Sometimes, prepared is best.
Pumpkin? I don’t have the time or energy to split open a pumpkin, de-seed it, roast it, and purée the flesh just because I want a dollop in my morning oatmeal. I’ll bust open a can anytime.
Pasta? Store bought, any day. I already have a Kitchen Aid stand mixer, so for our wedding, we registered for a bunch of the attachments. One of them was a pasta roller. Along with our fine china (future marrieds: say no to the china. Spend your money on something else – like an espresso machine:), we have used our pasta roller once. Maybe twice. And the pasta wasn’t even that good. All the work. All the mess. Chewy, gummy pasta. Just buy the box.
What about clothes? Sweet Grandma V had a burning desire for me to learn how to sew. She bought me a sewing machine. I made some extra extra large (his whole body fits in one pant leg…) camouflage pajama pants for Matty B, and about 90 placemats. The time I spent sewing, and ripping, and grumbling, and ripping plus the cost of the fabric and the buttons and…let’s put it this way. For me, it’s not worth it. I can clothe my family much cheaper buying from Macy’s versus Mama’s sweatshop.
But there are some things in life where shortcuts are NOT better.
Mashed potatoes. Never use dehydrated mashed potato flakes. Just don’t. It is not that hard to boil potatoes. Feeling lazy? Don’t peel ’em.
Rice. Ooh, I feel passionate about this one. 1. Invest in a rice cooker. Done and done. 2. Minute rice smells like bad breath. True. 3. White rice is already low in nutritional value- don’t make it worse by feeding your family a mushy imposter. 4. Brown rice rocks. (Hush, Matty B)
Last, but definitely not least…
Now, as far as this family is concerned, any nutmeg is good nutmeg. From a jar, from a bulk bin, no matter what, nutmeg is a winner.
But whole nutmeg? Freshly grated?
Better. Than. Ever.
These scones have always been good.
First of all, use a food processor and start to finish, you’ve spent 30 minutes. No lies.
Hit the ‘pulse’ button five or six times and your butter is perfectly incorporated.
And while I wouldn’t be foolish enough to call these healthy, with whole wheat flour, vegan sour cream and earth balance, they’re not terrible.
The only dish dirtied was a few measuring spoons and the bowl of the food processor. You’re welcome.
I was listening to a Joy the Baker podcast and they were discussing Silpats and how they’re ugly and you have to wash them and how they like parchment paper better. For the first time in my life, I disagreed with Joy the Baker. I absolutely adore my Silpat.
I give full credit to the freshly grated nutmeg.
You could use regular jarred nutmeg and these scones will still be good.
But why would you? It takes an extra 48 seconds to grate the fresh stuff and it amplifies the flavor tenfold.
A couple of these scones, a fireplace and a pair of extra extra large camo pajama pants and you’re set!
Adapted from Epicurious
1 cup AP flour
1 cup WW pastry flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 TBS vegan butter (like Earth Balance)
1 cup vegan sour cream
In a food processor, combine flours, sugar, baking powder and baking soda until combined. Cut butter into small pieces and pulse with flour mixture until a crumblike texture forms. Add sour cream and pulse just until the dough forms into a ball.
Pat into a circle, cut into 8 wedges and place on a baking sheet lined with parchment or a Silpat. Bake at 425 for 15 minutes.