When I'm doing something, I tend to be consumed by it. No multi-tasking for me. My most recent project has been the repair of this Dutch rug destroyed by the owner's German Shepherd puppy. I finished late last night after seven solid hours of work. It's done! Now I can move on to something else -- like cooking dinner tonight.
Meals are overlooked when I'm engrossed in a project such as this. Today I'll be back in the kitchen!
One thing I did make the past few days was one of my favorite scone recipes -- Fresh Apple Scones with Pecans.
• 1 1/4 cups flour
• 4 tablespoons brown sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 1 egg
• 1 cup finely diced apples
• 1 tablespoon sour cream
• 1/4 teaspoon cinnamon
1. In the bowl of a food processor, combine flour, 3 tablespoons brown sugar, salt, soda and baking powder. Process briefly. Cube cold butter and add to the flour mixture. Pulse until the butter resembles peas. In a large bowl, combine 1/4 cup sour cream and egg and mix until blended. Stir in diced apples. Add the flour mixture and stir until combined. Gather the dough together into a ball in the bowl and, with floured hands, knead lightly five times.
2. Divide the dough in half and place on a baking sheet that has been lined with parchment paper or Silpat. With floured hands, press each into a disc about five inches in diameter. Using a floured knife, cut each disc into four wedges and separate the wedges slightly. Brush top of dough with remaining 1 tablespoon sour cream. Sprinkle with mixture of remaining 1 tablespoon brown sugar and cinnamon. Bake at 400˚F for 20-25 minutes, or until done.
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