{"id":583,"date":"2010-03-14T20:16:03","date_gmt":"2010-03-15T01:16:03","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=583"},"modified":"2010-03-15T09:17:51","modified_gmt":"2010-03-15T14:17:51","slug":"one-of-those-tweaks","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/one-of-those-tweaks\/","title":{"rendered":"One of those tweaks"},"content":{"rendered":"

Like I said<\/a>, I have not been inventing recipes recently, but I have been tweaking existing. Today for breakfast I made giant buckwheat fig-filled scones, based on two from 101 Cookbooks.<\/p>\n

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Jammy stripe<\/p><\/div>\n

The giant scones are filled with a fig jam, that starts with the ingenious step of making a caramelized sugar syrup then adding wine and whole spices and simmering the figs in it. I didn’t have port, so I used Marsala, and a touch less than the half cup called for – I didn’t want my jam to be too wine-y. When you puree the jam you add butter; Heidi recommends a pinch of salt – I used salted butter, and only about 6 TBLS instead of the 8 specified. Otherwise I made the jam as written<\/a>.<\/p>\n

The original fig scone scone dough<\/a> is supposed to be a buckwheat dough with 8 TBLS butter and 1 1\/4 cups cream to 2 1\/4 cups flour, part buckwheat and part white. I wanted a leaner dough, and more<\/em> of it, so I used the dough from an earlier 101 Cookbooks recipe – Mega Scones<\/a> – and subbed in orange zest for lemon, and 1 cup buckwheat in place of 1 cup white flour. I used 1 cup heavy cream and the rest skim milk, ‘cuz that’s what I had and forgot to save a little cream for brushing the top – so I used buttermilk, and sprinkled with coarse sugar.<\/p>\n

Yum, especially when the jam was hot. I took one over to Rach so she could share it with her little brother and her pregnant sister-in-law who arrived sometime today.<\/p>\n

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Still on the parchment-lined pan<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Like I said, I have not been inventing recipes recently, but I have been tweaking existing. Today for breakfast I made giant buckwheat fig-filled scones, based on two from 101 Cookbooks. The giant scones are filled with a fig jam, that starts with the ingenious step of making a caramelized sugar syrup then adding wine […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11,81,80],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-breakfast","tag-figs","tag-scones"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=583"}],"version-history":[{"count":4,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":601,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/583\/revisions\/601"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}