Tuesday, February 1, 2011

Savory SNOW Day!

I sit here watching the snow fall outside or can I say blowing sideways. (Sure glad there are no orders today, not wanting to go to the bake shack) Because of the blizzard warning here in the Missouri ozarks and the now growing winter wonderland outside I can for the moment forget my "real job" and spend a few hours playing around in the kitchen. I hope to create many baked masterpieces...and get a surplus of future blog pictures while I'm at it.
Might as well "kill two birds with one stone" right?
Author's Note: There were no birds killed in the making of this blog, in fact there was feeding of the birds. Just my feeble attempt at blog humor.

First on my list: A savory warm breakfast to start the day. I am totally a savory girl. Rich breads. Warm crackers. Cheesy scones. I'm all over the savory side of life. 
My thighs will definitely attest to this.
I digress....
Back to the mouthwatering, dream like savory bread I was talking about. I like baking and eating bread, but I'm a little impatient and tend to gravitate toward quick breads. Which basically means breads that don't use yeast. I guess I'm not very good at delayed gratification. :) Because of this little bad habit of mine I needed something quick this morning. The decision this morning was easy. 
Snow Scones 
(HA! Ok so some of my humor attempts may only be for pure self pleasure)
Breakfast scones!
Perfect snow day scones!
That's right a blend of crispy and guilty pleasure mixed with the subtle hints of sausage and cheese. You know you want some. Go ahead, go pull that sausage out of the freezer and let it thaw. You will succumb to these delectable treats.

 Sausage and cheese scones adapted from Midwest-Living.com
  • 1  12-ounce package sausage cooked and drained ( I used HOT)
  • 3-1/4  cups all-purpose flour
  • 1/2  cup sugar
  • 2-1/2  teaspoons baking powder
  • 3/4  cup butter
  • 1-1/2  cups shredded cheese ( I used Colby/Jack)
  • 3/4  cup buttermilk
  • 1 beaten egg with dash of cream for egg wash
Oven 400` 
Baking Stone (or other baking sheet)
In stand mixer mixing bowl, stir together flour, sugar, and baking powder. With your paddle attachment cut in butter until mixture resembles coarse crumbs. About 2 TBL at a time. Stir in cheese and sausage. Make a well in the center of the dry mixture; add buttermilk all at once. Using a fork, stir until just moistened.It's best to work your way around the well, slowly pushing dry into wet.  
Turn dough out onto a lightly floured surface. Knead about 20 strokes or until dough is nearly smooth. Pat half the dough into 3/4-inch-thick circle. (Mine was a bit thicker) Cut circle into pie slice wedges. Place scones 1 inch apart on baking.Brush with egg wash if you desire for golden tops.

Bake for 12 to 15 minutes or until golden. Cool on a wire rack 5 minutes. Serve warm.
All you creative professional photographers, please don't just my feeble attempt!

Now all of you know I don't like to follow the rules. I did however with these follow most of the basic recipe. I do have a little review with changes I would make for next time.
*Next time this is what I would do: I would cut down the sugar, maybe in 1/2. Just a personal taste, they were a little too sweet. I was going for savory.
*I also would do a 1/2 and 1/2 whole wheat flour and AP flour combo. I don't like to add whole wheat flour to a recipe until I see how it does in the original form. Then I know how to play with the wheat flour. I believe this one is a good one for substitutions. If you try it let me know how it goes.

I hope any of you in the path of this "snowapolooza" get some quality kitchen time. Be safe and travel wisely.

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