Do you ever feel like you’ve lost yourself? Or perhaps found yourself?
I’ve been a little like a kids mitten or scarf lately, or maybe I’ve always been like this and only just realized it. I lose myself regularly and then promptly find myself again. Once a month I think “Oh! That feels like me… I haven’t felt that in a few days/weeks. It’s nice to be me again.”
Is that unusual?
Anyway, I’ve been playing with some goat milk in my cooking, baking and cereal. It’s a weird ingredient for me, as I am not super into the raw taste. Today, I discovered a nice way to use goat milk and found a little bit of myself hiding in the kitchen cupboards, right next to the flour pail that hasn’t come out since I last moved houses.
Here’s what we came up with:
Cranberry Goat Scones
2 cups flour
5 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, chopped up
2/3 cup goat milk
1 cup frozen cranberries
Zest of 1 large orange
*set aside a little extra milk, sugar and flour for sprinkling
1. Begin by preheating the oven to 425 degrees celsius.
2. Measure the flour, sugar, baking powder and salt into a bowl and stir them together.
3. Add the chopped up butter and blend into the flour mixture with two knives or a pastry blender until it resembles coarse corn meal.
4. Gently stir in the milk, just to moisten. Now add the cranberries and orange zest.
5. Now get messy. Stick your hands in there and mush it all into a ball. Sprinkle some flour on the counter and dump the mixture on there. Knead it gently until it forms a nice ball (5-10 times, max.). Squash the ball until it’s about 1 inch thick and round (or whatever shape you want, really). Cut it into pieces. Scones are traditionally triangles, but I like to make rectangles and squares too. Whatever the shapes, make them all about the same size so they’ll bake evenly.
6. Brush the tops with milk, sprinkle with sugar, and place in oven for 12-15 minutes or until slightly browned on edges. I like to eat them warm, but you could also cool them on a wire rack.