I'm shifting my weight back and forth on my seat. I'm looking at my clock, is it 5'o clock yet? My shoulders are getting sore as I can feel my back hunching over. I turn my neck from side to side and I realize I am tapping my foot incessantly on the ground beneath me. My left hand is picking at it's own hangnail. My right hand never moves from the mouse.
I just went to the bathroom, I should stop drinking so much water. Must get up and move. No, have to read an e-mail. Did I already take lunch? Damn it, I did.My eyes are starting to glaze over from staring at the inevitable bright light projected from the eighteen inch computer screen two-feet away from my face. My right leg is falling asleep. Oh God, I am falling asleep. I need coffee. It must be 2:30.
Oh yes, you know this feeling, and you know it well. It's Monday. You're sitting at your desk, and you're hitting the wall. Go to your cafeteria and grab a mug, and maybe tomorrow you can bring along one of these.
Maple Vanilla Glazed Sweet Bread
2 cups all-purpose flour (9 oz)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons cold unsalted butter, cut into pieces
1 cup sour cream
1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1. Preheat oven to 400 degrees. Whisk together dry ingredients in a medium bowl, and cut the cold butter into the dry ingredients until flour resembles coarse meal. (One method: Determine 5 tbsp of butter and grate a block of it against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.)
2. In a separate bowl, whisk sour cream, egg yolk and vanilla extract until well blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Be patient and use a spatula to get the dry bits fully incorporated.
3. Place the sticky dough onto a parchment-lined baking sheet and pat into a disk (or even a square) about 1-inch in height. Cut the dough into wedges but do not separate. Bake for 15 minutes or until golden brown on top.
4. Prepare glaze: place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. Drizzle or use a pastry brush to glaze warm sweet bread. Best if served immediately. Store cooled sweet bread scones in an airtight container.