Spring brings in­spi­ra­tion in the bak­ing arena

I t h G

Record Observer - - Opinion -

The weather the past sev­eral days has served to pro­vide me with the in­spi­ra­tion I needed to get in the gar­den and sub­se­quently do a lit­tle ex­per­i­ment­ing in the kitchen. Fresh herbs and the be­gin­nings of ten­der new veg­etable plants have a way of do­ing that. A visit to the Farm­ers Mar­ket right here in Cen­tre­ville might pro­vide you with some in­cen­tive if you find it needed, oth­er­wise it is re­ally hard to re­sist the al­lure of freshly baked bread and fresh, lo­cal, ar­ti­san cheeses and honey, mmm, of­fered by th­ese amaz­ingly tal­ented ven­dors.

Spring, sur­pris­ingly, is not my fa­vorite sea­son, but for one rea­son ... here on the shore, we’re blessed with typ­i­cally two months of amaz­ing weather (by which I mean days with nor­mal hu­mid­ity and no bugs) and a ridicu­lous num­ber of ac­tiv­i­ties to cram into them. Hol­i­days, grad­u­a­tions, spring break, spring con­certs and sports, to be­gin with. And hon­estly, it’s the spring sports sea­son that is my un­do­ing. I love Lit­tle League games as much as the next mom, but it can be a se­ri­ous com­mit­ment.

So for those morn­ings while I’m wish­ing for a lit­tle less rush and a lit­tle more leisure I found this un­be­liev­ably quick and easy scone recipe that I thought to share with you.

A nice English Break­fast tea would be a good com­pli­ment to the scones and I think a strong brewed cup will stand up nicely to the fla­vors in the scone. For my own tast­ing pur­poses, I paired th­ese with a rose wine and it wasn’t bad. ( A dis­claimer, it was def­i­nitely past noon, and th­ese would be an in­cred­i­ble ad­di­tion to any brunch, which is highly un­der­rated. I vote for more brunches, more of­ten.) Laven­der Scones 2 cups flour 1 Tbsp. Bak­ing pow­der 1 tsp. Salt 6 Tbsp. But­ter (softened) 3 Tbsp. Sugar 2 tsp. Dried culi­nary laven­der, chopped 1 egg ½ cup but­ter­milk (sub­sti­tute ½ cup whole milk w/1 tsp. Lemon juice)

Sift dry in­gre­di­ents. Cut but­ter into flour mix­ture un­til mix­ture re­sem­bles coarse crumbs. In sep­a­rate bowl mix milk and beaten egg. Add milk and egg to dry mix­ture, form­ing dough. Turn dough onto a clean, floured sur­face. Sep­a­rate into three to four balls of dough.

Pat dough ball into a rec­tan­gu­lar shape, ap­prox­i­mately one inch thick. Cut on di­ag­o­nal. Place scone on bak­ing sheet lined with parch­ment pa­per. Sprin­kle with coarse sugar or sand­ing sugar. Bake 425 de­grees, 10-12 min­utes, un­til lightly browned on bot­tom. Serve with warm jam and honey.

I used Cal­ico Fields Laven­der and Blue­berry but­ter and dried laven­der buds grown and har­vested by Cal­ico Fields in Milling­ton. They have been closed for the winter, but will re-open soon. If you never have, check them out at cal­i­cofield­slaven­der. com

One last thought, don’t fall into the habit of let­ting life rush you. It may be cliche, but take time to stop and smell the roses, or laven­der as it were. It’s too easy to get caught up in the run­ning from one event to the next, that we of­ten miss the joy in what is right in front of us. “The days are long, but the years are short.” Go with grace.

HAN­NAH COMBS

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