Hurricane Irene is all anyway can talk about. New York City is apparently not very well equipped to deal with any hurricane like damage, and find it absolutely fascinating and exciting. Oh sillies. Then again, this is pretty similar to Alabama and snow… seriously, we’re hopeless. They used to close school if the weather dropped below freezing and there was a >1% of any precipitation. Which as a kid, was AWESOME! Minus the week-long blackouts. The kid whose house’s power was restored first always became the popular kid du jour.
Anyway, in anticipation of Madame Irene, I have made the following preparations:
- Forced the boyfriend to lug back a case of bottled water (I want this anyway, for the gym – I didn’t tell him that though)
- Bought two bottles of wine – a lovely moscato (which are, apparently, all the rage), and one red, in case the power goes out and I can’t chill the moscato – gotta have a contingency plan!
- Baked rosemary / strawberry scones with lemon glaze (instant breakfast / snack / dessert) – See Below!
- Dug out the copy of Little Bee I bought forever ago. Or maybe I will re-read Harry Potter (stopping judging – you know you love it!)
- Made zucchini fritters – I got hungry thinking about the storm! I’ll post this separately 🙂
Rosemary and Strawberry Scones with Lemon Glaze
For the Scones
- 2 cups white whole wheat flour or white all purpose flour*
- 1/4 cup granulated sugar
- 1/4 cup granulated splenda
- 2 teaspoons baking powder
- 1 tablespoon rosemary
- 1/4 teaspoon sea salt
- 5 tablespoons unsalted butter, cold – cut into small pieces
- 3/4 cup milk (I used almond milk)
- 1/4 cup 0% fat greek yogurt*
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- Lemon zest from 1 lemon
*White whole wheat flour – similar to whole wheat flour, with a milder taste and lighter color, but all the great benefits of whole wheat flour.
*The original recipe called for 1 cup heavy cream, which is insanely delicious but also insanely fattening. I replaced it with mostly almond milk, and 1/4 of it with greek yogurt to thicken it up a bit.
Preheat the oven to 375°F. In a food processor, pulse together flour, sugar, splenda, baking powder, rosemary, salt and butter until it looks coarse meal. If you don’t have a food processor, you can whisk together the dry ingredients, and cut the butter into the flour mixture with a dough blender until the butter is broken up into little pieces. You can also use your fingers to crumble the butter into the meal – much messier, but also strangely satisfying. The little pieces of butter are super important – when you bake the scones, the little pieces of butter melt and create steam, which is what makes the scones puff up a little. Mmmm….
Slowly pour the milk and yogurt into the flour mix, and mix until it resembles dough.
Roll the dough into a flattened log about 3in x 14in. Cut the log into 7 squares, and cut each square in half diagonally to make triangles. Use your fingers or a small spoon to make little indents in the triangles.
Spoon a teaspoon of strawberry jam into each indent, and put the scones in the oven for 15-20 minutes, until the scones have puffed up a little, and are a little brown around the edges.
Allow the scones to cool. In the meantime, mix together the powder sugar, zest, and half the lemon juice in a small bowl. Keep adding lemon juice until the mix becomes an easily spreadable glaze. Drizzle the scones with the lemon glaze.
Then just make a pot of tea, and enjoy while riding out the storm 🙂
Per scone – 150 calories, 4g fat, 10mg cholesterol, 120mg sodium, 32mg potassium, 25g carbs, 3g protein.