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jinianI've been curiously averse to typing all weekend. It's sort of annoying considering that this is my time before Wim/![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
hattifattener gets home and I'd sort of allocated it for typing my trip report. Being bitchy and short of fuse hasn't helped any, and having a really fun time trying to make Vib-Ribbon work hasn't helped that. (For those who care: it would now play fine if I had a multi-region TV. I don't.)
Today has been good, though, apart from waking up too early. (Seven! On a Sunday! Shit!) I saw birds doing somersaults and spirals around the church steeple for a while, first with two dancing and then with three. Also, I made scones for breakfast. I need practice and some stuff to put into them, but they were really good.
Preheat oven to 475F.
4 cups flour
1/4 t salt
2 T + 2 t powdered sugar
2 t baking powder
Mix.
6 T soy margarine
Coat with the flour mixture and then rub the coating away. Repeat until you're out of margarine. (You end up with slightly lumpy flourstuff that acts like very persistent oobleck if you squeeze it.)
1 egg and 1 extra yolk
(The extra white is used in the optional glaze.)
1 cup soy milk
Mix thoroughly and add to the flour mixture. You should get soft dough gobs. Add more soy milk if needed. Knead a little to get it all stuck to itself, then put it on a floured board and squish it (hands or rolling pin, I used my hands) until it's a pancake a bit less than an inch thick. Chop dough into manageable pieces. The scones will rise some but won't ooze outward.
1 egg white
granulated sugar
If you want to glaze the scones, which is yummy, smear some lightly beaten egg white on them and sprinkle with or roll in sugar. I've had scones that were topped with large white sugar crystals, but I don't know where to get those. If you do, I recommend using them.
Bake 10-12 minutes. Try to take them out before burning the corners, as I did not quite manage to do in all cases.
They cool quickly, so you can eat them right away if you are ravenous on a sunny Sunday morning. Eating them with more soy margarine was a good plan, as were the raspberry jam and apple jelly. Definitely have something to drink with them, though.
[Adapted from a recipe posted on Drizzle by someone whose lj name I can't recall.]
hattifattener gets home and I'd sort of allocated it for typing my trip report. Being bitchy and short of fuse hasn't helped any, and having a really fun time trying to make Vib-Ribbon work hasn't helped that. (For those who care: it would now play fine if I had a multi-region TV. I don't.)Today has been good, though, apart from waking up too early. (Seven! On a Sunday! Shit!) I saw birds doing somersaults and spirals around the church steeple for a while, first with two dancing and then with three. Also, I made scones for breakfast. I need practice and some stuff to put into them, but they were really good.
Preheat oven to 475F.
4 cups flour
1/4 t salt
2 T + 2 t powdered sugar
2 t baking powder
Mix.
6 T soy margarine
Coat with the flour mixture and then rub the coating away. Repeat until you're out of margarine. (You end up with slightly lumpy flourstuff that acts like very persistent oobleck if you squeeze it.)
1 egg and 1 extra yolk
(The extra white is used in the optional glaze.)
1 cup soy milk
Mix thoroughly and add to the flour mixture. You should get soft dough gobs. Add more soy milk if needed. Knead a little to get it all stuck to itself, then put it on a floured board and squish it (hands or rolling pin, I used my hands) until it's a pancake a bit less than an inch thick. Chop dough into manageable pieces. The scones will rise some but won't ooze outward.
1 egg white
granulated sugar
If you want to glaze the scones, which is yummy, smear some lightly beaten egg white on them and sprinkle with or roll in sugar. I've had scones that were topped with large white sugar crystals, but I don't know where to get those. If you do, I recommend using them.
Bake 10-12 minutes. Try to take them out before burning the corners, as I did not quite manage to do in all cases.
They cool quickly, so you can eat them right away if you are ravenous on a sunny Sunday morning. Eating them with more soy margarine was a good plan, as were the raspberry jam and apple jelly. Definitely have something to drink with them, though.
[Adapted from a recipe posted on Drizzle by someone whose lj name I can't recall.]
