in this particular case, I like the unbaked photo over the baked
There are a few iconic episodes of Baking with Julia which will forever be burned into my brain. Among them are the episodes with Gale Gand, Nancy Silverton, Nick Malgieri, Martha Stewart (the double wedding-cake episode) and the one with Marion Cunningham. I love how Julia plays the novice foil against these featured bakers, cleverly pretending that she’s never seen nor done any of these things. She seems to respond with precision focus and delight with every tiny detail revealed along the way – although she’s being awakened for the first time to all sorts of clandestine kitchen secrets.
There are so many visions from this series that I will never forget. Martha, being totally marm-ish and persnickety, as only she can be, throughout the entire wedding cake episode. And, the Nancy Silverton episode where Julia begins to cry at the tasting point of Nancy’s Brioche Fruit tart. It’s priceless! – but that’s another whole story -(http://www.laweekly.com/squidink/2009/05/18/mastering-the-art-of-julia-how-did-nancy-silverton-make-julia-child-cry-i-thought-oh-my-god-i-burnt-the-hell-out-of-julia-child)
I especially love the episode with Marion Cunningham because, like Julia, she was a contemporary of my Mom’s and somehow, I can see the three of them conspiring in the kitchen to turn out the best of jolly sweet treats. It is one of my favorite little fantasies. I am pretty certain my Mom would have often imagined herself baking together with them. My Mom gifted me this book, which is now most certainly a treasure. I am sure she loved this series as much as I do.
Throughout this episode, Julia and Marion seem like totally-simpatico best-of-friends in the kitchen together – like two chums who get together all the time to conspire and create in a happy haze of flour dust. Perhaps they really did. During this episode, they could be almost totally unaware of the cameras there in front of them. It’s totally charming and an almost magical episode – at least to me. This is a wonderful series – and I highly recommend it to all – watch it in reruns on the Create Channel.
Yesterday I spied some luscious-looking Raspberries at Whole Foods. They were only $3.99 so I scoffed some up. And, in typical fashion for this time of year, I headed straight on into nostalgia-mode and channeled the Baking with Julia episode where she and Marion make Buttermilk Scones.
Now granted, making scones for me is not an abnormal occurrence. But, making them å la Marion Cunningham is special.
Here’s what went in and came out of the oven this morning:
RASPBERRY-CINNAMON STREUSEL BUTTERMILK SCONES a la MARION CUNNINGHAM – (adapted from Marion Cunningham
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of one orange
6 tblsp unsalted butter, cold
1 cup buttermilk
1/2 tsp almond extract
1 recipe streusel
1/2 pint fresh raspberries
egg wash
Preheat oven to 425F.
Line a baking sheet with parchment paper.
Make streusel and set in refrigerator to cool.
In the bowl of a food processor, whir together the flour, sugar, baking powder, baking soda, salt and orange zest. Add the butter, cut into cubes and pulse 6-8 times or until the butter is in pea sized bits. In a measuring cup, whisk together the buttermilk and almond extract. Remove the dry ingredients to a low, wide bowl and make a well in the center. Pour the buttermilk/almond extract into the center and, working with a dough scraper, gently bring the dry ingredients into the wet, working gingerly. When the dough begins to hold together, knead together with your hands. Move the dough to a lightly floured work surface and pat out to a 12″ long and 1/2″ deep rectangle. Make sure dough does not stick to surface. Remove the streusel from the refrigerator and spread evenly on the surface of the dough. Then, spread the raspberries over all. Pat them into the dough gently. Working from the long edge, gently roll the scones into a log, making the seam on the bottom.
Cut the log into 12 scones – first cutting the dough in half and then cut each half into 6 scones. Gently move them to the baking sheet and brush gently with egg wash.
Bake for 20 minutes or until browned and crunchy-topped. Enjoy!
looks almost like a Danish, doesn’t it?
my Mom- like no other:
and from the Christmas Cookie book with our favorite Spritz recipe:
