Friday, October 23, 2015
Squid Bakes: Plain Scones
Such is life in Vermont as we edge our way into late autumn. The leaves are past peak now. The deep reds and oranges of a couple weeks ago have been replaced by yellows and browns. The stained glass windows in the canopy have become lush carpets under the maples. Last weekend also brought our first snowfall - light dustings mostly, but enough to remind us all of what's coming. To be sure, Vermont's glorious summer and dazzling foliage season are behind us. Winter looms.
It's important to have things to look forward to this time of year. Winter hobbies are popular in the northern states for obvious climactic reasons, of course, but they're also important psychologically. Shorter days, bare branches and dropping temperatures are a lot easier to take if you are a hockey fan, for instance. At our house, we put up our bird feeders in November. Our woodland surroundings teem with life and we are better able to enjoy that in winter. We don't dare leave food out in the warmer months - best to wait until we know the bears are down for the season. We enjoy the simple pleasures of flannel sheets and longer sleeves - Fuzzy Pants Days and the like. It's also a better time of year for turning on the oven which means...
I took up baking last year but gave it up for the summer. Now that it's cooler, setting the oven to 450 appeals in a way it didn't a month ago. I am gradually working my way through How to Bake by Nick Malgieri, from which the plain scones recipe came. It was a good project for getting back in the groove - very easy. We all gobbled them up eagerly. Apricot jam was a fine pairing.