The Butter That Binds Us

This past Sunday morning, Gillian and I got up a little bit later than usual. We both were in a rather happy mood, content to talk, read, and play together instead of getting out for our usual walk. I thought fresh-baked scones would be just the right addition to our cozy morning; Gillian immediately approved that idea! She busied herself with her new blocks (she turned two just a week or so ago) and I went to work gathering ingredients, measuring, and stirring. Gillian did take a turn in the kitchen herself, abandoning the toys for a bit in order to "cook" some bananas, honey locust seed pods, and nutmeg in a large pot....

I got the scones cut and put them to chill for 20 minutes in the fridge before baking. While I waited, I washed some of the dishes that had been stacking up (we don't have a dishwasher). I am still at the stage in my parenting where I think, "It's so nice that Gillian's quiet for a bit," when instead, I should be thinking, "Wow, it's quiet! What is Gillian up to?" I AM learning.... I turned around from my post at the kitchen sink and found Gillian chowing on a stick of butter I had left out on a counter to warm up a bit--for spreading on our fresh scones (which recipe calls for a 1/2 cup of butter). I immediately took the butter away and grabbed a wash cloth to clean up Gillian's greasy little fingers and face. She beat me to it, though--she was sucking the butter off her fingers. "Goooood!" she proclaimed.

And she's right, butter IS good! Butter (of various milk sources) is used in cooking all around the world. I would argue that butter is one of the most under-appreciated social binding agents. Here, I must be clear: margarine does not count. Don't wast your time with it. Accept no butter substitutes! With the exception of vegans, Jack Sprat, and those few strange folks who can't stand the taste (I don't know any!), everyone loves butter--although many of us do have to watch our fat intake! Remember all those casseroles, cakes, pancakes, and pastries (just to name some foods prominent in our culture) you've eaten at potlucks, birthdays, weddings, funerals, anniversaries, and other family gatherings. Think of the baked goods proferred to friends, neighbors, and enemies as gifts and peace-offerings. Think of those bake sales to support humane societies, schools, church groups, and other charities. Now remember how happy you felt to give or receive one of these butter-rich offerings! It was all that buttery goodness that made you feel friendlier and be more generous, more open to others! How unfairly butter has been reviled!

It is butter that brings us together and butter that keeps us together. Now go out and spread the love--bake something soon!

P.S. Our scones were tasty! Needless to say, Gillian and I had wonderfully buttery morning. Here's my recipe, if you're interested:

Scones

2 cups unbleached flour (sometimes I substitute 1 cup of whole wheat flour)

3 tbsp sugar

1 tbsp baking powder (don't forget to adjust if you're at high altitude)

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 tsp real vanilla (no fake stuff) -- optional

1/2 cup butter, cut into pieces

1/3 (or more) milk

1 large egg, beaten

2/3 to 1 cup finely chopped fresh fruit (we like apples!) or dried fruit -- optional

oven @ 450 degrees F

Mix flour, sugar, baking powder, salt, and spices. Cut butter in with pastry blender, until mixture is coarse-grained, like peas. Add the milk, vanilla, and 1/2 of the beaten egg. Gently lift and mix with a fork until the dough forms large pieces. You may need to add extra milk. Add the fruit. Don't over mix! Lumpy is good--this how you maximize the nice and flaky factor.

Turn the dough out onto a floured surface and spread out into a large, 1/2" thick circle, with your hands. Use a 2 1/2" biscuit cutter to cut scones. Place scones on a non-stick or greased baking sheet and refrigerate for at least 20 minutes. Just before baking, brush tops with the remaining beaten egg. Bake for 15 minutes or until tops are nicely browned. Eat warm or cool, spread with butter and jelly or jam.