Saturday, August 24, 2013

Eve Loves Apples

Every three years it seems we get a bumper crop of apples and this year all three of my varieties produced. Our early summer rains must have washed the coddling moths away because the fruit is well formed and the bees and asian beetles have not arrived to consume the fruit.  State Fair is right on schedule, followed by the Golden Crisp.  The Haralson need to add more weight and color and should keep well into October. 

The apple of my eye reaches for a beauty.

There's plenty for neighbors and for the deer.

Wednesday, August 14, 2013

Bird in Hand

I love surprises.  When I recently acquired a large glass curio case for the shop, inside was a huge collection of miniature porcelain bird figurines, almost twenty of them.  They were produced in the early 80's by Royal Cornwall.  Each bird is painstakingly hand painted.  Two have issues as noted but they are sweet.

You know birds love no surprise that they seemed very interested in wild black raspberry cream scones.  A recipe adapted by me from my adopted grandmother, Ida Mayhew Hopkins.

Berry Cream Scones
1 cup unbleached wheat flour
1 cup oat flour
2 and 1/2 tsp baking powder 
1/2 tsp sea salt
6 T cold butter
3/4 cup heavy cream
1 cup berries (combination of wild black raspberries, red raspberries or blueberries - fresh or frozen)
2T sugar
1/2 tsp cinnamon

In a large bowl, combine the flours, baking powder and salt.  Blend in the cold butter with a pastry cutter until the butter is pea sized and well blended.  Pour in 1/2 cup cream and mix lightly with a fork.  If the mixture seems too dry add a bit more cream.  

Divide the dough in half.  Turn the first half of the dough onto a piece of parchment paper that has been dusted with flour.  Sprinkle with half of the berries and carefully shape into a 6" round.  The less you work the dough the better.  
With a long thin bladed knife slice the round into six equal wedges.  Separate the wedges slightly as they will bake together a bit.  Press a few remaining berries into the top of the scones. 
Brush the scones with the reserved 1/4 cup cream with a pastry brush, and sprinkle with the sugar and cinnamon mixture.  
Repeat with the second half of the dough. 

Place the dough rounds on the parchment paper and then on an insulated cookie sheet.  I use two separate cookie sheets and swap their position in the oven half way through baking.
Bake in a preheated 400 degree oven for 10 minutes.  Reduce the heat to 350 degrees and continue baking another 20 to 25 minutes or until the surface is cracked and golden brown.

makes 12 scones

Cool and serve!  They are best the morning they are baked but will hold for a couple of days at room temperature in a covered container.