Short Scones

This is another recipe from my mom's birthday lunch. Unfortunately, the ingredients are measured using the metric system, so you'll need a scale to measure everything. They're called "short scones" because they are somewhere between a scone and a shortbread cookie, so they're delicious. They go really well with some butter or clotted cream and strawberry jam, and a cup of tea.

From Clodagh McKenna's homemade
Ingredients:

• 300 grams flour
• 60 g sugar
• 1 tablespoon baking powder
• 130 g butter (cold)
• 1 egg
• 100 ml heavy cream

Instructions:

• Sift the flour, sugar, and baking powder into a large bowl.
• Grate the butter into the flour and mix together until the mixture resembles breadcrumbs.**
• In a separate bowl, beat together the egg and cream. Pour into the flour mixture, and bring the liquid and flour together until they form a dough. 
• Dust both hands with flour and transfer the dough from the bowl to a floured working surface. Roll out the dough until it is about 2cm thick and cut out 8 rounds with a pastry cutter.
• Brush lightly with some beaten egg and put in the fridge for 1 hour to chill.
• Preheat the oven to 220C (428F).
• Bake in the oven for 10 minutes, or until the scones are lightly golden brown. 

** If you have a Kitchenaid mixer, I would recommend using it. It's much easier than mixing in the butter by hand, and then it's not necessary to chill the scones before baking because the dough hasn't been warmed by your hands.

Buttermilk Cheddar Scones and Chocolate Chip Pecan Cookies

Scones (or biscuits) are one of my absolute favorite foods, I like all variations from sweet to savory, and this recipe for Buttermilk Cheddar Biscuits from the Barefoot Contessa makes the perfect scone for lunch or dinner. They are easy to assemble, provided you have a pastry mixer, otherwise they can be quite labor-intensive. Once you've combined all the ingredients, you have to roll-out the dough on a floured surface and then use a knife to cut the dough into eight triangle-shaped scones or biscuits. This is much easier than using a cookie cutter, as you don't have to reshape the dough in order to use it all up. I also like the rustic look of these scones better than perfectly round ones.

The recipe recommends brushing the scones with egg wash before baking, but I don't believe that's necessary. If you're really worried about presentation feel free, but I don't think it adds any flavor. 

This recipe for Chocolate Chip Pecan Cookies comes from a Williams-Sonoma cookbook. 

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (4 oz) unsalted butter
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups chocolate chips (I used milk chocolate)
• 1 1/2 cups chopped pecans

Instructions:

• Preheat oven to 375 F.
• In a bowl, sift together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, brown sugar, and vanilla. Using an electric mixer set on high speed, beat until light and fluffy.
• Beat in the egg.
• Reduce the speed to low, add the flour mixture, and mix until just incorporated. 
• Mix in the chocolate chips and pecans until evenly distributed. 
• Spoon rounded tablespoons of the batter onto ungreased baking sheets, spacing the cookies 2 inches apart. 
• Bake until just firm to the touch and beginning to brown, about 15 minutes. **
• Transfer to wire racks to cool. 

**: I left my first batch in for 15 minutes and they burned on the bottom, so I only left the second batch in the oven for about 13 minutes and they turned out better. I recommend checking the cookies after 10 minutes to avoid burning.

I used a tablespoon measure to scoop the dough and the cookies came out nicely. They're quite dense because there are a lot of chocolate chips and nuts in each cookie 

These cookies will last up to 4 days in an airtight container, if you don't finish them off before that...