Cinnamon scones

A venti vanilla latte, extra hot, and a cinnamon scone from Starbucks is my idea of breakfast on the go.  So I went hunting for a recipe to try.  Not too bad.  I did tweak it to fit my liking.  Added about 3 tbsp of honey to the dough and some cinnamon too.  A splash of vanilla (maybe 1 tsp) and glazed the final product.  I forgot to separate the wedges and it took longer to bake so I have to remember that for the next time.  My dough was dry so I added some more milk - overmeasured the flour, big mistake.

Starbucks Cinnamon Scone Clone
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (COLD)
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until the mixture is the consistency of coarse crumbs.

In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the flour mixture, stirring lightly only until dough clings together.

Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter.

Using a floured knife, cut 8 or 12 equal wedges. Place them slightly apart on a greased or non-stick baking sheet. In a small bowl, beat egg white slightly to a froth.

In another bowl, blend 1 tablespoon sugar and cinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and sugar mixture.

Bake for 10 to 12 minutes, or until golden brown. Serve warm.

Makes 8 to 12 scones.

I'm back

I've been away for far too long.  Life happens.  I gained a job, the husband lost a job.  I got pregnant and had a girl on July 29, 2011.  The husband has since gained a job and I am about to lose mine and can't wait.  Kitchen here I come!  Slowly getting the garden going and I can't wait for Dale to start his weekly Yakima trips.

Today I am trying my hand at flour tortillas.  We eat them by the truckload here.

Chewy Flour Tortillas

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.

Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.