Ink is one of the oldest tools of magic. Whether needed to write a spell or symbol, magical ink can invoke or banish potentially dangerous beings. To make invisible ink appear, hold the paper over a candle flame to gently heat the paper until the writing appears. And beware of old journals found in the lavatory!

Recipes for scones made in centuries past contained no baking powder or yeast; the sole leavening was bicarbonate of potash, or saleratus, an early form of modern baking soda made from wood ashes, which gave scones a unique tangy flavor. Baking soda and small amounts of baking powder are the leavens used exclusively today. When making these ancient Celtic breads, I suggest beating the doughs in a “sunwise” (clockwise) direction, as per Druidic recipe instructions from the Middle Ages, to come as close to the authentic results as possible. Eat your warm scones with butter, jam, Devonshire cream (recipe follows), and lots of India tea with milk in a china cup and saucer.

Makes 12 scones

Ingredients

• 3 cups unbleached all-purpose flour or white whole wheat flour

• 1/3 cup packed light brown sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Grated zest of 1 orange

• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

• 1 1/4 cups dried cranberries or raisins

• 1 cup cold buttermilk

• 3 tablespoons sugar mixed with 1/2 teaspoon apple pie spice, for sprinkling

Instructions

1. Preheat the oven to 400º.

2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and zest.  Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs.  Stir in the dried cranberries.  Add the buttermilk to the dry mixture and stir until a sticky dough is formed.

3. Turn out the shaggy dough onto a lightly floured work surface and knead gently just until the dough holds together, about 6 times.  Divide into 3 equal portions and pat each into a 1-inch-thick round about 6 inches in diameter.  Sprinkle the tops lightly with the spiced-sugar mixture.  With a knife, cut each round into quarters, making 4 wedges.  The scones can also be formed by cutting out with a 3-inch biscuit cutter to make 12 to 14 smaller scones.

4. Place the scones about 1-inch apart on a parchment-lined baking sheet.  Bake in the preheated oven until crusty and golden brown, 15 to 18 minutes.  Serve immediately with cups of hot tea and good company of friends.

Homemade Devonshire Cream

Yield:  1 1/2 cups

Ingredients

• 1/2 cup heavy whipping cream

• 1 tablespoon powdered sugar

• 3/4 cup cultured sour cream

Instructions

In a clean mixing bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form.  On low speed, add the sour cream and mix until just fluffy and well combined.  Scrape into a covered container and refrigerate until serving to spread on warm scones.

the jam and honey tray

Excerpted from The Best Quick Breads and adapted from Fig-Walnut Scones, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.

Makes one 6-inch cake and 2/3 cup sauce

Ingredients

• 4-ounces bittersweet chocolate, chopped

• 1/4 cup sugar

• 1 large egg

• 1 large egg yolk

• 6 tablespoons (3/4 stick) unsalted butter, room temperature

• 1/3 cup all-purpose flour

• Pan: 6-inch round springform or metal cake pan

Vanilla Sauce

• 1/2 cup premium-quality vanilla bean ice cream

• 5 tablespoons crème fraîche or sour cream

• 1/4 teaspoon vanilla extract (Tahitian or Cook’s Cookie Vanilla)

Instructions

Preheat the oven to 375º. Butter 6-inch springform pan or metal cake pan. Place the chocolate in the top of a double boiler and melt over simmering water.

In a stand mixer with the whisk attachment or with a handheld mixer, beat the sugar and eggs on medium-high speed until thick and pale, about doubled in bulk. Add the butter and chocolate.  Place the flour in a sieve and sprinkle over the top of the mixture and fold in with a large rubber spatula. Scrape into the prepared pan. Bake in the center of the preheated oven for 13 to 15 minutes, until a cake tester inserted into the center comes out clean. Remove to a rack and cool to room temperature.

Make the Vanilla Sauce. Place the ice cream on the counter for 20 minutes to soften, or soften in the refrigerator. Place in a small bowl with the crème fraîche and vanilla; whisk to combine. Store in a covered container in the refrigerator for a few hours only. Serve the cake in wedges with some Vanilla Sauce on the side.

Ingredients

• 1 cup plus 2 tablespoons sifted all-purpose flour (sift and then measure)

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup firmly packed dark brown sugar (important to use dark)

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg yolk

• 1 1/2 cups (3/4 of a package) bittersweet chocolate chips

• Pan: 8-inch heart or round cake pan

Instructions

Preheat oven to 375º. Spray with nonstick cooking spray and flour an 8-inch round or heart-shaped cake pan. Place the flour, salt, and baking soda in a bowl and combine using a whisk; set aside. With an electric mixer, combine the butter, brown sugar, sugar, and vanilla; beat until creamy then add the egg yolk. On low speed, add the dry ingredients and then the chocolate chips. Scrape into the center of the prepared pan. With your fingertips, press the cookie dough into an even layer.

Bake in middle of oven for exactly 22 minutes. Remove from oven and cool for 10 minutes. Turn the pan upside down on a cutting board and unmold from the pan and peel off the parchment. Turn the cookie rightside up and set on a cooling rack. If you want to write your name, use the tube of colored paste from the decorating section of the grocery store. If you want more decadence, drizzle with the chocolate glaze or dip half of the cookie.

Quick Chocolate Glaze

In a small heat-proof bowl or measuring cup, place 1/2 tablespoon butter, 1/2 cup bittersweet chocolate chips, 1 tablespoon milk or water. Heat in microwave oven for 50 seconds at 60% power or just until chocolate is barely melted. Remove and blend in 1/4 to 1/3 cup powdered sugar until smooth and a pourable consistency. Drizzle this back and forth over the cookie, or dip half of the heart in the icing. Great!

photo courtesy of good housekeeping magazine

Ingredients

Single Pastry Crust

Makes enough for one 9-inch single-crust pie

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, chopped into 1/2-inch pieces

• 3 to 4 tablespoons ice water

• 1 teaspoon cider vinegar

Double Pastry Crust

Makes enough for one 9-inch double-crust pie, or two 9-inch one-crust pies

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, chopped into 1/2-inch pieces

• 4 to 6 tablespoons ice water

• 2 teaspoons cider vinegar

Instructions

In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness).  Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry.  Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.