September 23, 2014

Scrolling Headlines:

First SGA meeting begins with a new Senate -

Tuesday, September 23, 2014

People’s climate march: student voices -

Tuesday, September 23, 2014

Jenny Dell speaks to UMass students as part of Homecoming week -

Tuesday, September 23, 2014

Return to McGuirk: Students anticipate a ‘hyped,’ intimate environment at Homecoming -

Tuesday, September 23, 2014

Close games have doomed UMass field hockey, but Sam Carlino remains a bright spot in net -

Tuesday, September 23, 2014

UMass women’s soccer recuperating at midway point of season -

Tuesday, September 23, 2014

UMass club rugby blows out Middlebury 38-5 -

Tuesday, September 23, 2014

Ohio takes care of business against Idaho, Buffalo rolls over Norfolk State -

Tuesday, September 23, 2014

Fox’s ‘Gotham’ puts superhero spin on the cop procedural -

Tuesday, September 23, 2014

Facebook: A social disease -

Tuesday, September 23, 2014

More than 500 students gather at Townehouse Apartments over weekend -

Tuesday, September 23, 2014

UMass system sees record-breaking endowment -

Tuesday, September 23, 2014

Research by UMass scientist could lead to development of new antibiotics -

Tuesday, September 23, 2014

British DJ Bonobo to headline Pearl Street Wednesday -

Tuesday, September 23, 2014

Sex positivity promotes healthy sexuality -

Tuesday, September 23, 2014

Indie band Tennis to rock Pearl Street Saturday night -

Tuesday, September 23, 2014

Season-ticket holders excited to be a part of new era of UMass football -

Monday, September 22, 2014

Chiarelli: UMass can’t squander Saturday’s ‘must win’ affair -

Monday, September 22, 2014

‘Destiny’ videogame does not reach potential -

Monday, September 22, 2014

How one Facebook post made me an SGA senator (and why we need to fix it) -

Monday, September 22, 2014

3 ways to spice up a basic scone recipe

The scone is undoubtedly the most quintessential British food item. It’s the sort of recipe that is passed down from generation to generation, made as a teatime snack or it can be found for sale at a local cafe. Wherever a traveler looks in England, they are sure to find some.

Wikimedia Commons

Designed to be taken with a cup of tea, this old quick bread is usually dressed up with a spot of jam or a dollop of clotted cream. A true British scone is simple, lacking the fat and sugar that has come to be associated with the American version.

The basic recipe

Ingredients

2 cups of flour

1 tsp cream of tartar

1/2 tsp baking soda

1 pinch of salt

1/4 cup margarine

2 tbsp of sugar

1/2 cup of milk

2 tbsp milk

To Make

1. Preheat the oven to 425 degrees. To reduce clean up, line a baking sheet with parchment paper or tinfoil.

2. Mix the flour, cream of tartar, baking soda and salt in a medium bowl. In the absence of cream of tartar, try replacing it and the baking soda with a teaspoon of baking powder.

3. Cut the margarine into the dough until the mixture looks like fine bread crumbs.

4. Stir in the sugar and 1/2 cup of milk so the mixture makes soft dough. Be careful not to over mix as that will make the scones tough.

5. On a floured surface, roll the dough out to be about 3/4 inch thick. Cut into shape of choice and lay out on the baking sheet.

6. Glaze with the 2 tbsp of milk.

7. Bake for 10 minutes or until brown.

Blueberry Scones

To bring another flavor into this basic dish, try adding some fresh or dried blueberries. To make this modification, knead in about 1 1/2 cups of fresh blueberries or 3/4 cups dried blueberries after adding in the milk and sugar. Then bake as directed.

Cheddar and Spinach Scone

To make the scones a little more savory and a little more like a meal, add some spinach and cheddar into the dough. After mixing in the sugar and milk, add in about a quarter pound of grated cheddar cheese and half of a package of thawed and drained frozen spinach. Thoroughly knead the ingredients into the dough and then bake as directed.

Chocolate Chip Scone

To satisfy a sweet tooth, try mixing some chocolate chips into the basic dough. Add in about a cup before rolling out the dough.

Katie Landeck can be reached at klandeck@student.umass.edu.

Comments
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