A Breath and a Scone
Sometimes I need to just sit and stare at the thunderclouds. I need to turn off the computer and turn on the baseball game. I need to eat grilled cheese and read a magazine. Thursdays are often these kinds of days for me. A mid-week breather. I film, photograph, edit, and blog about my show on Tuesdays and Wednesdays. Those are busy days. I need to take a breath and gather my thoughts before I jump into planning for the next week. Sometimes I need more than a day to do that.
Sometimes I need to not work in order to work. Sometimes I need to stop so I can keep going. Since I workÃ‚ from home, it can be tempting to keep working. Sometimes I feel guilty if I’m not. Because I’m here and there are always things to do.
Next week, my brother-in-law will marry his lovely bride. We will be there for this wonderful event and I’m taking the week off from my show. However, the following week, I’m taking the week off to refresh. I’ve realized over the past few months that when I don’t, I get tired, I forget that I’m passionate about what I do, that I love the show and all that goes with it.
I will still be posting on the blog, it’s just the show and the menus that will be absent. They will return the week of the 29th of October.
Whether it’s for a quiet day off, a week of rest, or an everyday breakfast, these scones are perfect. I served them when my friend, Sarah, came over today. We ate them with coffee and tea, while we caught up and listened to her 9-month old chatter away. I was a little nervous about how they’d turn out, because I adapted a recipe I’d never tried. In my experience, this isn’t usually wise when baking. However, she took one bite and said that I can do this anytime. They were a winner.
I didn’t change the basic structure of the recipe, but I changed/added many small things. Here’s my adaptation of Alice Waters’ Scones recipe, from the cookbook, The Art of Simple Food. These scones are so light and fluffy you could drizzle them with a frosting glaze and serve them as dessert. You could eat them for snack with a piece of cheddar and have a variation on an apple and cheese. You could have one alongside a fall salad of lettuce, kale, nuts, raisins, pears, figs, and leftover roasted chicken, with a balsamic vinaigrette. You could eat one right now as you read this post, just because they’re good enough… Oh wait, I can…. Well, make some and re-read it if you wish.
- 1 C whole wheat flour
- 1 C all purpose flour
- 2 1/2 t baking powder
- 1/2 t salt
- 1/4 C brown sugar
- pinch nutmeg
- 1 t cinnamon
- 1 T maple syrup
- splash vanilla
- 1/3 C plus 1/4 C milk
- 3/4 C heavy cream
- 1 granny smith apple, finely diced
- 1 T coconut oil (melted) (for brushing)
- 1-2 T brown sugar (for topping)
- sprinkle of cinnamon (for topping)
- Preheat oven to 400F.
- Mix together flours, baking powder, salt, cinnamon, nutmeg, and brown sugar.
- Measure milk and cream, and add vanilla and maple syrup. Stir together. Add to dry ingredients. Mix until ingredients just begin to come together, then fold in apples. The dough will be sticky. Turn it out onto a well floured surface and knead just enough to bring the dough completely together. Press into an 8-inch circle.
- Brush with coconut oil and sprinkle with brown sugar and cinnamon.
- With a floured knife, cut the circle into 8 wedges. Place on a parchment paper lined baking sheet, about 1 inch apart. Bake for 17-21 minutes or until golden brown.