The Lamp Post: Conqueror of a Starbucks Classic

Stuart isn't much of a sweet eater but as you know already he does have a few weaknesses, one of which is Starbucks Blueberry Scones. I had never tried scones until the other day when I tried the vanilla ones and I must say they are delectable. (especially bc they are mini and they sell them in 3's so you don't feel as bad when the treat is so tiny. That means the calories are tiny as well.)

So I searched on the internet and found a recipe and last night I conquered the SCONE ooone oooone oooone (that was an echo).

I will now quote Stuey

"It's better than Starbucks, it Whitneybucks."

"No, thank you!!!..... for the SCONES."

"Wow you have officially become domestic."
As if he didn't know that if you make posh mommy status that means you have superseded domesticity by a landslide. (Is domesticity a word???)

"Those are the BEST SCONES EVER!"

Note*** THAT IS SO NOT MY PLATE!!! I copied this pic bc I forgot to take a picture.

I could go on but I am sure your ready for the recipe:

Ingredients

DRY INGREDIENTS

2 cups all-purpose flour (2 cups weigh 9 oz)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)

WET INGREDIENTS

1 cup regular full-fat sour cream

1 large egg yolk

2 teaspoons vanilla extract

GLAZE

1 1/2 cups powdered sugar

water, as needed

Directions

1
Preheat oven to 400 deg. F.

2
Whisk together dry ingredients in a medium bowl.

3
Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.

4
The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

5
In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).

6
Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).

7
Bake for 15 minutes or until golden brown on top.

8
PREPARE GLAZE WHILE SCONES ARE BAKING.

9
GLAZE:.

10
Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.

11
Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.

12
Serve immediately. Store cooled scones in an airtight container.

AND not that it matters but here is the

Nutrition Facts
Serving Size 1 mini scones 54g
Recipe makes 16 mini scones)
Calories 192
Calories from Fat 63
(32%)
Amount Per Serving
%DV
Total Fat 7.1g
10%
Saturated Fat 4.3g
21%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 28mg
9%
Sodium 166mg
6%
Potassium 40mg
1%
Total Carbohydrate 30.2g
10%
Dietary Fiber 0.4g
1%
Sugars 17.4g
Protein 2.3g 4%

Also I made Steaks, you have to try this.

Get cast iron skillet really hot and salt and pepper both sides, then cook 5 min (no more) on either side. SO yummy I will not cook them any other way.

Here are some recent pictures of our monkey:

This was taken before church Sunday, he is 4mo 3 weeks