Monday Early-Bird Special...

Jake keeps telling he he's not the only EARLY-BIRD in the world. He says he often likes his early morning quiet time, and will often check several of his favorite blogs...

...So hoping that this blog may be counted amongst some of your favorites, and further assuming you're an early-bird, this blog is my way of saying HAPPY MONDAY MORNING... of course, I'm expecting an early morning comment from Jake (and you?)...

Mango-Ginger Scones

Blueberry Scones with Lemon Glaze

RECIPE AFTER THE JUMP...

The Perfect Scone…

• 2 Cups unbleached flour
• 1/4 Cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 Cup unsalted butter, cold and cut into pieces
• 2/3 Cup buttermilk
• TOPPING: 1 egg, beaten 1 T. milk

Method: Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt together in large bowl. Cut cold butter into small pieces and blend it into the flour mixture using a pastry blender or (better yet) your fingers until the mixture looks like course crumbs with chunks of butter still showing. 

NOTE: Did you know leaving the chunks of butter in any kind of pastry creates flakiness because when the butter melts in the oven it creates steam. The steam tries to escape and as it's pushing its way out creates the coveted flakiness!

Add buttermilk and stir until the dough comes together. Do NOT overmix! Transfer dough to a floured surface and knead dough 4-5 times. Then roll into a 7" round circle that is about 1 1/2" thick. Cut into 6 pie-shaped pieces. Places pieces on the baking sheet

Beat the egg with 1 T. milk. Brush the tops of each scone with the egg mixture. Put scones in preheated oven and bake for 15-20 minutes. Remove from oven and cool on rack.

Once you've mastered the plain scones, you can add anything you want to liven them up: raisins, dried cranberries, chocolate chips, nuts, blueberries, lemon or orange zest, cinnamon, fresh peaches, mango, pineapple, etc. Use your imagination and have fun!