20 October 2010
A Last-Minute Baking Miracle
I'd already spent my dawning hours racing around with a wet shower-head, making breakfasts, making lunches, checking homework, and frenetically telling kids to "Hurry, hurry ... Eat! Brush! Shoes! Get in the van!!" Not to mention snapping at my poor husband when he offered to make me coffee. Because really, I can't be expected to know whether or not I want coffee! Sheesh. Not one of my shining moments.
Fast forward through a carpool drop-off at school and spastic blow-dry session to fix my aforementioned shower-head ... I remembered. Scones. Bible study. Less than an hour.
After a quick mental inventory of what I had in the fridge/cupboards and a peek in my trusty cast iron cookbook, I managed to toss together a version of buttermilk scones. And when I say toss, I mean almost literally tossed together. It was slapdash blur of combining, mixing, and substitutions.
Had some chopped dates but not the currents. Had a lemon but not an orange. No time for rolling out and cutting, so just pat it into the pan. From first toss to pulling out of the oven? 30 minutes. Wowzers, I love this recipe! And I love my cast iron pan.
I yanked the crazy hot pan out of the oven and set it on the floor of my mom-mobile to cool as we sped off for bible study. Once we arrived it had cooled just enough to be cut into wedges right in the pan. Yippee!
Okay. I'm better now.
• Slapdash Buttermilk Scones •
3 c. flour
1/3 c. sugar
2.5 t. baking powder
.5 t. baking soda
.75 t. salt
Mix/cut in 'til well blended:
.75 c. butter
.5 c. dates (or cranberries, raisins, currents, etc.)
Pour in and mix 'til just blended:
1 c. buttermilk (I'm sure milk would work fine, too)
Butter up your cast iron skillet and press batter into pan. If you've got it, sprinkle on some turbinado sugar for sparkle and crunch. Toss into 400 degree oven and bake for 20 minutes or 'til golden. Grab some pot holders, snatch out of oven, and drive off to your next event! Hurrah for baking miracles!