that's real.
however,
it's long been a place where i stuff my face with the most enjoyable jauns
to come from out of the Folk Life & Liberty Fortress test kitchen laboratory.
...no joke.
i'm a sucker for a scone, neighbors.
they're just so dang great i can't resist tuning up a few right out of the gates.
i mean,
the have all the right moves-
buttery, kinda.
flaky, for sure.
sweet-ish.
burly and hearty and heartfelt like true stories and folk songs.
salty in an understated way.
i mean, they're dryish and biscuity, but still softish and cakey.
i dunno, man.
a good scone is a work of art,
and too many places make shtheap slopblops instead of true scone hottness.
i'm over here taking back scones for the professional appreciators of breakfast magnificence.
mmmmmhmmmmm.
and it's october, so you know what that means, right/
yup.
rules is rules,
and the rules call for pumpkin to make numerous guest appearances throughout the month.
i know what's up, and i do what's right.
check the teleport:
PUMPKIN PEPITA PECAN SPELT SCONES!!!!!
oh, yeah!
whole grain goodness is in full effect.
i got wheat germ, spelt flour, whole rolled oats, the works!!
and i know you might wanna make some, so i'll let ou know how right NOW-
-
*
MULTIGRAIN OCTOBER SCONES!!
-
preheat yo' oven to 410℉
-
in a medium-sized mixing bowl cut in the dry and the fat together as follows:
1 stick + 2T vegan butterish; (that's 10 T if you're sourcing it from a tub)
3 T raw sugar;
1 tsp vanilla;
3 T vegan creamchee';
2 cups flour;
1 fat handful oatmeal;
1/2 cup spelt;
3 T wheat germ;
1 tsp baking powder;
1 tsp baking soda;
3 T tapioca flour.
-
once combined, add in:
cinnamon, ginger, nutmeg, allspice, and cloves;
1 cup pumpkin puree;
1/2 cup chopped pecans;
1/2 cup hulled pumpkin seeds;
and 2 T maple syrup.
turn, and fold, and turn, and fold, and flip, and turn and fold etc,
until the wet and the dryish are one multilayered cohesive mass.
turn it out onto a floured surface,
divide in half, press both halves into rounds, and cut into equal-sized sixths.
add a bit of raw sugary sprankles,
and a pecan for accentuation of the infinite cuteness,
and bake those bad boys, spread out on a cookie sheet,
for twenty minutes.
-
when they've cooled for about ten-fifteen minutes,
y'GOTTA give 'em some glaze.
i mean, yeah, they're good as is,
but too much is the right amount, bro.
y'can't come through this spot and not overindulge in super-ultra MOREism, y'feel me?
it's sort of just how things get done around here.
-
1/2 cup powdered sugar;
a few drops maple extract;
a few more drops vanilla;
a shake of cinnamon;
and a splish of non-dairy milk, stirred into a sticky-sweet gel,
and dumped into a plastic baggie with the corner cut off,
and boom. just like that, you're ready to get all icy-spiced and nicey-niced.
i like a good stripe-up of exxxtra sweetness,
despite the fact that i'm already pretty flippin' sweet.
awwwwww.
***********
time is running out.
that's real.
the hardest part about multitasking every aspect of my day is that by nine p.m.,
i'm really tired.
hahaha.
that doesn't mean i'm done, it just means i'm not as awesome as i was at noon, for sure.
and attempts at being creative once you're bled the juices from your brain
throughout the day means getting frustrated and disappointed with what happens at night.
it's NOT easy,
but it is what i signed up for.
when the objective is to always have MORE,
i think it's equally important to make sure you also eff with quality pretty heavy, duders.
y'know?
it's dope to have MORE,
but it's expert to have BETTER.
wordimus prime.
two-parters are my favorite,
so i guess i'm elbows deep in favoritism at the moment.
now, if only either part was completed more often.....
dang;
never quiet, never soft.....
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