流浪记，梦一样的活在纽西兰: Day 30

今天早上很出乎意料的有人煮早餐给我吃。满满的幸福，真的很感谢。

久违的爱心早餐。算是吧..

在这里周末也没有什么分别。白天比黑夜结束的快。今天是 7/5/15 ，出国一个月了。星期四的早上没有什么东西做，只有工作。但是因为前几天下雨的关系，没有什么kiwi剩下，结果很早的2.30pm 就放工了，平时是做工到五点的。

而且明天星期五估计天气报告是说整天下雨，结果是没有工作咯。

晚上may大厨就煮我们大家都很怀念的菜肴。姜酒鸡，好补身子哦，我也学学煮饭吧，煮了简单的broccoli carrot.

晚饭后，我们就动手做scone, 因为在紐西蘭，晚上是没有什么节目的，只好做烘培咯。

简单的食谱哦，大家可以简单动手看看。

Cinnamon Roll Scones:

2 cups (260 grams) all purpose flour

1 tablespoon (15 grams) granulated white sugar

1 teaspoon (5 grams) baking powder

1/2 teaspoon (2.5 grams) baking soda

1/4 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cut into pieces

3/4 - 1 cup (180 - 240 ml) buttermilk

Filling:

2 tablespoons (30 grams) unsalted butter, softened

1/3 cup (45 grams) currants or raisins (optional)

1/3 cup (70 grams) firmly packed light brown sugar

1 teaspoon (3 grams) ground cinnamon

Instructions:

Cinnamon Roll Scones: Preheat oven to 400 degrees F (200 degrees C) and place oven rack in the middle of the oven. Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Add the buttermilk to the flour mixture and mix just until the dough comes together. (Do not over mix.)

Transfer the dough to a lightly floured surface and knead the dough gently and then roll into an 8 x 11 inch (20 x 28 cm) rectangle. Spread the softened butter over the dough. Sprinkle with the raisins, if using. In a small bowl stir together the brown sugar and cinnamon and sprinkle it evenly over the butter. Gently press the mixture into the dough and brush one edge of the 11 inch (28 cm) side of the dough with a little milk or cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk or cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces and place on the baking sheet. Brush the tops of the scones with a little milk or cream.

Bake for about 17-20 minutes or until a toothpick inserted in the middle of a scone comes out clean. Remove from oven and place on a wire rack to cool slightly. Best served warm from the oven, but they can be covered and stored at room temperature for a few days.