Sometimes I write a post that is in some way connected to the food that I'm cooking or baking.  Today though I can't think of an inspired connection at all.  I wanted to make these scones.  They sounded interesting in a magazine and so I tried them.


On a completely unrelated note, I had to fill out a 'Goals for this Year' Evaluation at work.  I don't know about you but I take these things very seriously.  I looked at the page for days.  I pondered what I felt I was good at, what I felt I needed to improve on and how I could do that.  I thought a lot about what I thought was good and what needed improvement within the work environment.  I just can't do it lightly.
I discovered that it's a really hard thing to answer honestly.  I contemplate not just how I really feel but how the person reading it (presumably my boss) will respond.  Then I thought about my perpetual worry that I'm not doing a good enough job.  My resulting need to then over-work myself to prove to anybody looking on that I am worthy of the job.  I thought about how that itself might prevent me from doing my best because I'm distracted with this worry and self doubt.  Then I thought about how little we tend to self-evaluate.  Well, in any meaningful way that is.



It was hard writing my thoughts out for someone else to read but it was also really good to write those things down.  To articulate them beyond some vague, unconnected thoughts.  I haven't journaled in a long while but I can definitely see the value in writing down what it is running through your head.
Like I said, totally unrelated to making these scones.  The scones I made in 30 min. after work yesterday and they were a yummy accompaniment to dinner and today's lunch boxes.


The moral of todays blog post:
Enjoy the scones and write some crap down in a journal.


Cheddar and Sweet Corn Scones from BBC Good Food magazine
makes about 12

2 large fresh corn cobs OR 1 1/2 cup of canned or frozen corn
350 g or 3 2/3 cup of self raising flour
1 tsp baking powder
2 tsp mustard powder
1/4 tsp cayenne and paprika
few thyme sprigs (optional)
dash of salt
1/4 cup unsalted butter, cold and cubed
175 g or 2 cups aged cheddar, grated
175 ml milk plus a little extra for brushing
juice of 1/2 a lemon

Bring a small pot of water to a boil and add the corn.  Boil for about 4 min. and drain.  Set aside.
Heat the oven to 400 degrees F.  Line a baking sheet with parchment or lightly flour it.
In a large bowl combine the flour, baking powder, mustard powder, cayenne, paprika and salt.  Mix well.
Rub or cut in the butter until the mixture resembles fine crumbs.
Add in most of the cheese and all the corn.  Mix well.
Mix together the milk and lemon juice.  Add to the flour mixture and mix just until it forms a sticky dough. Don't overwork the dough.
Tip the dough onto a lightly floured flat surface and knead just a few times.  Divide the dough into twelve equal portions, keeping the shape rough and fairly flat on the top.


Place on the prepared baking sheet and brush the tops with a little milk.  Place a little cheese on top of each as well.
Bake for about 12 - 15 minutes or until golden on top.  The scone should sound hollow if you tap the bottom.