Thursday, January 05, 2006
While I am working
(and a very nice Oatmeal Scone Recipe)
on my "thing" for the day.
I had a very nice distraction. Mrs. Jim has baked Oatmeal Scones. We had one and a half just now with coffee. They are the best she has ever made. Too bad she only made a half recipe.
I had strawberry preserves on part. The other topping worked out the better for me. We used the Harrods Heritage Lemon Curd that Mrs. Jim brought back for me from her recent London trip. It's pretty much like lomon pie filling if you don't just happen to have a jar of the curd around.
Harrods is her favorite London department store. I like it too. It is bigger than any Macy's I've been in. Have you been there? No. Well, 'just do it.'
The other thing going on? We had the Regis and Kelly show on for a while. Mrs. Jim couldn't stand it for the whole show. I had been watching them all week. They are on a cruise off the East Coast [U.S.].
I had been thinking how lucky to have such good weather for this show. A whole week of it. Today, Thursday, it dawned on me that it was a repeat from this summer. Makes us want to go to the Caribbean, doesn't it. [Karen and Billy did that for their first wedding anniversary.]
Oatmeal Scone Recipe (from http://www.epicurious.com/gourmet/last_touch/recipes/233001)
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor.
Add 1 1/3 cups oats and pulse 15 times.
Add butter and pulse until mixture resembles coarse meal with some pea-size lumps.
Transfer to a bowl.
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.Makes 18 scones.
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100% would makethis recipe again
[Orange color is in honor of UT football--this will be one of the last time I talk good about them. Mostly now I will talk good about just Quarterback, Vince Young. Sorry 'bout that, Megan (GC. #2).]
As far as going to the Caribbean, sign me up for another trip! It is so hard to believe that we have been home for a week and a half. After being so sick last week and back in the 'groove' of things this week, I forgot not very long ago that I was snoozing on the beach!!!
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