companion cubes make the best assistant bakers

my new companion courtesy of Ross...

and my halloween decoration...

and my new coffee maker...

I spent 3 hours yesterday morning working on Ross's anniversary package and once he receives it I will post the details on here... be excited because I tried new and scary things (keep you mind out of the gutter!)

This week's baking project!!!!

Feta, Red Pepper and Onion Scones (Lauren’s adaptation)

▪                2 cups all-purpose flour (I like using whole wheat flour)

▪                1 tbs baking powder

▪                ½  tsp salt

▪                2 tbs granulated sugar

▪                8 tbs unsalted butter, chilled (in freezer for like 5-10 mins before adding to mixture)

▪                4 tbs Grade B Maple Syrup (if you leave this out, add 1 more tbs of sugar)

▪                3/4 cup heavy cream, chilled or 2%milk for less fatty version (Usually 1 cup milk)

▪                2 red peppers and 1 small onion chopped and sauteed and cooled

▪           4 ounces of crumbled feta cheese

Sift the flour, baking powder, salt, and sugar into a large mixing bowl.

Cut the chilled butter into small cubes. Work the butter into the dry ingredients using a fork. (I like to just mix it in with my hands; I find it works better than a fork with the frozen butter)

You’ll still have some larger chunks of butter in there, which is good.

Mix your ½ cup -1 cup of additions of choice into the dry ingredients. Then add 4 tablespoons of maple syrup.

After stirring in the maple syrup, pour in the cup of heavy cream (or milk).  Stir the mixture to get the wet and dry ingredients mixed well.  You’ll then have to knead the dough for about 30 seconds to get it to come all together; once you’ve accomplished this, roll the dough into a ball. (may need extra flour to stop super sticky-ness).

I added the usual 1 cup of milk and it was too soupy/stick so I changed the recipe above to 3/4 of a cup to counter act since I was out of flour.

Place the ball of dough onto a lightly floured surface.

Press the dough ball down with the heel of your hand to make a ¾ inch thick disc . (you can now use a rolling pin if you have one to make it even)

If you want to be fancy, use a biscuit cutter to cut out your scones.  (I usually just shape them by hand into balls from the bowl and then flatten and place on greased cookie sheet or if it is already flat I’ll cut them into triangles with a knife)

If you use a biscuit cutter you’ll have to pick up the leftover scraps of dough, roll a new ball, flatten it out, and cut again, doing this until you use up all your dough.

Place the scones on a greased cookie sheet.

*SUPER IMPORTANT*

once the scones are on the cookie sheet put the cookie sheet straight into the FREEZER. Freeze for at least an hour (trust me it makes them light and fluffy instead of dense because the butter melts slowly when they bake if they are frozen) No need to cover.

After freezing for an hour (minimum 1 hour, if possible freeze overnight) preheat your oven to 425.  When the oven is hot take the scones directly from the freezer to the hot oven.

Bake 12-15 minutes until golden brown

http://theshoeboxkitchen.wordpress.com/2010/12/04/maple-blueberry-scones/

this is the original recipe