Never under estimate the power of a good scone

16 Oct

It was a sad, weary disappointly cold day in February and I was tired of winter, and not unusually for me, I was roaming the downtown streets by myself.  I have always been a loner, and I’m good with that as I’m rarely bored by my own company…but to the point, I was cold, hungry and tired of my cold feet, time to find somewhere warm.  I was not a typical teenager, I wore vintage clothes, and my hobbies included collecting Depression glass, cookbooks and watching old black and white movies, Mildred Pierce was one of my favorites, I was also a food snob. So, instead of heading to a diner for french fries and a Coke, I went to Say Cheese, for soup, warm apple cider and a scone.

Say Cheese was to me a paradise; located in an old building, it was the first time that I ever saw exposed brick walls, mismatched tables and chairs, carpets on the old pine floors and delicate french lace curtains in the windows.  I felt at home there, I felt as if I belonged, a feeling that was rare for me growing up.  I would sit there with a book, and always order the same thing; cheese soup, a mug of warm apple cider and a cheese scone warmed with butter and strawberry jam.  Of course, when I think about it, I can still taste all of it, the cheese soup, always smooth as custard, sharp with the flavours of good cheddar and dry mustard, the apple cider spicy with cinnamon and cloves, and then the scone, warm, buttery, salty and then the jam, cool and sweet.  I can recreate that meal, I can make the soup, it’s not hard and then the scones, in half an hour, out of the oven, just as buttery and rich as the ones that I remember.  But it wouldn’t be the same.  Everything is different, even the building where Say Cheese once was is now gone, a hockey arena stands in its place.  It’s not possible to completely and authentically recreate place and time, all we have is now, so, I’m offering a different scone recipe, it’s a good one, thirty minutes from an idea to your plate, hopefully to share.

Bake them and create your own happiness, your own food memories.

 

Pumpkin Scones

2 cups all purpose flour

1 tsp. cinnamon

1 tsp. ginger

1 tsp. salt

1 tsp. baking powdwe

1/2 tsp. baking soda

1/2 cup cold salted butter, cut into small cubes

1/3 cup good quality sour cream

1/2 cup pumpkin puree

1 tsp. vanilla extract

Maple glaze recipe to follow

Oven to 400 degreesF.

In a large bowl, combine all of the dry ingredients ( I don’t think that I need to tell you which ones are the dry ingredients), stir with a fork until combined.  Either using your hands or a pastry blender, cut in the butter until the mixture looks like oatmeal.

In another bowl, combine the sour cream, pumpkin and vanilla, stir to combine then ass to dry mixture.  Get in there with your hands and give it a good mix until it comes together, it will only take about 2 or 3 minutes.  Then, knead it on the counter once or twice and pat it out into a circle about 7 inches in diameter and maybe an inch thick. Cut it like a pie into six equal pieces.  Place on a parchment lined baking sheet and bake until golden brown, about twenty minutes

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