Dancing Spoon

O'Reilly's Excellent Scones

Scones Visionary

by Edie Freedman

Tim O’Reilly’s Most Excellent Scones
Tim O’Reilly, founder and CEO of O’Reilly Media (oreilly.com), is many things: visionary, writer, technology advocate, and much more. He also happens to be an excellent baker.

I have worked with my friend Tim for nearly two decades and I know that his scones are legendary; he makes them for friends, colleagues, and just about anyone who shows up around breakfast time chez O’Reilly. I can speak from experience: it’s hard not to wolf down more than your share of these wonderful pastries, especially when they’re just out of the oven.

Tim's most excellent scone recipe follows...

Recipe: Mint Cookie Pie

Tooth Sweet

by Edie Freedman

My mom used to make this at "Girl Scout Cookie Time" every spring. On the list of all-time 1960s suburban recipes, this lands somewhere just above Ritz Crackers' Mock Apple Pie. It's very good, but incredibly dense and sweet.

Girl Scout Mint Cookie Pie
(serves 6-8)

Ingredients
1 box (approx. 30) Mint Girl Scout Cookies (or other commercially available chocolate mint cookies)
3/4 t. vanilla
1 c sugar*
3 egg whites
1/2 pint heavy cream
3 T confectioner's sugar

*You can use just 1/2 cup of sugar, total, if you prefer a less sweet pie. With all of the sugar in the cookies themselves, the additional sugar makes it very, very sweet.

Combine about 30 mint cookies, crushed fine, with 1/2 cup sugar and 3/4 tsp. vanilla. Beat 3 egg whites with 1/2 cup sugar, adding sugar gradually until very stiff. Fold into the cookie mixture.

Spread mixture in well-buttered 9" pie pan. Bake at 325 degrees for 20-25 minutes--pie should be firm. At least 3 hours before  serving, whip 1/2 pint heavy cream with 3 tablespoons confectioner's sugar and spread on pie. Refrigerate. (The whipped cream will sink into the pie.)

Serve with a dollop of slightly sweetened whipped cream or vanilla ice cream.

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