I’m pretty amused that a good portion of my posts are food-related, since I initially set out to make this a mostly-craft blog. But cooking is edible crafting, and lately it seems to be the only creative thing I do, given that my hands are swollen and stiff in my last month of pregnancy. (See below)
My KitchenAid stand mixer, a gift from my dad several years ago, has proven very useful on many occasions, and pregnancy-induced laziness is indeed a great reason to use it more than ever! I used it to mix the gingerbread for the turtles, to make two batches of focaccia for Christmas and New Year’s Eve dinners, and most recently, for a batch of scones.
Normally I mix scones, biscuits, etc. by hand, kneading just until the ingredients come together and erring on the side of under-kneading and lumpiness. I didn’t want to get in and mix the dough with my hands the other day, though, and I was pleasantly surprised to find that the dough hook mixed my scone dough thoroughly without a very noticeable difference in the texture after they were baked.
The recipe for the scones is the same as the Orange Scones I posted a while back, with just a few simple modifications to the ingredients. All the instructions and baking directions remain the same.
- Instead of an orange, use the juice and zest of a lemon.
- The lemon will yield significantly less juice than the approximately 1/2 cup of juice the orange does, so add enough water or nondairy milk to the lemon juice to make 1/2 cup. (This is in addition to the 1/4 cup the recipe calls for – you should have a total of 3/4 cup water/milk/lemon juice, and 1/2 cup of oil in your wet ingredients.)
- Add in 1/2 teaspoon lemon extract if you have it to boost the lemon flavor.
- Add 1 tablespoon poppy seeds.
If you use a mixer, simply put all the dry ingredients in the work bowl and stir well to combine (the whisk attachment was good for this), then add the wet ingredients all at once and mix on a medium speed with the dough hook until the dough comes together and no flour is left. You may need to scrape down the sides once or twice to make sure everything gets incorporated. Then proceed with the cutting and baking!
Somehow Daniel and I managed to exercise restraint and eat the scones over the course of three breakfasts, rather than gobbling them all down on the day I baked them. A great pairing for the scones is Earl Grey tea or a gentle citrus-infused tea blend. I had Earl Grey rooibos tea, and it was delicious! (I have the Rishi Tea variety at home, but I’m sure any other brands would be equally interesting.)
Warm up your winter morning with some delicious scones!
Side note about creative projects
I have several projects in progress that I’m really excited to share when they’re done – a quilt, two blankets, and a sweater for Lelly and a hooded scarf for me. Plus I started writing up a pattern for a really cute little striped monster toy that I knitted for Lelly, which will be posted in the store when it’s done.
The last trimester of pregnancy has been pretty tiring overall, but particularly in the last few weeks I’ve been noticing a marked decline in my energy for knitting, crocheting, and sewing (or anything else, really, besides simple household tasks, easy cooking, and blogging!) I’m hoping that once Lelly is born and my hands feel more normal, that maybe I can take one afternoon a week or something, let Daniel or one of her myriad real/adopted aunts and uncles take care of her, and keep going on my projects. Other moms that are reading this, please don’t laugh at me for my optimism!
I hope until I get into a good routine with this baby that everyone will be content with pictures of other projects that I’ve been meaning to post for ages, any new-mom-friendly recipes I come up with, and of course, tons of pictures of Lelly. I’ll be getting a DSLR soon (it was the one thing I asked for this Christmas!) and I’m looking forward to having even nicer photos in my blog in the near future!