First things first, it’s Pizza Friday! This was last week’s pizza, but it was a good one. Roasted eggplant, roasted red peppers, feta and mozzarella over pizza sauce.
I’m trying a new combination tonight, and if it’s good it will be on the blog in the next couple days.
It’s been a pretty domestic week around here. I did some laundry, cleaned some counters, and got re-acquainted with my pastry blender.
I also ate way too many Girl Scout cookies, but I don’t wish to discuss that at this time.
I spent lots of time in the kitchen with my little helper.
She was of great assistance while making these scones, which, by the way, are actually kind of a scone-biscuit hybrid. They’re a little softer and less crumbly than scones, and they’re awesome.
My preferred scone-shaping method is the one I learned while working at a bakery. You pat the dough into a circle and cut it into 8 wedges. These were HUGE, though, so you might want to make two circles. Or, you could use a biscuit cutter (that’s what Joy did.) Either way, they’ll come out of the oven delicious.
(adapted from Joy the Baker)