The Manuscript and the Scones that Will Take Us Home

"I feel like I am forgetting something" I emailed my agent Judy on Thursday. I had just submitted the manuscript for my cookbook to my editor. It was time to celebrate, yet I felt as anxious as ever. "Yes, you forgot to celebrate!" she wrote back. I laughed.



So true.



After months of working on this manuscript as if it were my third child, I am done. I have created it, now it's in someone else's hands. Of course there will be revisions and edits, but the recipes are set, the images captured, and the stories told. And here is a small sample of the images you will find in it.







These props will finally have a home and some order.



C. will thank me.



I am looking forward to the promise of time off with my family back in the Basque Country. I am ready to relax, cook with my mom, drive along the coast while stopping for a pintxo or two, pick apples from my uncle's orchard, and sit under ancient oak trees while the children play.







The last thing I baked this weekend were scones. Three batches of them to be exact; until my oven finally gave up. It has had enough. Almost like life telling me it is time to stop baking compulsively.



I got it. It's time to stop.



We will take these with us on the plane. Full of black raspberries, red currants, quinoa, and oats.







I leave you with this recipe and soon I will be back from images from our trip. In the meantime, I hope you are enjoying your summer with your loved ones, cooking, and eating away.



See you soon!



Black Raspberry, Red Currant, Quinoa, and Oat Scones



adapted from Dorie Greenspan



makes 10 (2-inch) scones



1 1/3 cup (140 g) gluten-free oats

1 cup (140 g) superfine brown rice flour

1/3 cup (70 g) natural cane sugar

1/3 cup (45 g) quinoa flour

1/3 cup (40 g) tapioca flour

1 Tbs baking powder

1/2 tsp baking soda

1/2 tsp salt

Zest of 1 lemon

10 Tbs (140 g) unsalted butter or non-hydrogenated shortening (I used shortening)

1/2 cup (125 ml) unsweetened almond milk ( you can use whole milk)

2 eggs, divided

1/2 cup black raspberries

1/3 cup red currants

Demerara sugar, to sprinkle on top



Put the butter or shortening in the freezer for 30 minutes.



In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don't have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.



Whisk 1 egg and almond milk together and add it to the flour mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the black raspberries, red currants, and fold.



Transfer the dough to your work surface and knead a few times until it comes together. Pat to a disk that is about 3/4-inch thick and cut scones using a 2-inch cookie cutter. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with demerara sugar.



Bake at 400F (200C) for about 18 minutes or until golden. Let them cool for 5 minutes on the baking sheet before lifting them. Serve while warm. They can also be frozen for up to 1 month.

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The colors of Summer: Gluten-Free Raspberry and Oat Scones

When I think of summer, I think of bright, deep berry colors. I think of raspberries, currants, blackberries. I think of vintage enamel dishes with macerated berries and their juices melting in sugar. I think of open windows, blue glass jars, the ocean.

Often times, people ask me what is my inspiration to cook, bake, style and photograph. I look no further than nature. Nature really is the best color wheel when composing a shot. The array of colors in seasonal produce really is what marks an image in my head even before I grab my camera.



My dear friend Erica visited this week. It had been almost a year since I had seen her and it was so fun to let our little girls play together. I asked her what she had been doing since she arrived in town. "Sleep", she said. Then it reminded me of the lazy summer days before I had children and spending time under a tree with a good book and good music. That rarely ever happens anymore.... But I dream of it.



During my trip to Seattle, my sister in law Lisa and I stopped at Flying Apron Bakery where we both ate the most delicious gluten and dairy free, heart-shaped blueberry oat scone. We sat out side in the quaint downtown Fremont and enjoyed every morsel without saying much.

It had been a while since I had made any scones and after that, I decided I had to make some when I returned home.



This raspberry and oat scone recipe is an adaptation of one of Dorie Greenspan's recipes. I used a combination of brown rice, sorghum and tapioca flours in lieu of wheat flour and also, gluten-free oats. It worked great. They are hearty, yet soft and chewy from the oats. The raspberries add a touch of sour and freshness that I love, better than the blueberry version in my opinion.



So when I was getting ready to photograph the scones, I really wanted to capture more than the food itself. I wanted to capture the season through color and light. There lies my inspiration.



Gluten-Free Raspberry and Oat Scones

adapted from Dorie Greenspan

150 grams (1 cup) superfine brown rice flour
50 grams (1/3 cup) sorghum flour
40 grams (1/3 cup) tapioca flour
150 grams(1 1/3 cup) gluten-free oats
75 grams (1/3 cup) cane sugar
20 grams (1 Tbs) baking powder
3 grams (1/2 tsp) baking soda
2 grams (1/2 tsp) xanthan gum
5 grams (1/2 tsp) salt
Zest of 1 lemon
140 grams (10 Tbs) cold butter or non-hydrogenated shortening
1 egg
110 grams (1/2 cup) cold buttermilk (I used coconut milk with 1 tsp lemon juice)
75 grams (3/4 cup) raspberries, fresh or frozen

Put the butter in the freezer for 30 minutes.

In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don't have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.

Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.

Pat to a disk that is about 1/2" thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.

Bake at 400F (200C) for about 18 minutes or until golden.

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