Tomorrow is the Vernal Equinox. Besides being grateful for spring, I am grateful for this day each year because it was the first day I spent with Stephen. Not a date, we actually did not even speak, we were just simply beside one another.
The few times I had caught a glimpse of this man, prior to the equinox, was from underneath a chef hat as I peeked out of the kitchen to watch the cute guy order a coffee from the barista. I did not know anything about him, but I was caught by his bright heart.
A might bit of a crush you could say; we had never met or spoken.
Then on the Vernal Equinox I went to a midnight Yoga class to welcome the season. After focusing my tired mind and rolling out my mat, I glanced at the people around me. There he was, beside me. I had unknowingly put my mat down beside the cute guy with the bright heart.
You know the moment when you make a decision and your heart does a two-step? Like watching a glass tumble from the edge of the counter that you set it on? Half giddy and half panicked, I quickly contemplated moving, but that would be obvious and potentially rude. So I stayed put, beside him.
I left the class just a minute early. The next morning he came in the restaurant for a coffee. This time, the barista was gone. I came out of the kitchen, poured him his coffee, and he asked my name.
Vernal Equinox reminds me to take a fresh look. Spring is here, summer is coming, and love grows when we least expect it. At the time, it was just a gut feeling, a crush. Now I can not remember the threads of my life being separate from his. happy sigh.
Though I could go on and on and on about all of that, I must tell you about these sweet little scones. Not much of a transition there, was it? I feel a little like I was startled out of a daydream and realized I was supposed to be giving you a recipe. Well, anyways. We are all friends here.
One of the lucky finds from Saturday's used book store trip was Tom Douglas' Seattle Kitchen Cookbook which has this recipe for Cherry Almond Scones. Since our jaunt to New York City I have dreamt about the cherry almond scone we shared at Jack's Stir Brew. Making a batch has been on my mental wish list, and after finding this recipe in Tom Douglas' book, I gladly crossed it off.
They are, as you can tell, beautiful. Even more than all of that, they are a good balance of flavor. Not too sweet, not too heavy, just right.
I think you should get to baking. Invite someone over, make tea, and share a story about an important day in your life. Something about the scones makes you want to be really nostalgic. No really, I am serious! These are not your average scone.
Cherry Almond Scones makes 8 (I cut mine smaller and made 10)
recipe from Tom Douglas' Seattle Kitchen
For the Scones:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (I used 1/2 teaspoon fine sea salt)
1 teaspoon grated lemon zest
10 tablespoons cold unsalted butter, cut into small dice
1/2 cup dried cherries, chopped
1/2 cup toasted blanched sliced almonds, cooled
3/4 cup buttermilk (I used 1 cup)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract (I will do 1/2 teaspoon next time)
For Brushing the Scones:
1/4 cup heavy cream
1/4 cup sugar (I used half and half instead of cream and only needed 2 tablespoons and 2 tablespoons sugar)
1. Preheat the oven to 425. In a large bowl, combine flour, sugar, powder, soda, salt, zest. Using a pastry cutter or two knives (like I showed you for biscuits) , cut in butter until it resembles crumbly cornmeal. Mix in cherries and almonds
2. Gradually pour in buttermilk and mix with a wooden spoon or rubber spatula until just combined. Do not overmix. Turn out onto a floured surface and pat into a 9-inch round about 1 inch thick. Cut the dough into wedges. Place the scones on a parchment or silpat lined baking sheet. Brush them with cream and sprinkle them with sugar. Bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 12-15 minutes. Serve warm.