Lone Star Scones

Hey there, Texas -

I feel like I know you. We haven't formally met or anything though. I'd like to change that one day. Unfortunately, it'll be a while. But one day. For reals.

Don't take my absence personally. You see, we have plenty of mutual friends. Friends that adore you.

People I love call you their home. People like my brother-in-law who proves that after 10+ years "up north," you can remove a man from Texas and he'll still say y'all, warm up ice cream because it's too cold for his liking, and without question, believe he moved to another country when he left you behind.

Apparently there's something about you that just lingers in the soul.

I'll just say it. You done good, Texas. You taught those kinfolk of yours loyalty, pride, and some rare form of English grammar that I have yet to decode. And those belt buckles of yours... whoa, dang.

So I guess I'm not at all baffled that my coworker and her husband -- newly finished with their degrees here in the Blue Ridge -- would return to your dry, warm, dusty, leather-infused embrace. After all, once a Texan, always a Texan. And you'll welcome them with a big 'ol Howdy. And, I'a reckon this ain't yer first rodeo. Because you recognize your own, don't you? No biggie, right?

Well, Texas, I'm impressed.

I dream dreams when I go to Goodwill. Cheap, creative dreams.

Red, white, and blue. Stars and stripes. A bit mega-patriotic, Texas. Just a bit.
Had to get the denim in there, though.



Lone Star Scones

Adapted from: 101 Cookbooks

Ingredients:

          

            3 cups whole wheat flour
            1/2 cup sugar

            2 tsp baking powder

            1 tsp baking soda

            1 cup cold butter, cut into pieces

            2 cups rolled oats

            zest of 1 orange

            1 cup buttermilk

            1/4 cup coarse sugar, for sprinkling

            2/3 cup dried cranberries

            star-shaped cookie-cutter

Directions:

            1. Preheat over to 350°F. Line baking sheet with parchment paper or

                tin foil.

            2. Combine flour, 1/2 cup of sugar, baking powder, and baking soda

                into a bowl. (I worked by hand, but you can use a food processor for

                this step). Add the butter and mix until it all forms a sandy pearl

                texture.

           3. Stir in oats and zest. Then stir in buttermilk and cranberries until

               moistened.

           4. Using your hands, gather the dough together into a ball, making

               sure everything is combined well. (You can add a bit of buttermilk if

               dough is too dry to stay in round form. Do not over-add).

           5. Take a handful of dough and press it into the star cookie-cutter. I

               filled the entire cutter with dough. Depending on how large your

               cutter is, you might choose not to fill it up.

           6. Gently push the dough through one side of the cutter.

           7. Place stars onto the baking sheet and sprinkle with a tiny bit of

               sugar.

           8. Bake for 12-15 minutes.

*Should make between 14-16 star scones.



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