Receta Scones for breakfast
Certainly hope everyone had an enjoyable Thanksgiving with those they love.
Me – I am about turkeyed out. It was just The Man and me, so I made a breast and got two legs for him. The carcass fit perfectly into my 6-quart stock pot, so less than an hour after cleaning up the kitchen, I made a new mess. Go figure. I’ve eaten turkey sandwiches for every meal except breakfast since then. Breakfast has been leftover pumpkin cake (grin).
Well, until this morning, when I finally hauled the upcoming recipe out for one last test before putting it here. But let me fill you in before I get to that.
Our last day out at the haunted barn was October 31st – the first time we’ve ever been open on Halloween. We had a good time, even though our traffic was slow, but we were tired when we finally shut down at 10 PM. We went right back out the next morning and tore the place down so we didn’t have to look at it again for a while. Unfortunately, with all the rain in October and the craptastic weather we had nearly every weekend, our incoming funds were…shall we say…not very incoming. It was a very disappointing season.
It took me two full weeks to recover from this year’s barn – I really don’t know why. I still tire easily but not as bad – I figure it’s getting better because I am eating healthier again. So what do I do once I start feeling more normal? Beat the hell out of myself again by attacking the disaster area that was my basement. Certain people tend to just haul shit down the steps, put it down, and there it sits. Do that for 6 months or so – add in the removal and replacement of certain scary effects and props – and it becomes hell. The last two weekends have been spent trying to find the basement floor. Yesterday afternoon, it finally started to look better – after 15 50-gallon garbage bags were removed along with umpteen million boxes (I finally got the nerve to go through Nana J’s stuff). Today, it’s pretty much done. Thank god.
I had no idea that there were 3 boxes of GF “graham” crackers and 2 bags of cream of rice down there. I also found some other goodies I completely forgot I’d purchased. Note to self – kill The Man if he doesn’t put shit away properly. Period.
Anyhoo. Christmas lights were put up outside this afternoon (now that we could find the crap), so now I can start concentrating on the main floor of the house – another not-as-bad-but-still-yukky disaster. I need to clean the living room carpet so I can haul the tree up.
As I mentioned earlier, I pulled out the following recipe this morning to make sure I was happy with my final tweaks. I also wanted something other than pumpkin cake for breakfast (yes, that will come too in time).
I love the way the house smells whenever I cook or bake with cinnamon. I hopped around the kitchen before my allergy meds had even kicked in (a dangerous prospect) and hummed to The Gidge, who naturally lay right in my path. I sipped on my daily chai tea latte as I patiently watched the oven door window for signs that my breakfast was ready.
Then I remembered that the damn things had to cool before I could ice them. Well, hell.
In the morning, patience really isn’t my strong suit. Usually I am hauling ass around the house, trying to get myself fed, the dog out to do her business, clothing that won’t make the eyes bleed, etc. But today, for some reason, I just grinned and pulled out two of the leftover waffles from making my Thanksgiving dressing, tossed them in the toaster oven, dumped some boysenberry syrup on them, and sat down with Facebook (huh) while I waited.
I am very pleased with these. They were worth the wait.
Cinnamon Scones
Adapted from a recipe in The Vault
- 1/3 cup brown rice flour
- 2/3 cup tapioca flour
- 1/3 cup millet flour
- 1/3 cup nut meal (I have used both hazelnut and almond)
- 1/3 cup arrowroot powder
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 cup butter
- 1 egg
- 3 tbsp brown sugar
- 1/3 cup buttermilk (regular milk works fine if you don’t have buttermilk or lemon juice to add to regular milk for the souring effect)
See below for topping ideas
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine all of the dry ingredients. Cut the butter into tablespoon-sized pieces and drop them into the bowl, then mix until the mixture becomes crumbly.
In a small bowl, combine the egg and buttermilk Add this to the flour/butter mixture, then stir for about 2 minutes or until everything is well combined.
Now, the batter is pretty sticky, so here’s what I do (and it works). Lay a piece (about a foot long or so) of waxed paper down on the counter and lightly spray it with cooking spray. Pour the batter onto the waxed paper. Lightly spray your hands (or perhaps a spatula or rubber scraper) and pat the dough into a circle that’s about 3/4″ thick. Cut the circle of dough into 8 equal wedges. Use a narrow spatula to lift each piece off the waxed paper and onto the prepared pan.
At this point, you need to decide what you want to do as a topping. These are quite good plain, but I have a bit of a sweet tooth (NO! Really?) so I like to dress them up a bit. One thing I’ve done is brush the tops with egg white, then sprinkle a mixture of 1 tbsp white sugar and about 1/4 tsp of cinnamon. Or you can do what I did this time – keep reading…
Place the pan with the scones into the oven and allow them to bake for 12 minutes. Remove from the oven and allow to cool.
If you didn’t go the plain route or do the sugar and cinnamon thing, here’s my other preference. Simple powdered sugar icing, drizzled ever so lightly (or heavily depending on how shaky you are that day) across the tops of the cooled scones – 1/2 cup powdered sugar to about a tablespoon of water-whisk like crazy until smooth. Add more water if you want a looser icing. If you add too much water, add more sugar. Add a bit of extract or cinnamon if you want, too.
I think I’m going to get me one, right now. And maybe some hot chocolate, too.
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