Soup to Scones


I was sick for a few days after Christmas – possibly a reaction to too much fudge. So I ate a lot of soup.  All that clean eating made me feel strangely healthy, given that I had the flu. I was eschewing all the usual suspects:  alcohol, sugar, butter. Sure enough, with annoying predictability, I started to feel pure and even alert. I never want to admit that certain substances might not be contributing to my good health. Butter gives me so much joy, and asks so little in return…so after a couple days of drinking my lemon-honey-cayenne-ginger tea and doing yoga, I decided to make these delightful scones.  I was feeling so clear-headed and free of toxins that I wanted to put my alertness to use in the kitchen.


The holidays were over and I had the urge to try a recipe that wasn’t for an event but was just for fun. These Winter Shortcakes from the December Bon Appetit made us feel so happy (and patriotic, once we posed the berries on top). We don’t have whipped cream at breakfast often, but when we do, my daughters actually wiggle with anticipation. Watching them enjoy themselves suffused me with such goodwill toward all, that I did a scone run to my husband’s work. Once or twice a year I like to try my hand at being a nice wife.

I did as BA instructed and made the Bon Appetit Biscuit Mix (using a 1:1 ratio of white to whole wheat flours), then used two cups of it for the shortcakes.  In the same feature there is a recipe for pancakes, made with the remaining mix.  Though I put on a brave face for my daughters, the mix made shockingly thick and dry pancakes – a chore to masticate and swallow.  The recipe lacked butter, perhaps that was the problem. I suggest simply cutting the Biscuit Mix recipe in half so you have the amount needed for these light and tasty winter shortcakes. Even though they were not in keeping with my flu diet, I found them uplifting, nonetheless.