Bon Appetit!

Got my first installment of bon appetit magazine today. Very exciting! The only thing I'm slightly upset about is that it is the September issue, but I guess I'll live. Reading it also makes me feel slightly like a middle aged woman because that is who all the ads are geared and most of the articles are geared towards. I'll be putting a recipe from it in here that looks absolutely amazing. I'm thinking me and Moo might have to make these for the SHA Potluck. Might not be "real scons" but I think these scones look delicious!

In other news, I'm once again locked up in what would be my tower if I were a princess. That is, the Office of Residence Life at 1019 Commonwealth Avenue!! Listening to The Fratellis makes it a bit better. I have noticed that I have recently begun referring to myself as a princess more often. Whatever that means.

Here's that recipe for: Double-Lemon Thumbpring Scones (8)
3 large lemons
2 cups self-rising flour
1/2 cup, 2 tbsp sugar
1 1/4 cup, 2 tbsp chilled heavy whipping cream
2 tbsp (about) cherry, raspberry, or strawberry preserves

1. Position rack in center of oven and preheat to 425 degrees F.
2. Line large heavy-duty rimmed baking sheet with parchment paper.
3. Finely grate enough peel from lemons to measure 6 tsp; set aside. Squeeze enough juice from lemon to measure 1 tbsp (save rest of lemon for something else).
4. Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tbsp lemon juice, & 4 tsp finely grated lemon peel. Stir gently to combine.
5. Gather dough togther and turn out onto lightly floured work surface; knead briefly (4-5 turns). Pat or roll out dough to 1 inch thick round.
6. Using 2 1/2 or 2 3/4 inch diameter cookie cutter dipped in flour, cut out rounds. Transfer to prepared rimmed baking sheet, spaced about 1 inch apart.
7. Spoon about 1/2 tsp preserves into indentation of each scone.
8. Whisk remainig 2 tbsp sugar, 2 tbsp cream, and 2 tsp lemon peel in small bowl to blend. Brush top of scones with lemon glaze.
9. Bake scones until golden and tester inserted horizontally into middle comes out clean (18-20 min). Transfer to rack and cool long enough to not burn your mouth.

Good news: this recipe
Bad news: Moo hasn't been reading my blog because she didn't know I was back to updating it!