Rosemary Scented Jam Scones | Healing
September 6, 2018
Welcome back! My amazing weekend in New York still has me in a state of constant, mild despair. The moment I stepped back on campus, I was immediately reminded that Ithaca simply was not enough for me. Life here was not nearly exciting enough.
The past few days, I've almost been living in some sort of stupor. The only way I can describe this feeling is as if I've been searching for something i have no idea even exists. I know, wack. Last week, I mentioned that it was good to take time for yourself every once in a while. I may have done a bit too much of that this weekend. The contrast between environment, vibe, and atmosphere is simply overwhelming, and I'm having a bit of trouble bridging these gaps.
To put my situation into perspective, lets say that this little "blip" in reality is akin to a small cold I contracted from a festive night out. I know and acknowledge that the reason I'm feeling this way is a function of my own carelessness. Yet, I am unable to much about it because I'm out of cough drops and the store is closed at midnight (imagination my friends).
When I need a reality check, I like to remind myself that "it is what it is". In other words, no matter the situation, I'm just going to have to face it head on because that's life. In this case, I'm going to have to create my own little cough drop. And for me, there is nothing more remedial, nothing more real, than...you guessed it...a peaceful, undisturbed baking session.
The Bake: A Natural Incense
If baking is cough syrup, then the ingredients that I use are the "bougie" Ricola cough drops with ~only natural~ flavoring. One of my favorite ingredients to bake with is herbs, both fresh and dried, particularly rosemary.
This recipe is inspired by Laura (instagram @tutti_dolci)'s sweet and savory rosemary +blueberry focaccia. And yes, before you ask, I did make them free-form & irregular on purpose. These scones are for relaxation and, in order to fulfill its purpose, needs the physical space required for the consumer to achieve this status.
I'm not sure why, but the scent of rosemary never fails to calm me down, to crack a smile on my face. The earthy scent is almost like a natural incense, rich and pure (and a lot less expensive than those bougie candles).
This week, I chose to make scones because the process is simple (=calm Bradley) and almost always produces superior results (=happy Bradley). The process behind making these scones really were such a relaxing experience. Watching the dough slowly rise in the oven, smelling the aroma from rosemary, and feeling the blast of heat as the oven door opened. Over the years, my senses have become wired to pick up on all these remedial processes, allowing them to relax and rest.
Of course, like I've mentioned before, everyone has their own remedies. For some it may be house decor, yoga, or maybe even tarot card reading. Regardless, I'm a huge proponent of sitting down to map out these activities and the qualities that make them relaxing to you. Give it a go, I think you'll see what i mean. Oh...and definitely give this recipe a shot. Who knows, you may discover your new key to relaxation. :)
Ingredients (makes approximately 6)
For the Mega Scones
2 cups of all-purpose flour
1 tbsp. of baking powder
1/2 cup of granulated sugar
8 tbsp. of SALTED butter, chilled and cubed
1/2 cup of half & half
1/2 tsp. of vanilla extract
For the Plum Jam
2 ripe plums, chopped
1 tbsp. of granulated white sugar
1 tbsp. of dried rosemary,
2 tbsp. of water
2 tbsp. of plum juice or concentrate
Bring all ingredients to a boil in a saucepan. Reduce to a simmer and reduce until the plums are soft enough to mash. Stir occasionally.
Mash with a fork until smooth with smaller chunks of plum.
Sift the flour, baking powder, and sugar in a bowl.
Rub the chilled butter into the mixture until crumbly and pale-yellow.
Combine the half & half mixture and egg. Gently stir into the dry mixture until the dough just comes together. DO NOT overmix the dough!
Gently knead in the jam to disperse it without fully incorporating it into the dough.
On a HEAVILY floured surface, bring the dough together by folding it on itself once or twice. Pat into a circle and cut into 6 triangles.
Bake on a parchment-lined baking sheet in a 205C/400F degree oven for approximately 18 minutes, rotating halfway in between.