I have been taking some well deserve time off from cakes. Summer is pretty much over, my little girl is starting Pre K tomorrow and I will start taking some classes again. I have been having some wonderful time off. I have to say that it really feels good to wake up a little late (7:30 AM,yes, that's late for me) and make fresh scones or pancakes for breakfast. This is the time when I want to be a stay at home mom.
( yes, I have been dreaming awake also). Enjoy this recipe, the scones are really simple to make and delicious
(modified from Everyday Food Magazine)
Makes 15 scones
2 1/2 cups of unbleached flour1/2 cup sugar plus 1 tablespoon
1 tablespoon of baking powder
3/4 teaspoon coarse salt
1 stick of cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 cup of fresh raspberries
1.Preheat oven to 400 degrees. In a food processor, pulse together flour, 1/2 cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
2.Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead a few times to fold in raspberries. Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
3.Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve at room temperature.
Now , grab a cup of coffee and enjoy!