Rich Scones…or How I Spent My Saturday Morning

I originally wanted to make cinnamon rolls this weekend, but the brown sugar in the cupboard has hardened and once I managed to roll out of bed on Saturday morning I was starving and in want of  something fast and simple.

So scones it was.

I made them in between commercial breaks while watching Monsoon Wedding. This is pretty much why I like making scones, they’re that simple and really don’t demand much of you. That’s a nice feeling.

Basic scones are perfect when you only have flour, sugar, butter, and an egg left in your pantry and fridge. They’re simple, but surprisingly hearty.  They’re also perfect when you happen to have cheese, pepper, herbs, oats, blueberries, chocolate chips, cinnamon, ginger, jam  and anything you can think of that will taste good in cookies or bread – but you will put it in your scones because you want something more substantial than cookies, but faster than bread.

I was tempted to throw in some cinnamon, but resisted the urge because I’ve been doing that to almost everything lately. Instead, I decided to throw in kiwis on top of some of the wedges to see what they’d taste like with a more tropical/non-traditional flavour. Also, I thought they’d look pretty and colourful. It wasn’t bad, a bit tangy, but it could be good if I could offset the tanginess with something else.

These batch are the first to have ever turned out so brown and crispy on the outside, but soft and moist on the inside. Though the recipe called for only a milk wash, I decided to brush the top with an egg wash instead and sprinkled some sugar.