Signature Scone and March 10th

That is a scone.

Technically these are also scones.

When you try to classify the difference between American Biscuits from the European Scone(Scottish actually), you run into problems.  The closest people can get to is to say that scones are sweetened and use egg, while American Biscuits do not.  Any American can tell you that biscuits do come in the sugared variety, and any Scotsman will tell you that they have unsweet butter scones(likely the origin of the American Biscuit).  Anyway, the scone is the baking recipe I reserve for myself.  I will rarely do cakes, I will rarely do cookies, I suck at making bread(I do make egg-breads occasionally).  I don't like stepping on people's toes at family gatherings.  But scones are mine.

Those were my first attempt.  When cut into triangle they do look similar to the scone I'm going for, but my problem is I came up with this recipe, I did not follow one.  So I added too much liquid and was not willing to expand the recipe to make a ton of them.  I adjusted and my future efforts should produce a better looking scone.

The inspiration I had was graham crackers.  I do not need to make graham cracker crumbs, I just need to soak the graham crackers in milk until they are soggy before mixing them with the dry ingredients.  I love the taste of graham crackers and I have been craving Golden Graham cereal.  I also added butter scotch chips into the scones because I wanted that little surprise, and I think chocolate with graham cracker would be too close to s'mores.  The butter scotch brings out the honey and sweetness of the graham.

So here's the recipe so far... If I change it next time I make them, I'll change it here.

2 and 1/2 Graham crackers(if you count the little rectangles as crackers then its 10) 

1/4 cup evaporated milk

2 cup Biscuit Flour(with the baking soda/powder already added)

1/2 cup sugar

2 Tablespoon butterscotch chips

Just soak the crackers and sugar in a bowl with the evaporated milk, then mix it in with the dry ingrediants.  Add the chips and treat like you're making biscuits.  Add more flour if you need to make it less sticky, add more milk if you need it less dry.

March 10th

I overslept waaaay later than I have in over a year.  I'm sure a part of it was the time change, but even then I woke up late.  

Our Walmart is getting redone.  I don't know if its because Costco is being introduced to the area or what, but they are gutting and redoing a lot of departments.  The tiny crafts aisle, of which my girlfriend makes a lot of use of, is becoming a large "station" with its own manager and help station.  The amount of stuff is increased by a large margin.  Of interest to me: colored copper wire.  I have been trained as a wire technician for orthodontic appliances, and so I am pretty good at shaping wire into all sorts of things.  I have my own tobacco pipe stands I made from bending clothes hangers.  I'd like to make some art with the wire one day.

At one time I quit soda about 10 years ago and that lasted for about a year.  During that year I got used to drinking black coffee with nothing added.  I was able to do this because my work place actually had decent enough coffee.  A lot of the fat I consume is dairy related, and the most over indulged is milk in my coffee.  Don't advise skim, its literally the fat that I want.  Anyway, they have some new Kuerigs and Kuerig clones in the kitchen section, and I'm thinking that might be my ticket to consistent cups of coffee.  Now... that just leaves my problem of drinking an entire pot a day, something I can't do with Kuerig because... well I'm not a millionaire.