welcome to wiSCONEsin.

i've begun to learn that it's a lot easier to bake and cook things (and take pretty pictures) than to keep up with the blogging! busy life with school and all, but i don't have much of a following at this point anyway. regardless, expect more posts soon. in the meantime... scones!

scones - again. this time, a healthier and more breakfast-friendly version. more biscuit-like and traditional. i cut down the butter by a few tablespoons, used skim milk instead of cream, and substituted to greek yogurt for some lowfat yogurt i had on hand (the only yogurt i had in the fridge). these things turned out awesome, maybe one of my favorite scone recipes i've seen, and i've made scones probably just over a million times, so i'll be sure to keep this recipe on hand. i look forward to making them again!

the secret weapon ^ (in place of greek yogurt)

before...

...and after.

look, they even do tricks!

i always throw on some music when i'm in the kitchen, it's great to have music playing while you're baking/cooking up a storm (and a necessity when it comes to doing dishes). i had a playlist going when making these, but when infinity guitars by sleigh bells came on, i was reallllly getting into it. these guys are an intense new duo featuring heavy guitar and sharp but gentle vocals (and some very cool pants). although their approach is pretty simplistic, it's working out for them. these guys are gathering more and more attention every day. if you haven't heard them yet, why the hell not? they're fun, i promise. their album 'treats' dropped not too long ago, i fancy the tracks "rill rill" and "infinity guitars". enjoy!

just needs some tea...

recipe:
from themerlinmenu

ingredients:
1 egg, beaten
1/2 cup plain greek thick yogurt
1/4 cup heavy cream or half and half
1/4 cup sugar plus a tablespoon for topping
3 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter, chilled and cut up
1/2 cup currants or fruit of your choice (i used craisins)

In a mixing bowl combine butter and one cup flour and beat or cut in butter until pea-sized. Add sugar, salt, and baking powder and mix well. Add beaten egg, yogurt and cream and mix thoroughly. Add approximately 2 cups of flour and mix until sticky ball forms. (You may need 1/4 less or more flour or so to get the right texture) Add in currants and combine.
Remove dough from bowl to lightly floured board. Sprinkle the top and sides with flour. Knead just several times to form a ball. Press or roll out to 1 1/2 inches thick circle. Cut into traditional triangles or use a biscuit cutter for round scones. If using a cutter, re-roll scraps and cut out the balance of the scones.
Place on cookie sheet lined with parchment paper or silpat. Brush the tops of scones with cream and sprinkle sugar over the tops of each.
Bake in 350 degree oven 20 to 25 minutes until tops are golden brown.
Remove, let cool for 10 minutes and serve.
( http://themerlinmenu.blogspot.com/2010/04/cream-and-yogurt-currant-scones.html)