Like Springtime in New York

Around this same time each year, something amazing happens in New York: suddenly, it’s Spring and the whole city becomes magical and alive again. This weekend was a span of two perfect days where the sun was shining, rooftop barbecues were in full swing and parks were crowded with families and couples just happy to be with one another. On Saturday afternoon, Dave and I went to our friend Peter’s apartment, where we ate grilled turkey, apple and brie sandwiches and drank Sweet Tea Vodka on the roof. It felt like summer, and the sheer simplicity of it all was really a beautiful thing. On Sunday, I headed to Cobble Hill park, Ted and Honey iced coffee and Sunday Styles in hand. If your faith in humanity is ever in need of restoring, visit the Cobble Hill Park on a warm Sunday afternoon. Between the children playing games, the dogs coming over to you for a pat on the head and the friends recapping the weekend over bagels and coffee, the joy coming out of that place is palpable.

Over the weekend, I also baked these scones – twice. Like warm weather and good friends, they’re one of life’s simple pleasures. I’m fascinated by how easy scones are to make and how good they turn out, regardless of what you add to them. I put my own spin on a classic scone recipe with buttermilk, orange zest and Craisins. I ate two of the first batch as soon as they came out of the oven Friday night, and have been devouring them consistently ever since. I guess that’s just the Irish and English in me. I’ve been eating scones at breakfast with scrambled eggs and for dessert with jam. I’m telling you, they’re curative, just like springtime in New York. Feel free to add whatever you’d like to yours. I plan to try walnuts and raisins next. Imagine the possibilities!



Buttermilk Scones with Orange Zest and Cranberries

Ingredients
1/2 c buttermilk
2 large eggs (or one extra large egg)
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick unsalted butter, cubed and chilled
3 Tbs sugar
1 Tbs orange zest
1 c dried cranberries or Craisins

Preheat oven to 425 degrees.

Beat together buttermilk and the egg(s) and set aside. Combine flour, baking powder, and salt in a large bowl. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar, orange zest and dried cranberries or Craisins and mix. Pour the buttermilk-egg mixture into the dry ingredients, leaving a bit behind to use as a glaze. Stir gently with a wooden spoon.

Turn dough out onto a lightly floured surface and knead 10 to 12 times, with floured hands. Pat dough into a round approximately ½-inch thick, and cut into 8 wedges. Place on an ungreased baking sheet. Using a pastry brush, glaze each wedge with remaining buttermilk-egg mixture.

Bake for 10-15 minutes, or until golden. Cool on a rack.