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3191 Miles Apart

16 November 14 • MAV


I have been making this scone recipe a lot this year and finally feel like it’s the way I want it to be. You know what that means! I get to share it with you.

You can use any fruit. For strawberries I tuck them into the little scones themselves, I do not stir them in. I prefer the way they ooze out when they are sandwiched in the middle of the dough. Delicious! For blueberries I mix them right into the batter, gently, at the end before I turn the dough out onto the counter. Experiment and have fun!




Buckwheat Scones
makes 8–12

3/4 C buckwheat flour
3/4 C whole wheat flour
1/2 C all purpose flour
2 T natural sugar
1 T baking powder
1/2 t salt
1 C whole milk + more to sprinkle onto scones
1 t vanilla
6 T unsalted cold butter
berries fresh or frozen

Preheat oven to 350ºF/230ºC. In a large mixing bowl, whisk together flours, sugar, baking powder and salt. Measure milk and pour it into another small bowl, add in vanilla. Take your butter straight from the fridge and cut it into your dry ingredients. Use knives, a pastry cutter or your fingers to mix the dough until everything is mixed together and craggy-looking. It’s okay if you have a few chunks of butter still in the dough. Slowly add in your milk/vanilla mixture and use your fingers to gently bring the dough together. (If you are adding in fruit by the mixing method, you can do that now and gently mix trying not to squish the fruit.) Turn your dough out onto a floured counter and pat down to about 1 inch thick. Cut into triangles. (If you are adding in fruit by the sandwich method, you can slice the scones down the middle horizontally and tuck your fruit inside closing up the edges of the dough around the fruit.) Sprinkle a little milk onto the top of your scones. Bake for about 20 minutes until the bottoms are brown. I like my scones a bit crusty so I let them cool for another 10 minutes on the baking sheet before transferring them to my counter. Eat warm with butter!


16 November 14 • SCB


I have a recipe for your Thanksgiving table this week—or your autumn table, really. These squash rolls are based off ones from a Sunset Magazine cookbook from the seventies that my mom used to cook from regularly (she is now gluten-free, so I am carrying the torch). It features the yellowed, dense food photography of the era, but the recipes are lasting favorites for me. These rolls are fragrant with spice and slightly sweet, and other than the time investment of a yeasted bread, quite simple to make. I used pureed roasted butternut squash for this batch, but canned pumpkin would be a great shortcut.





Squash Pull-Apart Rolls
Adapted from Sunset Cookbook of Breads

1 package active dry yeast (2 1/4 teaspoons)
1 cup whole milk
3 tablespoons unsalted butter
1/2 cup sugar
1 teaspoon salt
1 cup pureed squash (canned pumpkin is fine!)
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
4 1/2 – 5 cups flour

Heat milk and butter in a small saucepan until butter melts. Cool to about 110 degrees and dissolve yeast in the arm milk. In the bowl of a stand mixer with a paddle attachment, add milk/butter/yeast mixture, sugar, salt, squash and spices, beat well to blend. Switch to dough hook and gradually add four cups to flour with the mixer running on low. Continue to knead with the dough hook for about ten minutes, adding flour as necessary. Dough will be sticky, but should pull apart from the side of the bowl. Turn dough out on a flour board and knead a few times, tucking into a ball. Place in a greased bowl and cover, let rise in a warm place until doubled (1 1/2 to 2 hours). Punch down dough and knead briefly on a floured surface. Divide dough into 32 equal pieces and tuck each piece into a smooth ball. Grease two 9-inch round baking pans and place 16 balls in each pan. Cover and let rise until almost doubled (about one hour). Bake in a 375 degree oven for 20-25 minutes or until browned.