Food Porn: An Interlude

Sugar Scones with Berry-Mint Compote

This shit was flavor: delicious. Consider it a mini-masterpiece in its own right?

No Thirty Days post today — but not for the reason that you’re thinking! In essence, what I’m doing today for my project is the same as yesterday: more gesso (I’m slated to put another coat of clear gesso on the canvas in a few hours as of this ), more pattern paper, more of the same. So why make you endure an identical post when I could bribe you with some food porn behind the cut? For some reason, I’ve been really cooking-oriented this week; my first foray into grilling yesterday, scones and fruit compote today, and I’m pretty sure that there’s guacamole in this week’s future — complete with homemade chips. So I guess I’ve been doing a culinary Thirty Days to go with the painting downstairs, n’est-ce pas? At any rate: let me entice you into reading the recipe behind the cut.

SUGAR SCONES WITH BERRY-MINT COMPOTE

I never quite got on the strawberry shortcake train, if only because I was never around any truly delicious strawberries. My mother would always get cravings right when they were at their worst: sour and generally gross. But if there’s one thing I’ve gained from following food blogs, it’s knowing when your produce is at its best. Ergo, I picked up a few carton of berries and voila! Deliciousness. Still, I was lacking the proper shortcake knowledge, so I just made a batch of scones to enjoy with the compote. Both are easy to make and absolutely scrumptious! You wouldn’t think that mint and berries should meet in a crowded bowl, but Southern Living has taught me many delicious things over the years. So here we go!

For the berry compote:
  • Two cartons of the berries of your choice (I picked out strawberries and blueberries, but you can make a blackberry-raspberry medley or whatever)
  • 1-2 tablespoons fresh mint
  • 3/4 cup sugar
For the sugar scones:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup unsalted butter, cold and cut into pieces
  • 1 large egg
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 teaspoon milk or water
  • Turbinado sugar
  1. Prepare berries and mint as desired. Combine in large bowl with sugar and marinade 2 hours to overnight. This part is pretty easy, so don’t sweat it; I say overnight because um, convenience much?
  2. Preheat oven to 425° F. Combine flour, baking powder, salt, and sugar in a bowl until well-incorporated. Cut in butter with pastry blender until the dough is crumbly — look for pea-sized granules or smaller!
  3. Whisk egg, milk, and vanilla extract together until smooth. Blend into dry ingredients and stir/mix together until you get a slightly sticky dough. At one point, you’ll probably have to knead it a bit to incorporate the dough into one solid ball, but it’s not that hard.
  4. Pat dough into a circle 1″ thick on a well-greased baking sheet and use a pizza cutter or pastry scraper to cut into eight pieces. (Parchment paper works too, if you’re into easier clean-up!) Whisk together egg yolk and milk/water to make an egg wash; paint over scones. Sprinkle with turbinado sugar.
  5. Bake for 15-20 minutes, depending on how “hot” your 425° F oven is, or until the top is golden brown and the center comes out clean with a toothpick.
  6. To serve: cut one scone in half height-wise and pour berry-mint compote in the middle. Top with remaining scone half, om to the nom nom.

YIELD: 8 servings

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    • Loren
    • June 8th, 2010

    omg these look just as good as I thought they would

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