Bread: Sandwich Loaves


Aren’t those the prettiest loaves of bread you’ve ever seen? That may be a little dramatic, but for real, you guys. They are very pretty. Since I’ve changed my job title to Tiny Human Herder Stay-At-Home-Mom, I’m finding that I have both the need and the desire to make for myself some of the things that I was in the habit of buying.  I’ve made bread many times, but it’s only recently that I’ve gotten in the habit of doing it regularly.  We eat a lot of sandwiches around here, and toast, and I like to make croutons for salads, and we usually have a bit of bread with our dinner if we’re not having carb-heavy sides… see where I’m going with this?  I was spending quite a bit on bread at the store, especially since I preferred to buy the bakery loaves, which tend to cost a bit more than the stuff off the shelf.  And since I own no less than four cookbooks that are devoted entirely to the art of bread baking, and cookbooks are really just the physical manifestation of knowledge that you’ve purchased (and not cheaply) from an expert, my bill was really starting to get out of hand.

So I cracked open The Bread Baker’s Apprentice looking for a basic loaf bread recipe.  I wanted a loaf of mostly white bread, that had good flavor and chew, but didn’t require three days to rise and/or ferment.  The one I chose was appropriately entitled Basic White Bread.  There are several variations given for this recipe in the book, the first of which calls for powdered milk, which I never use and don’t keep.  The second variation called for either whole milk or buttermilk, so I went with that one.  I have been using this recipe for almost 5 months, making bread every 10-12 days, tweaking it as I went along trying to find the perfect loaf for us.  I wanted to add some whole wheat flour, as I like that it adds some extra nutritional value, but my husband does not care for the taste.  So I added just a bit here and there until I got to what I think is the exact right amount for us.  I’ll put that in my notes below if you care to try it, but I definitely recommend experimenting until you come up with your own perfect formula.  I’ve added some notes at the bottom of the recipe with my mix, as well as a few tips, so be sure to read it through before you begin.

Our bread is a bit more sturdy than typical store loaf bread, but still has a very light crumb and I think it has a much better flavor.  The little bit of whole wheat flour I add really gives it more depth without being too tough or “grainy”.  It’s perfect for sandwiches or toasting and since the recipe yields two loaves, it lasts my little family of two adults (and one pint-size person) for about a week and a half.  This is no quick bread.  There are several hours of rising here, but the hands on time is only about 30-40 minutes or so, and less if you are practiced.  Enjoy!


Basic White Bread,
from The Bread Baker’s Apprentice by Peter Reinhart
makes two loaves

4¼ cups (19 ounces) unbleached bread flour*
1½ teaspoons (.38 ounces) salt
3 tablespoons (1.5 ounces) sugar
2 teaspoons (.22 ounce) instant yeast
1 large (1.65 ounces) egg, slightly beaten, at room temperature
¼ cup (2 ounces) butter, room temp**
1½ cups (12 ounces) buttermilk or whole milk, at room temperature


Mix together the flour, salt, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and milk and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple.

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for 1½ to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

Remove the fermented dough from the bowl and divide it in half.  Shape the pieces into boules by gathering the dough into a rough ball.  Create surface tension by stretching the outside of the dough into an oblong shape, being careful not to squeeze out too much of the gas trapped in the dough.  Repeat this stretching motion, bringing  the opposite ends together to form a ball.  Pinch to seal the bottom.  Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to rest for about 20 minutes.

Shape into loaves:  Begin by patting out the dough into a  rectangle about 5” wide and 6-8” long.  Working with the short side, begin rolling the dough, a little at a time, pinching the crease as you go.  Make sure to maintain the surface tension of the dough, as that helps in the rising.  Pinch the final seam close and do not taper the ends.

Lightly oil two 8½ by 4½-inch loaf pans and place the loaves in the pans.

Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.

Preheat the oven to 350°.

I like to score my loaves down the center with a very sharp knife and then spray with a bit of oil and sprinkle with sesame seeds, but that is optional.

Bake for 35 to 45 minutes, rotating 180 degrees halfway through for even baking. The tops should be golden brown and the sides, when removed from the pan, should also be golden. The internal temperature of the loaves should be close to 190° F, and the loaves should sound hollow when thumped on the bottom.

When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving.

I do use the weight measurements given here for the flour.  I think it’s the best way to be consistent since everyone measures flour differently.  I don’t bother with the wet ingredients or the smaller amounts like the salt and yeast, but with the flour I do feel like it’s a good idea.  That being said, if you don’t have a scale, then go ahead and use your regular measuring cups and you’ll be fine, you just may need to add a bit more flour/water when you’re kneading to get to the right consistency.

*I use 16 oz white unbleached bread flour and 3 oz whole wheat flour, both King Arthur brand.
**I use melted butter.  I did that by mistake the first time and find that it mixes in easier than just room temp butter.
I’m a visual learner and really appreciated how Mr. Reinhart used plenty of photos in the book to show how to shape the loaves.  Here are the links to some YouTube videos with the shaping techniques used in this recipe:

Shaping into boules
Shaping into loaves



Fig Focaccia with Maple Balsamic Onions

You guys.  I am fascinated by bread.  It’s like magic.  Really!  Flour (essentially ground up grass, people), water, salt, and yeast magically combine and transform each other into the most basic food there is.  I mean, think about it.  There are as many recipes, flavor profiles, and add-ins as there are people on the planet.  You can go in any direction you want and it’ll still probably turn out delicious.  And yet,  it’s one of the most terrifying things to make… at least the first time.  Yeast is intimidating to a lot of people.  I think it’s fear that you’ll kill it off in the beginning and then do all that work just to pull a dense, flat, flavorless loaf from the oven.

The first bread I ever made was the famous, Jim Lahey No Knead Bread.  You know, the one every food blogger alive has posted about.  It was so simple, and it’s a great way to sort of jump in to bread baking, but you know, only in the ankle deep part of the shallow end of the pool.  It was a great confidence booster when it turned out not just edible, but actually tasty.  So once I realized that I could totally handle this, I started to branch out a little.  I made white bread, and wheat bread, and dinner rolls… And then I discovered focaccia.  Focaccia is like that super fun friend you have that is up for anything.  The laid back one who goes along with whatever and who always has a great time.  Really!  It’s the most straightforward dough to make, but then you can add whatever you want to it, and I don’t think you could mess it up.

Um, Emily?  That kind of sounds like pizza…  I know, and it’s actually like pizza’s cousin.  You don’t usually add as many toppings to focaccia as you would to pizza, but the dough is very similar.  You’re just sort of seasoning focaccia, so you have a bread that will (hopefully) accent your meal, rather than be a meal, like pizza.  Focaccia should be fairly flat, and have a delightfully crispy, crusty outside with a tender, rustic inside.  It’ll usually rise a little more than a pizza-type dough since you’re not weighing it down with as many toppings;  and it’s a more substantial bread since most of the surface area will be exposed and will bake up crusty and golden, unlike with pizza where we cover it with sauce and cheese so the crust is only really crusty on the bottom and the edges.

If you have any inclination at all to get into bread baking, you should definitely try focaccia.  I most often make it very simply with just sliced olives, rosemary, salt and olive oil.   It makes a great appetizer, or addition to your meal – I’ve even sliced it and used it for sandwiches.   I found this particular recipe a couple of years ago when I was looking for something a little more creative for having guests over, and it has become my favorite thing to make to impress people.  The original recipe was for strawberries and maple balsamic onions (a divine combination, you guys.  Divine.), and I have made that several times with excellent results, but figs are in season right now so I substituted them in for the berries.  I actually like the strawberries a little better since they are a little more tart than figs, which I think balances out the sweet onions a little better, but it was still delicious.  I love cooking things like strawberries and figs, etc, in the oven – the flavors get a little deeper, a little more intense, and they get all crispy edges and soft insides… In other words, they get perfect.

So, go forth and knead!  If you’ve never tried a yeast bread before, I encourage you to give it a go.  It’s really pretty simple, and it’s very satisfying to turn that dough up above into this:

And don’t be afraid to get creative with your toppings – I’d love to hear about your favorite focaccia bread, so please share!


Strawberry Focaccia with Maple-Balsamic Onions



1¼ oz package dry yeast

1 cup warm water (100–110 degrees F)

1 teaspoon honey

2½ cups flour

1 teaspoons kosher salt

¼ cup plus 5 Tbs olive oil, divided

1 medium sweet onion, quartered and thinly sliced

2½ teaspoons balsamic vinegar

1½ teaspoons pure maple syrup

1 cup strawberries, hulled and sliced lengthwise into 1/8–inch pieces

8–10 fresh basil leaves, sliced chiffonade

Coarse sea salt


Combine yeast, water and honey in a medium bowl; let rest for about 5 minutes, until bubbles form on the top. In a large bowl, whisk together the flour and kosher salt; set aside. Add ¼ cup of olive oil to the yeast mixture and stir to combine. Make a well in the center of the flour mixture and pour wet ingredients into dry. Stir well to combine, then turn dough onto a lightly flour surface and knead until dough is smooth and supple, about 10 minutes. Form dough into a ball and place it in a bowl greased with ½ tablespoon olive oil. Cover with a kitchen towel or plastic wrap, and let rest until the dough approximately doubles in size, about 1 hour.

Brush a 9×13–inch baking sheet with ½ tablespoon olive oil. Remove dough from bowl and press it into the sheet with your fingers until it touches the edges. Using your fingers, gently press indentations into the dough, all over the surface. Gently brush the dough with 2 tablespoons of olive oil; let rest, lightly covered, until it puffs up slightly, about 30 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium-low heat. Add the onion and cook, stirring occasionally, until browned and caramelized, 15–20 minutes. Stir in balsamic vinegar and maple syrup; let cook until liquid is evaporated, 2–3 minutes. Remove pan from heat and allow to cool slightly.

Preheat the oven to 450 degrees F. Lightly press figs into the top of the dough, then scatter onions and basil evenly across the top. Drizzle remaining 1 tablespoon of olive oil over the top and sprinkle with sea salt to taste. Bake until the focaccia is golden, about 20 minutes. Remove from the oven and allow to cool slightly before cutting into pieces. Serve drizzled with more olive oil or spread with fresh goat cheese.

*As I mentioned above, I have also used strawberries here.  I really think you could substitute any number of things with outstanding results, so if you don’t have/like figs use whatever you want.

Chocolate Chip Banana Bread

Apparently I’m on a quick bread kick here lately.  Or maybe I just had 3 bananas sending me accusing looks from their (rapidly decaying) vantage point on my counter.  Who’s to say?  Either way, I’ve had it from a very picky Banana Bread connoisseur (ahem.  My husband) that this bread is perfect just the way it is and I should no longer mess with the recipe.  The base recipe is from How to Cook EverythingMark Bittman’s epic cookbook, and I only played with it a very little bit to suit my taste.  Actually, that’s not true.  Those chocolate chips ended up in there because I had half a bag of them hanging out in my pantry and this seemed as good a fate for them as any, so really, what happened is that I just dumped some extra odds and ends in to facilitate my house cleaning.  You can omit them if you really want to, but I’ll send you an accusing look if you do.  Because bananas and chocolate chips go together like peanut butter and jelly; like Ross and Rachel.  I also added a bit of coffee emulsion because I have it from a good source that bananas and coffee should also be on that list of meant-to-be-togethers.  Although I think you could use a bit of strong coffee or espresso if you don’t have coffee emulsion/extract.  Also, I would tell you that even if some people who fancy themselves Banana Bread Connoisseurs (ahem.  See above.) somehow find out that you used a teensy tiny bit of whole wheat flour and send you their own accusing looks, you should ignore them and do it anyway.  You can’t even tell it’s in there (cue disgusted snort from said connoisseur) and it gives it a little more substance, a little more chew.  It’s still perfectly moist and light, with a very tender crumb, and I’d like to remind…someone…that they did say it was the best Banana Bread I’d ever made.  So there.

Chocolate Chip Banana Bread

Adapted from Mark Bittman’s How To Cook Everything

8 tbsp unsalted butter (1 stick)

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

1 1/2 teaspoons baking powder

3/4 cup sugar

2 eggs

3 very ripe bananas, smooshed up (am I the only one who thinks that’s lots of fun?)

1 teaspoon vanilla extract

1 teaspoon coffee emulsion (or espresso or strong coffee)

5 oz mini chocolate chips

1/2 cup walnuts (optional.  I omit them because I like my banana bread uninterrupted by crunchy bits.)

Preheat overn to 350 F and grease a 9×5″ loaf pan.

With a hand mixer, or a sturdy spoon or silicon spatula, cream the butter in a large bowl.  In a separate bowl mix together the dry ingredients.  (You don’t really need a mixer here as long as your butter is fairly soft.  I just sort of mash it around a little then add the eggs, etc).  Beat the eggs and bananas into the butter, then add the dry ingredients. Finally, stir in the vanilla, coffee substance of choice, chocolate chips and the nuts if you’re using them.  Don’t worry about making the batter smooth – it’s supposed to be lumpy, so just mix it up until all of the flour has been incorporated.

Pour the batter into the prepared pan and bake for approximately 1 hour, until a tester comes out clean, or with a only a tiny crumb or two.  This bread is pretty moist, so I generally pull it out when a well formed crumb sticks to my tester (not batter, mind you, actual crumbs), since I know it will keep baking for another moment or two until it cools.


Meyer Lemon Poppy Seed Bread

I made this with one of my few remaining Meyer Lemons, and I must confess that I was a little worried that the recipe wouldn’t be appropriately wonderful for my rare and precious lemons.   I’ve been dying to cook with them, but I have this irrational fear of using them in a less than spectacular way – you know, of making something just average and wasting them.  It’s silly I know, but I’ll only have them for these few months and I don’t want to waste them on something mediocre.  So.  I hunted around forever before settling on the recipe that I used, and even then I adapted it quite liberally to suit my high expectations.  And readers, it was totally worth it.  This simple little loaf is the very essence of Meyer Lemons.  It’s sweet, tart, and as you pull it out of the oven you will be greeted by the most divine scent: slightly pine-y, citrus-y, and totally delicious.  You won’t want to wait for it to cool so you can smear the slightest bit of salted butter on and enjoy it curled up on your favorite comfy chair.  It’s a typical quick bread type recipe that comes together in no time flat, and then you just have to wait impatiently for it come out of the oven.

Meyer Lemon Poppy Seed Bread            

Adapted from AmyBites

A few notes:  I added extra lemon zest, juice, and poppy seeds.  I really wanted a pronounced lemon flavor and I love the little crunch of the seeds, and I got what I felt was a well-balanced loaf.  Keep in mind that I used Meyer lemons though, and they have a less pronounced flavor and aren’t as tart as regular lemons, so you may want to adjust if you can’t find them.  Also, milk would be fine in the place of the heavy cream if you want to lighten it up.                                                                                              

1½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, softened

¾ cup sugar

2 tablespoons lemon zest

½ cup heavy cream

1 teaspoon vanilla bean paste or vanilla extract

2 large eggs

3 tablespoons lemon juice

2 1/2 tablespoons poppy seeds

Preheat oven to 350°F.  Butter a loaf pan.

Stir together flour, baking powder and salt. Set aside.

Using electric mixer, cream unsalted butter, sugar and lemon zest on medium-high speed until fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla bean paste. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in lemon juice and poppy seeds.

Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 65-70 minutes. Let loaf cool in pan on a wire rack for 10 minutes before turning out onto rack. Cool completely.

Pizza Pizza!

I was so excited to make my own pizza!  It’s the go to “lazy food” in our house…whenever I’m not in the mood to cook, or we’re in a hurry, or we run out of groceries (I never run out, just occasionally I end up with like 5 things that you can’t make a real meal out of.  For instance: a plum, a kiwi, and half a pound of chorizo do not a balanced meal make.) this is what we always end up having.  We love Papa John’s around here, and I’m certainly not knocking them, but there’s just nothing like making your own.  For one, it’s super duper easy.  Sure the dough has to rise, but you can make it in the morning before work or school and let it rise in your fridge while you go about your day and when you get home all you have to do is take it out, top it, throw it in your oven for about 10 minutes, and Ta Da! Pizza!  The recipe says to let it rise at room temp for about 2 hours until it’s doubled in size, but if you do it in the morning and let it rise slowly in the fridge, it will actually develop a better flavor.  A slow rise really lets the dough become “the best it can be”, and that is true for most breads. Either the warm/fast, or cold/slow methods will work here, with delectable results, so I encourage you all to run home and make your very own pizza as soon as possible.


Pizza Dough – makes one medium-sized thick and fluffy crust. If you prefer thin crust, just halve this.

Adapted from Smitten Kitchen


3 cups flour (I used bread flour)
2 teaspoon salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2 tablespoon olive oil

Mix together the first 3 ingredients in a large bowl.  Add the water and olive oil, and stir until combined and the mixture sort of comes together in a ball with lots of little floury pieces hanging around.  Dump it all out on a lightly floured countertop and knead it all into a cohesive mass.  Only knead it for a minute or two, then lightly oil your bowl, dump the dough back in, turn to coat with oil, cover with a towel or plastic wrap, and go check out the latest on Pinterest – I mean go clean behind your refrigerator or something productive – for a couple of hours until the dough has doubled in size.

Once it has doubled in size, dump it back out on a lightly floured countertop and sort of gently squish it down with the palms of your hands – no punching here – be gentle!  Sort of work it around until it’s shaped like a ball again, and let it sit on your counter under a bowl or plastic wrap for 20 more minutes.  This is really an important step!  If you don’t let it relax, your crust will be tough, and not at all pizza-like.

Preheat your oven to it’s highest setting (preheat your pizza stone, too, if you have one).  Roll out the dough as best you can – this is kind of a chore, since the dough always wants to scrunch back up into itself, but just keep pushing it out with your hands until it’s close to a circle and looks approximately pizza-sized.  Throw on the toppings of your choice, keeping in mind that the more you have the less your crust will rise, so if you like a lot of toppings, keep them thinly sliced.  I don’t have a pizza stone, so I use a pizza pan like this one.  I cover it with parchment paper and sprinkle on a little cornmeal before adding my pizza.  Then just throw it in your oven for about 10 or so minutes, until it looks done.  Enjoy!



Blueberry Muffins

There is just nothing like a warm, slightly tart, slightly sweet, fluffy, crunchy topped muffin to start  your day.  I bought these blueberries last week with the intention of making muffins, and then I completely forgot about them.  Luckily, on Saturday morning, while I was shoving things around in my fridge trying to find something appealing for breakfast, the carton fell out and they scattered all over my kitchen…as if to remind me that they were still there, and would I please bake them up into something wonderful?  So, after chasing them all down (a huge disappointment to the dog, who, of course, thought I had obligingly thrown them all about just for him to play with) and cleaning them up a bit, I dug out the first cookbook I ever received as a gift and found a recipe for muffins.  Blueberry Streusel Muffins, to be exact.  What was the cookbook you ask?  The All-New, Ultimate Southern Living Cookbook, given to me by my mother for Christmas, 2008.  The recipe is so simple, and it takes almost no time at all to whip these beauties up, and get them in the oven.  They bake for 20 minutes, which is just long enough for you to feed the dog his breakfast, get the coffee on, and hunt down your husband, who is out in the garage building the world’s most awesome vehicle, or whatever it is they do out there.  Then you pull them out of the oven, smear on a little of that butter you made (homemade butter!  More on that later, I promise) and sit down to a perfect weekend breakfast.


Blueberry Streusel Muffins:


  • 1/4 cup slivered almonds   (I used chopped walnuts, since I was out of almonds)
  • 1/4 cup firmly packed light brown sugar
  • 3 tablespoons all purpose flour, divided
  • 3 tablespoons butter, cut into pieces
  • 1/4 cup uncooked rolled oats
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon rind
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 1/2 cup fresh blueberries
  1. Pulse almonds, brown sugar, 2 tablespoons flour, and butter 4 or 5 times in a food processor or until nuts are chopped and topping is crumbly.  Stir in oats and set aside.
  2. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.  Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
  3. Toss blueberries with remaining tablespoon flour and gently fold into batter.  Spoon batter into greased muffin pans, filling three-fourths full; sprinkle batter with crumble topping, gently pressing into batter.
  4. Bake at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center.  Remove to wire rack to cook.


Makes 14 muffins.


( a note on the lemon, it was quite strong…Next time I would use a little less, maybe even half of that.  I would have liked to taste a little more of the berries, and not so much lemon.)




lemon-poppyseed scones

I’ve missed my little home here in cyberspace!  But to make up for my absence, I’ve made the most wonderful scones to share with you.  I’ve always been a fan of lemon-poppyseed breakfast breads, but these are excellent.  I got this recipe from the wednesday chef, and like her, I think they are quite good, if I do say so myself.

The recipe couldn’t be simpler, and after just a few minutes you can have these tender little bites of biscuity goodness in the oven.  Like biscuits, you don’t want to over mix the dough or they will be small and hard and not good at all.  Just barely mix the wet and dry ingredients until they come together, then flour your counter and cut them out.  Brush on a some butter and sprinkle with a little sugar and in they go.  Instead of buttermilk the recipe calls for heavy cream, which actually makes them a little dense and sort of makes you feel like you’re having the most wonderful treat for breakfast.

I only zested a lemon and a half, and you can see the pile of poppy seeds I put in.  They give the scones just the right amount of crunch and combined with the bite from the lemon, these scones are the perfect breakfast with a cup of coffee.  I’ll be enjoying these on my way to work for the next week or so, since the recipe makes 10-12 of them, depending on how big you make them.  The recipe says to cut them out into 3 in rounds, but I just pulled the dough apart and made some scone-type shapes, and I think that worked pretty well.

For those of you who aren’t living here in Dante’s inferno (that is, Atlanta, Ga) I hope your summer is starting off a little cooler than ours is – it was 99 degrees out when I got off work yesterday.  I think my next project is going to be a frozen margarita cake I found somewhere…Meanwhile, I’m off to water my tomatoes so they don’t rebel against me.

lemon-poppyseed scones:

3 1/2 cups flour
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup plus 2 tablespoons poppy seeds
3 tablespoons grated lemon zest
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 3/4 cups whipping cream
2 tablespoons melted butter

1. Mix the flour, one-half cup sugar, poppy seeds, lemon zest, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, whisk together the egg and the whipping cream. Stir the cream mixture into the dry ingredients just until combined; do not overmix.

2. Heat the oven to 350 degrees. Place the dough on a lightly floured surface and gently pat into a 1-inch-thick round. Cut out scones with a 3-inch round cutter that has been lightly sprayed with nonstick spray. Place the scones on a parchment-lined baking sheet, several inches apart. Brush the tops with melted butter and sprinkle with the remaining tablespoon sugar.

3. Bake the scones 20 to 24 minutes, until lightly golden on the sides and bottom.