Checkin Clifton’s Cafeteria

Clifton's Cafeteria
California’s lone survivor from the Golden Age of Cafeterias once again redefines the dining experience. Enter our “Cabinet of Curiosities” and celebrate California’s diverse natural and cultural legacy within our legendary forest themed environment.

Dining at an LA institution for the first time.

HAAS Building, Los Angeles, California, United States of America

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Photo Gallery from Dodging the Memory Hole 2016

Images from a conference at UCLA concerned with saving born digital news

Details for the conference can be found at Dodging the Memory Hole 2016.

The Journalism Digital News Archive has posted a nice bunch of photos as well.

My previous posts and notes about the conference:

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Amerikan Krazy Unboxing

Unboxing of a few cartons of the hardcover of Amerikan Krazy that arrived today for the book launch at Chevalier's Books next Wednesday!

A few cartons of the hardcover of Amerikan Krazy arrived today for the book launch at Chevalier’s Books next Wednesday!

I took a quick photo series of the unboxing of the copies.

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If you haven’t RSVP’d for the reading and book signing, there’s still some room left. Please RSVP at Boffo Socko Books or on Facebook. I hope to see everyone at Chevalier’s Books on Wednesday at 7pm.

Can’t wait for Wednesday or want to read it before the book signing? You can buy the hardcover or e-book version on Amazon or wherever fine literature is sold.

 

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Cream Scones Recipe

5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit

Cream Scones

  • Servings: 6-8
  • Time: 25-30mins
  • Difficulty: easy
  • Print

Light, flaky classic scones with full flavor

Ingredients

  • flour (all purpose generally yields better results than cake)
  • sugar
  • baking powder
  • salt
  • unsalted butter (cold)
  • fruit: usually dried currants, raisins, chocolate chips, or other fruit
  • egg
  • heavy cream
  • fruit zest (orange, lemon, grapefruit, other)
  • cinnamon
  •   Mise on place for scone ingredients

Other fats could be substituted for the butter, but butter generally tastes best here.  For the small handful of health conscious non-professional home cooks, absolutely do not substitute milk for the cream, otherwise the fat ratio for the recipe will be thrown completely off and your results will be horrifying.

Ratio

5 parts flour : 1 part sugar : 1.5 parts butter  : 1 parts egg : 2 parts cream : 1.5 parts fruit

Other ingredients (approximately per part)

  • 1/2 teaspoon salt per part
  • 1 tablespoon baking powder
  • 1/4 oz zest

Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.

Directions

  1. Preheat oven to 425° F.
  2. Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
  3. Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
  4. Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
  5. Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
  6. Roll the dough out into a disk about 1.5″ thick.
  7. Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
  8. Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
  9. Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
  10. Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.

Step-by-step photos

Follow the instructions in the captions below:

Ingredients for making scones
Ingredients for making scones

Mise on place for scone ingredients
Mise on place for scone ingredients
Close up of scone ingredients
Close up of scone ingredients
Whisk together the flour, sugar, baking powder and salt
Whisk together the flour, sugar, baking powder and salt
Put the cold butter into the flour mixture.
Put the cold butter into the flour mixture.
Cut in the butter with a pastry blender until the lumps of butter are just larger than the size of a pea.
Cut in the butter with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
Mix together the cream, egg, and the zest, then mix into the flour/butter JUST until the dough comes together.
Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter JUST until the dough comes together.
Do not overwork the scone dough.
Do not overwork the scone dough or the resultant scones will not be light and flaky.
Roll the dough out into a disk about 1.5" thick.
Roll the dough out into a disk about 1.5″ thick.
Brush a light layer of cream (or milk) onto the top of the disk.
Brush a light layer of cream (or milk) onto the top of the disk.
Close up of the dough disk with cream. You should preferably be able to still see small chunks of butter in the dough.
Close up of the dough disk with cream. You should preferably be able to still see small chunks of butter in the dough.
Sprinkle on a nice layer of cinnamon and sugar.
Sprinkle on a nice layer of cinnamon and sugar.
Close up of the texture of the dough.
Close up of the texture of the dough.

Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
Put the sheet of scone dough into the oven at 450 for 12-15 minutes, or until an inserted toothpick comes out clean.
Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.
Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.
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