Basil-Romano Scones

Fried rice may have been the first entree I ever cooked, but scones were the first thing I ever baked. Cinnamon scones, to be exact, though I would later branch out to chocolate chip, cranberry, and now basil-romano.

Scones have been the quickest and loveliest food to bake, even back when I had to hand mix cold butter and didn't know how to prevent dough from sticking to the chef's knife.

I have honestly never been much for baking. There are many baked goods that go bad quickly, and it didn't seem worth it to make a large batch-- and it always seems like a large batch-- just for me. Scones only make about 8 servings per batch.

I used this recipe at King Arthur's flour for this particular batch of savory scones, with several substitutions and changes. First of all, there is absolutely no reason why you should use pastry flour and all purpose both. Just use all purpose. Second, I used romano instead of parmesan because it is what I have on hand. Third, this requires about a third of a cup (handy!) more milk. I also ignored all their instructions on how to bake it, besides the temperature at which that should occur. Basically, I shaped the dough into about a four inch ball, wet a chef's knife, and sliced the ball into eighths. Easy peasy. It could have stood to be a bit flatter, but regardless, it worked. It also took more like 15 minutes instead of 10.

If all baking is this easy, I should really do it more, especially now that I have a hand mixer. Regardless, scones bring back memories for me. Eat them. Love them.