Everyone has their own way to cope with stress. Some folks drink, some folks exercise, and some folks read. I happen to be a stress baker. When I’m in a bad mood, stressed, or otherwise perturbed, I bust out the flour and sugar, shut off my brain, and get to work in the kitchen. It may not be the healthiest way to deal with stress, but its better than drugs! <br /> <br />A recent stress-induced baking session yielded these beauties – flaky, buttery rolled scones stuffed with a sweet & savory combination of prune lekvar, toasted almonds, and Parmigiano-Reggiano. I initially set out to make plain old scones, but then I saw that jar of prune lekvar that has been sitting in my cabinet for months and decided to go a little crazy. <br /> <br />The scones themselves are super-simple to make; once you get the basic recipe down pat you can begin to tweak and adjust to your heart’s content. They can either be rolled around a filling, like these ones, or cut into the traditional wedge shapes and topped with some chopped nuts or shredded coconut. Try these out first and see what you think, and then get creative! <br /> <br />(Adapted from Marion Cunningham's Buttermilk Scones recipe in Baking With Julia by Dorie Greenspan)

Share: