9/26/12

this is what happens.

I tried warning them that adult supervision was required for any baking adventures, but they just didn't listen. So, I pin full blame for the disproportionate amount of flower, the messy floor, and the slightly crispy bread crust on my mother, who said I should be old enough to handle this on my own.

Um, hello? I'm domestically challenged! The only things I've ever baked by myself came from a box and had directions attached. And even then, their degree of edibility should have been questioned.

But, even despite the end quality of our floor, the white foot prints going down our hallway, and the possible contamination of utensils, I think that my adventure turned out okay. I mean, I might not be auditioning for America's Next Top Chef anytime soon, but hey- it's a step in the right direction.

To be honest, I'm kind of feeling like a winner. A messy winner. Who should probably get someone to supervise her baking attempts next time.

But still a winner, nonetheless.

So, I thought I'd post the blue ribbon recipe I used, in case you'd like to be a winner too.
The one below was adapted from the All Recipes version for "Simple Scones". I'm not sure how simple anything that needs to be baked can be...but you know. ;) Happy Baking!


Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup dried cranberries* 
*(I used Craisins, and added a bit more than a half cup)
1/2 cup sour cream
1 large egg

Directions
1. Pre-heat the oven to 400 degrees.
2. In a big bowl, mix up the flour, sugar, baking powder, baking soda, and salt. Make sure you use the right amount of flour. Otherwise... You'll end up like me. 
3. Grate the butter into the flour mixture and use your fingers to work them together.
4. Stir in your cranberries.
5. In a separate bowl, whisk together the sour cream and egg until smooth.
6. Mix the sour cream mixture with the flour mixture until it reaches a doughy consistency.
7. Place the dough on a floured surface and form it into a large circle, about 3/4 inches thick. Sprinkle with sugar. 
8. Using a sharp knife, cut the dough into large triangles (about 8), and place on a cookie sheet.
9. Bake them for about 15 to 17 minutes, or until golden and delicious. 
10. Let them cool, and serve with tea! 



Happy Hump Day!


3 comments:

  1. Alynne Leigh, thanks for finding my blog! I wish you had an email address linked to your blogger account so I could directly reply to you! Those scones look so good; I just wish I was more of a baker...

    ReplyDelete