October 21, 2014

Scrolling Headlines:

Three new students appointed as SGA special assistants -

Tuesday, October 21, 2014

Allymohamed scores game winner after suffering facial injury against Boston University -

Tuesday, October 21, 2014

Loaded weekend against Marist, Keene State challenges UMass club hockey -

Tuesday, October 21, 2014

UMass football seeing improvement on both the offensive and defensive lines -

Tuesday, October 21, 2014

Remembering Derek Jeter: an appraisal -

Tuesday, October 21, 2014

Yellowcard switches things up on “Lift a Sail” -

Tuesday, October 21, 2014

Campus Sustainability Day to take place Wednesday -

Tuesday, October 21, 2014

Woosley paces UMass tennis at the ITA Northeast Regionals -

Tuesday, October 21, 2014

Sonny Landreth performs intense, brief set at the Iron Horse -

Tuesday, October 21, 2014

Tinashe impresses on debut album, “Aquarius” -

Tuesday, October 21, 2014

Ebola coverage is misinforming -

Tuesday, October 21, 2014

Two counts of larceny occur over the weekend -

Tuesday, October 21, 2014

UMass student charged in connection with alleged involvement in racist vandalisms -

Monday, October 20, 2014

UMass student found dead in McNamara Hall -

Monday, October 20, 2014

Protect Our Breasts runs Breast Cancer Awareness campaign -

Monday, October 20, 2014

Underclassmen lead UMass hockey to first victory of the season -

Monday, October 20, 2014

Super Smash Bros. 3DS: A classic revitalized -

Monday, October 20, 2014

Dear Chancellor: Improve the FAC -

Monday, October 20, 2014

UMass women’s soccer shut out by Rhode Island -

Monday, October 20, 2014

Students at UMass rally to show support for Hong Kong -

Monday, October 20, 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.

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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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