maple + ginger scones
Thus far 2014 has been met with to-do list after to-do list. Never ending stream of tasks. None of these lists ever get completed. Sometimes, I stay up into the wee hours of the morning to attempt to finish all my tasks. This week I hardly made it to midnight. I shuffled off to bed before around 11 pm each evening after passing out on the sofa. It feels like I've been running on empty for months now - with a job that is time consuming and a small business that takes up all my spare moments. Maybe I am not good a time management - but the life of a maker is a constant struggle as we run off to our job that pays the bills then to our job that fills our hearts. It would be simple to sink into my day job and stop dreaming of a life of success forged by my hands. It would be less stressful to let go of my lofty goals and accept that perhaps I have failed. As the hours of sleep begin to dwindle down - it certainly is hard to pace yourself and not expect results immediately. If you are a creative with a side business on top of your work then you understand the strain on your time.
Carving out time to be human often makes me feel guilty. I tend to think I should be stitching, sewing, dyeing, dreaming - instead of going out to dinner or baking treats with friends. It isn't healthy, it isn't normal but that's the balance I've struck between adult life and dreams. My friend Lindsey has been asking me to teach her how to make scones for months - my excuse was that I busy. After planning a two hour break from my structured working weekend, Lindsey came over and I became human in those two hours. We made scones, talked of love-sickness, broken hearts, wishful thinking, and tormenting troubles. It was in those two hours, that I decided to let inks + thread be whatever it is and wherever it is - to take more time to bake and talk and be human.
Recipe was adapted from a Wit & Aroma recipe:
Ingredients for scone:
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
- 3 tablespoons of maple syrup
- 1/3 cup of sugar
- 10 tablespoons of unsalted butter, cold so cutting is less messy
- 1/4 cup of heavy cream
- 1 teaspoon of vanilla
- 1/4 cup of sour cream
- 1 egg
- 1/4 cup of crystalized ginger, chopped
Ingredients for glaze:
- 1/2 tablespoon of maple syrup
- 1/2 cup of powdered sugar
- 1 1/2 tablespoons of milk
Directions (copied from original recipe):
- Pre-heat oven to 400. Line a baking sheet with baking paper. Dust a bit of flour over the top.
- Mix flour, baking powder, sugar, salt in a large bowl.
- Cut the butter into pea-sized portions. Add butter to dry ingredients bowl as pea-sized butter portions are cut. Mix with spoon every time you add more butter to ensure that the pieces are not clumped together.
- Chopped the crystalized ginger into pea-sized pieces.
- Whisk the heavy cream, sour cream, egg, maple syrup, and vanilla together. Then add to the flour mixture. Mix until combined into a dough in a mixer with a paddle attachment. Then add the crystalized ginger and mix again.
- Dust surface with flour then spread out dough until it is about 3/4 of an inch thick. Using a round cookie or biscuit cutter, cut your scones and then transfer them to the baking sheet. I used the smallest round biscuit cutter I had to make mini-scones.
- Bake for approximately 12-16 minutes. Take of them out when golden on the top. Let them cool for around 10 minutes.
- Whisk together the glaze ingredients. Once the scones have cooled, brush the tops with glaze.