Relax, just do it.../-/ Garlic bread scones
Relaxing. After months of preparation for my sister’s wedding; my family is finally able to rewind. My parents have both been run of their feet these last few months. First organising family wedding traditions such as cutting of a WHOLE roast pig (yes head, legs and all), catering and cleaning for visiting guest( Wedding backdrops at the home do not get like by themselves you know)and managing to help my sister at a drop of a hat.
While my dad, the workaholic, is going back two days after the wedding( He has been work really hard in constructing his own man shed and organising the house furniture). My mum is finally taking the break she needs after a bumpy couple of months. They deserve it, following my sister’s orders to the mark.
My sister’s deserve a shout out too. Make up, hair, catering; My two sisters turned into wedding planners for these last few months. One day I wish I could organise something as wonderful as that for my next event.
While they are relaxing, I am returning to the hectic homework schedule of university. No time to rest now, straight in the content and on with the assessments. I already have four assessments due in the first few weeks of University, it seems like teachers are cramming it in before the Easter break...
I hate the fact I am developing an overwhelming sense of panic. Most of these are worth about half of my grade, but I think it makes you develop the skills to concentrate, keep a clear head under pressure and get straight to the point. Also for anyone who has gone through Tertiary education; the balance of social life, work , school and personal time is tight going.
This a short post, but I had the blog about these scones. I have small obsession with scones, I think it comes from my obsession with mastering basic kitchen recipes. You never know when you would need to pull out a dessert or cook a sauce to highlight an evening. Scones recipes differ from place to place; you have the USA types where the fat to flour ratio is higher or the British scone where animal fat or lard can be used and is marked by having higher moisture content. I have also seen new ones where soft drink is used. I prefer savoury scones or plain ones, but this can easy be made sweet. By adding some dried or fresh fruit, even chocolate or granola would make great extras.
Garlic bread scones
Makes 3 small dough balls, each cut up into mini scones about 8 each
Adapted from the ever great Joy the baker
385g flour, divided
10g baking powder
3g baking soda
1/2 teaspoon salt
½ teaspoon garlic powder
160g unsalted butter, cold and cut into cubes
1 egg, beaten
30ml lemon juice
80ml cream, cold
80ml milk, cold
1 bunch of chopped parsely, mine filled ¼ of a metric cup
7 stalks of thyme, leaves removed.
100g fresh parmesan cheese
1 egg beaten for egg wash
Place rack in the center and upper third of the oven and preheat oven to 200 degrees C.
Line two baking sheets with grease proof paper and set aside.
In a mixing bowl, sift together 285g of flour, sugar, baking powder, baking soda, salt, and garlic powder. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. In another bowl, combine egg, milk, lemon juice and cream. Beat lightly with a fork, leave for 5 minutes. Add to flour mixture all at once, stirring enough to make a soft and shaggy dough. Add the cheese and thyme and parsley.
dump mixture on a clean counter to knead the dough together. I do not add all the flour in the beginning. I leave about 100g to allow for easy shaping and patting together.
Roll or pat out into 3 large balls. Using a floured knife cut the dough ball in half length ways and then half down. After cut each quarter into half. You should get eight scones.
Bake in pre heated oven for 20 minutes or until golden brown. Leave to cool for 5 minutes then move to cooling rack.