Easy Chocolate Fudge Cake

Fudge Cake 26

I made this (from Recipe Tin Eats) for Nana Nice’s birthday a couple weeks ago. Unfortunately I had the plague and couldn’t partake but I can assure you that it’s equally good the next day …

Fudge Cake 28

Start by preheating your oven to 350°F and butter a 9″ springform pan. Line the bottom with parchment and butter that too. You can never have enough butter.

Fudge Cake 10

In a smallish pot on the stove, combine 8.5 ounces dark chocolate with 1 3/4 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup milk. Stir on medium low until the butter and chocolate have melted. Don’t let it come to a simmer.

Fudge Cake 7

Tip in into a bowl and whisk in 1/4 cup vegetable oil and 3/4 cup milk.

Fudge Cake 12

Then mix in 2 eggs – WAIT, I ONLY HAVE ONE EGG!

Fudge Cake 2

Not to worry. You can substitute an egg with 2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons milk, cream, butter, or yogurt.

Fudge Cake 3

Whisk in those “eggs.”

Fudge Cake 13

In a small bowl or measuring cup, whisk together 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 3/4 cups plain flour, and 2 tablespoons instant coffee.

Fudge Cake 8

Sift the dry ingredients into the wet ingredients and whisk until smooth.

Fudge Cake 14

Pour the mixture into the cake pan and bake for 70 minutes, or until a skewer inserted into the centre comes out mostly clean (a little residue means your cake will be extra fudgey!).

Fudge Cake 15

Remove the sides of the pan and let it cool completely on a rack.

Fudge Cake 17

You can frost this with whatever you want but a nice ganache is never a bad thing. Heat 1 cup whipping cream on the stove until it’s about to start simmering, then pour it over 8 ounces dark chocolate of your choosing.

Fudge Cake 16

Stir until smooth and all the chocolate has melted, and then leave it to cool until it spreads like peanut butter.

Fudge Cake 19

Frost your cake, and have fun with whatever swirls and squiggles you’d like!

Fudge Cake 22

I went a step further and added some dragees

Fudge Cake 25

… and some sprinkles

Fudge Cake 24

It was a birthday cake after all!

Fudge Cake 27

Lemon Bread Pudding

Lemon Bread Pudding 21

Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

Lemon Bread Pudding 1

Preheat your oven to 350°F and butter up a baking dish.

Lemon Bread Pudding 2

Crack 4 eggs into a bowl and whisk ’em up.

Lemon Bread Pudding 3

Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

Lemon Bread Pudding 4

Grab your panettone. Inhale the gorgeous fruity aroma.

Lemon Bread Pudding 6

Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

Lemon Bread Pudding 7

Then add some more panettone. And more dollops of pudding.

Lemon Bread Pudding 8

Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

Lemon Bread Pudding 10

Let it soak in for a minute.

Lemon Bread Pudding 11

Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

Lemon Bread Pudding 12

Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

Lemon Bread Pudding 16

Then serve for breakfast with a bit of maple syrup or some whipped cream!

Lemon Bread Pudding 17

Rice Pudding

Rice Pudding 25

I LOVE rice pudding. It was a big treat for us growing up in a household where desserts were a rarity. And it was a dessert that, like apple crumble, was totally legal for BREAKFAST too! My grandmother made it. My mother made it. I’ve made it too.

I’ve been hankering for it recently, and I realized I haven’t made it in almost a decade. BECAUSE THE PIE *HATES* RICE PUDDING. So in all the years we’ve been together I’ve only made it once.

Well that’s about to change. If he doesn’t like it, then it means I can have the whole thing to myself for breakfasts and desserts for, like, a WEEK.

Rice Pudding 1

Now there’s kind of two schools about rice pudding – there’s the totally squishy school of puddings, where the rice pudding actually is more pudding like – and then there’s the baked pudding school, where it’s more like a casserole with custardy bits surrounded by crunchy. I’m kind of somewhere in the middle, but on this one I’m going to go with the more creamy stove-top version. I also like mine with raisins and orange zest and cardamom and lots of cinnamon so if you don’t, well – just leave them out. But I’m going to judge you for that. I won’t judge you for replacing dairy with coconut milk – that stuff goes well with everything.

Rice Pudding 4

The type of rice you use can determine how creamy your pudding will turn out, and as traditionally this dish likely emerged from leftovers, take a look at what you’ve got stored in your fridge. If you use arborio rice, for example, your pudding will be very much like risotto (because that’s what arborio rice is for). Short or medium grain rices will also make for more creamy puddings. And then the spices you use all depend on which grandma’s recipe you’re using, and where that grandma is from. So this is *my* version, that I came up with after some experimentation. It’s not quite my mother’s. It’s not quite my grandmother’s. It’s all mine. I’ll be the grandma some day with this recipe.

Rice Pudding 3

Before you start, measure out 2 cups milk or cream and crack open a 400mL can of coconut milk (or use any combination thereof).

Rice Pudding 5

Beat up 1 egg and put that in a dish. Actually, scratch that. Put an egg in a dish. THEN beat it. Hard to do it the first way ’round.

Rice Pudding 8

Zest as well 2 oranges and put the zest in a dish. Juice the oranges and drink up that glorious vitamin C. You’re gonna need it – winter is coming.

Rice Pudding 7

Now, grab 1 cup arborio rice (the risotto stuff).

Rice Pudding 6

I plopped it in a large pot with 2 tablespoons butter and let the butter get all melty and bubbly and stuff.

Rice Pudding 9

Then I poured in 2 cups water and brought the whole thing to a simmer.

Rice Pudding 10

FOR LIKE EVER. Seriously it takes forever to cook risotto. Keep stirring it occasionally so it doesn’t stick to the bottom.

Rice Pudding 11

Getting there …

Rice Pudding 12

… almost there …

Rice Pudding 13

When you can kind of scoop it to one side and it doesn’t flow back super fast you’re probably ready for the next step.

Rice Pudding 14

Now you can pour in the milk and give it a stir. Tip in the egg as well and stir it around before the milk gets hot enough to curdle the egg.

Rice Pudding 15

Bring it to a simmer and let the mixture begin to thicken, which it will do pretty quickly. While that’s happening, I grabbed 1/2 cup raisins and left them to soak in 2 splashes warm water and 1 splash bourbon (optional).

Rice Pudding 16

Tip some honey into the pot until it’s sweetened to taste. I used about 1/4 cup honey.

Rice Pudding 17

You can add in your orange zest now, as well as 1 teaspoon cinnamon and 1 teaspoon cardamom.

Rice Pudding 18

Then I chucked in the raisins, bourbon-water and all.

Rice Pudding 19

Lower the heat and allow that to simmer, stirring occasionally.

Rice Pudding 20

The liquid will begin to disappear.

Rice Pudding 21

We are almost there. I dig those totally round air bubble pockets.

Rice Pudding 22

When the pudding is at a consistency that you like (i.e., when you stir it the liquid doesn’t form pools) then it’s ready to serve. You can enjoy it hot and liquidy or cold and solid – it’s entirely up to you!

Rice Pudding 24

Quick Caramel Custard Croissant Bake

Caramel Chocolate Custard Bake 18This is yet another one of those I-bought-pastry-on-sale-and-the-Pie-bought-some-at-the-same-time-and-we-didn’t-eat-them-soon-enough-and-they-went-stale-so-what-can-I-do-with-them-rather-than-chucking-them-in-the-compost kind of situations. I’m sure you’re familiar with those. And I HATE throwing food away. I’m very proud of the fact that the Pie and I produce one box of recycling, half a small kitchen bag of garbage (mostly plastic and styrofoam), and two 1L bags of compost (this includes used tissues and meat bones) a week. My luxury is the paper newspaper, which I know I should give up, but I just can’t, and I can always find uses for old newspaper. But I digress. Caramel Chocolate Custard Bake 5

Trav was over concocting the most recent SideBar and the Pie was stirring up some of our famous meatballs so I decided to take a moment to chuck some things together. I had 9 stale chocolatines that needed taking care of.

Caramel Chocolate Custard Bake 2So I buttered up a baking dish and crumbled them in. Caramel Chocolate Custard Bake 7

Then I grabbed a small pot and filled it with 1 cup granulated sugar and 4 tablespoons water. I put that on medium high heat and resisted the very real urge to stir it.

Caramel Chocolate Custard Bake 4Eventually it started to bubble. Caramel Chocolate Custard Bake 8

And then turned golden. You can swirl the pot around but avoid stirring.

Caramel Chocolate Custard Bake 10When it was this lovely caramel colour I removed it from the heat and tipped in, whisking all the while, 1 cup heavy cream and 2 tablespoons bourbon (you can use whisky too). Caramel Chocolate Custard Bake 11

Don’t freak out when it fizzes up and you feel like it’s going to explode.

Caramel Chocolate Custard Bake 12Just keep whisking, and when it calms down you’ll have a lovely caramel. Caramel Chocolate Custard Bake 13

Beat up 4 eggs.

Caramel Chocolate Custard Bake 3Then whisk those eggs slowly into your caramel and pour the whole thing over your crusty baked goods. Let that stand for 10 minutes and preheat your oven to 350°F. Caramel Chocolate Custard Bake 14

Shove the dish in your oven for 20-25 minutes, or until the top is golden brown and the egg mix is solid (perhaps slightly less time than I did it as you can see it’s a little more than brown).

Caramel Chocolate Custard Bake 17Serve immediately with whipped cream or ice cream or caramel sauce or chocolate sauce or custard … Caramel Chocolate Custard Bake 19

Greek Baked Eggs

Baked Eggs 14My brother and I take turns hosting a family brunch every second Sunday, and because both of our families are on tight schedules on Sundays (us with getting Gren exercised and tired prior to the brunch, and them with getting the General up and ready to go in time), it makes sense to prepare dishes that can be made ahead of time, or that can be cooked all at once, and also dishes that don’t require constant presence in the kitchen when we should be paying attention to the interactions between corgi and toddler. This one from Salted and Styled requires some focus and prior preparation but it’s very quick so you’re not in the kitchen for very long. The original recipe worked for 5 servings, but I upped mine to 8 so the measurements are approximate. Go with what looks good to you. Baked Eggs 2

Start by cracking however many eggs you want into individual bowls. You’ll need to pour these quickly later so that’s why you’re doing this. Grab as well some fresh herbs from the garden: parsley, thyme, and oregano. I bet some sage would be tasty as well, and if you wanted to alter the flavour a little then you could maybe do a sage-savoury-chives combo or something like that. Chop up the herbs and set them aside for a minute. Grab a few handfuls of feta cheese and crumble that up as well.

Baked Eggs 4Grab as well a handful of Kalamata olives, and chop those up (after removing the pits). Mix that with a little bit of minced garlic and some salt and pepper. Go easy on the salt though, as the olives and the feta are both pretty salty in their own right.Baked Eggs 5

Now preheat your broiler and grab a large cast-iron skillet or wide, shallow baking dish. Dollop some butter in there as well as a few drops of heavy cream.

Baked Eggs 6Heat the butter and cream either under the broiler or on the stovetop until bubbly. Baked Eggs 7

Then working very quickly, slide in all your eggs.

Baked Eggs 8Sprinkle with your herbs and olives. Baked Eggs 9

Top with feta.

Baked Eggs 10Shove that under the broiler until the eggs are cooked to your satisfaction (runny or hard, it’s up to you) – probably less than 5 minutes. Baked Eggs 13

Serve straight from the pan with some buttered toast as a plate or for sopping up your yolks. Mmm!

Baked Eggs 15

Mini Wonton Quiches

Wonton Quiches 16

I finally did get to have that finger-food brunch I was trying for. These wonton mini quiches were a big hit.

Wonton Quiches 1

I enjoyed cutting up all the vegetables super small to fit in the tiny muffin cup spaces.

Wonton Quiches 3

I did scoop the seeds out of the tomatoes to avoid mushiness.

Wonton Quiches 2

And I couldn’t decide on cheeses, so I went with both.

Wonton Quiches 4

I grabbed some fresh herbs from my very own backyard, because it’s actually spring now.

Wonton Quiches 5

In the end I had one set of quiches with mushroom, spinach, chives, and goat cheese, and the other was tomato, onion, cheddar, and cilantro. For amounts I kind of winged it, sorry.

Wonton Quiches 6

Anyway, preheat your oven to 350°F and line your muffin tins with two wonton wrappers each. Align them so they are at 45° angles to each other for the largest surface area. I didn’t do this but I would recommend greasing the muffin tins before you do this.

Wonton Quiches 7

Then I stuffed the tins with my vegetable-cheese mixtures.

Wonton Quiches 8

Then I started cracking some eggs. For 24 mini quiches I used about 14 eggs. I also added in a few tablespoons cream, some salt and pepper, and some grated parmesan. Gave that a good mixing.

Wonton Quiches 9

Then I ever so carefully poured the egg goo into the muffin cups.

Wonton Quiches 10

It’s hard to get it so it doesn’t go around the seal of the wonton.

Wonton Quiches 11

I baked them for about 15 minutes, until they were cooked through.

Wonton Quiches 12

Because I didn’t grease the pan it took some persuasion to get them out.

Wonton Quiches 15

But they were so good!

Wonton Quiches 17

And even great for a cold quick breakfast or lunch the next day!

Wonton Quiches 20

Eggless Chocolate Egg Cookies

Eggless Chocolate Egg Cookies 1

Necessity is the mother of invention. These cookies were a necessity. They were made under less-than-happy circumstances. We’d just come to the realization that Indy was no longer safe living in our house and we had to take him back to the breeder as soon as possible in order to avoid compromising his physical and mental health and to start the hard road of Gren’s anti-anxiety conditioning right away. To say we were abjectly miserable would be a gross understatement.

DSCN6471

So I made these cookies as a bit of cold comfort for the situation. I’d already braved the supermarket with sunglasses and a hat to hide my red eyes in order to take advantage of half-price Cadbury Mini Eggs, but when I got back I discovered I was completely out of eggs, and I just didn’t have it in me to go back. So I simply went without. And here’s the recipe for it.

Eggless Chocolate Egg Cookies 19

In a bowl, whisk together 2 cups flour, 4 tablespoons unsweetened cocoa, and 1 teaspoon baking soda.

Eggless Chocolate Egg Cookies 18

In another, larger bowl, cream together 1 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar.

Eggless Chocolate Egg Cookies 17

You can do this with a mixer but I did it by hand so as not to wake up my sleeping dogs. We were all having a spectacularly bad day.

Eggless Chocolate Egg Cookies 16

Stir in 1 teaspoon vanilla and 1/4 cup milk or cream.

Eggless Chocolate Egg Cookies 15

Now gradually add in your flour mixture and stir until everything is uniform.

Eggless Chocolate Egg Cookies 13

Grab about 1 cup chocolate eggs (Cadbury’s are the best) and smash them up a bit (or don’t smash them, that’s up to you). Chuck them into the dough and mix it around. Now I don’t usually have the patience to chill dough but this stuff is much easier to manipulate if you chuck it in the fridge for at least 30 minutes.

Eggless Chocolate Egg Cookies 9

When you’re ready to bake, set your oven to 325°F and line some baking sheets with parchment paper.

Form the dough into little balls and press them onto the baking sheets. These don’t expand very much so you can make them whatever size you want.

Eggless Chocolate Egg Cookies 7

Bake for about 10-12 minutes and remove from the oven to let cool completely on the sheet, on a rack. I don’t recommend moving these until they’re more or less cool as they’re a little unstable when hot.

Eggless Chocolate Egg Cookies 4

Have You Tried Milk Art?

Milk Art 13

This is a super popular project for folks with kids, because you can teach them all about surface tension and the properties of soap and fat and all that good science-y stuff in a nice controlled environment, with very pretty results.

Milk Art 15

The supplies are simple: a large shallow tray (a rimmed baking sheet will do), watercolour paper (sized to fit in your tray), cotton swabs, liquid food colouring, a few drops liquid dish soap, and some milk. You can use almond milk or rice milk or homogenized milk or cream or whatever — you just need some milk with a decent fat content. The results will apparently differ depending on the milk you use (almond milk is supposedly the best), but I only had regular old 2% on hand so I can’t really speak to that.

Milk Art 1

On a level surface, pour milk into your tray so that the whole bottom is just covered.

Milk Art 5

Now start dotting the surface of the milk with food colouring. Go with whatever floats your boat.

Milk Art 7

Take a cotton swab and dip it in your dish soap.

Milk Art 8

Gently touch the swab to your milk surface. POW! Watch that science happen.

Milk Art 9

This is that same spot a few seconds later.

Milk Art 11

Touch the swab all over to make the  colours mix or drag it across the surface to make a trail.

Milk Art 12

Now lay your paper down flat on the surface of the milk, then slide it off.

Milk Art 14

Let it drip a bit and lay it or hang it somewhere to dry.

Milk Art 16

I liked how the colours kept changing as I put in more paper, so I didn’t replace my milk, but you can if you like.

Milk Art 20

After a while I had nine full sheets and I was quite pleased with the results.

Milk Art 22

You can do whatever you want with these sheets: cut them into shapes and frame them, use them as stationery or greeting cards … whatever you want.

Milk Art 23

In my case, I ironed them flat using the high steam setting on my iron.

Milk Art 27

You can tell that I let this one dry on a sheet of newspaper can’t you?

Milk Art 28

Then I played around with the order of them a bit.

Milk Art 29

And used Blu-Tack to put them up on the wall in our bedroom.

Milk Art 31

The colours I used complement the other quick wall art I made a few weeks ago so I am very happy with how they turned out – though I would like to try it with almond milk sometime.

Milk Art 36

Nanaimo Bar Cheesecake

Nanaimo Bar Cheesecake 27

If you’re Canadian, you’ve probably had a Nanaimo Bar once or twice in your life. If you’re not Canadian, you probably SHOULD have a Nanaimo Bar once or twice in your life.

Nanaimo Bar Cheesecake 29

My sister-in-law Mags sent me this recipe as a not-so-subtle hint about what kind of birthday cake she’d like this year (her birthday was February 15th). We usually celebrate her birthday jointly with her dad’s, Papa John, whose birthday is on February 19th. But with a bunch of travel on all sides, we ended up postponing their birthday celebrations until this past weekend, which was MY birthday. So this is a joint cake for the three of us. And it’s amazing.

Nanaimo Bar Cheesecake 25

Preheat your oven to 350°F. Grab a food processor and chuck in 5 tablespoons cocoa powder, 3 tablespoons granulated sugar, 1 1/2 cups graham crumbs, 1/2 cup chopped walnuts, and 3/4 cup dried coconut.

Nanaimo Bar Cheesecake 1

Give it a good whazzing, then drizzle in 4 tablespoons melted butter and 1 teaspoon vanilla and whaz it again, until you get some crumbly mixture.

Nanaimo Bar Cheesecake 3

Take your crumb mixture and dump it into a 10″ springform pan. Press the crumbs into the bottom and a little up the sides, making sure to press extra hard in the corners (I didn’t and it was a little too thick there, so that’s why I am warning you).

Nanaimo Bar Cheesecake 4

Shove that into your oven and bake it for 5 minutes. When you pull it out, leave the oven on and shove in a large (9″ x 13″) pan of warm water and put it on the rack below where you will be cooking your cheesecake.

Nanaimo Bar Cheesecake 5

Now, in the bowl of a stand mixer, chuck 4 250g packages plain cream cheese (remember that room temperature cream cheese makes smoother cheesecake). Beat that up until it’s smooth and lovely.

Nanaimo Bar Cheesecake 6

Then, one at a time, crack in 4 large eggs, scraping down the sides of the bowl and beating the whole time.

Nanaimo Bar Cheesecake 7

Now you can chuck in 1 1/2 cups granulated sugar, 1/3 cup sour cream, 1 teaspoon vanilla, and 3 tablespoons vanilla custard powder.

Nanaimo Bar Cheesecake 9

I used Bird’s custard powder here, because that is all that is traditional and right in the world. Beat that up until smooth.

Nanaimo Bar Cheesecake 8

Pour the mix into your baked crust above your pan of water and bake for 1 hour.

Nanaimo Bar Cheesecake 10

When it’s done, turn the oven off and crack the door just a little bit and wedge it with a spoon. Leave that for 1-2 hours until the cheesecake is room temperature.

Nanaimo Bar Cheesecake 11

Don’t fret about that crack. It’s not a big deal. Transfer the cake to a nice plate with care. Chill the cake for a little while.

Nanaimo Bar Cheesecake 15

To make the lovely ganache that goes on top, toss 1 cup cream and 1 cup chocolate in the bowl of a double boiler and heat until the chocolate melts.

Nanaimo Bar Cheesecake 16

Nanaimo Bar Cheesecake 17

Whisk until smooth, then let it cool to room temperature.

Nanaimo Bar Cheesecake 18

Now gently pour it on top of your cooled cake. I had a lot of ganache so I carefully guided it down the sides as well.

Nanaimo Bar Cheesecake 20

Chill your cake until the ganache is set.

Nanaimo Bar Cheesecake 23

Serve to all your birthday guests!

Nanaimo Bar Cheesecake 26

Sunday Scones

Sunday Scones 25

Yes, yes, I know it’s WEDNESDAY. But I made these on a Sunday and I like my alliteration, okay? These are a great addition to a Sunday brunch (I know this because that’s what I made them for). I used turkey bacon in this recipe but feel free to use any bacon-like product you can think of.

Sunday Scones 6

Start with 2 1/2 cups all-purpose flour and mix it in a bowl with 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.

Sunday Scones 7

Grab 1/2 cup COLD butter and use a pastry cutter or two knives to cut the butter into the flour mixture. You can use a food processor for this if you really want, but we are going for a non-uniform texture here, so irregular chunks of butter are a plus in this situation.

Sunday Scones 8

Normally I use buttermilk when I make scones because it makes them nice and fluffy. But I never have buttermilk on hand because in Canada you can only buy it in 1L cartons and seeing as I don’t drink it for its own sake that’s a lot of buttermilk to have to use up. So generally I just sour my own milk. 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, give it a stir, and leave it for five minutes. Good enough. Here I only needed 2/3 cup soured milk so I adjusted accordingly. You can do the math. Anyway, mix the milk with 2 slightly beaten eggs.

Sunday Scones 9

What you also need here is about 5 slices of cooked bacon, any kind.

Sunday Scones 1

Slice and dice that into wee pieces. You need about 1/2 cup chopped bacon at this point. You should probably do this first before all the other stuff with the flour and butter so that the bacon has time to cool down before you cut it up. Otherwise, there might be bad things that happen.

Sunday Scones 4

Harvest some green onions as well. Dice them up until you have about 1/4 cup chopped green onion.

Sunday Scones 2

Then grate some cheese. Any kind you like, but you need about 2/3 cup grated cheese and then add to that about 1/4 cup grated parmesan cheese as well.

Sunday Scones 3

Okay so now you’ve got all your bits and pieces. Add the buttermilk/eggs mixture to the flour mixture and stir until just combined.

Sunday Scones 11

Add the cheese, onions, and bacon to the bowl as well and continue to stir until it’s all incorporated.

Sunday Scones 12

Turn the mix out onto a lightly floured surface and knead gently just until all the bits and pieces are together and it’s a cohesive mass. You just want things all barely sticking together. When in doubt, under-mix.

Sunday Scones 13

Shape it into a disk about 1″ thick. Wrap the dough up tightly and put it in the freezer for at least 30 minutes or in the fridge overnight.

Sunday Scones 14

Scones cook really well from frozen, did you know that? So if you wanted to do that, cut the scones before chilling, wrap them up really well, and then chuck them in the freezer for scone-y goodness any time you want. Frozen scones make great gifts, you know.

Sunday Scones 15

If you’re not freezing them, unwrap your chilled dough and slice it into wedges. I aimed for 10 wedges here. You can also flatten your dough into a rectangle and cut out squares or triangles or whatever you want. Wedges are easiest for me. Preheat your oven to 375°F.

Sunday Scones 16

Plop the wedges on some baking sheets lined with parchment and brush them with about 2 tablespoons half and half or light cream.

Sunday Scones 18

Sprinkle them with a little sea salt and shove them in the oven for 15-20 minutes, until they’re puffy and golden.

Sunday Scones 21

Let cool only very slightly before serving warm with a dollop of butter!

Sunday Scones 22