cook

Once in a while, it's nice to make scones or waffles at home.  My sister who is a pastry chef in Tokyo often makes waffles or scones for her son, Hayato, in the morning.  You think she would have enough things to do on a school day.  But she likes to put a smile onher son's face, so she does, plus she irons his clothes (I never did that for my son when he was little), makes him a bento box for lunch and gets ready to open her shop.  

This morning, I was in the mood for making scones for my  friend Marisa who spent the night at our house.  Putting the scone recipe together was not that much work.  I even started the washing machine. With the scones baking in the oven,  my kitchen began to smell like a bakery. While waiting for the scones to bake, Marisa showed me how to work  my new digital camera. My new camera came with three booklets worth of stuff to learn.  I am willing to tackle almost any complex recipe but when it comes to reading any kind of hardware instruction manual, I fail.  In contrast, Marissa is very patient. She put her reading glasses on, read the instructions and showed me how to make the camera work better.  I learned some new tricks. Her advise was " Don't use the Auto setting. Digital cameras have a mind of their own."  So true.  Ineed to play with the camera.  Learn the manual way.  It will take time but I will have better control of the camera.  By the way, the scones turned out great.  Marissa took some home.  There is still more for later.

SCONES WITH ORANGE ZEST

• 2 Cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt 
• 2 tsp granulated sugar
• 1/2 stick butter
• 2 eggs
• 1/3 cup half and half 
• 2 tsp grated orange rind 

1. Sift together flour, baking powder, sugar and salt.  Use a fork or knife to cut the butter into the flour until it becomes like a corse meal.
2. Beat eggs with half and half.  Add orange rind and flour mixture.  Stir until just blended.  
3. On a lightly floured surface, knead the dough and make 3/4 inch thick circle.  Cut into 3 -inch circles. 
4. Bake at 450 degrees for 15 minutes or until the scones are brown.   
5. Split the scones and serve while piping hot with butter, jam and clotted cream (if you can find it). 
6. Makes about ten scones.