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Cinnamon Scones with Lime syrup

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Jun. 1st, 2006 | 01:38 am

Don't expect a recipe here, this was just my little experimentation at 1:30 on the morning of an exam (no I haven't done any revision worth mentioning). I've been living on plain rice for the last few days, as I am abysmally organised when it comes to food shopping. Rather bored with this menu, I wanted something sweet, so I decided to make scones.

Unfortunately, I had no butter. No problem, I improvised a recipe with oil (filched from my housemates). It was all done by eye, chuck some flour (and some cinnamon) and baking powder in a bowl, drizzle some oil in and rub together. An egg beaten in and a splash of milk, and on to a baking tray in a hot oven.

That done, I realised I had no jam. Sugar, however, I had plenty of. So, the obvious solution was a syrup. Add the juice of half a lime and pop in the microwave and you have a gorgeously scented syrup. All well and good, but then I spotted the bottle of vodka on the kitchen table. I have a recipe for white chocolate scones with vodka-soaked strawberries, so I thought: why not? Being a Biochemist, you might have expected me to click that just because the syrup was below the boiling point of water, it wasn't below the boiling point of what is essentially 40% ethanol. But no. Let's just say that I went from 0 to tipsy in 2 seconds flat. Wow, hell of a kick.

The results weren't bad at all. The fat to flour ratio was a little low perhaps and a little more baking powder wouldn't have gone amiss. If I hadn't been so impatient they would have benefited from a little longer in the oven, but I'm not complaining about the taste! Not bad for a made up recipe on the spur of the moment.
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