This weekend and next weekend are all about Jazz Fest for most people, myself included. And I’ve got you covered on that.
However, there is was some pesky event over on the other side of the Atlantic which had a good chunk of the female population in a tizzy. For that, Cupcake has you covered.
JAZZ FEST
Things to do before you head out to the Fairgrounds:
1. Get the map.
2. Get the App. It’s free, has an interactive map (for when your other one is lost, torn or covered in food stains), has food listings, and a music schedule. I’ve done some extensive field testing so I know, it works without connecting to the internet/wireless. That means it is useful to us AT&T people too! Hooray!
Notice the No Service indicator. Thanks AT&T!
Still working, even though my phone isn't!
3. Check out our Jazz Fest food rundown from GoNOLA.com here.
4. Apply sunscreen. Don sunglasses.
5. Figure out what/how you’re sneaking in.
6. Enjoy!
Now here’s what Cupcake has for you on that other thing:
Cupcake here. If you haven’t heard, there’s a Big, British party going on today. In honour (hehe) of Kate and William’s “Big Day” I decided to share my very favourite (I can’t help myself) scone recipe with you. I got this recipe when I was in college and I loved it because it is delicious but really quite simple. You don’t need any fancy equipment, just good ingredients. Instead of camping out in London all night to catch a glimpse of the horse-drawn carriage, you can get your taste of life across the pond with these Cranberry Orange Scones. And if you’re a tad cynical about the whole fancy wedding thing, you could always make these for Mother’s Day brunch next weekend instead.
Cranberry Orange Scones
2 cups unbleached all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp unsalted butter, chilled
1-2 cups dried cranberries
1 large egg
grated zest of one orange
2/3 cup plain yogurt (I used Greek yogurt because that’s what I had)
milk and sugar for brushing and topping
1. Preheat the oven to 400 degrees.
2. Combine flour, sugar, baking powder, and salt in a large bowl.
3. Cut the butter into small bits* and drop them in the flour mixture, toss and use your hands to knead all the bits into coarse crumbs.
4. Beat egg, orange zest, and yogurt together in another bowl, then add to the flour mixture and stir. Add the cranberries and knead it all together.
5. Flour a work surface and drop dough onto the surface. Knead a few times and shape the dough into a disk. Curt out 8 wedges and put them on a baking sheet. Brush each scone with milk and dust with sugar.
6. bake for 17-20 minutes, until golden brown.
*For some reason, I really hate “cutting in” butter. Perhaps its because I’ve never had the right tool for the job. Until now, I’ve always used two knives together, Edward Scissorhands style. Today I used a new tool, that, although not needed, was a huge help. Click here for my review of my new pastry cutter!
