I was cruising through my collection of cookbooks (many), wondering what to make for the knitters coming over for our usual Sunday stitch & bitch, looking for some inspiration to strike and being fairly unimpressed. Maybe it was because this was pre-coffee, which is always a little thin on inspirational thoughts. Everything was either too complicated, had too many ingredients, or needed buttermilk, which I had just managed to use up the last of the evening before. Of course.
Pressure was mounting. The clock was ticking and the knitters would be arriving. Don't let their friendly faces and fluffy yarns fool you, they are a tough crowd with discerning taste and pointy sticks. Edgy at the best of times and downright dangerous when hungry.
When all else fails, I cruise the King Arthur Flour website, a font of sticky, gooey, tasty, sugar and butter-laden cooking information. They have come through for me in the past - the Harvest Pumpkin Scones are exceptional and fast.
There they were, hiding at the bottom of a column, with a name promising greatness. And no buttermilk in sight.
They look rather unassuming but that hit of nutmeg, coated with a dip in butter and a roll in cinnamon sugar, makes them so much more.
Of course, just about anything would be improved with a dip in butter and a roll in cinnamon sugar.
Bacon? Check. State budget? Check. Neighbor's noisy barking dog? Check.
You can find the recipe here. I followed it to a T and maxed out the nutmeg.
The knitting ladies, I can safely say, were suitably impressed, and I live to bake another day.
Make it pioneer: add 1/2 cup cinnamon chips.
Make it Jersey: add 1/2 cup mini chocolate chips.
Make it rock & roll: add 1/2 cup chopped crystallized ginger.