So.  Scones are the new thing.  At least in my world.  I made a batch of (very dry) gorgonzola and green onion scones this weekend for a girly party in the hills.  I read about them in a special edition magazine aptly entitled “Appetizers.”  They looked delicious, and I hadn’t baked in a long while, so I located my parchment paper and set out to bake some scones.

 Baking is wonderful.  If you haven’t tried it, you should.  For me, it’s the feminine equivalent of construction work.  I get to use tools, I get to use my hands, I get to build something out of nothing.  It’s all very satisfying.

The scone itself is also wonderful.  There’s something so rustic about a scone.  It’s crumbly and imperfect.  You don’t need fancy kitchen equipment to make one – just your hands and a rolling pin.  My original scone recipe suggested using egg white to glue a sprig of rosemary to the top of each scone.  They looked like they were baked by some Provencal maman in her wood-burning oven. 

I spent about twenty dollars on groceries, and ended up with thirty-two scones (and plenty ingredients leftover).  The ingredients were simple: flour, eggs, buttermilk, salt, pepper, baking soda, and baking powder.  And, of course, green onions and gorgonzola cheese.  Like I said, they came out dry.  But they were tasty. 

This is what they looked like.  I took this picture with my phone, btw.

pedens-scones.jpg

The next day I strolled through the Hollywood Farmer’s Market to kill time.  Oh, a farmer’s market!  Where food begins!  Or almost.  Stalls were teeming with California produce.  I hardly bought a thing because I couldn’t process all the exotic fruits, cheeses, herbs, and vegetables for sale.  I did stop at a stall selling dates.  The dates tasted like candy: wildly delicious.  I purchased a basket of dates, a basket of figs, two soy candles, and a tamale.  When I left the market, my head buzzed with the question, What should I make?  What should I make?  I wanted to come back next weekend with an agenda and really explore those market stalls.

Later, eating dates (and convinced that the general public does not eat nearly enough dates), I thought it would be nice to bake a scone with honey dates and gorgonzola.  This got me thinking about other flavor combinations.  Nothing too crazy, just a sconic incorporation of things I like to eat.

So hmmm… If I can get hold of a moist-a-licious scone batter (begone dry scones!), then I will begin my Great Scone Experiment.