April 20, 2014

Scrolling Headlines:

UMass men’s lacrosse falls to Hofstra on Senior Night, 11-6 -

Saturday, April 19, 2014

VIDEO: UMass United Rally in support of Derrick Gordon, LGBTQ community -

Friday, April 18, 2014

Student rally in support of Gordon, LGBTQ community -

Thursday, April 17, 2014

John Ashcroft faces criticism during speech -

Thursday, April 17, 2014

UMass football continues move in new direction in annual Spring Game -

Thursday, April 17, 2014

Thousands gather in Amherst Commons for 23rd Annual Extravaganja -

Thursday, April 17, 2014

Sexual violence is not ‘normal’ -

Thursday, April 17, 2014

One year after Boston Marathon bombings, UMass doctor Pierre Rouzier continues passion to help -

Thursday, April 17, 2014

Photo Slideshow: UMass United Rally -

Thursday, April 17, 2014

Get Yourself Tested at UMass -

Thursday, April 17, 2014

Library labyrinth targets stress -

Thursday, April 17, 2014

There is nothing to debate about global warming -

Thursday, April 17, 2014

UMass hits the road to take on LaSalle -

Thursday, April 17, 2014

No. 11 UMass women’s lacrosse looks to extend winning streak against Richmond -

Thursday, April 17, 2014

Southeastern Conference commissioner Mike Slive latest McCormack Executive-in-Residence -

Thursday, April 17, 2014

Got a little Irish in you? -

Thursday, April 17, 2014

UMass doctoral student awarded Soros Fellowship -

Thursday, April 17, 2014

UMass Dressage Team discusses the lesser-known sport -

Wednesday, April 16, 2014

Canelas: Things worth watching in Spring Game 2014 -

Wednesday, April 16, 2014

‘The Walking Dead’ finale resurrects a dull season -

Wednesday, April 16, 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.

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