Free Form Scones

Joe has been after me to put recipes on the blog....problem is I do not follow recipes often usually only when baking ...so if someone asks for a recipe I will say, well you put this in with that and add a little of this, and most people don't cook that way. The only person I have come across who speaks my language is my friend Linda. Linda works in the day care thats located in the church building that I work for. She will often say "I made something you have to try". I love Linda (and her food.) One day before Christmas last year I asked if she had a good recipe for my Christmas open house buffet. She said "get a couple of those pork tenderloins when they go on sale, trim the fat etc., and slice into rounds and pound it flat, dip them in flour and fry them. Then deglaze the pan with some stock and sherry add some dijon mustard and cream, also cook down some mushrooms and add them." I made a test batch that weekend with just the verbal notes from Linda and it was great. Anyhoo, for Joe I have been trying to write down what I put into a dish so I can give recipes and also put them here. This is my first attempt at actually giving a recipe.

Free Form Scones (Lemon or Orange)

2 cups of whole wheat flour

2 cups of white flour

2 tsp of sea salt

2 tbls of baking powder

1 stick of butter

3/4 cup or sugar

1 cup of milk

1/4 cup of lemon juice (or orange juice)

the zest of one lemon (the zest of one orange)

Lemon or Orange Marmalade

1/4 cup of juice (L/O)

zest of one or the other and enough powered sugar to make a glaze

Mix all dry together and cut in butter (I use my hands and quickly mix until it looks like sand) then add sugar and mix, milk and mix and lemon juice and zest and mix. Let it sit in the fridge until it firms up (or over night.) Split dough in half and roll each piece out onto a piece of parchment paper (flour the paper before rolling so it does not stick) try and shape it to the cookie sheet (longer rather than square). Spread the Marmalade down the center.

Now carefully fold over one half over the center by lifting the parchment paper. It should lift off the paper nicely if it was floured properly.

Then fold the other half over and pinch up the ends. Bake at at 375 for 30 minutes. If baking both at the same time rotate the pans half way through.

After baking let cool for a few minutes and then glaze the top.

slice and enjoy! You really have to love lemon (or orange) because it's lemon in the dough in the filling and on top.....lucky for me I love lemon!

Joe thought they were a little dry, I didn't but thought about using some cream instead of milk or some yogurt or sour cream in the future to make them a little richer.