Thirty-one days of talking about fitness and eating better are all well and good, but we must not neglect life’s simple pleasures. I have a busy day scheduled—a meeting with my business partner, two meetings with clients, and a big project that’s ready for finishing touches before it goes to the printer. But in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of scones into the oven.
With the encouragement of my friend and coach Gika Rector, I’ve been giving some thought lately to cooking as an art form. I’m overdue for grocery-shopping, so today’s performance started from the concept “What’s hiding in the pantry?†A can of yams and the last bit of a bag of crystallized ginger became my inspiration. (I also found some vacuum-packed salmon, but my artistic vision wasn’t bold enough for fish scones—yet.)
(Start with the basic scone recipe and instructions.) …[MORE]
This is one of my most popular scone recipe variations. Dipping the scones into a powdered-sugar/juice glaze while they’re still warm gives them a crunchy, sweet-tart crust. (Start with the 
The scone recipe on which I’ve based my variations comes from the Alice Bay Cookbook by Julie Wilkinson Rousseau, care of my dear friend and sous-chef, Julie Brown. It contains recipes from the 