3.5 cups AP flour

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

Mix together in a bowl

1/3 cup butter, cubed and chilled

Use your fingers to squish butter to the flour mixture, until you no longer feel large lumps of butter

In another bowl, mix together:

1 egg

1 1/4 cup buttermilk

Mix above with the dry ingredients with a fork. If you want to add any fruit or nuts, this is when you do it. Dough should be shaggy, don’t overwork. Divide dough in 4 then stack on each other then flatten again.

Use cooking cutter to make about 8 scones. Refrigerate for 30 minutes.

Preheat over to 430F. Brush tops of scones with beaten egg. Bake for 17 minutes.

As a child, I read about scones from a character called Matilda. In my mind, I thought it was sweet and soft, like a cake. When I finally got to taste one, it was hard and bland! For years, I never cared for it until I went to London and had a freshly baked one at Kensington Garden. I have tried so many recipes, and this is the one that takes me back to that experience. If you can get over the fact that working with this shaggy dough is so messy, making scones is really easy and fun.

Enjoy with sweet butter or with your favorite jam.

Living back in the ‘burbs, I used to bake my own cookies to satisfy a sweet tooth. Moving to the city, I found myself surrounded by so many bakeries with various cookie offerings, each flavor more decadent than the other.
Unsurpaingly, D and I found ourselves missing the good ‘ol cookies I use to bake. So i dug up my recipe book (yes, the printed ones with food stains and various scribbles as the recipes underwent “customization”). This is a base cookie recipe built to change out the chip flavor that I fancy. Today, I made chocolate chips for the humans and white chocolate and caramel for the puppies.

Ingredients

• 1 cup (120 grams) all-purpose flour
• ½ teaspoon (2.5 grams) baking soda
• ¼ teaspoon salt
• 6 tablespoons (3 ounces) unsalted butter, softened
• ½ cup (100 grams) granulated sugar
• 3 tablespoons (41 grams) brown sugar
• 1 large egg
• 1 teaspoon (5 mL) vanilla extract
• ¾ cup (170 grams) chocolate chips (caramel and white chocolate mix chips)

Cream butter and sugars, add egg and vanilla. Add the dry ingredients then add the chips. Using an ice cream scooper, form into 12 balls in a cookie sheet, refrigerate for 30 min. Pop into 350F oven for 10-12 min. This is a simple, easy and fail-proof recipe. You’re welcome!