The Pioneer Woman Cooks (23 page)

5. Now finely chop the pecans…

6. And stir them into the flour mixture.

7. Mix the egg and cream together. Add the mixture to the bowl.

8. Stir together until just combined.

9. Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled.

With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!

10. With a rolling pin, very gently roll the dough into a 10-inch round about ¾ inch thick.

11. With a sharp knife, cut the round into eight equal-size wedges. To do this, first cut an X…

12. Followed by a +. See? Eight equal-size wedges! And it only took me thirty-nine years to figure out this trick.

13. Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with nonstick cooking spray; either one will work!)

Bake the scones for 22 to 26 minutes, until they’re just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you.

14. Allow the scones to cool completely before icing.

15. In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones.

16. Allow the icing to set before serving. Serve with yummy coffee.

OPTIONAL: Sprinkle chopped pecans over the icing before it sets.

HUEVOS HYACINTH

Make as many as you need!

My good friend Hyacinth and I like to cook together and try to figure out new and interesting ways to get food into our mouths. Plus, she does all the dishes, which makes me love her all the more. One day right after Easter, I lamented that I’d up and forgotten to dye Easter eggs with my children, after having bought three dozen eggs. Nice mothering, eh? Anyway, after scolding me for an hour or so, Hyacinth suddenly remembered an egg dish she’d enjoyed while visiting a bed and breakfast with her husband, our district court judge, whom I have a really hard time addressing as “your honor,” but I still try.

After a little experimentation, we came up with Huevos Hyacinth, a single-serving dish prepared in individual ramekins. The basic recipe can be used as a launching pad for your own interpretations: instead of sliced ham, use smoked turkey or salmon. Instead of goat cheese, use Pepper Jack, Mexican Cotija, or even Boursin, if you’re feeling especially French that day. However you prepare it, Huevos Hyacinth is perfect for one or several guests.

Butter for the ramekinsThinly sliced ham, turkey, or any deli meatTomato slices or picante sauceLarge eggsSalt and black pepper to tasteCrumbled or grated Monterey Jack, Mexican Cotija, goat cheese, or other cheese

Thank you for doing my dishes, Hyacinth!