The Beauty of Baking

There is a sense of calm that I feel when I'm baking. I love baking, because every measurement is exact. If you add the correct amount of flour, butter, and eggs, you can get sugar cookies. Switch up the ratio a bit, and you have bready, wonderful scones. You don't have to spend time over the stove wondering if the recipe tastes right or if you are missing that certain spice that can kick it up a notch. Nope, stick to the recipe when baking and you'll usually get beautiful results.

When baking, I always try to mimic Ina Garten's calmness in the kitchen. She just seems to be in a kind of active meditation that leads to the best looking meals. There are too many serious things in this world to stress out about cooking. When stress comes to the kitchen, it's time to get take-out. Of course, I may find even more relaxation in the kitchen if I could cook in the Hamptons as Ina does.

Oh well, I remain here in Raleigh for now, baking up a storm and sharing it with you, my friends!

Canadian Cheddar Cheese Scones
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 1/2 cups (8-ounces) shredded sharp cheddar cheese
1 large egg, beaten
1/4 to 1/3 cup milk

Preheat oven to 425 degrees.
Lightly grease a baking sheet; set aside.
In a mixing bowl, stir flour, salt, baking powder and mustard powder together. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the cheese, mixing well.
Combine the egg with 1/4 cup of the milk and stir into flour mixture to make a soft dough, adding more milk only if it is needed.
Turn dough out onto a lightly floured work surface. Knead several times and then pat dough out into an 8-inch circle onto the prepared baking sheet.

Cut into 8 wedges. Brush scones with milk.
Bake until tops are just starting to brown, about 9 to 12 minutes. Serve immediately.