Tuesday, November 11, 2008
On most days when I go to the gym, I try to veer attention away from my strenuous plodding by either watching something depressing and funny (MSNBC!) or ridiculous and delicious (Food Network!). My secret is always to head to the gym at about 1.30pm to catch Giada, Barefoot Contessa, then Chris Matthews on Hardball. I like Giada because she is very well-endowed and has really pretty things - like plates. And she doesn't annoy me as much as say... Rachael Ray does. Ina Garten I watch mostly because she whacks a pack of a fat into EVERY single thing she cooks. I like that she doesn't care if she's chubby or that she has a chubby hubby. They're my favourite chubby couple. And Chris Matthews... oh, I watch him because he's mean, mean-spirited and funny.
Well, this morning, being a bank holiday and all, I decided to try out something I saw on 'Barefoot Contessa' a few weeks ago. It involves a shitload of butter and an insane amount of dairy (heavy cream! eggs!) and just seemed like the perfect breakfast to offset what Northwesterners complain most about (the rain) and to satisfy my lust for all things pretty.
I modified Ina Garten's recipe a little - first off by making 6 scones instead of a whopping 16 scones, using less butter, and discarding the frosting and egg wash. So instead of one scone that will set you back by 600+ calories, have fun with one scone that is roughly 220 calories. I know the prissy foodies will pooh-pooh at the idea of "counting calories" but I really want to be able to leave the gym the moment 30-Minute Meals comes on.
Cranberry and Orange Scones
Adapted from Ina Garten's 'Barefoot Contessa'
Makes 6 scones
1 cup unbleached all-purpose flour
1 tbsp granulated white sugar
1/2 tbsp baking powder
1/2 teaspoons kosher salt
2 teaspoons grated orange zest
3/4 stick (6 tbsp) cold unsalted butter, diced
1/2 cup low fat milk (or soy milk)
1/2 cup dried cranberries
Preheat the oven to 425 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Using a wooden spoon, stir in the milk and cranberries until dough forms.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Bake for 15 - 18 minutes until the scones are light brown. The scones will be firm to the touch.