The changes on this mountaintop warn us (about as subtly as a clanging gong) that winter is coming. Animals have picked clean the berry brambles and the rose hips are bright red, rich with vitamin C. Mushroom season (see this blog) is winding down as hunting season (elk, deer, bighorn sheep) ratchets up. I marvel, as I do each year, at God’s goodness as He cares for humans and animals alike.
My Harbinger of Doom plant, the one that changes colors before everything else, began to evolve two weeks ago. It’s a currant plant, bountiful with fruit. I purchased another bush (I plant one each year), keeping it on the deck to protect the fruit from chipmunks. The critters have the eyes of an eagle and the speed of Mo Farah.
I baked the last batch of currant scones today, and I’m sharing the recipe here. If you’ve never had fresh, wild currants, you don’t know what you’re missing. When I fly-fish our rivers now, I barely restrain myself from asking the guide to pull over so that I can raid the flaming currant brambles along the banks.
FRESH CURRANT SCONES
Preheat oven to 375 degrees F.
Mix in your food processor 4.5 cups flour, 2 tablespoons sugar, 2 tablespoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Add i teaspoon of freshly ground nutmeg. Gently cut in 2 sticks of cold butter.
Mix 2.25 cups of heavy cream with an egg. Add this to the dry ingredients. The batter has the consistency of half-dry cement, so brace yourself to add the currants. Fold in the currants, noting that some will become smashed fatalities.
Roll the dough onto a floured surface and form into a ball. Flatten the ball to about an inch thick, then cut into eight or ten pieces with a sharp knife.
Arrange on a baking sheet, brush with additional melted butter, and sprinkle with Demerara sugar. Bake for 30 to 35 minutes. These freeze well, which is a good thing if you have a husband who loves fresh scones as much as mine.