Work. Like lots of it. New work, old work…work, work, work.
A writing project you waited until the last minute to do. Perfectionist procrastinators, anyone?
Two birthday celebrations. Two reasons to scarf your face at delicious restaurants.
An unexpected happy hour with beer, German pretzels, pork belly mac n’ cheese + your best friend when she randomly comes into town on a Friday afternoon.
Running, brunching + beginning training for that marathon you signed up for. Oh yeah, that.
A sex workshop. While no bananas were involved, jumbo candy canes and immature giggling were. For the record, my friend + I were the youngest ones in the class by an average of 25 years.
And perhaps the most unusual thing, one pound of locally-made goat butter.
Can I let you in on a little secret? Goats scare me.
To be honest, all animals scare me. You try getting tackled by a 7-foot show poodle or chased through the zoo by a maniacal peacock as a young child, and then let me know how much YOU like animals. For some reason though, goats especially scare me. They just seem so flippant and conniving with their beady eyes and spastic, kneejerk braying and kicking. With every trip to the petting zoo or farm, I swear those smelly goats are not to be trusted!
Which means that goat products like goat cheese…goat yogurt…goat milk…also not to be trusted. Because they’ve all got that unmistakable tang. That goaty tang.
However, when you write a food blog and are presented with the unique offer of goat butter from a sister of a friend, you kind of have to say yes despite your animal reservations. You must put those beady eyes out of your mind…forget about your long-held belief that goats are planning on taking over the world…remember that whatever happens, you won’t turn into Goat Boy…and make the goat butter into something so gosh darn tasty for your readers.
With it’s ethereal milky color and smooth texture, goat butter is more mellow than it’s chevre counterpart and as you may come to discover, less scary when paired with the right flavors. It’s tangy, savory bite simply needs to be balanced with a touch of sweetness and crunchiness…and perhaps a sugary lemon glaze. Everything’s better with a sugary lemon glaze, no?
The result of it all may just be a new love of goat butter waiting for you upon your U.S. arrival…braying and kicking thankfully not included.
Pomegranate Hazelnut Scones with Goat Butter
Prep time: 20 minutes
Cook time: 20 to 25 minutes
3/4 cup milk
1 T lemon juice
2 cups flour*
3/4 cup sugar
1/2 t baking powder
1/2 t baking soda
1/4 t salt
8 T (1 stick) chilled goat butter**
1 cup pomegranate arils
1/3 cup chopped hazelnuts
1 t lemon zest
1/2 cup confectioners sugar
juice of 1/2 lemon
*I used a 50-50 whole wheat/white flour blend
**Cow butter can be substituted if you cannot find goat butter
Preheat oven to 350 degrees.
In a small bowl or cup, mix together milk and 1 T lemon juice. Set aside.
In a large bowl, sift flour, sugar, baking soda, baking powder and salt. Using your hands, cut in goat butter until mixture is crumbly. Add pomegranate seeds, hazelnuts, lemon zest and milk mixture. Fold gently until batter just comes together. On a floured surface, gently knead scone dough several times before forming into a circle about 1-inch thick. Cut dough into 8 equal triangles, and place on a baking sheet.
Bake for 20 to 25 minutes, or until lightly golden brown. Let cool.
Meanwhile, mix confectioners sugar and juice of 1/2 lemon. Lemon glaze will be thick but pourable. Drizzle over scones, and serve.
Makes 8 scones