Why oh why did I buy this scone while sitting here at Proof Bakery in Atwater Village where the pastries are tempting and the cakes are alluring and I came for a sandwich but now I want coffee and while ordering coffee I heard my mouth say, “I’ll have a scone too” and the woman said, “It’s cherry” and I said, “Ooooh” and she said, “I’ll give you an extra big one” and I was like, in my head, “Nooo, don’t, because I’m supposed to go to the gym later!” and I know if I eat this scone I probably won’t go to the gym later which is faulty logic seeing as eating the scone should make me want to go to the gym more because there’s more to burn but, in fact, it makes me want to go to the gym less because I’ve already blown it, health-wise, so what’s the point as I stare at this scone in front of me and question whether I should eat it at all or just take it home to reward myself with later.
Chef Anita Lo, who you’ll meet on next week’s episode of “Someone’s In The Kitchen With,” made a point to say that her mentors were David and Karen Waltuck, the proprietors of the legendary restaurant Chanterelle. This fact stayed with me after Chef Lo left my apartment and when I found myself, a few hours later, in the Strand cookbook section, I saw a copy of the famous Chanterelle cookbook which doesn’t focus on the food that they served the customers, but the food that they served the staff. It’s called, appropriately enough, “Staff Meals” and I bought it right away.
We are about to conduct an experiment. For this experiment you will need a person; the person should be a person who: (1) loves scones; (2) is a self-professed non-cook. The purpose of this experiment is to prove that a self-professed non-cook who loves scones can whip up a batch of cream scones so quickly, so easily, that they will: (1) no longer consider themselves a non-cook; and (2) eat scones to their heart’s content.
Don’t believe me? I can get them there in three steps, using a Molly O’Neill recipe from The New York Times (courtesy of Amanda Hesser.) Are you ready? Here we go.