Dried Cherry Scones

Quite by accident, and a happy one at that, I happened across Sarabeth's Bakery and not able to resist yet another cookbook to add to my extensive collection, immediately ordered a copy. Oh my! I was delighted to receive this gorgeous cookbook. Yes, this could be a tantalizing coffee table book as the photography is stunning and the reading most instructive. But what would a good cookbook be without perfect recipes? Inspired and accomplished bakers will treasure this collection of tried and tested creations. Pastries, muffins and biscuits, breads, cakes, pies and tarts, cookies, desserts, frostings, fillings and sauces and so much more are featured. Step by step images are often included and you can be sure you will become a master chef in your own kitchen if you follow the procedures.

As I enjoy savory quick breads, the first recipe I tried and adapted was Currant Scones. I substituted dried cherries for the currants, but otherwise followed the instructions. Moist inside, crunchy on the outside, serve with jam, butter, or just nibble and enjoy. They also go well with soup.

Dried Cherry Scones

3/4 cup of whole milk
2 large eggs
3 cups of unbleached white flour (I used spelt flour)
1 tablespoon plus 1 teaspoon of baking powder
1 heaping tablespoon of sugar
1/2 teaspoon of sea salt
a sprinkle of ground nutmeg
10 tablespoons of unsalted butter, chilled and cut into cubes
1/2 cup of dried cherries
1 large egg, beaten, for glazing

Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, sugar, nutmeg and salt. Cut the butter into the mixture with a pastry cutter or knife and fork until it is reduced to small crumbs. Mix in the dried cherries.

In a small bowl, beat together the milk and eggs. Make a well in the center of the dry ingredients and pour in the milk and eggs. Stir until just combined.

On a floured surface, knead the dough gently until it comes together. Carefully roll the dough into a 3/4 inch thick round. Flour a sharp cookie cutter (roughly 2 - 2 1/2 inches) and cut the scones and transfer to the prepared baking sheet leaving an inch or more between each biscuit. Gather up the remaining dough and repeat.

Brush the top of the scones with the beaten egg and bake in a preheated 400 degree oven until golden brown for about 20 minutes. Cool on the pan for a few minutes and then serve warm or at room temperature.

Yields 12 - 15 scones.

More scone recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Apple Cheddar Scones
Jalapeno Cheddar Scones
Cranberry Coconut Milk Scones
Cheddar Parmesan Scones with Dill

On the top of the reading stack: Food and Drink

Audio Accompaniment: Vladislav Delay

This colorful, sweet and gently spiced beetroot palya — or poriyal — is adapted from a newly acquired cookbook that I absolutely adore. I give the nod to Yogi Kitchen for recommending "Mysore Style Cooking: The Secret Recipes of Mysore, India" by V. Sandlhya. Beautifully illustrated, strictly vegetarian and inspired by her families well guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Lots of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. Most of the recipes are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes. I am excited to learn more about South Indian cooking.

I find her mantra inspiring too: "Your thoughts will go into the food you cook. As you grind the paste or knead the dough you must be aware of your thoughts. Be calm and happy and your food will pass this on to your guest."

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