1. Plum colored nails. This summer I was all about the bright orange nails, but now I’m adoring dark purple. I used recessionista by essie.
2. Anti-gravity Pilates, which is basically Pilates using a big, suspended-from-the-ceiling hammock. It is so challenging and so fun…and the inversion always gets rid of any neck tension or headaches (which I especially need this week!). Also, my instructor is awesome at giving verbal cues for the correct alignment.
3. Game nights. We are especially fans of Settlers of Catan, Pandemic and Forbidden Island lately.
4. Pigma Micron pens. I use them for all things crafty, and especially love the set of black pens.
5. Homemade pasta. More on that soon.
6. “Orchard Ambrosia” from Indian Creek, aka fresh-pressed cider that can’t legally be called that because it is unpasteurized. I just can’t get enough and drink it cold or hot, and use it to glaze ham, make pancakes and bake scones.
These scones are best made in the fall, when you can get the freshest apple cider possible. Go for unsweetened cider made exclusively from fruit, with no added ingredients. And if you can get it straight from a local farm, even better.
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold
- 2 1/2 cups apple cider (optional. If you are not glazing the scones, you will only need 1/2 cup)
- 1/2 cup milk
- 2 tablespoons brown sugar (optional)
- Preheat the oven to 400F and grease a baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Using a pastry cutter or two knives to work the butter into the flour. Keep cutting the butter into the dry ingredients until the largest pieces of butter are the size of peas.
- Stir in the milk and 1/2 cup of cider with a wooden spoon. Towards the end, you may need to use your hands to make sure you get all the dry ingredients incorporated into the dough.
- Pat the dough into a 3/4" thick disk and use a round cookie cutter to cut out scones. Space them 2" apart on the baking sheet.
- Bake at 400F for 13-16 minutes, or until the bottoms begin to brown. Allow to cool on the pan for 3-5 minutes before transferring to a wire rack to cool completely. Repeat with the rest of the dough. You may reshape the dough scraps back into a disk once to cut out more scones. After that, the dough shouldn't be worked any further, and you'll want to just bake the oddly shaped scraps. They won't be pretty, but they will still be tasty!
- (Optional) While the scones are baking, pour the rest of the cider and the brown sugar into a small pot and heat over medium-low on the stove top, stirring until the sugar is dissolved. Bring to a simmer and cook until the cider is reduced by at least half. Drizzle the glaze over the cooled scones.
Make Ahead and Storage