Balance and Time (Cornmeal Scones)

The process of baking is a very intricate and impressive science. Random ingredients, such as butter, sugar and flour, come together to produce succulent and satisfying creations.  With the addition of unexpected ingredients, like fruit or chocolate chips, the simple mixture becomes even better. Despite the amazing results, baking is truly an intricate process based on balance and timing. No one wants a crumbly cookie with too much flour or a sugar-coma inducing cake with too much sweetener. Ingredients must be measured so that their ratios contribute to a complete, balanced product. The process of baking also requires a general understanding of time. There have been multiple times when I have walked away from a batch of cookies only to be reminded of their existence by the smell of burning butter. When working with yeast, there is an element of patience added to the recipe when one has to wait for dough to rise. So, even though baking (at least a simple chocolate chip cookie recipe) seems fairly foolproof, it requires an innate understanding of balance, patience and time to create a truly delicious masterpiece.

While thinking (stay with me here), I decided baking is a lot like creating a recipe for life. In order to create an enjoyable life, one must accept and embrace balance, patience and time.  My greatest struggles result from my inability to grasp these simple concepts.  Balance… that’s a big one. I definitely have a type A personality that gives me a very “all or nothing” attitude. My perfectionist nature often blinds me from the simple, good things in life because I am constantly trying to be the best. As my father says, “Perfection is the enemy of good.” Trying to perfect one thing in my life distracts me from so many other things, and the result is a bland cookie made completely of flour. I need to adjust my recipe. A cup of focus, a tablespoon of fun, a pinch of persistence, and a generous sprinkling of hope combine to create happiness and self-acceptance.  Probably related to my perfectionism, I have trouble understanding patience and time as well. I always seem to be a rush to get my work done. An incomplete project will plague my mind until I sit down and finish it completely. This results in horrible impatience. I have trouble living in the moment because I am always concerned with what I need to do next. When I focus on the next, I tend to miss a lot of the now. So, while the bread is rising, I need to enjoy my time. Yes, there will always be work to be done, that next step, but it doesn’t mean that other worthwhile experiences should be completely forgotten.  My recipe needs a lot of tweaking, but as I slowly begin to grasp balance and timing, I will see the fruits of my labor produce a truly “delicious” life.

This recipe was found from  Nutmeg Notebook  .  It was one of those recipes that I noticed was quick, easy, required few ingredients, and was relatively healthy. The cornmeal gave the scones an unexpected hearty texture that really added to the overall flavor. As stated in the original recipe, I would recommend serving these warm. The texture of the cornmeal and the warm, doughy inside is a delectable combination.

Cornmeal Scones

• 1 2/3 cups all-purpose flour (or whole wheat pastry flour)
• 1/3 cup yellow cornmeal
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup 1% low-fat milk (I used skim)
• 1 large egg, lightly beaten
• Cooking spray

Preheat oven to 375°.
Step 1: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist.
Step 2: Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough. They can be chilled in the refrigerator at this point and baked later.
Bake at 375° for 22 minutes (check a few minutes early if using whole grain flour) or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.