I’ve gotten into kind of a breakfast rut lately: toast, english muffins, pancakes, sausage, bacon, fruit. Not all at the same time. So today I decided to make scones.
Rarely have I met a scone I liked. The very worst are the Mostly Muffins scones they sell on Amtrak, which manage to be both dense and dry on the inside and sticky and greasy on the outside. I guess you don’t need me to go through the taxonomy of bad scones. My point is just don’t get a scone on Amtrak.
Anyway, I was inspired by a recent savory scone at Oddfellows. It was something like bacon and scallion. I found some ground pork in the freezer and grated some extra-sharp Tillamook cheddar. I cooked up the pork and salted and peppered it and declared it sausage. (Did you know I have the power to declare anything sausage by executive order? Seriously, the Supreme Court said it was okay.)
Otherwise, I followed the Cook’s Illustrated cream scone recipe from Baking Illustrated, omitting the currants and adding the sausage and cheese to the dough in the food processor. The scones were great–light and cheesy. Iris approved. “Wow, I didn’t know these would be so good,” she said.
She has learned to be wary of my experiments. Last night I said I was going to make baked eggs. I checked the eggs after ten minutes or so and they were underdone. I let them go another ten minutes and the yolks got bullet-hard. I threw them out and we all had scrambled eggs for dinner.