Have you ever met someone that you feel like you’ve known a lifetime, but have really only just met? I have recently met someone like that. It’s crazy to think that a few months ago, they were not in my life and things seemed fine, but now I find myself looking forward to the next time I will get to talk, cry, laugh, or pray with them.
And right about now is when you shut me out and skip to the recipe, or you keep reading in anticipation of this person’s name. Well, just hold your horses. This person is no lover, no knight in shining armor that to sweep me off my feet and into a life of marital bliss. This person is a female, a close friend, a kindred spirit. Every once in a while, it hits me that, although a romantic relationship is sought after, pursued, and sacred, it is not the only kind of relationship to be cherished. A relationship with a true friend is just as sacred and rare as finding “the one.” A true, deep friendship must be fought for, invested in, and worked through; it goes through rough patches too.
So often, I find myself distracted by a desire for that romance that is movie-worthy, that I completely miss how deep, fulfilling, and loving a friendship can be. I just want to encourage you to not overlook the blessings in your life. Remember to recognize that value and necessity of such a friend and work just as hard at cherishing that person as you would a lover, or even more so, since that friend is probably the one who will be supporting you through the tough times when you do find a romantic interest.
Perhaps you could make these scones for that person. I delivered these to my own blessing/friend a few days ago =).
Cornmeal Cranberry Drop Scones
Adapted from New York Times
130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk (or substitute 1/3 cup milk and 1/3 plain greek yogurt)
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained
1. Preheat the oven to 375 degrees. Grease or line baking sheets with parchment.
2. Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Cut in butter and pulse until you have a coarse, even mixture. Add lemon zest and incorporate.
3. In a separate bowl, whisk together the egg and the buttermilk, then stir into butter mixture until the dough comes together. Fold in the cranberries to distribute through the dough.
4. Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
Yield: 20- 3-inch scones or 30 smaller (I made 30 smaller)
Advance preparation: These will keep for a couple of days, but the fresher they are, the better.