I should have gone to the gym. But, having once again fallen asleep with the lights on, perched next to my laptop on my bed, with a full face of makeup and only enough resolve to take my contacts out the night before (clearly this incident is still engrained in my mind), I somehow didn’t quite have the oomph this morning. Instead I found myself groping through the morning darkness, trying to figure out where I’d set my iPod, which conveniently was telling me it was time to get up.
Aha! Under my second pillow, where surely in my exhausted state, I’d mindlessly dropped it down and just as easily forgotten it in myzombie-like state.
I told you friends, I’m a morning person.
Despite my distinct lack of athletic zeal, I was up and decidedly awake (see above morning personness related statement). So I wrote a long note to my Best Friend (who tragically, lives in Africa*) and, finding that there was still more time before I absolutely had to get ready for work, I thought it would be a good idea to take a harried stab at my culinary nemesis.
Actually scones and biscuits. Oh, how you mock me you devilish baked goods.
Ever since I first tried to make a biscuit and added way way too much liquid, I’ve never quite been able to get the texture just right. I’m always afraid that I’m going to add too much liquid, because always always the recipe says not to add too much. Ok, I get it. But I get cautious when I’m told to be cautious and by golly, it always seems to backfire. I don’t add enough liquid and end up over mixing. They’re either too chewy ot hard as rocks. Not ideal.
So this morning, for no reason other than the presence of a carton of buttermilk with a rapidly approaching expiration date, I decided to make some scones before work.
And let me tell you.
They were delicious.
It’s amazing what will happen when you stop thinking too much about something and let your instincts guide you.
30 minutes to pick a recipe, prep, cook, bake and clean up will take away the chance for questioning. To act is of the essence then, to listen to your gut on everything is what will get you through.
The scones are just scones, don’t you see? But the microcosm is the thing; it’s how we see the bigger picture in all
the little things. Let go. Stop worrying. Trust your instincts. Act. But also prepare, research and listen (because I’d certainly been doing those things before I decided to make scones in my free morning moments). I think it was Seneca who said, “Luck is when preparation meets opportunity,” and certainly he was right. But success takes action and no amount of opportunity and preparation will bring you to the moment where you find the courage and time to take the first step.
*And by tragic, I mean she is in the Peace Corps, being an amazing, awesome human being. I personally am counting down the 5 months because let’s face it, I’m selfish and I totally want my bestie back.
Simple Sweet Scones (Coffeehouse Scones) (adapted, only for method, from Joy of Baking)
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cut into pieces
2/3 - 3/4 cup (160 - 180 ml) buttermilk
1 teaspoon vanilla extract (optional)
Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper or aluminum foil. In the bowl of a food processor, using the blade attachment, add the flour, sugar, baking powder, baking soda and salt. Pulse to combine. Cut the butter into small pieces and add to the food processor, blending into the flour mixture until the mixture should look like coarse crumbs. With the processor running, add the buttermilk and vanilla extract to the flour mixture and pulse just until the dough comes together. Do not over mix. t will look a little dry.
Transfer the dough to a lightly floured surface and kneadthe dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
Makes about 10 -2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.