Text, recipe, pics by Chef Joey
Welcome to COVID-19 lock-down. We have been experiencing this since March 13. The opportunity to walk away from duty is huge … we were running to accomplish the unnecessary … overindulging on items at Burlington because the prices were so good … buying bigger vehicles because gasoline was still reasonable. And then the Coronavirus comes around and sends the world into a screeching halt.
The good part is all countries are in the same camp, so no one must sweat this one out alone – we hope.
Being stuck at my mom’s home here in France has its advantages, and with a now 5-year-old little girl who thinks it is OK to watch television all day with the lack of school … So the Internet has turned into a learning tool for me. Our French school sends us lesson plans and a web page to follow and print outs assignments for Gigi to work on. I had to change the media format because tablets can be changed to cartoons when parents are not looking; and since I never had a tablet she has the one up!
So, I have reverted to old fashioned 1960’s early ’70’s style afternoons. The word I am using is “chores!” … so steps need sweeping, chair legs need wiping down and, since we cannot run off to the store, we have to make things.
So “High Tea” that was created for that afternoon snack before the dinner was the theme for snacks. Today we made cucumber sandwiches with butter, but yesterday’s scones with heavy clotted cream and home made strawberry jam were a hit …
… and instead of “tea,” Miss Gigi indulges on hot cocoa.
This scone recipe is either gluten free or regular gluten – it is an easy recipe as it uses self-rising flour. If you just have regular flour, no big deal: just use a packet of yeast, mix with some sugar, warm water and a couple tablespoons of flour. It takes 10 minutes to set up and add it to the recipe. Soy flour works great and keeps them light!
Enjoy this snack! Take the 10 minutes to sit and enjoy these with anyone from a child to a partner to a neighbor – if you can still do that. Sconen go a long way and cost less than $3 a batch.
Quickie Scone Recipe♥️:
Made with gluten-free, self-rising flour. If you can’t get it, use gluten free flour and one packet yeast.
Add a tbsp sugar and some warm – not hot – water. Mix together. When it bubbles, add the flour.
Basic scone recipie:
2 cups self rising flour
1 stick soft butter
1 tsp salt
1 tsp vanilla
I two lemon juice
an egg and 1/4 cup warm milk and 1 tbsp baking powder
Mix all the dry ingredients.
Then swish the butter with you fingers.
Add the milk and other wet ingredients.
Flour your surface and add flour as needed to make a soft dough.
Roll into rolls and cut circles …
… brush with another egg.
Bake at 350F 10 to 15 mins. If you add raisins to your dough, boil them first to make them plump.