Textbook. I suppose that's the best way to describe my little moth situation (and by little, I mean life-altering to the point of wanting to toss all your belongings out into the yard, douse them in lighter fluid and set them on fire). I kid you not. It's been two weeks, and I still want to drag it all out back, set it ablaze and bask in the glow of victory.
The textbook moth infestation goes as follows. You see a moth flying in your apartment one day, and you think to yourself "Hmmm. That's strange." and then you forget about it. Or maybe you kill it. Then you see another one and you take action, but kind of passively. You go the organic route, obviously. You buy sticky traps that are laced with pheromones to attract the boys, and then you top them with lanolin oil (wool oil) to entice the girls. You build a trap that attracts both sexes because you are very smart, and you want to catch those suckers before they make babies and turn your life into a living hell.
Of course, your brilliant plan fails miserably. Sure, the traps work and they catch the moths, but probably when they are on death's door. They've already laid eggs and you don't even know it. Cheeky little bastards. They fly into your little trap to humor you. Plus, they'd like to claim a nice wool-scented spot as their final resting place.
Then, one day, you decide to pick up your knitting where you left off. It's been awhile, but now it's fall, and you are feeling crafty. You find a patch of your knitting is disintegrating in a funny way. The moths ate your knitting because you bought that fancy expensive wool that's hand dyed and luxuriously soft and pretty. The moths love you for your expensive taste. You check your sweaters and realize how bad the situation is. They've been breeding all summer. They ate a chunk out of the left boob area of your favorite black sweater. YOU ARE SCREWED.
You spend two weeks washing everything in hot water (including those items that shouldn't be washed in hot water). Colors bleed and brights fade. Sweater shapes become skewed. You invest in an insane amount of dry cleaning. Your dry cleaner secretly judges you and doesn't understand: why you are dry cleaning half your wardrobe that appears to already be clean? You claim to be "spring cleaning" in late September.
You spend an enormous amount of time in the "organization" aisle of Home Depot, picking out giant containers to pack your super clean clothes to protect them. You also spend a frightening amount of money on said giant plastic bins that really should only cost a few dollars. You pack all your cleaned-in-hot-water belongings into giant tupperwares, thus turning your apartment into an obstacle course. Dressing becomes an hour-long challenge because, even though you thought you were packing the tupperwares in an orderly fashion, you weren't towards the end. You were tired. You can't find your other sports bra so you use the same one three bootcamps in a row. People should be thankful you are even wearing a bra at this point.
You move furniture, and you move appliances. The carpet goes, and so do the decorative pillows: these frilly items are holding you back from efficient cleaning. There's vacuuming, and more vacuuming, and more vacuuming. Sometimes, you pull a big load of laundry out of the dryer, but drop a freshly washed-in-hot-water tee on the floor, and then you fret yourself into a frenzy so you wash it again, in hot water of course.
You are WINNING.
And you sit back with a cup of tea after it's all over, proud to have conquered "the beast".
A moth flies by.
You think to yourself "Hmmm. That's strange."
These scones. Oh, these scones! I cannot claim that sandwiching fresh fruit and jam between layers of scone was my original idea, sadly. I was inspired by the blueberry stuffed scones at Darling Coffee in NYC, which was featured on the show Unique Sweets (Cooking Channel). It's one of my favorite shows because it showcases innovative bakers and actually gives a quick overview of some of their most drool-worthy recipes. I learn a ton from the show and I'm always inspired to bake after watching.
These scones are really tender and moist. Their incredible texture is probably because they are rich with Stirling butter and cream. Since it's fall, I decided to layer in Filsinger's apple butter and chopped apple. The nice thing about Filsinger's apple butter is the flavor is so concentrated that, on its own, it tastes a lot like apple-y molasses. Sandwiched between two layers of scone, the apple butter mellows into a rich apple pie flavor. I encourage you to serve these warm, 10 minutes after you pull them out of the oven. It's heart-warming, like eating apple pie in biscuit form. They make you forget about the crisis at hand. Almost.
Makes 8 large scones
Apple stuffed sconesPublished: September 30th, 2013, Cook time: 20 minutes
Makes 8 large scones
- 375 grams (3 cups) all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 2.5 tsp baking powder
- 1/4 tsp salt
- 115 grams (1/2 cup) Stirling unsalted butter, diced and kept cold
- 1 large egg
- 250 mL (1 cup) 35% cream, plus more to brush on the scones before baking
- 1 tsp vanilla
- 3 generous tbsp apple butter (I used Filsinger's)
- 1 large apple, cored and diced
- 1 tbsp turbinado sugar
- 1/2 tsp cinnamon
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Drop in the cold, diced butter. With both hands, quickly pick up handfuls of the flour mixture and rub together with your palms to quickly work in the butter. This is called "sanding". Continue sanding the flour until you obtain a fairly even mixture that ressembles very coarse oatmeal. Make a well in the center of the mixture for the wet ingredients.
- In a small bowl, combine the cream, egg and the vanilla. Whisk it together to break up the egg then pour the wet ingredients into the well.
- Using a fork, stir the wet ingredients into the flour, working from the center out. When it's all combined, give the mixture a last knead with your hands. Divide the dough in 2.
- Roll half the dough on a lightly floured piece of parchment (at least 12 inches long) to about 9 to 10 inches in diameter. Spread the apple butter on the dough, and sprinkle the apple evenly over the apple butter.
- On a lightly floured piece of parchment, roll the other half of the dough til it forms a circle just slightly larger than the first half, about 10 or 11 inches in diameter.
- Transfer the second dough round on top of the first, pressing it down and gathering in the edges with your palms to tighten the edges and seal them together.
- Brush the round with cream, sprinkle with turbinado sugar and cinnamon. Cut into 8 large wedges
- Transfer the wedges onto a parchment-lined baking sheet, staggering them, and bake for about 20–22 minutes or so, until the edges are golden brown.
- Let the scones cool for about 10 minutes to firm up before scarfing them down.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.