Newspaper Food Section Wednesday
"Do you know the way to San Jose?"
Today we venture off the the Knight Ridder owned, San Jose Mercury News, the newspaper of "Silcon Valley" They actually cover a good portion of the Bay Area, ranging from Gilroy and Santa Cruz in the south to San Francisco in the north.
San Jose isn't just for Burt Bacharach songs and nerds anymore...A few fun facts:
Oldest civil settlement in California, founded in 1777
California's first capital (before it became an official state)
Once a thriving agricultural area in the early to mid 20th century
Northern California's Largest City - 2003 Population: 924,950
3rd Largest in California and the West Coast
11th Largest in United States
Safest Big City in America (500,000+) for three consecutive years
300 sunny days per year with an average annual temperature of 70 degrees
"California casual" is appropriate for daytime and most evening outings. A sweater or light jacket is suggested for evenings, with coats advisable for November through March
12 major airlines servicing nearly 200 daily non-stop flights from all major U.S. cities
Third Most Fun City in America by Cranium Inc.
2004 Recipient of America's Most Livable City Award by Partners for Livable Communities
Fifth Best Place to Live in America by Money Magazine
Safest Big City in America (population 500,000+) for three consecutive years by Morgan Quitno Press (based on FBI Crime Statistics)
Sunset Magazine described our downtown as an "eminently walkable area with level streets, balmy weather and well-marked attractions."
"The Epicenter of Silicon Valley" by Zagat.com
So today they had an interesting sounding scone recipe. I am a sucker for anything with ginger and this scone has an intriguing combination with cherries and coconut.
CHERRY SCONES WITH CRYSTALLIZED GINGER AND COCONUT
3 cups flour
1/4 cup sugar
1/3 cup brown sugar
2 tablespoons baking powder
1/2 cup (1 stick) plus 1 tablespoon salted butter
1/4 cup dried cherries, chopped
1/4 cup crystalized ginger, chopped
1/2 cup flaked coconut
1 cup buttermilk
1/4 teaspoon coconut extract
1 egg, mixed with 3 tablespoons water, optional
Sugar for sprinkling
Preheat oven to 375 degrees. Mix flour, sugar, brown sugar and baking powder in a bowl. Cut cold butter into flour, working it into a mealy consistency. Add dried cherries, ginger and coconut to the flour mixture. Combine buttermilk and coconut extract separately, then add to dry ingredients and gently mix.
Turn dough onto floured surface, patting with floured hands until it holds together, handling as little as possible. Divide dough, shaping into 2 flattened circles 2 1/2 inches in height. Cut each round as you would a pie, into 6 wedges. Place wedges at least 2 1/2 inches apart on a parchment-lined baking sheet.
Whisk egg and water together in small bowl, and brush scones with egg wash and sprinkle with sugar. Bake 25 to 30 minutes, turning tray after 15 minutes. Scones should be golden brown on bottom. Cool on tray 10 minutes before handling or serving.