Growing up in an Episcopalian family, Sunday mornings were for church, immediately followed by a quick change into more comfortable clothes. But in this largely un-churched age (especially here in Oregon) people use it as an opportunity to get projects done around the house. Painting the basement? They'll run to the paint store for supplies in the morning and finish up by nightfall. Digging up the parking strip and planting 100 feet of garden next to the house? We'll hear the rototiller chug to life at 8 am and the summer's crop will be in the ground by late afternoon. Staked and fertilized, too.
And even though the days of the big breakfast should be long gone, there's nothing Dave likes better than to fire up the oven and bake his signature sourdough biscuits, or make English muffins that go ever-so-perfectly with a cheese omelet.
Lately he's been experimenting with some new scone recipes, and found one that's become his current favorite. Any leftovers freeze well and are terrific for a hurried mid-week breakfast. But if you drop by our house some Sunday morning expect to be met by a couple of sleepy-eyed, slipper-clad lazybones with papers in hand. Though if you pour a cup of coffee and sit down with one of these scones, you might just find a new groove for your Sunday morning.
Lazy Sunday SconesAdapted from Bakingby James Peterson
3 c. flour
5 Tbsp. sugar
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
1 c. cold butter or margarine
1 1/4 c. milk
Preheat oven to 375°.
Mix dry ingredients in processor. Add thin slices of margarine and pulse until mixed. Add milk and process until mixed. Turn out onto floured surface. Gather and knead about 10 times (not too much or scones will be tough). Roll until about 1/2 inches thick. From one side, fold one-third of the dough up, then do the same from the opposite side. Turn a quarter turn and fold the ends up similarly. Place on plate and put in freezer for five minutes.
Remove from freezer. Roll out again into rough rectangle to about 1/2 inch thick. This time roll up starting on short edge. Roll out rolled dough into rectangle with long sides and short ends, to about 1/2 to 3/4 inches thick. Cut dough into rectangles, then wedges to desired size. Place on baking sheet. Lower oven temperature to 350°. Bake until golden brown, about 25-30 minutes.