I'm not doing NaNoWriMo, except maybe a little

[realityanalyst]

I rewrote 90,000 words in September, but I realize that was two months early. I will write something

Comments

[klose]

... you are now making me want burritos & wish I'd stopped at Chipotle today for lunch like I briefly wanted. x_x

I don't think you need to post about what you ate everyday for a cooking blog, just whenever you've made a Nice Thing? Your food diary looks a lot like mine (just replace burritos with [whatever dish I've made this week], and I imagine most people cooking for themselves are the same.

[realityanalyst]

Still, that would take a lot of dedication, and I don't feel like I deserve it. Although this is excellent . . .

Scone Recipe

2-1/2 c flour
½ tsp salt
1 tbsp. baking powder
6 tbsp. butter (cold, cubed)
3 tbsp. sugar
1c milk. Add dash of lemon juice or white vinegar and let sour 1 minute.
Egg wash to glaze.

Crumb flour, salt, baking powder, and butter. (I use food processor, but fingers work.) Add sugar. Add soured milk.
Fold over with hands two or three times to smooth out. No rolling pin. Don’t over mix.
4cm tall, 5cm wide. Glaze.

400F for 20 min.

[realityanalyst]

You may need to adjust the liquid level to compensate for elevation. I edited the recipe b/c I spotted a mistake.

[klose]

Ooh, nice! I will try this when I'm back home for Christmas. Is there a danger of the butter getting too hot in the food processor? Elevation isn't a problem for me, but intense heat/humidity is.
Out of curiosity, do you cut your scones with a knife, or a glass/cutter?