Another morning at Old Nan’s Manor, where the culinary adventures begin with our usual banter. Old Nan and I may have our differences, but they’re part of the charm that fills the Kitchen with warmth and laughter. She’s the mistress of wisdom, while I’m the culinary storyteller with a twist.
Today’s breakfast offering, the Halfling Fruit Scones, is a perfect example of our delightful disagreements. You see, Old Nan initially raised an eyebrow when I introduced fruit into this classic recipe. ‘Why add fruit to something so simple?’ she’d ask, her curiosity piqued. In her best ‘know-it-all’ tone, of course.
‘Because, dear Nan,’ I’d respond with a chuckle, ‘breakfast without a twist is like a spell without magic, plain and ordinary.’
So, here we are, dear readers, with scones fresh out of the oven and a morning full of possibilities. No need for mystical spells or grand adventures; it’s the simple things that make mornings special. With a hint of halfling tradition and a twist, let’s savor this delightful breakfast together.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried mixed fruit (raisins, currants, and candied orange peel)
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Directions:
Step 1: Preheat for Scone Perfection
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. It’s the first act in our scone adventure.
Step 2: A Delightful Blend
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Let the magic of these basic ingredients set the stage for the scone adventure.
Step 3: Butter and Crumbs
Add the cold, cubed butter to the dry mix. Use a pastry cutter or your nimble fingers to work the butter into the flour until it resembles delightful, crumbly chaos.
Step 4: A Fruitful Twist
Stir in the dried mixed fruit and the lively zest of a lemon. It’s the halfling way – adding a twist to the classics, and today is no different.
Step 5: A Wet Ensemble
In a separate bowl, whisk together the milk, egg, and a dash of vanilla extract. The ensemble is ready for the grand performance.
Step 6: A Touch of Fusion
Pour the wet ingredients into the dry mixture and stir until they harmonize, creating a scone symphony. No need to overmix; a few playful lumps make the morning even more charming.
Step 7: The Scone Stage
Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about an inch thick, like a stage ready for its star performers.
Step 8: The Star Cast
Use a floured round cutter to cut scones from the dough. Place them on the prepared baking sheet. Each scone is a star in the making.
Step 9: The Baking Overture
Bake in the preheated oven for about 12-15 minutes, or until the scones are golden brown and have risen nicely. It’s the moment of truth, a delicious overture to your morning.
Step 10: Morning Applause
Let them cool for a moment, and serve while still warm. These scones deserve a standing ovation, whether enjoyed plain or with a dollop of clotted cream and your favorite jam.
And there you have it, a delightful morning with a twist!
Now, in the Kitchen at Old Nan’s Manor, we’ve added a touch of halfling charm to our breakfast repertoire. Simple ingredients, a dash of imagination, and a sprinkle of love can transform your morning into a delightful adventure. Old Nan may tease me for my morning grumpiness, but even she can’t resist these delightful scones.
So, dear readers, enjoy these scones and let the morning applause be a reminder that every day can start with a touch of magic and a twist of flavor. Here’s to mornings filled with delicious surprises!
