1/2cup buttermilk plus 1/4 cup for brushing the scones
1large egg
3tablespoons light brown sugar
1teaspoon vanilla
21/4 cups flour
2tablespoons cornstarch
1tablespoon double-acting baking powder
1/2teaspoon baking soda
1/2teaspoon salt
3/4stick (6 tablespoons) cold unsalted butter, cut into bits
1/2cup dried sour cherries or cranberries
Granulated sugar for sprinkling
Preheat oven to 400 degrees.
In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
In another bowl sift together the flour, the cornstarch the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. Place the scones on an ungreased baking sheet and brush the wedges with the remaining 1/4 cup buttermilk, then sprinkle them with the granulated sugar. Bake the scones in the middle of the overn oven for 15 to 18 minutes, or until they are golden.
Makes 8 scones.
Adapted from a recipe that first ran in Gourmet magazine in March 1990.
Dried cherry buttermilk scones
For next week
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To make a batch of zucchini herb cornbread, you’ll need:
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2 cups cornmeal
1 cup flour
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J ulia Child was before my time.
I don’t remember “The Art of French Cooking” or my mother studying any cookbook except Betty Crocker.
Still, when we were kids playing house, with pretend cooking and pretend meals, we said we were making cherries jubilee and crepes suzette. And my pretend name was Annette. Mickey Mouse Club, yes. But also … French.
That’s the influence of Julia Child.
Somehow, in a small town in California with one Chinese restaurant and tamales on Christmas, we knew that French cooking was the in thing. Julia Child was hip.
Later, we discovered Julia Child on “Saturday Night Live,” with Dan Ackroyd’s wicked takeoff, wrestling a capon and a spurting artery. We found out that Julia had a great sense of humor. Julia Child was cool.
Interest in cooking increased. TV cooking shows started to proliferate. There was Martha, there was Emeril, there was Jacques. And there was Julia, winning accolades and honors for a lifetime of work. And she wasn’t done yet. Julia was hot.
Through all the fads and all the trends and all the diets and all the changing views and opinions, Julia stayed on course. She encouraged. She taught. She was active and she was cheerful. Julia Child was a legend.
She ate what she wanted and didn’t snack. She proudly claimed butter at her favorite ingredient. She lived to be 92. Take a lesson.
* n n
Julia Child insisted that anyone who could read could cook. Read this recipe for dried cherry buttermilk scones and give them a try.
You can substitute dried cranberries for the cherries, or even better, orange-cranberries. Or those little dried currents.
These scones are not very sweet. If you want a sweeter treat, add 1/4-cup sugar.
You may need more flour dusted on the board to make them easier to handle. Use a light hand.
Eat them hot from the oven with butter, in memory of Julia.
Features editor Melanie Munk: 425-339-3430 or munk@heraldnet.com.
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