So I went on a short “blog break” to give myself some time to evaluate what I want from this blog. I created this blog because I wanted to have a space to develop the creative aspect of my life. But it’s not quite filling the gap in the way I’d hoped. I’ve decided I’m going to bring in another element to stimulate that creativity and hopefully make the blog more meaningful.
I recently read some work by Brene Brown, which I’ve found very compelling. In particular, she talks about the importance of gratitude for a rich and purposeful life. Taking time to be grateful every day makes you aware of how good it is to be alive, even when things seem terrible and difficult.
I’ve decided to bring my efforts to be more grateful here, by connecting gratitude and food. I’ll try for each blog post to link the recipe to something I am grateful for. Some of them will be more obvious than others. I’ll clearly be grateful for my grandma when I make her shortbread cookies. Maybe I’ll try a (vegetarian) fish fingers and custard recipe to show gratitude for Doctor Who. And yes, gratitude ranges from the big to the small, the important to the trivial (though, to be clear, both my grandma and Doctor Who are very important). Feel free to share what you are grateful for in the comments.
So, to start: I am grateful for my partner, who is an amazing, thoughtful, funny, and interesting man. He has made my life so wonderful and I can’t imagine life without him. He gave me Alton Brown’s I’m Just Here for More Food for Christmas, and these raisin scones are an adaption of Alton Brown’s scone recipe.
The scones are wonderful. They are like coffee-shop scones, a tender crumb, not flaky, with a hard exterior and a soft but substantial interior. The dough is impossibly sticky though. It can’t really be kneaded, but more dumped on the counter, rolled flat and cut into triangles.
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp + 2 tsp sugar
- 3 tbsp butter
- 6 tbsp cream or milk
- 1 egg
- 1/4 cup raisins
1. Turn the oven to 375 F.
2. Combine the flour, cinnamon, baking powder, and salt.
3. Cut the butter into the flour mixture, until it is coarsely mixed into the flour. There should still be tiny pieces of butter visible.
4. Mix the cream and egg together in a separate bowl.
5. Combine the cream mixture with the flour and butter and just barely mix. Add raisins. Be careful not to over-mix or you’ll get tough scones.
6. Dump the dough onto the counter, pat into a circle (it is sticky dough), and cut into triangles.
7. Move the triangles to a baking sheet and cook for 23-25 minutes (mine took 20 minutes).
8. Remove and cool on rack.