Ode to a Broken Spatula.

Oh spatula, poor spatula...

You were nothing fancy, but you were my favourite. I didn't tell the other spatulas for fear of making them jealous. We kept that secret to ourselves. You were so beautiful with your comfortable bright orange handle and your one convenient rounded silicon edge.

You were always there when I needed you, waiting and ready to help me out with countless culinary creations. You were there to fold egg whites into chocolate. You stood by me when I poured cake batter into round pans. You even let me use you to lick clean my mixing bowl when I happened to make a particularly scrumptious frosting.

But today, yes today was different. Today I pulled open the drawer where I let you sleep and snatched you out to mix together these rather delicious scones. Not 10 seconds into mixing, with a sudden and final loud snap you broke clean in two.

You lived a long useful life considering I bought you two for a dollar. I miss you spatula. I'm sorry I broke you.

Yours truly,


PS: Thank you for these amazing Cranberry Orange Scones. Your final epitaph. Your legacy. Your masterpiece. Something to remember you by, though they'll not last very long. Cranberry Orange Scones Makes 15 – 20 scones.

Source: The Novice Chef's Cranberry Orange Scones.

2 1/2 cup flour 1/2 cup sugar 1 tbsp baking powder 1/2 tsp salt 2 tbsp orange zest 6 tbsp unsalted butter 1 1/4 cup dried cranberries 1 egg 1 egg yolk 1 cup heavy cream Printer-Friendly Version

Preheat the oven to 400 degrees and position a rack in the center. Line your baking sheet with parchment paper and set it aside.

In a large bowl whisk together flour, sugar, baking powder, salt and orange zest. Cut in the butter with a pastry blender until the mixture resembles course meal then stir in the cranberries.

In a small bowl lightly beat the egg and egg yolk then stir in the cream. Add it to the flour mixture and mix it until it's just combined. Try not to break your spatula doing this like I did.

Turn the dough out onto a lightly floured surface and press it into a 1 inch thick square about 8 inches in diameter. Cut out as 15 – 20 triangles with a sharp knife and transfer them to the prepared baking sheet with an inch of space between them.

Bake them for 15 – 20 minutes until they turn a light golden brown. Transfer them to a cooling rack and let them sit for 5 – 10 minutes before slicing them open and spreading butter or jam on them. Enjoy!

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