1. Static
    I am cooking thru Eat Like a Gilmore and live li.sting, in the style of Julie & Julia. You must think I love that movie. I do not.
  2. This is what it looks like in my backyard. This is what it always looks like in my backyard. This weather calls for scones.
  3. Static
    I wish the book gave more specific anecdotes about how the food ties in with The Gilmore Girls. I would appreciate citations, like: S5E16- Richard makes a rare appearance at the Dragonfly Inn. He deems the smell of Sookie's scones "heavenly." Instead, this book just says (roughly paraphrased) "They sure did eat a lot of scones on Gilmore Girls!" And one of the only vague references involves Logan rating scone dryness in London?! 😠 Sorry, I'm #NotTeamLogan
  4. Preheat oven to 375
  5. Combine Dry Ingredients: 2 cups flour, 1/3 cup sugar, 1 teaspoon baking POWDER, 1 teaspoon baking SODA, 1/4 teaspoon salt, 1 stick butter cut into thin slices
    Mash the butter pats into the dry material with a wooden spoon
  6. Combine Wet Ingredients: 1 egg, 1/2 Mascarpone, 1 tablespoon lemon juice
    Instead of mascarpone I used regular cream cheese. I may use the real stuff one day, but I had cream cheese in house.
  7. Make the Dough: "At first, it will seem like there is not nearly enough liquid for all of the dry ingredients, but after about a dozen strokes, you'll see a dough beginning to form." True that. Once there's enough of a doughy material, I abandoned mixing and went in there with my hands
    Flatten the dough out to 1/2 inch on a flat surface. You can use a round cookie cutter or a pizza cutter to make triangular pieces.
  8. Bake for 15 minutes
    et voila. Pardon my inconsistent scone shape.
  9. Static
    The key to eating scones is to slather them in butter or preserves. These Rare Bird Preserves come from my hometown, Oak Park Illinois - and are made in small batches, one flavor per season. See rarebirdpreserves.com for availability!
  10. Until next time Gillies! 🙋🏻👩🏻‍🍳