Here’s a not-so-little-known fact about me: I have an obsession with organization. This is not to say that I am organized, because in most respects, I’m not. But I’m obsessed with the idea of being organized. Does that make sense?
I buy all the right tools to make organization happen, and I get most of the way started on it. And then, after the initial frenzy and excitement, it kind of just stops. I guess I just get really annoyed that whatever I started organizing doesn’t organize itself continually in perpetuity. Like, why do I still need to make the effort?
I mean, this isn’t true for everything. My professional life is bananas organized. We’re talking color-coded-and-filed-and-saved-organized. My personal life, it’s more like partially organized. But I do have particular systems in the house. They seem random but I promise you they have a point. And this is a trait I seem to have inherited from my parents. Both, equally in different ways.
My mother always tells me that when she first started living with my father he sat her down and explained to her how to fold his laundry. Not the laundry, his laundry. He could care less what deranged manner she folded her own laundry in, as long as his was folded in a very particular way.
A very similar thing happened with The BF just last week. For a snack I keep frozen bananas in the freezer. Each banana is cut in half and individually wrapped in plastic wrap, to protect it from freezer burn. And to protect my freezer from overflowing in individually wrapped banana halves, they all go into the same gallon freezer bag. The BF had a choice – wrap and cut bananas, or do the dishes. He chose bananas. I think in the future he will choose dishes.
First you have to carefully peel the bananas, ensuring that you remove all the weird little strings AND the nubbin from the bottom. Then you have to wrap them just so. And this is because if you don’t the plastic wrap comes off, your banana has ice crystals and then you have a very cranky Ace.
So, after he peeled the bananas like a gorilla with dexterity issues and was attempting to break them in half like an uncivilized monster, I intervened. I pointed out all the strings he left behind and the beauty in using a paring knife to cut them in half. Then I politely asked if he wanted me to show him how to wrap them. He laughed in my face. HA! So I stood and watched.
He tried to wrap it like a candy wrapper, where you twist the ends and then fold them under. And I said nothing. He placed the banana on the side and then watched as it slowly unfurled itself. I looked at him and offered again. He begrudgingly agreed. See, if you lay your banana in the middle of your square of plastic wrap, fold the top down and the bottom up and then roll it like a burrito, the plastic never unwraps and you are guaranteed to not have frost bitten bananas.
See? Perfect. Now do it my way.
This has absolutely nothing to do with these delicious cream scones. Only that Deb from Smitten Kitchen has perfected the scone and there is no reason to improve upon it. Just switch up the flavors.
- 5 tbsp chilled, unsalted butter, cut into cubes
- 3 tbsp sugar
- zest of one orange, finely chopped
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ dark chocolate chips
- 1 cup heavy cream
- Heat oven to 425F. Line a baking sheet with a silpat or parchment paper and set aside.
- Cut butter into cubes, place on a plate evenly spaced and put in the freezer.
- Meanwhile, rub the orange zest with the sugar until evenly dispersed and the sugar is clumpy like wet sand.
- In a large bowl whisk together the flour, baking powder, salt and sugar until thoroughly incorporated.
- Scatter the butter cubes through the flour mixture. Cut butter into the flour either with a pastry cutter or two knives, or rub in with your fingers until the mixture resembles coarse sand.
- Scatter chocolate chips into the mixture and toss with your hands to evenly distribute.
- Add the heavy cream and using a large wooden spoon stir until a thick dough forms. It will be quite shaggy.
- Turn out onto a LIGHTLY floured surface and knead quickly to form a uniform dough. Pat into a large circle about 8inch in diameter and an inch thick. Cut into 8 triangles.
- Arrange the scones on the baking sheet and press a few extra chocolate chips onto the top. Brush tops lightly with heavy cream.
- Bake for 12-15min until tops have turned golden. Cool on wire racks for at least 10 minutes. Can be served cool or warm. Will keep in an airtight container for 2 days.