Tomorrow is a pretty huge day... First of all, I start my third internship, which is 40 hours a week... I'm expected to know what I'm doing, and to do it while under the watchful and knowledgeable eyes of all of the therapy staff of a major hospital... Don't get me wrong, I do know my stuff. I've spent every free minute of the last two years tucking this information into the darkest corners of my brain, and making sure it stayed there. I'm just nervous is all... EEK!
Second of all, my sister is being induced tomorrow at the exact same time I start my internship... I am so excited to meet my new niece, and wish I could go see her this week. But sadly, I don't know when I'll get up there with this newest crazy schedule... (Insert self-pity moans and groans here) harumpph.
Nervous Kala= stress baking.
I have a helluva time sitting still when I'm perfectly relaxed, and when I'm full of the buzzing of ideas and anxiety induced "what-if" thoughts, I have to boogie. I spent the better half of the day scouring the house and then running until my feet could run no more. Then I spent the rest of the day rocking out to some music and baking up a storm... I was able to conduct a scone experiment I have been curious about for a while, a pomegranate and dark chocolate scone, and it turned out better than I could have hoped!
Don't they look like they came out of a science fiction novel??
Pomegranate and Dark Chocolate Scones
- 3 1/2 cups flour
-1 cup sugar
-2 cups buttermilk
-2 eggs
-1.5 sticks cold butter
-1.5 T. baking powder
-1 t. baking soda
-1 t. salt
-1 pomegranate, seeds loosened individually
- 1/2 cup dark chocolate chips ( I used Ghiradelli Bittersweet 60% dark chips)
-1 t. vanilla
Directions: Preheat oven to 325 degrees. Grease or spray a 9x13 inch cookie sheet. Combine flour, sugar, baking powder and soda and salt in food processor and pulse to combine. Cube cold butter into mixer and pulse until pea sized chunks of butter appear. Combine buttermilk, vanilla and eggs, whisking to combine, then fold dry ingredients into wet, and when incorporated, cold in pomegranate seeds and dark chips. Using an ice cream scoop or spoon, spoon scones onto greased cookie sheet. Sprinkle with sugar and bake 20-25 minutes, until toothpick inserted comes out clean.
The seeds stayed sweet and juicy, and tasted great with the dark chocolate chips. I was afraid they'd get kinda soggy in the scone, but they stayed intact!
I took a nice coffee break with this scone, and it helped me relax a bit. A successful baking experiment always helps the old ego a bit too, I must admit.
I hope after my big crazy day tomorrow this scone has the same cathartic effect it did today. I might just have to skip the coffee and have it with a big glass of wine....
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