>> Thursday, October 6, 2011
How did Thursday arrive so quickly?
I might still be basking in the afterglow of the weekend.
And how can I not when it looked something like this?
So apart from the usual stuff, this week has also been...
...at times, quiet. Which is necessary for my introverted self, otherwise I'd feel so drained out. I read somewhere that introverts may appear calm on the outside, but their inner worlds are always "noisy". True that!
...mildly confusing. An online personality test tells me a suitable career would be: interior decorator/designer, clergy, child care or office manager...hmmm so far from what I do!
...rather organised. I am in process of categorising my food ideas into tiny boards (aka Pinterest). No more stray bookmarks/labels here, there and everywhere!
...filled with the book of Psalms. So good for the soul. And God blesses me with friends who faithfully keep me in their prayers (even across the Pacific Ocean!) ;)
...disciplined and defining. Somewhat. Or maybe just a little bit. :)
I also had a situation in my fridge. Something along the line of buying too much strawberries and not having enough room to store them.
I knew I had to deal with this problem asap so got my thinking/creative hat on straight away!
The first punnet turned into a rustic strawberry galette as a post-dinner treat...so bloody red!
Another punnet got blended with milk and some other goodies.
Strawberry milk is THE childhood food memory for me. Obviously non-fresh ones with artificial colours and flavours. So good...yet so bad.
Then the last punnet turned into scones! Buckwheat scones, to be precise!
Buckwheat belongs to the 'eat more of' section in my book. It is known to lower cholesterol and has a rich supply of flavonoids and other good stuff. I love the taste of it (although some might find it an acquired taste). If you like the Japanese soba noodle (made of buckwheat of course!) then you'll probably enjoy baking buckwheat flour too. Oh, the flour make for great breakfast pancakes too!
This is definitely a twist on your normal scone recipe. I like the combo of the tartness of the strawberry with the earthiness of the buckwheat flour, as well as sweetness coming from the honey I smothered on the scones!
So don't forget to drizzle the scones with some honey because mathematically buckwheat + honey = match!
And of course cream too, if you'd like!
Strawberry Buckwheat Scones
Inspired by 'Wa sweet recipe'
- 150g buckwheat flour
- 100g cake flour
- pinch salt
- 1.5 tsp baking powder
- 75g unsalted butter, cubed
- 120ml milk
- 30g sugar (I used raw sugar)
- 6-8 strawberries, diced
Preheat the oven to 200C.
1. In a large bowl, sift together the flours, salt, sugar and baking powder.
2. Cut butter into small pieces and blend into the flour mixture with your fingertips. (The mixture should look like coarse crumbs).
3. In a measuring cup with the milk, add the strawberries to infuse for a short while. Then, add this mixture to the flour mixture. Stir just until combined. Do not over mix.
4. Transfer to a lightly floured surface and knead the dough gently a few times and then pat into a 2cm thick round. Using a round cutter (I think I used a 3cm one), cut out as many rounds as you can. Press dough together and cut out remaining rounds with the dough.
5. Place scones onto prepared baking tray with baking/parchment paper, at least 1cm apart.
6. Brush the tops of the scones with a little milk. This helps to brown the tops of the scones while baking.
7. Bake for around 13-15 minutes until golden.
Serve hot with honey and/or cream!
One thing I have desired of the LORD,
That will I seek:
That I may dwell in the house of the LORD
All the days of my life,
To behold the beauty of the LORD,
And to inquire in His temple.
For in the time of trouble
He shall hide me in His pavilion;
In the secret place of His tabernacle
He shall hide me;
He shall set me high upon a rock.