The cure for anything is salt water - sweat, tears, or the sea. ~Isak Dinesen
I was very fortunate last week in that I got to take a little mini vacation in the middle of the week. J and I headed to one of our favorite spots along the Oregon Coast-Neskowin. More specifically a place called The Breakers. The Breakers is a place you want to tell everyone about because it's such a wonderful getaway and it's also a place you don't want to let anyone know about so that it retains all the things that make you love it in the first place.
But what I remember most was first smelling the salt water as we walked to our hotel room,butterflies in my stomach over the excitement of what I expected to see associated with that salt water smell. Then my Aunt Mary pulling back the hotel drapes,and oh my gosh, I didn't think I could breathe- miles of open beach and the water-oh the water. It went on forever and ever and the waves pounding the beach,one after another,building on the horizon and coming into within feet of where I would be standing . I don't remember what I thought when I first saw the ocean but I will always remember what I felt-love, pure love and that hasn't diminished over the years. I always dream of living in a little cottage at the beach and that dream gets me through many of life's challenges. Do you love the ocean as much as me ? Or are you a mountain or desert person ?
Lazy Susan Marionberry Scone before it disappeared from the dashboard of our car !
Lazy Susan Marionberry Scone
Recipe courtesy Chris Erb, Early to Rise Bakery
Makes 12 scones
5 cups all-purpose flour, plus more for hands and parchment (I used wholewheat pastry flour only for the dusting through out the recipe)
1 cup sugar, plus more for sprinkling
2 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup shortening -I used margarine
1/2 cup butter
2 cups milk -I used 1 1/2 cups buttermilk and 1/2 cup of milk
1 1/2 to 2 cups Marionberries (or substitute blackberries) -since neither are in season yet I used a frozen mixed berry medley
Icing:-I didn't ice instead with about 10 minutes left to bake I used and egg wash and sprinkled with decorator's sugar.
2 cups powdered sugar
2 teaspoons lemon extract
1/4 cup milk
Preheat oven to 350 degrees F.
To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to over mix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes-I've checked my oven temp over and over and it always check accurate but with these I ended up baking them 40 minutes-so keep a close eye on them until they get that lovely golden brown tint to them, rotating once halfway through the cooking time. Remove from oven and let cool completely.
To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.
Note: Step away from the scone-these are "can't stop eating them " delicious !
I sent a basketful of scones to J's office but saved one for myself and I'm going to sit in my sun room with a good cup of coffee, my scone and my memories of the ocean.
For whatever we lose (like a you or a me),
It's always our self we find in the sea.