When I graduated from college I could barely make a grilled cheese sandwich without burning it. My mom was a great cook so I never bothered learning because… well… why would I? Someone else made me great food which required little to no effort on my part – nice! Then I went to college and lived on-campus all four years; again, someone else making me great food that required no effort – perfect! And then I graduated, moved back home to a mom who decided she wasnt going to cook my every meal (sad), and found I had massive amounts of time on my hands now that I wasnt involved in thesis, class, internships, student groups, etc. What to do…
Well, I decided to cook. It started off with simple meals that I could put together from Trader Joe’s – premade salads, meats, pastas (they’re so easy!); however, I had no idea what to do with the left over. I started googling food websites and stumbled upon epicurious.com – my life changed. I found recipes for everything I could possibly think of ordering at a four star restaurant and loved making them myself. Adding a little bit more of this, less of that, and always more garlic. So here I am, a couple years later buying new gadgets, attempting new things, taking a few recreational cooking classes, and trying to find someone to cook with.
This blog is an attempt to do two things:
1. Keep track of the meals I make – recipes and notes included. I can never remember where the recipe for my chocolate chip cookies came from, what substitutions I made, what did NOT work, and what did.
2. Try something new. Food blogs bring together two of my favorite hobbies – photography and cooking. Indoor photography is new to me, so I’m counting how long it will be before I buy a better light source and macro lens… and a KitchenAid Mixer for that matter; although I have been told many times that the only reason to get married is to register for one of those… a) I think that’s sad and b) I’m not going to wait. It’s just a matter of time.
So it begins…. I thought I’d start off with blueberry scones.
inspired by smitten kitchen
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter
3/4 cup dried blueberries
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl. Wisk together until completely mixed.
3. Pour flour mixture onto counter and add butter*. Use a bench scraper (or pastry cutter/knife) to cut in the butter until the pieces are pea sized (try not to handle the dough as much as possible). Create a small trough in the middle of the dough and add cream, 1/2 cup at a time. Use the bench scraper to cut the cream into the dough.
4. Mix in blueberries.
5. Knead dough by hand just until it just comes together into a rough ball, approximately 15 seconds (note: the dough will not be sticky). Press out into an even layer 3/4″ thick. Using your bench scraper, cut into 8 wedges.
6. Place wedges on ungreased baking sheet and bake until scone tops are slightly brown, 10-15 minutes. Cool on wire rack.
Scones are best served on the same day, but can be kept in an air tight container up to 2 days.
*Note: the key to making scones is to have cold ingredients. Make sure you dont take the butter or cream out of the fridge until you are ready to use it. The warmer the dough becomes, the less flakey it will be.