*crispy waffle*

A few weeks ago, I decided to make pancakes for breakfast (usually when I have time, we carb out at breakfast-- either pancakes or waffles are the order of the day). Halfway through the process, after mixing the dry ingredients and making 'clabbered' milk (milk curdled with a tablespoon of lemon juice; handy when buttermilk isn't available), I realized that there were no eggs in the house-- something that never happens in my house. (It's basically like, if my house didn't have butter or bacon. Never!)

So instead of panicking, I thought about making scones. I had a few scone recipes that manage without eggs, so I modified a combination of a few (and used that clabbered milk as well so it wouldn't get wasted). What resulted was an unusual scone-- not fluffy, but instead crispy and delicious. It was awesome straight out of the oven with just butter (or butter and jelly, as my kids like it).

The Accidental Scone
2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cut into small chunks
3/4 cups 'clabbered' milk (3/4 cup milk mixed with 1 tablespoon lemon juice, allowed to sit for 5 minutes until thickened)

Preheat oven to 450 degrees. Combine the dry ingredients in a large shallow bowl. Toss in the chunks of cold butter and toss to combine. With a pastry cutter, cut the butter into the flour until it's the texture of course meal, with some pea sized pieces of butter. Make a well in the middle of the mixture and pour in the milk. Mix with a fork until combined. On a floured surface, turn out the mixture and pat it down until it's about 1/2-inch thick. Cut with a knife into 8 triangular pieces and transfer to a cookie sheet lined with parchment paper.

Bake for 10 minutes, or until it looks brown and crispy on the top. Careful when opening the oven-- hot steam will rush out and if you want to keep your eyebrows, be careful! :)

Enjoy immediately with good butter and jam.

Crispy deliciousness

Labels: recipes, the sweet

posted by sheryl | 4:37 AM |