Sunday Scones

The only thing better than waking up on a Sunday morning and making scones is waking up on a Sunday morning and discovering that scones have been made for you... but i guess im just not that lucky. Having gone to sleep at nine-thirty on a Saturday night i felt pretty uncool to discover that i had woken up at seven on a Sunday (more alliteration, yippee!), the same time i have to pull myself out of bed at on weekdays. I lay around in bed for a while trying to fall back asleep, only to realize that the only option i had left was to admit defeat and go make some coffee.

Wandering to the kitchen my mom must have heard me as she called for me to come talk to her. I walked into her room and sat down on the bed with her and my slightly wrathful and violent cat. I felt quite accomplished when she ignored my early awakening and instead jumped to the question that had been haunting her since she had woken up: should she make pancakes or scones for breakfast? Thrilled that we were going to have a proper Sunday breakfast as i tend to have a mug of coffee and some OJ (or sinasappelsap as the crazy Dutch people call it). I rushed to the kitchen and made some coffee, then proceeded to dig out our scone recipe from my mom's dear friend Celina. My mom went out to buy fruit and i cooked up some breakfast, feeling energized not only by the thought of yummy jammy scones but also by the wonderful amount of sunshine living outside the window.

The recipe is quite simple:
1 3/4 C flour
2 1/2 t baking powder
1/4 t salt
6 T butter (i actually used 3 T by accident and it was fine so... you call the shots)
2 T sugar
2 eggs
1/3 C milk
raisins (optional)

Start off by turning the oven on to 200 degrees Celcius. Then put the flour, baking powder, salt and butter into a food processor, if you do not have one then use a pastry blender (if these sound unfamiliar to you: google is your friend).



Instead of blending it continuously, use the "pulse" feature and do that about ten times... apparently it should look like cornmeal (whatever that means). Once this is done put it in a bowl and add the sugar. Next you will beat the milk and eggs together in a small bowl. Add about three fourths (maybe a wee bit more) of this mixture into the flour but keep the rest for later.



Proceed to mix with your hands until its completely mixed, at this point add the raisins or whatever it is you feel like adding to your scones. I made a third of them plain as i am quite convinced that raisins are the devil in disguise. Once it's all mixed up divide it into about 12 scones (depending on the size you want them to be and but these on an un-greased baking sheet.



Now you get to use the left over egg and milk mixture: with a brush, put some on top of each of the scones, this will make them turn a nice gold colour when you cook them.



Cook them for eleven (yes, eleven) minutes. Then you can eat them with butter and jam... or, if you're extra fancy, which i have no doubt you are, you can eat them with clotted cream. And that's pretty much it, you're set for a nice Sunday breakfast.

Although Bowie was too entertained by the birds out the window during the cooking process, he joined us for breakfast to smell the scones, decide he did not like them and proceed to try to paw them off the table. Oh Bowie, you are nothing if not entertaining.



Cheers!