i like good music when i'm sconed.

music and cooking go hand in hand, and they just happen to be my two greatest interests/hobbies. after a year of honing my culinary skills and drooling over others' cooking blogs (to which i owe tastespotting.com a huge thanks), i've decided to begin documenting my own journeys in the kitchen while sharing with you the music i jam to while doing so.

so let's start it off right with a tasty take on scones (assuming you're into butterscotch)...

although i favor cooking over baking, i don't get a chance to cook as often with the schedule i'm balancing (most of my free time is during late-night times), so i've been baking relentlessly by default.

although the recipe calls for whipping cream, i had to go with skim milk as it's all i had on hand, and the point of making these things was to not have to walk down to the store (just wasn't feeling it tonight). i've found that most scone recipes turn out just fine using skim milk instead, and it's never a bad idea to do so - it's the healthier choice (but for this recipe... you might as well throw in every last calorie you can).

after the first batch went in, i couldn't help but mess with the second half of the mixture by adding in a few tablespoons of my favorite peanut butter (white chocolate wonderful!). i also added a bit of flour so i could hand roll these for a prettier finish.

and of course, i had to top the finished product with a bit of sugar... for decorative purposes. if the abundance of sweets in there makes these dessert scones, so be it. i'll still enjoy them at any hour

to accompany me on my scone making adventures, i chose to throw on julian casablancas' (frontman of the strokes) album 'phrazes for the young'. always a win when you're sconed
tracks i'd recommend include '11th dimension' and 'ludlow st.'


have yourself a scone night, the kitchen will smell fantastic, and your roommates will thank you.

here's the recipe!
butterscotch drop scones (from bon appetit)
(found on http://charmandsalt .blogspot.com/2010/06/sconed.html)

ingredients:

- 2 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 cup butterscotch chips (about 6 ounces)
- 1/2 cup (or more) chilled whipping cream
- 1 large egg


directions:

preheat oven to 400°F. sift all purpose flour, sugar, baking powder, and salt into medium bowl. add chilled butter; using fingertips, rub in until coarse meal forms. mix in chips. whisk 1/2 cup cream and egg in small bowl to blend. gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. add more cream by teaspoonfuls if dough is dry. drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. serve warm or at room temperature.