Inspired Cooking

Cooking is one of those things that I like to think I am good at, but I’m not. I can do basic things, I don’t burn everything, or cook completely terrible things, but I can’t whip things together like I think I should be able to. Justin is a far better cook than I am, but in my defense, I’m not very good at doing what I am told. Sometimes recipes don’t work out for me even when I follow the directions, so now I find myself reading them and just plain not trusting what they say! Then again, I’m not always good at following directions…
A few years ago I was inspired by the most wonderful book by Molly Wizenberg called A Homemade Life. In it she recounts stories of her life along with recipes from her kitchen table growing up. Her heart is in the kitchen and she is lovely.
                   
Yesterday I was feeling a little Suzie homemaker and did some reading of Molly’s blog, www.orangette.blogspot.com.  I then made a trip to the farmers market where I picked up some local Maine blueberries to make the recipe she had posted for scones!

I have to say I was a little skeptical because scones sound like a difficult thing to make. But I followed the directions and they came out AMAZINGLY well! I was so excited! Molly’s writing has a calm, honest, humanness to it that makes me feel like if she can do it, so can I. She tries things that don’t turn out well, and makes yummy yummy things… she also writes the way I think which is helpful to me. I feel like I know her already, and have known her for years.

I forgot to mention that I am also a horrible food planner. I can look through loads of recipes and not find a single thing that looks good! I’m awful at planning ahead and choosing new things to make. Tonight however, not only did I make delicious scones, but I also prepped a whole chicken for roasting tomorrow night and made a simple, new pasta sauce for dinner, all care of Ms. Molly Wizenberg and Orangette. I feel a little more accomplished than usual tonight. And the best part is, the scone recipe? She got it from Standard Baking Company right here in Portland!  I will pass it along as well, and you too can experience the yumminess at home! Thank you Molly!
Oat Scones
Adapted from Standard Baking Company (Portland, ME) by Molly Wizenberg

If you use frozen berries, do not thaw them before using.
3 cups all-purpose flour
1/3 cup packed golden brown sugar
1 Tbsp. plus 1 tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. kosher salt
11 Tbsp. (5 ½ ounces) cold unsalted butter, cut into ½-inch cubes
1 ¾ cups cold half-and-half
1 tsp. vanilla extract
1 cup rolled oats
1 cup fresh or frozen blueberries or blackberries
For garnish:
3 Tbsp. old-fashioned rolled oats
5 tsp. Turbinado sugar
Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a food processor fitted with the steel blade attachment, combine the flour, brown sugar, baking powder, baking soda, and salt. Pulse to mix well. Add the butter and pulse again briefly, until the mixture looks coarse and the largest lumps of butter are no bigger than a pea.
In a large bowl, stir together the half-and-half and vanilla. Add the flour mixture and the rolled oats, and stir until just combined. The dough will be thick and sticky. Add the berries, and stir briefly to mix. [When I use blackberries in particular, I find that it’s difficult to stir them into the dough without crushing them, overworking the dough, and turning the whole mixture purple. My solution is to only stir a little, and then move on to the next step. As you scoop the dough onto the baking sheets, you can use your fingers to press any errant berries into the mounds of dough.]
Using a 1/3-cup measuring cup, scoop the dough into mounds, arranging them 3 inches apart on the prepared baking sheets. Garnish the tops with rolled oats and Turbinado sugar.
Bake for 24 to 27 minutes, or until the center of the scones feels firm to the touch.
Note: Wrapped in plastic wrap or stored in an airtight container, these keep beautifully at room temperature for 4 or 5 days. Warm in a toaster oven before eating.