This is my friend Cathy, say Hello.
I adore Cathy. She’s amazing, incredibly sweet, super smart and one tough cookie.
I have a lot of friends and love them all; some new, some old, some close, some far, some I know a lot, some I know a little. Cathy is different though, she’s special because I’ve known Cathy since we were five years old. In fact I remember meeting Cathy in kindergarden.
We learned our ABC’s here at Carver Elementary. In fact the house I grew up in is about 100 feet behind where this photographer is standing. Wonder if they stopped to say “Hi” to my Uncle Cary. That blue door marked the end of elementary school. I walked to school every day waiting for my chance to walk out of that door as a big grown up 6th grader. It’s also the door I left my rented clarinet sitting in front of one morning, and which was promptly stolen.
Throughout school Cathy and I colored together. I LOVED this coloring set. Why can’t you get this any more?
In first grade we glued Kleenex to the tops our Elmer’s glue bottes and pretended they were brides. Check out the price, $0.29.
In third grade we drew dots on a pencil box and pretended it was the intercom and we were Charlie’s Angels together. Our mission was always to defeat school boredom.
I was Jackie, Cathy was Farrah.
Most importantly, in junior high, Cathy and I discovered “Thriller” together. Countless hours were spent learning, singing and dancing to the songs of this album. Michael was a big part of our lives.
We became fast friends and stayed the very best of pals all the way though middle school when I moved to Denver. Soon after we lost touch. Time went on, we lived our lives until some unassuming things called the internet and Facebook turned the tide. Cathy found me in the virtual world Mark Z created and now in our 40’s we picked up right where we left off. Except now I love “Train” and “Script” and I haven’t colored in a long time.
Remember how I said Cathy is smart? Well this lady studied math and married a super smart guy as well. They started a company together and probably have the coolest job in the whole wide world.
This is her hubby Randell and he’ll give you one guess what they make.
Yep they are the founders, developers and designers of Neuron Games.
Didn’t I tell you they had the coolest job in the world. This is no slouch company; they make games for both Microsoft and the XBOX 360.
When I grow up I want to be just like Cathy! I want to be good at math.
Being the true friend she always has been, Cathy follows The Butter Dish. She has no idea how honored she, and well everyone who takes the time to read my humble blog, makes me.
A couple of weeks ago Cathy sent me a little message asking if I would create a scone recipe for her. She’s been making frozen scones but prefers to eat something more natural. Talk about humbled to my toes. She likes blueberries and has a black walnut tree in her backyard (say jealous, because I am).
Armed with her likes and dislikes (and a few crazy weeks later) I went to work in the kitchen yesterday.
This is the first time I’ve made scones so I pulled out my go-to-bread-book by Cyril Hitz, “Baking Artisan Pastries and Breads” and make a few minor alterations.
Surprisingly scones are so much easier to make than I expected because they’re a quick bread, believed to have originated in Scotland. Of course you can’t have bread without butter in my world and scones prepare much like biscuits. Cubed butter is added to flour and rubbed together until the whole thing looks like cornmeal.
After combining all the dry ingredients, which included a good dose of flax seeds, we throw in the good stuff. Here I’ve added fresh blueberries, walnuts and orange zest. MMMMMMMM.
Gently, nicely I mixed the dough being careful not to over mix, these can get tough if you over mix them. They really like to be treated nicely.
I split the dough in half, rolled two balls, flattened them into discs about 5/8th inch thick then sliced them like pie.
Egg wash gives them a pretty golden hue.
Sprinkle with crystal sugar and bake for about 15 minutes.
Quick breads dry out quickly so I recommend cooking up a few for only a couple of days and freezing the rest until ready to bake. The best part is the added ingredients like berries, nuts etc can be changed based on what’s in season.
Cathy my sweet friend, these are for you. I hope you like them.
Thank you for growing up with me.
Thank you for being there when growing up stank or just to color, play Barbies or swing on the swings with me.
Thank you for letting me be Jackie.
Thank you for finding me 25+ years later.
I loved your when I was five and I love you still girl!
I’m going to go color for awhile now…maybe play a video game.
- 3½ Cups All purpose flour
- ¼ Cup Sugar
- ½ Teaspoon Salt
- 2 Tablespoons Baking powder
- 10 Tablespoons Unsalted butter, cold and cubed
- 1 Whole Egg
- 1 Egg white
- ½ Cup Yogurt
- ½ Cup milk
- ⅛ Cup Flax seed
- 1 Cup Blueberries, fresh or dried
- ⅔ Cup Walnuts
- Zest of ½ Orange
- Egg Wash
- Crystal Sugar, for topping
- Heat oven to 350
- Add flour, sugar, baking powder, flax seed and salt to a large bowl and stir together with a clean dry whisk.
- Add butter cubes to the flour and work with the hands, rubbing together until mixture resembles cornmeal and butter is smaller than a pea.
- In a separate bowl, mix egg, egg white, yogurt and milk.
- Make a well in the center of the flour mixture and pour the milk and eggs into the well.
- Using a pastry spatula or large rubber spatula gently combine the flour into the milk just until it comes together.
- Add fruit and nuts and hand mix gently.
- Tip the dough out onto a lightly floured surface and divide into two separate sections.
- Shape gently into balls and press each into discs about ⅝ inch thick.
- Cut the discs just like pie into even triangular sections.
- Place scones on a parchment lined baking sheet.
- Brush each with egg wash (1 egg yoke & 1 tablespoon water, dash of salt) and sprinkle with crystal sugar.
- Bake for 15-18 minutes until golden brown.
- Serve warm.