To start things off: I’m really sorry – crushed, actually – for that long absence from F&F! It’s been too long (you can tell this by spotting the peonies, who are clearly not late summer flowers, ahem… still very pretty though, and a shame to waste a perfectly good picture). Uncharacteristically, I’ve neglected this space for over a week. And yes, i’ve missed you!
The truth is, I simply didn’t find the time to do anything “extra”, i.e. anything from the category “not strictly relevant for living” – like eating and sleeping and brushing my teeth and taking a shower, every once in a while (gross) – these past few weeks… I spent so much time and also energy doing and thinking about my work that everything else kind of faded into the background… Days turned into weeks and weeks into months where everything I did was centered around tasks and to dos. Taking pictures on the weekend was the absolute maximum Iwas able to achieve. Then, typing the words for the posts simply felt like too much of an unbearable task. Besides, I would have had to do that at night, and everyone and their dog knows i love my bed and am religiously following my 8 hours’ sleep regimen (if the world doesn’t end).[gap height=”20″]
[gap height=”20″]Whatevs, though, back i am! and with a good recipe, too. Scones! I know, i can basically see you eye-rolling, there and then. It must be my hundredth or so scone recipe
, right? Maybe. But this one is kind of special. Not because of the ingredients – because as scones go, these just stay the same, mainly: flour, butter, buttermilk – but in the “how to” department they’re different! why have I never thought of grating that butter and freezing it, I ask you? And then there’s this sophisticated folding technique, which I adore! It gives the scones such a nice little wrinkle and makes them extra fluffy! Brilliant idea.
The nutshell is: you should give these a try. either for breakfast or dessert (as shortcakes! with some strawberries and cream) or simply for tea. I’m not fickle, i always love a good, buttery, flake scone.
Besides, i will be off on vacation (finally! yay!) this Saturday! We’re going to the middle of nowhere
Finland with our friends. For some decent fishing at our own private little lake (although almost everything seems to be a lake in that part of Finland, really, judging from Google maps
) with our own two boats to whizz from a to b, our own little log cabin in the woods and a private sauna! pretty much the perfect scenario if you ask me. I’ll be picking blueberries (if I’m lucky) and turn them into the most delicious galettes and pies and muffins and tarts. And we’ll be making sushi with the fish we caught. And… ah, enough for now, I’ll tell you everything once i’m back! …That is, if we’re not eaten by mosquitoes (the stories they tell about them are horrendous). But i’m positive we shall live to tell the tale.[gap height=”10″]
[fourcol_one][/fourcol_one][twocol_one]Flaky, buttery scones
Recipe adapted from girl versus doughIngredients:
100 g butter, cold
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup buttermilk, coldDirections:
Preheat the oven to 220 C / 450 F and line a baking sheet with parchment paper. Use a box grater to grate cold butter into a small bowl. Place bowl in freezer for 10 minutes or until used.In a large bowl, whisk flour, baking powder, salt and baking powder together until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly and meal-like. Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms.Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer them to a plate and put in the freezer for at least 10 minutes to re-chill dough. Transfer the scones directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve warm with clotted cream and marmalade or jam.[/twocol_one][fourcol_one_last][/fourcol_one_last]