I have grown to love the many cookbook collections that surround my home. One in particular is A Country Cook’s Kitchen by Alison Walker. From the simple pleasures of making artisanal hearty breads, experiencing the delights of churning butter, making the most of seasonal fruits, enjoying the aroma of freshly baked pastries, biscuits and so much more I have yet to discover…this maybe a great addition to your cookbook collection, as well!Yesterday’s recipe was Buttermilk Scones. Buttermilk that came from the homemade butter variations I made the other day was finally put to good use–from breakfast to lunch!
Preparation 15 minutes; Cooking 12-15 minutes
Makes 6-8 scones
1 2/ cups self-rising flour
Pinch of salt
1 teaspoon baking powder
3 tablespoons cold unsalted butter, diced, plus extra for greasing
1/2-2/3 cup buttermilk
beaten egg or milk, to glaze (I just used the buttermilk)
1. Preheat oven to 425F
2. Sift flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
3. With a flat-bladed knife (I used a long, thin spatula), mix in the buttermilk to make a soft but not too sticky dough.
4. Turn out onto a lightly floured work surface, knead very lightly and briefly to bring together, then pat into a circle about 3/4-inch thick. Cut out rounds with a 2 1/2-inch cutter and put, spaced apart, onto a lightly greased baking sheet. Brush with beaten egg or milk.
5. Bake in the oven for 12-15 minutes, until risen and golden brown. Let cool before serving. Suggestions are jam, butter (See my homemade honey butter recipe below) amongst other you may fancy.
Another cookbook I recently discovered were written by local authors from my neighboring community . the art of real food Seasonal Recipes for Every Week of the Year by Joanne Neft and Laura Kenny. A follow up to Placer County Real Food, this new cookbook is a masterpiece of more than 250 recipes offering preparation and cooking methods that let readers feed their families healthy, flavorful, fresh farm-to-table produce no matter the time of the year. And along the way Neft and Kenny offers tips about canning, preserving, preparing grass-fed meats and fresh fish, making the perfect pie crust, using leftovers and more…
Along with my made-from-scratch buttermilk scones, a delectable side of Homemade Honey Butter must come to kitchen play, as well!
1/2 pound butter
2 tablespoons honey
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Salt to taste
In a food processor or bowl, combine all ingredients and season lightly with salt. Refrigerate when not in use. Enjoy!–gcc