breakfast stage 1

well, i did want to make the banana bread with chocolate chunks, but then i realised i made the dumbest mistake - having bought all the butter and flour i needed, i forgot about the bananas. so, i switched to another plan, and that is to make scones!

i used nigella's recipe, and adopted the freeze method in the american book. so i've already made the scone dough, and am now putting them in deep freeze, and then baking them early in the morning tomorrow for breakfast! omg i imagine it to be so warm and nice. that is, if i wake up early enough to do it as a family breakfast. and the other problem is i don't know how long i should bake them for now, because i mixed methods from both books.

this is my first time making scones; i hope they turn out real nice. making the dough required the rubbing mixing method, and doing this reminded me very much of the times i did pie dough in the past. but tonight i chose to put down the two butter knives i was using to cut the butter in, and decided to go all out - by using my fingers. omg it felt so weird to be rubbing the butter into the flour using my fingers. once in a while you will feel a sudden chill when you rub a knob of butter into the flour. after adding the milk, and still mixing by hand, it felt really awfully sludgy, but after a while the dough started coming together smoothly, and then it felt right.
so then i patted the dough into a big circle and cut it into 12 slices. my fingers smell so buttery. they smell just the same way as pie dough would.
and now they're in the freezer waiting to be baked tomorrow. i think i'll bake only half the batch first, and use the other half for sunday breakfast!

(and the plan for white chocolate custard to go with the strawberries still stays.)

damn i'm good.