Month: April 2021

Fruit x plosion choco chip scones

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Last night was mama’s night. Little One fell asleep early — go figure, he hadn’t napped much at all throughout the day — and I had the chance to relax to my heart’s content. It was a warm and summery starry night and I had wine on the balcony, kissed by fairy lights all around me. Then came my test of commitment when my eyelids began to tremble at 10PM — to bake scones or not to bake! And bake I did, while watching Paul Hollywood’s “City Bakes.”

The scones were one big fruit explosion. They were a heavenly mix of strawberries, raspberries, cherries, and pomegranate — and chocolate chips! The only caveat was that I added too much fruit. Because the fruits were frozen and I added plenty, a lot of moisture escaped into the dough, thereby deforming the shape of the scones and making them more soft than usual.

Taste wise, I don’t know what it was this time around, but the dough tasted better than ever. I also appreciated taking mouthfuls of fruit at every bite. It was light and summery, and tangy and sweet at the same time, especially with the chocolate chips to balance the flavour. Scrumptious.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt (I added less salt because I used salted butter)
  • 2 1/2 teaspoons baking powder
  • 1/2 cup salted butter (I only had salted on hand, and a few chunks were missing)*
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • Too much frozen fruit
  • All the chocolate chips in the world

*A little rabbit had stolen some butter for toast one morning. She’ll be forever unnamed.

Please see the original ingredients and recipe here: https://sallysbakingaddiction.com/scones-recipe/

PB choco chip scones

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Baking scones is my new drug and all-time high. I’ve been on a baking spree ever since I baked them for the first time just last week. These PB chocolate chip scones are my 5th bake! Baking scones is such a joyous experience for me that it would be madness not to bake them, especially now that Keaton is one and I’m beginning to have some snippets of time in the night.

This special request was by my husband. He’d specifically sniffed out PB and milk chocolate chips on our trip to Bulk Barn, to concoct his signature scone — and he’s proud of it, too. We both are. These scones are scrumptious — calling all PB lovers! While it was tempting to keep devouring them, we had to put a break on our bellies. Tomorrow and the following mornings are young; we’re in good company for breakfast.

My energy was zapped tonight, and I had a choice between relaxing on the couch and watching a movie with my husband — and, as always, praying to the Little Lord that he gives us a break for the night — or baking. While the former felt like the more fitting choice for my mood and energy level, I decided to bake scones instead; and in doing so is where I happily found my energy and zest. Hubs hasn’t seen me this excited in a long while, and neither have I. And it feels darn good.

I feel a sense of pride and accomplishment in doing something as simple as baking recently. Finding something to do and creating time to accomplish it — be it baking, writing, or reading — in the midst of motherhood and a pandemic is crucial for me, as it gives me a sense of achievement and purpose. I’m starting to feel more in alignment again with who I am, and that’s when I know I’m headed in the right direction. I’m doing right by myself, aren’t I? I’m happy with that.

Matcha scones

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I love, love matcha desserts. Matcha and scones — it’s a seductive combination that’s almost unearthly. This sexy culture that’s glorified in today’s society — forget it, nothing tempts me. I’m only foaming at the mouth if I see matcha scones. They just do this thing, argh. How does one even write about it? Help, I’m clogged for words.

I’ve only had a few matcha scones in my life thus far, but I do have my reserved all-time favourite. Funnily, while I’m not vegan, my favourite matcha scones are actually from Little Jo Berry’s in Ottawa, an all-vegan bakery that’s very much loved by locals. When I lived there, I’d often order half a dozen scones for my parents and I. All her scones are witty and clever, but it was the matcha that tickled my taste buds into pure bliss.

When I moved to Montreal in 2017, I stopped at a matcha teahouse on the first day. I’d scoured the internet for the best matcha scones in the city and braved the cold March weather to find solace for my tired soul. But when I saw their matcha scones in the display case, they looked sad — like they’d had a bad day. And I knew. After the first bite, I felt disappointed, but more so, saddened. Their matcha scone was sadly stale and lacking in flavour, which was unfortunate, because reviews were raving.

Today, and years later, I baked matcha scones myself. It was my first time baking them, and if it’s not too much to say, they were the best matcha scones I’ve ever eaten. They were actually the best scones I’ve had the pleasure of devouring. I’m partial because I’m weak in the knees for matcha; nevertheless, how these scones turned out on all levels was pure heaven.

I wasn’t shy when it came to adding matcha powder. I wanted my scones to be green, green; I wanted to smell the matcha and to taste it at first bite. Heck, I wanted to eat matcha! There was no other way. I added spoonfuls of matcha like my life depended on it.

I needn’t say more. I’m just in a coma of disbelief. I cracked the code. I baked my ideal scone. I’ve accomplished my life’s purpose. I’m at peace.