snow scones

Scones with butter and raspberry jelly, or with bacon and eggs as Zach preferred, are the perfect snow-day breakfast, which is why it's too bad it wasn't snowing and there wasn't any snow on the ground when I made them. Bummer. I was hoping that the scones in the oven would send a signal to the snow that it was time to start falling, but nope, no snow. It's only snowed once this winter, and that was before Christmas. Of course that doesn't mean we've had blue sky and sunshine, no, it's been grey and cold for what feels like ever, a month-full of possible snow days, but still we wait. Thankfully the mountains aren't too far away, but they don't have fresh scones in the mountains, just pots and pots of Fondue, which I guess is it's own kind of wonderful.

These are a few of the pictures I took of our pre-Christmas snow day. This park is right near our apartment. We call it the 'meat-market' because in the summer it's crammed with all of the studly 20-somethings showing off their tans. I almost don't recognize it in the winter, it truly takes on an entirely different character, it's a bit bleak, but certainly peaceful.
Cream Scones - Martha Stewart.

- 2 cups all purpose flour

- 3 tablespoons sugar, plus more for sprinkling

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 6 tablespoons cold unsalted butter, cut into small pieces

- 1/3 cup heavy cream, plus more for brushing

- 2 large eggs, lightly beaten.

Preheat the oven to 400ºF and line a baking sheet with parchment paper

Sift the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour using your fingers to rub the butter into the flour, until the largest pieces are the size of peas

Using a fork whisk the cream with the eggs. Make a well in the flour mixture and pour in the egg/cream mixture. Stir lightly with a fork until just combined, making sure not to overmix.

Turn the dough out on to a lightly floured work surface and shape into a 4 x 8 inch rectangle that is about 3/4 inch high. Using a floured 2inch round cutter, cut out 8-10 rounds and transfer them to the lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake until the scones are golden brown, about 16-20 minutes.
These scones are really wonderful. I highly recommend making them, especially if you have a snow day lurking in your future. Jelly is a must in my mind, but Zach would tell you bacon, but then again bacon is his favorite food, the bottom of his pyramid.

Here's wishing you some snow....and scones!