide. As for the buttermilk, I've needed varying amounts depending on the day. You will need anywhere between 2/3 cup to 3/4 cup of milk, but you shouldn't need more than that. Even if the dough seems dry, you will find that it comes together as you knead it. A perfect dough will be a bit sticky and manageable.

Pat the dough into a 1 inch round and then decide how you want to cut it. A biscuit cutter works great if you have one, but the rim of a glass or mug works just as well (I usually end up with four large scones when I use a glass). A cookie cutter will also work, but ideally you want to use a cutter at least 1 inch high. Otherwise the dough spills over the side and makes it harder to finish your cut. Another option is to cut the dough into triangles with a knife or pizza cutter. Enjoy the scones fresh from the oven or store them in an airtight container for a few days.


Scones
Makes 4-6 scones

2 c. flour
1/4 c. sugar, raw or granulated
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. butter, cold
2/3-3/4 c. buttermilk
1 t. vanilla
1/4 c. sliced almonds (optional)
1/2 c. fruit or chocolate (blueberries, dried raspberries, chocolate chips)

Preheat your oven to 400°. Line a baking sheet with parchment paper.

Whisk flour, sugar, baking soda, baking powder, and salt in a medium bowl. Cut cold butter into the flour mixture with a pastry blender or two forks.

Add vanilla and milk, mixing just until combined. Fold in fruit or chocolate.

On a lightly floured surface, gently knead dough into a 1 in. round. Cut with a lightly-floured biscuit cutter or the rim of a glass. Brush tops of scones with buttermilk.

Bake on center rack for 20 minutes.

Chocolate Almond Biscotti

Covering my friends and family with icing and crumbs on their birthday is one of my favorite joys. What to do then, when a dear friend moves 3,000 miles across the country and the postal service won't accept your bribe to deliver a cake with 25 lit candles to their doorstep? You make birthday biscotti, of course.

Happy birthday Kenny!

I'm not a coffee drinker (or espresso, cappuccino, etc.), but I love biscotti. Why? It's another excuse to eat a cookie. I was first introduced to this recipe by an old co-worker at a morning meeting. Let's just say we spent more time raving about his delicious biscotti than we spent talking about work.

My favorite thing about these biscotti, besides the chocolate chip cookie taste, is that you don't have to dunk them in hot coffee in order to take a bite. They are a bit softer than coffee shop biscotti, which makes a non-coffee drinker quite happy.

Baked Apple Oatmeal

An ideal Saturday morning sounds like this: getting up before the rest of the world, well-rested, and venturing out to my vegetable garden to greet the birds and worms under the warm sun. Post weed-pulling, it's back to the kitchen for a good breakfast and the sounds of WXPN's Sleepy Hollow. A close second is a rainy, late winter-early spring morning in the kitchen with Sleepy Hollow, something to read, and this baked apple oatmeal.

Oats, nuts, maple syrup, and spices. By now you've noticed that they're quite common in my recipes. There's the obvious reason, they're delicious, but the more practical explanation is that I always have them on hand. If you have been baking with me these past few weeks then you have these essentials in your kitchen cabinets as well, and whipping up this baked oatmeal will be a piece of cake.