Monday, 26 January 2009

Good Morning, Sunshine!


Haven't seen the sun since '08? Investments worth less than your debt? Worried that you might be slowly being poisoned by your - job/cel phone/groceries/water/spouse/stress/air? Slow down and have a little slice of sunshine - a light and delicious lemon scone, and heed the wise words of Mr. Johnny Mercer - and accentuate the positive!
Ac-Cent-Tchu-Ate the Positive, Johnny Mercer
~
You've got to accentuate the positive
Eliminate the negative
And latch on to the affirmative
Don't mess with Mister In-Between
~
You've got to spread joy up to the maximum
Bring gloom down to the minimum
Have faith or pandemonium's
Liable to walk upon the scene
~
To illustrate my last remark
Jonah in the whale, Noah in the ark
What did they do just when everything looked so dark?
~
Man, they said "We'd better accentuate the positive"
"Eliminate the negative"
"And latch on to the affirmative"
Don't mess with Mister In-Between
No! Don't mess with Mister In-Between!
~
~

Give Aretha a listen and sing along! Spread a little sunshine today.



LEMON CREAM SCONES
from The Bread Bible by Beth Hensperger
makes 8 scones

2 cups unbleached all-purpose flour
2 tblsp sugar1 tblsp baking powder
grated zest of 2 lemons
1/4 tsp salt
4 tblsp (1/2 stick) cold unsalted butter, cut into pieces
2 large eggs
1/2 cups cold heavy cream
1/2 tsp ground cinnamon mixed with 2 tblsp sugar, for sprinkling (optional)
or make a glaze with a little lemon juice mixed with icing sugar, and glaze cool scones


1. Preheat the oven to 400°F. Grease or parchment-line a baking sheet. In a medium bowl using a whisk or electric mixer, combine the flour, sugar, baking powder, lemon zest, and salt. Using a for or electric mixer, cut in the butter. The mixture will resemble coarse crumbs. In a small bowl or 1-cup measure, whisk together the eggs and cream. Add to the dry ingredients, stirring just until a shaggy, sticky dough is formed.

2. Turn the shaggy dough out on a lightly floured work surface and knead gently, about 6 times, just until the dough holds together. Divide into 2 equal portions and pat each into a 1-inch-thick round about 6 inches in diameter. Using a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 3-inch biscuit cutter to make 10-12 smaller scones.

3. Place the scones about 1 inch apart on the baking sheet. Sprinkle the tops with the cinnamon sugar , if desired. Place the baking sheet on a rack in the center of the oven and bake 15-to 20 minutes, or until crusty and golden brown. Serve immediately.