January 28, 2015

Scrolling Headlines:

MASSPIRG urges McDonalds to stop purchasing meat raised with antibiotics -

Wednesday, January 28, 2015

How to avoid, treat and prevent Computer Vision Syndrome as a college student -

Wednesday, January 28, 2015

Obama and Modi strengthen ties between U.S. and India -

Wednesday, January 28, 2015

UMass receives research honor from the Carnegie Foundation -

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Islamophobia is a form of racism that needs to be stopped -

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Björk gets personal on breakup album, ‘Vulnicura’ -

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UMass Dining nominated for Seafood Champion Award -

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Why UMass basketball isn’t a good brand of basketball -

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BLOG: Joseph Widmar commits to UMass hockey -

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BLOG: New York Jets name Marcel Shipp new running backs coach -

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A bond over basketball: Trey Davis and Zach Coleman’s friendship continues to grow at UMass -

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Inside the Park with Marky Mark: January 27, 2015 -

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Panda Bear remains confident, even in the face of ‘The Grim Reaper’ -

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Why I want to be a teacher -

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Men’s and women’s swimming and diving teams wrap up third-place finishes at Dartmouth Invitational -

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UMass’ College of Education to train Pakistani higher education administrators -

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Hao Luong shines for UMass men’s swimming and diving on Senior Day, prepares for end of college career -

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Police Log: Friday, Jan. 23, 2015 to Monday, Jan. 26, 2015 -

Tuesday, January 27, 2015

Rachel Hilliard, Heather MacLean highlight solid performance from UMass women’s track and field -

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Hockey East: Eichel’s overtime goal pushes Boston University past Vermont -

Tuesday, January 27, 2015

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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.

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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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