If you read my “about me” section, you would know that besides science, my other passion is cooking and baking. Well, I guess you could clump baking into science since it pretty much is! Anyways, I thought I’d change it up a bit on here and post some of my recipes I enjoy cooking. I have a tendency of taking recipes I find online and adapting it to my own. Then again, isn’t that cooking and baking about?
Major confession time: I have only been cooking for about 3.5 years! Yep, you heard me. You can thank my amazing boyfriend for that :). Prior to us dating, I could not cook unless if you counted pasta with jarred sauce and salads but that’s it. Oh, and those ready bake cookies? I would burn them. It was sad. When the boyfriend and I started dating, he would tell me how much of an amazing cook his mom is (she is!). Any Indian will tell you that a son’s mother worries whether or not their girlfriend can cook or not (they worry about their stomachs 🙂 ). I felt compelled to cook for him to show off some “culinary skills”–I had none. I remember I would take chicken breast, combine it with shake and bake, bake it, and top it off with store bought pesto. The boyfriend would eat it all (bless his heart) but I knew it wasn’t up to par to my mom’s or his mom’s cooking. As time went on, I noticed how his mom would cook certain things from scratch. I decided to do the same and haven’t looked back since. People combine scratch made cooking to time consuming which it doesn’t always have to be. Even if it takes a little bit more time, it’s so worth that extra mile! My sister ALWAYS makes fun of me for making almost everything from scratch-she even tells me that I should raise my own chickens so I could have fresh chicken pieces! No, I’m not going to go to that extreme. I’m not going lie but I LOVE cooking and baking everything homemade. Most people will think I’m crazy but cooking and baking is therapeutic for me. It’s a plus for my mom since it gives her a reason to take a break from the kitchen :p.
Back to the recipe-I LOVE scones. Typically scones have a slight sweetness to them, which is perfect with jams, but you can also make them savory. The picture below will make you think that I baked southern biscuits but they’re far from that. These scones are HEAVENLY! They’re so fluffy and moist on the outside..yummy-o (had to steal Rachael Ray’s catchphrase!). The garlic adds that extra savoriness and sort of reminds me of Red Lobster’s biscuits but minus the copious amount of butter ;). I top these scones off with a sprinkle of mozzarella cheese and freshly ground cracked pepper. For the garlic powder and dried basil leaves, I didn’t really measure, just kind of eyeballed it. I did add measurements to what I think I might have added to the dough. Start off with a bit less than 1/2 tsp and add more to your taste. This recipe is adapted from Titli’s Busy Kitchen . The basic scone recipe is the same but I’ve tweaked it a bit. Give these scones a try! They’re so quick and easy :).
SAVORY MOZZARELLA, BASIL, AND GARLIC SCONES
- 1 Cup All Purpose Flour
- 1/2 Cup Milk (I used skim milk but you can use whatever milk you have)
- 1/2 Cup Mozzarella Cheese
- 4 tablespoons margarine (you can use butter), cold and cubed
- 3 teaspoon baking powder
- ~ 1/2 teaspoon garlic powder
- ~ 1/2 teaspoon dried basil leaves
- couple grinds of freshly ground cracked pepper
- a pinch of salt
- In a mixing bowl, sieve the flour, baking powder, salt, pepper, salt, garlic powder and basil leaves. Mix to combine
- Add the margarine (or butter) and rub it in with your fingers or pastry cutter until it produces a dry sand like texture.
- Add the cheese and mix it in
- To the mix, add and mix a little bit of milk at a time until it forms a sticky dough.
- Knead the dough very lightly and dump the dough into a floured surface
- Pat the dough out to 1/2″ thickness and using a cookie cutter (I used a drinking glass) to cut out the scones. If the dough starts to stick just sprinkle some flour onto it.
- Place the scones onto a greased cookie sheet and brush some milk on top of each scone.
- Sprinkle some more mozzarella cheese and grind some pepper on top.
- Bake in a 430 F or 450 F oven for 10-12 minutes, until the top starts to slightly brown and the cheese melts and browns up. Make sure not to over bake otherwise the bottom will burn.
- Place the scones on a wired rack to cool slightly. Enjoy!