I made stuff!

I have been very lucky to have become friends with a farming family. Kerry, a friend from work, is engaged to be married into this family. Occasionally I get to purchase fresh eggs, asparagus, or whatever fruit happens to be in season.  Right now is strawberry season.  Tiny little ruby gems of sweetness, not the apple sized octoploid monstrosities of styrofoam blandness you get at the supermarket.  And I've also been very extremely lucky to have been invited to come learn/help in the kitchen along side Kerry under the tutelage of her soon-to-be-mother-in-law, Nancy.  Today I helped make freezer jam. It was super easy especially since I just happened to arrive when the picking was all done!  But also, Nan basically follows the Sure-Jell pectin instructions but increases the ratio of strawberries to sugar because they don't like it so sweet and prefer a looser consistency, perfect for topping ice cream or pancakes.

We were jammin'.

Plenty of jam for me! Plus some fresh berries of the larger variety.

And since Kerry and Nan have been so kind to let me help out and hang out with them, earlier that day I baked up some lemon pistachio scones.  I used my standby scone recipe, but this was my first time trying this flavor combination and I REALLY like it!   Goes VERY well with strawberry jam :)  I got the idea of putting them together because a couple weeks ago, I made fresh strawberry scones and thought they would be fantastic with lemon curd.  So, same flavor profile, just in reverse.  Plus I had pistachios and they would add some texture and color.

I love hot scones.  Thank goodness I had people to give these to, because I would honestly eat the whole tray. 

Mmm, flaky butteryness.  

This is my favorite scone recipe.   It's moist and buttery and therefore, very much an American scone.  More like a sweet flaky southern biscuit, rather than a lean, dry English cream scone that requires moist accoutrement like  clotted cream and jam.  The secret is the egg.  I used to make cream scones that were good and I thought "more traditional" and taste like the ones you get at Starbucks.  But then I found this recipe and I haven't looked back.  

The best thing about scones is that it holds up to tons of substitutions, so that you'll almost always have all the ingredients you need and make the flavors you want!

(Lemon Pistachio) Scones

2 cups flour (I've used all purpose and whole wheat white.  I've also substituted a third cup with soy isolate powder for some protein and it turned out okay, but a little dry)

1/3 cup sugar (I've used sucrose and whey low.  I think splenda for baking would do fine here)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt (I typically use a heaping 1/2 tsp of kosher salt because I'm too lazy to get the table salt and the kosher is always on the counter.  And I like how sometimes you get a sudden kick of salt amongst the sweet from a big kosher grain)

8 Tbs frozen unsalted butter

1 large egg

1/2 cup sour cream (I also use plain fat free greek yogurt, clabbered milk, or buttermilk)

Optional stuff

1 cup of pistachios (or other nuts (toasted and chopped) or dried fruit (chopped) or fresh fruit (chopped) or cheese and peppers or crumbled crisp bacon for savory scones, but I'll decrease the sugar to 1/4cup)

lemon zest from 1 big lemon  

juice from 1/2 a lemon

1tsp almond extract

milk or egg

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Preheat oven to 400degF

Toast your nuts (if using) in a dry pan over medium heat. Chop roughly and let cool completely.

In a small bowl mix the egg and sour cream together.  

If using, add in the lemon zest, lemon juice, and almond extract to the egg mixture.

Put the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine.  

Grate (on box grater or food processor) the butter and mix into the dry ingredients. Alternatively you can cut the butter into 1/4 inch cubes and cut it into the flour with forks or a pastry blender.  But I highly prefer the grated butter because the pieces of butter incorporate evenly and seems easier to me.

Toss the cup of nuts (or whatevers) in the dry ingredients.

Add the wet to the dry and mix until just combined.  

Dump out onto a floured surface.

Smoosh into a ball and knead 3-5 times. Do not overwork and do not let the butter melt. 

Cut the ball in half and shape into two disks, about 6 inches in diameter.

Cut each disk into 6 pie pieces.

Place on a lined baking sheet about an inch  or two apart.

Brush tops with milk or an egg wash. 

Bake on the middle rack for 15-20 minutes or until golden brown.

Enjoy! Best when hot :)