It Just Doesn't Get Any Better Than This.

Happy March!

It's time for me to share my pride and joy, my definition, my heaven, my one true love. (Sorry, Noah.) This is it. The high point of the blog. Everything will go downhill from here.


Lillie's Scones
originally cast as "simple scones", I've gone ahead and been self-righteous and named these treasures after another treasure: me.

Ingredients:
2 c. flour
1/3 c. sugar, plus more for sprinklin'
1 t. baking soda
1/2 t. salt
1 stick butter (salted. go for it), cold
1/2 c. dried cherries (also: cinnamon/chocolate? chips, currants, raisins (in decending order of preference))
1/2 c. sour cream (if in a pinch, you can use yogurt or buttermilk, or even milk with lemon juice)
1 egg

Mandatos:
Preheat oven to 400 degrees.
Mix dry ingredients, then cut the butter into them, using a pastry cutter, a fork, or your hands if you're a G. Stir in your additives. It's important to add the additives now because the coating of the dry ingredients gives them a buffer against sinking in the batter once it goes into the oven. You know those cookies with the chips all at the bottom, all caramelized and burned? Those chips were not added at the right point. That point is now.
Whisk the egg and the sour cream together in a bowl, then add to the rest of the ingredients, stirring with a fork. The fork just works better than a spoon.
Work the dough into a big ball, and place it on a floured surface (since I am lazy and don't like to clean our fancy bread cutting board that is good for this purpose, I've really taken to using wax paper for rolling dough out. Just stick the paper to the counter top with tape, or even just wet the counter before you put the wax paper down. Don't skip out of the flour, though). Pat the dough into a disk, about an inch thick, maybe 7 inches across. Sprinkle the dough with sugar. Cut the dough into 8 triangles and place them on a cookie sheet with some space between them.
Bake for 10-12 minutes. They can have a little color on the tops, a bit golden on the bottom edges, but don't let them get brown all over - under-baked is better in this situation than over-baked.
Serve them whenever and wherever. They're freakin delicious right out of the oven, sliced in half, with a little overtly unnecessary butter melted on it. They're also good the next day, and really, for up to 4 days after. They taste good even when cookies would start to not be good; they are better than cookies.

As a note, you can use an egg wash on the dough before sprinkling sugar on it. Probably cut the triangles and put them on the baking sheet before doing this business, though, because things might get messy otherwise. For a simple egg wash, just beat one egg; brush that onto the dough, then sprinkle the sugar onto it. It makes things glisteningly appealing.



So that's that. That is really that. I can't even tell you. I can and have told you.
Oh oh oh oh oh.



-Lillie