About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Sunday, April 1, 2018

Tea and Sympathy

Sometimes you just need a good cup of tea and a little sympathy when things aren't going your way.  I invited a couple of close friends one grey afternoon for tea, along with cinnamon scones and gougrères. If that and some girl talk doesn't improve things, I don't know what will.  We all felt better and brighter.  The scones and gougères(see Alex Hitz's, My Beverly Hills Kitchen) in bite size are just the right thing to go with a cup of Harney's Darjeeling.

Cinnamon Scones:  Preheat oven to 375 degrees. Place oven rack in bottom third of oven.

1 cup cake flour
2 cups all purpose flour
1/2 cup sugar
1 1/2 cups cold butter cut in cubes
2 tsp baking powder
1/2 tsp soda
3/4 tsp coarse salt
2 tsp cinnamon

Pulse the flour, sugar, salt, soda, cinnamon  and baking powder to mix.  Added the cubed butter and pulse until the mixture resembles small peas.  Pour into a bowl and make a well in the middle. Add:

1/4 tsp vanilla
1 1/4 cup cream

Fold the dry mixture into the wet with a spatula a mix to a shaggy mess. Turn dough onto a floured counter and shape to an 8x13 inch rectangle. Fold over in thirds like you are folding a letter.  Dough should be 1 1/4 inches in height. Cut with a 2 1/4 inch floured biscuit cutter.  Brush tops only with cream and sprinkle with coarse sugar in desired.  Bake 18-20 minutes, rotating half way through baking.  Serve immediately.

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