May Flowers

Our April showers have finally given way to May flowers, though it's still a bit colder than one would like.  Miss Linda came up for the Mother's Day weekend and we shivered together in sweaters and scarves before giving up and putting coats back on. But shoes can be worn without socks and the sun felt warm on our faces so I'm happy.

I've lived in the city long enough that we don't feel the need to see a million things, rather to simply enjoy each other's company. Walking through my neighborhood. Baking. Talking endlessly. Sleeping in. Standing in the lake. Pots of tea. Lots of lovely little things.

I made Molly's scones for breakfast with lemon zest, crystalized ginger and chopped walnuts over which I poured a glaze of lemon juice and powdered sugar. One of my best batches so far and will be savored  along with memories of this weekend. Lots of slightly sticky fingers will be licked. And a wonderful Mommy will be missed.

Scottish Scones with Lemon and Ginger

From A Homemade Life by Molly Wizenberg

2 c unbleached all-purpose flour (I ran out at 1 3/4 cups so the last 1/4 was whole wheat which adds a nice amount of wholesomeness without ruining it by making it too healty.)

2 tsp baking powder

1/2 tsp salt

4 tbs (2 oz) cold unsalted butter, cut into 1/2" cubes

3 tbs sugar

2 tsp grated lemon zest

1/4 c finely chopped crystalized ginger

(1/4 c finely chopped walnuts)

1/2 c half-and-half (or normal milk, don't not make these just because you don't have cream!!), plus more for glazing

1 lrg egg

(For Lemony Glaze whisk together the juice of half a lemon and about 6 tbs of powdered sugar or however many it takes to form a paste that you spread on the cooled scones. It really is the proverbial cherry on top of these particular scones and I won't vouch for their awesomeness without it!)

Preheat the oven to 425 degrees.

In a large bowl, whist together the flour, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. Add the sugar, lemon zest, and crystallized ginger, (walnuts), and whisk to incorporate.

Pour 1/2 cup half-an-half into a small bowl or measuring cup and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir gently to just combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Using your hands, squeeze and press the dough into a rough mass. Turn the dough, and any excess flour, out onto a board or countertop, and press and gather and knead it until it just comes together. You don't want to overwork the dough; ideally, do not knead more than 12 times. There may be some excess flour that is not absorbed, but it doesn't matter. As soon as the dough holds together, pat it into a rough circle about 1 inch thick. Cut the circle into 8 wedges.

Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat. Pour a splash of half-and-half into a small bowl. Using a pastry brush, gently brush the tops of the scones with a thin coat to glaze. Bake for 10 to 14 minutes, or until pale golden. Transfer them to a wire rack to cool slightly, and serve warm, with butter, if you like. (Make lemony glaze and spoon on top)

Note: If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving, bring them to room temperature. Either way, reheat them briefly in a 300 degree oven. They're best served warm.