Wednesday, January 2, 2013
Unraveling the mysteries
Yesterday was nice--the year got off to a pretty good start. I didn't stay up late to usher in the new year on Monday night. Instead, I went to bed when I was tired (G was too), and woke up refreshed. Over nine hours of sleep, yay! I had some quiet time with G while B slept in. (Unlike her mother, B did manage to stay awake until midnight, along with J.) G and I decided to make breakfast. B had suggested scones as a good way to start the new year, and of course we had to have chocolate chips in them.
I turned to one of my favorite sources of scone recipes, King Arthur Flour. I started with their master scone recipe, and tweaked it a little bit. I substituted some white whole wheat flour for some of the all-purpose flour. To adjust for that, I went with the higher amount of liquid since the www flour absorbs more. I used a bit of half & half (30g) that I had in the fridge, and 1% milk for the rest. I used brown sugar instead of white, since I like the taste of it with the www flour. For the chocolate chips, we went with mini chips this time--and not too many (a scant cup--140g). The scones ended up having a subtly nutty quality about them from the www flour, and the chocolate bits were nice but not overpowering (the way full-sized chocolate chips can be sometimes). And of course we added glaze.
The rest of our day was good--low-key. We all went to Book People, a local independent bookstore in Austin. Then we got some hot chocolate for the ride home. Dinner was low-key as well. I went with simpler meals for both Christmas & New Year's this year. Nothing special, but they were things that everyone would eat without much complaint, which counts for a lot. I finally got the rest of my Christmas cookies baked, so they were dessert. Once the girls were in bed, I thought about writing this blog post, but instead opted to watch some Big Bang Theory with J, which never fails to put me in a good mood. Bring on the rest of 2013. =)
(edited to add--if you look closely at my photo, you can see my ingredients list; if you go by it, also add 3/4 tsp salt; I forgot to write that down)