Archives for December 2018

The Angry American

Filed Under: Pocket

Is an angry society an unhealthy one? So we’re often told. Feeling angry? Well, then, say those earnest experts who seek to soothe our roiled spirits, calm down. Take a pill. Try yoga. In The New York Times the op-ed columnist Nicholas D.

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December 19, 2018 at 08:58AM

The Real Roots of American Rage

Filed Under: Pocket

The untold story of how anger became the dominant emotion in our politics and personal lives—and what we can do about it. Soon after the snows of 1977 began to thaw, the residents of Greenfield, Massachusetts, received a strange questionnaire in the mail.

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December 19, 2018 at 08:48AM

Chocolate Chip Scones

Filed Under: Baked Goods, Cooking, Recipes

This is one of my favorite recipes. I love scones but adding chocolate makes it all the better. You can use a food processor rather than the pastry tool; it makes it go a little quicker. These are light, not too sweet – and the chocolate melts in your mouth.

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Chocolate Chip Scones

Chocolate Chip Scones

Course Dessert
Servings 8
Calories 448 kcal
Author Diane

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 c. cold unsalted butter, cut into 1/2" pieces
  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. buttermilk Use buttermilk only (do not substitute.)
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla
  • 1 T. milk

Instructions

  1. Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, egg, and vanilla. Stir just until combined, taking care to not overmix.
  2. Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.