Joel just returned from Southern California on Saturday with an extra camera, which means we no longer need to share and can each tote one with us wherever we go. We're like a Paparazzi couple.
Last night we strolled down to the bluff to capture some of this cold-weather beauty. Spokane is under a hazy inversion right now, which is gross for our lungs but breathtaking - in a good way - in the evening. Pretty pink and yellow skies in all directions. The hoarfrost sparkles when the sun peeks out.
This morning the skies were overcast and bleak again. Scones were necessary. This lemon and cranberry scone was adapted from the recipe in Alice Waters' The Art of Simple Food (recipe below). It's one of the simplest breakfast treats to whip up, though it's best for me not to remember this fact or else I'd make them a lot more frequently.
The best thing about the three-day weekend coming to a close are the other things that I know come after it: the Super Bowl (never thought I'd say that), the Oscars, a quick weekend trip, and maybe a few snowy activities.
Now, for the scones...(adapted from Alice Waters' The Art of Simple Food)
Preheat the oven to 400 degrees.
Whisk together:
2 c. unbleached whole wheat pastry or all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. of salt
1/4 c. sugar
Stir in:
1 1/3 c. of cream
1 tsp. lemon zest (about one small lemon's worth)
1/2 c. dried cranberries
Stir dough until it just starts to come together, don't overdo it. Turn it out onto a lightly floured surface and knead briefly, just enough to bring the dough together. Pat into an 8 inch circle. Brush with 2 tablespoons of melted butter and sprinkle with a bit of sugar.
Cut the circle into 8 wedges and place the wedges 1 inch apart on a parchment-lined baking sheet.
Bake for 15-17 minutes or so or until golden brown.
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