Scones for you.

Hi, Haiti. I baked some scones for you.

LA_00

No, really, I did. Ginger scones with matcha glaze. They’re just fantastic, and I had a hard time fending them from Don last Sunday morning because he knows how good my scones are. But then he decided that you probably needed them more than his tummy did, and he went off to play some Call of Duty so that he can forget about his hunger.

LA_06

Unfortunately I couldn’t deliver them to you because, well, they’re scones after all, and scones are very fragile. Especially if you make them with lots of butter. So I dropped them off at the Cookies Without Borders bake sale. Did you know that the event racked up over 5000 bones? I’m sure you can really use that.

LA_01

Your 5000 bones could not have been done without the loving support of LA bakers and bloggers, I can tell you that. Everybody made fantastic goods, like whoopie pies and white chocolate oatmeal fleur de sel cookies, beer bread and vegan cupcakes. And because we wanted to do this for you, I even managed to get Jenn to come out during the daytime (which is quite miraculous).

{via the appropriated muffin}

She made her signature brownie bites, and even individually wrapped them for you, isn’t that sweet?

LA_03

We stocked up on a lot of goodies, but that’s okay, it’s for charity! I’m amazed by people’s wrapping skillz, cause I gots none. I managed to cellophane-wrap the rice krispie treats I made for my work blog, but my scones just went into the box.

LA_02

LA_05

We had some gelato from Scoops, cause the bakesale was held there.

LA_04

Jenn had Earl grey and Pistachio-Coconut, and I had Brown Bread and Cola. Very, very nice. No wonder people go ga-ga over this stuff. In the OC, if you do anything differently, people go batshit crazy and confused. (What? No vanilla??? I REFUSE!) The city people are naturally, more adventurous than people in the suburbs. Jealousy ensues.

We saw H.C. and e*star LA there too (because wherever there’s desserts, H.C. will be there, no questions asked), although we didn’t talk much because I’m uber shy and can’t really keep a conversation going when I’m sober. However I will note that Esther was wearing some fantastic black stockings that I now covet.

The event was an overall success, read about it here.

Scoops
712 N Heliotrope Dr
Los Angeles, CA 90029
(323) 906-2649
Scoops on Urbanspoon
Scoops in Los Angeles

**********************

You didn’t think I’d leave you with out a recipe, did you? It’s easy, I based it off my usual scone recipe, but this one’s more special because it has icing on it.
You can buy food grade matcha at Whole Foods, they come in little tins and are about 10 bucks for an 1-oz can. Or you can go to the Japanese market, where they’ll have a much larger selection of food grade matcha. I used ceremonial grade (28 bucks for an ounce, no joke) because, like a tard, I forgot to restock. Oh well, it made the scones friggin’ divine.
Also, regular lemon can be a little too strong for the matcha, so I used Meyer lemon. If you’re feeling extra fancy, you can grate in some bergamot to make an “earl grey” scone!

Ginger Scones with Matcha Icing
Makes 6 servings
scones
1 1/2 cups flour
3 tbsp sugar
1 1/4 tsps baking powder
1/4 tsp baking soda
1/4 tsp sea salt
6 tbsp frozen butter, cut into chunks and kept cold
1/2 cup milk
1 tbsp lemon juice
zest from 1 whole lemon
2 tbsp crystallized ginger, chopped

icing
3 tbsp powdered sugar
1/4 tsp matcha
1/2 tsp water

1. Pre heat oven to 425 F. Combine flour, sugar, baking soda, and baking powder into a bowl and whisk together with a fork.
2. In a small bowl, combine lemon juice and milk and let curdle. Set aside.
3. Throw in butter chunks and a pinch of salt into the bowl of flour, and using your hands, work the butter into the flour until corn-mealy. Leave some butter chunks here and there. Mix in chopped candied ginger and lemon zest with a fork.
5. Pour in cur dled milk and mix to com bine (don’t over mix!) — you will have a very sticky bat­ter. Flour your work ing surface and plop out your dough. Fold and shape into a rectan gle and then cut up into 6 large triangles.
6. Pop into the oven for 10~15 min utes. When golden and puffy, remove from the oven and let cool for 30 minutes to an hour.
7. When scones are cool, mix up ingredients for icing. Drizzle ribbons over the scones and let the icing set for an hour.

The scones are best when eaten immediately, but that’s not good for your jelly rolls. I like to double bag them in a ziplock and freeze them, and pop em in the toaster for breakfast. Beats paying 3 bucks for a lousy scone at Starbucks.

{ 4 comments… add one }

Leave a Comment