I’ve noticed a trend. Every time it’s freezing, lately, snowing in particular, I post a blog entry. I also bake something. Today I made a banana chocolate chip bread with Olive and after putting her down for her “quiet” time (hardly ever quiet, but at least she stays in there), I came to write right away before the littler one wakes up from her nap. Everything happens in thirty-minute windows, lately. Feedings, naps, playtimes, snacks, lunch, cleanup, laundry folding, getting dressed, errands – it all goes like clockwork.
I remember this feeling of monotony and spinning my wheels when Olive was a baby. I don’t know what it is about the infant phase – it is all at once sweet, boring, thrilling, gross, blissful and extremely isolating. I think the feelings of isolation come from the cabin fever. It’s hard to get a baby ready to go out and do something outside the home when you know you’ll have to do something baby related in another hour. I love this phase but I am always looking forward to getting out of the house more and feeling productive. January is the antithesis of productive as far as my photography business goes. No hustle and bustle of bridal and engagement shoots, yet. Everything is dead, gray and cold. And maybe that’s okay. It’s a big, gigantic pause button and one that I (usually) am glad to press each year. But I’m a people-person. And not just a little-people person. I love interacting with grown-ups and perhaps that’s the catharsis of this blog. It was born the year my first daughter was born and it kept me connected to all of you who love cooking just as much as I do. I hope one day to have a cooking class. How grand would that be?! But the time isn’t right, yet. For now, I’ll write about scones and look forward to hearing from you all. And go feed the baby in another thirty minutes…
I improvised this lovely recipe from Annie’s Eats because I had neither scallions or cheddar and only about half the bacon her recipe called for. I first made her original recipe when I went on a road trip and they were just wonderful. My altered version was also great and amazing as a little side treat with a cup of soup. Especially on a day like today, there’s nothing quite like the smell of bacon coming from the oven. And with a bit of cold butter melting on top of one of these babies, you’ll be set.
Bacon and Blue Cheese Scones
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper
8 tbsp. cold unsalted butter, cut into small cubes
1/2 cup blue cheese crumbles
5 slices bacon, cooked and chopped into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat oven to 400F.
In a large bowl, combine the flour, baking powder, salt and pepper and then cut in the butter with a pastry blender or a fork until broken down and the butter resembles crumbly sand. Fold in the blue cheese and bacon and then stir in the buttermilk. Add a little extra to form a sticky dough if it seems too dry. Turn out onto a floured work space and form into a rectangle, about 1/2 inch thick. Cut into squares or circles or daisies or whatever you prefer and place on a greased cookie sheet. Brush with egg wash. Bake for 20-25 minutes until golden brown. Serve with cold butter.