As many of you know, I love volunteering my time for charity. This is the second year that I’ve been the co-chair for the United Way campaign where I work. Co-chairing aside…I always run our bake sale. I love baking plus I love giving to charity so it’s a match made in heaven.
Unfortunately, this year I failed to realize that I would be living in a rental condo that is a bit *ahem* lacking in the baking supplies department. I decided to try my hand at making scones using my friend Julie’s recipe. So off I went to the grocery store to buy those things I take for granted since they’re always in my pantry. Like flour, sugar, salt, baking soda & a lemon zester. What I didn’t realize was that I didn’t check to see if we had measuring cups.
So let’s recap…here are all the things I did to these poor defenceless scones:
- I had to use a Pampered Chef prep bowl as a measuring cup b/c I had no liquid cup.
- I had to figure out what sizes the measuring cups in the condo were b/c they weren’t labeled.
- I kept setting the timer for 10 hours instead of 10 minutes (I did this at least 3 times).
- I didn’t realize that I only had one cookie sheet so I had to improvise and use a glass baking dish.
- and on and on…
Now you see why I called the little scones that could! Regardless of my goofs, they turned out pretty good. I would tweak a few things if I make them again but overall….yum.
Adapted from http://dinnerwithjulie.com/2010/08/02/lemon-blackberry-drop-scones-2/
- Base Scone recipe:
- 2 cups all purpose flour, I used Nutri Blend
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/3 cup butter, cut in small pieces
- 1 egg
- ~2/3 cup milk
- for Lemon berry add:
- 1/4 cup sugar
- zest of one lemon
- ~1 cup blackberries
- ~1 cup raspberries
- for Cheesy add:
- ~1 1/2 cup sharp cheddar cheese
- Additional 1/8 tsp salt
- Next time I will add some dried dill or chopped ham or sausage
- Preheat oven to 425 degrees.
- Mix dry ingredients.
- Cut in butter until lumps are smaller than a pea. (I used my fingers)
- Scramble egg in a measuring cup & then add milk to make 1 cup.
- Pour in flour mixture and mix until just combined.
- Add berries/lemon or cheese and fold in.
- Drop by large spoonfuls onto a parchment lined baking sheet.
Large scones take about 20 - 25 minutes. Small scones take less time. Cook until browned.
What are your best near (or total) baking disasters?