For breakfast I usually do just coffee. Unlike The Hubs who wakes up so ravenous I’ve considered keeping a sandwich on his nightstand in order to avoid morning hunger related rage, I don’t usually feel hungry for at least an hour after I wake up. However, occasionally I enjoy a flaky breakfast pastry with my coffee. It’s not the best way to fuel a workday, but on a lazy Sunday morning, these ginger scones are just the ticket. Especially these months when the weather makes you want to stay inside and hibernate.
I’ve been in kind of a funk lately. I really hate this time of year. Its not the holidays. Its the cold, short days, the bad light for my photographs, the fact that Olive hates walking in the dark (me too baby, me too). I find myself counting the days until the winter solstice (37). All I want to do is lay on the couch and wait for summer. I know you’re not supposed to feed depression with food, but I say if this flaky pastry makes me feel a little better, then I’m doing it! I’m still doing my workouts and eating healthy 99% of the time . I think I deserve a little slack once in a while. This time, it comes in the form of a scone. If you don’t like it well tough titties. We all are entitled to our bad days. (see. total funk.)
Ginger Scones recipe adapted from Epicurious
- 2 1/4 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- zest from one lemon
- 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
- 3.5 oz package candied ginger, finely chopped into 1/4-inch pieces
- 3/4 cup heavy cream, plus extra for brushing the tops of the scones
Preheat the oven to 400 degrees. In a large bowl combine the flour, sugar, and baking powder. Add the lemon zest and butter, and incorporate using a pastry blender until the mixture is pale yellow and the consistency of fine meal. Do not over mix.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut the circle into 8 wedges. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream.
Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
I know I’m not alone in my funk. What are your cold weather comfort foods? Better yet, what non-food related things to you do in order to beat the seasonal blues?
Don’t hate me, but just yesterday Val and I were discussing how awesome it was that it was dark early. I got such a great holiday feeling at the mall shopping in the dark then coming home in the dark crisp air. Call me old. Call me excited for the holidays. That’s what this darkness means to me. Get on board, put up your tree already and you’ll feel better. 😉