Idiosyncratic, peculiar, stuck in a rut or just plain boring…….
How many times in a person’s life do we stop, at certain intervals, and question ourselves? ….. You could possibly be paralyzed with doubt about your impulse to do something. Then you get to the point in life, when, even if you do stop for an instant and wonder if you are doing something completely silly, and you just roll right through it and say, “Who Cares?”
And so, at this point in my life, if it is indeed boring, to bake a batch of scones or want to bake a batch of scones, just about every morning, so be it. (this is akin to wanting to jump on a plane to Italy every day, but that is another problem).
If you look up idiosyncratic in the dictionary, you will see that the synonyms include: peculiar, odd, quirky and weird. Oh well, I am ok with this particular condition of mine. And anyway, after I have baked something, I always start the rest of my day with a “peculiar” sense of accomplishment.
Today, I had the impulse to bake these, open a shop called, Sweet Brioche Bun and get on that plane….. All before 8am. I’d call that a good morning, even though I can’t get to the “who cares” part on the second two impulses (chuckle). One of these days……. Ok, that covers three impulses – but then another question arose:
So, if you have workers at your house, is it unfair to hoist a batch on scones on them every day when they arrive? I suppose they can just ditch them somewhere in the back yard……. but I figure these guys are more than likely hungry and won’t turn down a little free fresh-baked food. And, I get a free excuse to experiment.
Today, I had a bit of leftover baked sweet potato and I have been wanting to try this in a scone (since I bake sweet potato rolls and brioche during the holidays) with pear….. Even though they are a little “off season”, I still wanted to do them. Just another iteration in my rut (or maybe you could call it a groove?).
SWEET POTATO AND PEAR SCONES –
3 cups all purpose flour
1 tblsp baking powder
1/4 cup sugar
1/2 tsp salt
generous 1/2 tsp freshly grated nutmeg
8 tblsp unsalted butter, cold, cut into small pieces
2 eggs 1/2 cup buttermilk
1/4 cup plain greek yogurt
1 cup cooked sweet potato
1 bosc or other fragrant pear, firm but ripe, peeled and cut into small pieces
1/2 tsp vanilla extract
egg wash
muscavado sugar
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, whir together the flour, baking powder, sugar, salt and nutmeg. Add the butter cubes and pulse, 8-9 times or until the butter pieces resemble small peas. Remove the contents to a low wide bowl and make a well in the center.
In a small measuring cup, whisk together the eggs, buttermilk, yogurt and vanilla. Pour the wet ingredients into the center and, working with a dough scraper, gently work the dry ingredients into the wet. When the dough begins to hold together, add the sweet potato and the pears. Knead together with your hands and pat the mass into a 1 1/4″ high rectangle on a floured surface. Using a 3″ biscuit cutter, cut out the scones and move them to the prepared baking sheet. Brush with egg wash and sprinkle with muscavado sugar.
Bake for 20 minutes, turning the pan halfway through. Serve warm. Enjoy!
Now, onto the next……….
nestled all snug in their bed…….
