We interrupt our previously scheduled travelogue to bring you a scone recipe, because there’s always time for food.  Su, far away from me in New Zealand, a place we hope to visit one day, mentioned making savory scones with rosemary and feta.  I mentioned the scones I make and said I’d share the recipe. But the recipe came from a Moosewood cookbook and if I posted it, I’d be infringing on the copyright, even though I found the same recipe posted online.

What did I do?  I emailed the famous Moosewood Restaurant, asking them for permission..which I got within just a few hours, with their thanks for asking.

My addition is the option of dark chocolate chips.  Mix the ingredients as little as possible to keep them tender and only bake until just done to keep as moist as possible.

Hope you enjoy this, Su!  We’ll be headed back to Wyoming on Friday, after the Weekly Photo Challenge and Thursday Doors.  Make a batch of scones to munch on to go with your tea or coffee while reading blogs in the meantime.  And don’t post copyrighted information without asking permission, no matter what it is.

Cherry Whole Wheat Scones

1. Preheat oven to 400 F (204 C).

2. Mix the 2 T. sugar + cinnamon below and set aside.

3. Sift ¼ c. sugar with rest of the following into a large bowl. Add any remaining bran.

¼ c. + 2 T. sugar
½ t. cinnamon
2 c. whole wheat pastry flour (not regular whole wheat flour)
1 T. baking powder
¼ t. salt

Add and stir well:

½ c. dried (tart) cherries  (I use Montmorency.)

Beat:

2 L. eggs.  Set aside 1 T.

Beat into remaining eggs:

1/3 c. vegetable oil
1/3 c. milk  (I use almond.)

Add wet to dry and stir until just combined. Dough will be soft. You’ll probably need to add more flour.  Handle as little as possible.

7. Turn onto floured surface and pat into a circle 8” across and ½ “ thick. Cut into 8 pie-shaped wedges. With a spatula or dough cutter, lift and place on sprayed baking sheet, not touching.

8. Brush top with reserved egg and sprinkle with cinnamon & sugar.

9. Bake 15 min./until golden brown and firm to the touch.

Opt. Add some Ghirardelli double-chocolate chips! (About ¼ c.)

Reprinted with the authors’ permission from Moosewood Restaurant New Classics, Copyright 2001

Comments
  1. love it!!! and I bet it is a great as the walnut sauce what is still a part of our lunches ;o)

  2. Dan Antion says:

    Good reminder, Janet. I just edited my post from yesterday. I had asked a company for permission to use the photo of that inline-mailer. The responded very quickly and agreed to let me use it.

    • Another blogger told me once that he’d seen his photos and some of mine, as well as those of other bloggers, on a site selling them as prints. Hard to go after people like that but we bloggers should adhere to copyright laws and treat the work of others as we’d like our work to be treated.

  3. andy1076 says:

    I’ve had nothing but thefts for a period of time, my photos winding up in other people’s posts and even poems that I spent time writing, It’s insanely frustrating that people don’t have the morals to respect the works of others :-\

  4. Thank you Janet, for taking the time to bring up this important point. You did it right by contacting Moosewood for permission. And they granted it quickly because by crediting one another we help one another. love the idea of Girardell chips.
    holly

  5. mz&cho says:

    I can have scones any time of the day (with a cup of tea of course)! Thank you for the recipe.

  6. We flooded in July and all of my Moosewood Cookbooks, along with all of the rest of my cookbooks were in the basement. It is nice to be able to revisit a taste from one of their fabulous cookbooks. Sounds like it will be fabulous with the chocolate chips.

    • So sorry to read about the flooding, Aimee! Our rental house doesn’t have an attic, so we have lots and lots of things in the basement, including lots of books. I’ve tried to put things that are on the floor in plastic tubs, so at least I’d have a chance to get them out, but of course books are too heavy. Praying that we never get flooded! In the meantime, enjoy this recipe and if you go to their website, they have a number of recipes there.

      janet

  7. JANE says:

    Thanks, Janet. Anxious to try this recipe when the weather cools down… we love scones around here!

  8. Leya says:

    Thank you…I will go for this next time!

  9. Su Leslie says:

    Thank you for the recipe Janet (and thanks Moosewood too!). Your scone recipe is so different to the version I’m familiar with — with eggs and oil. I’ll have to try it for that reason alone (never mind the attraction of cherries and chocolate).

    Copyright is such a minefield, especially with so many unethical people around. I always try to acknowledge the source of any recipe I blog about, but it’s obvious that’s not a common practice. When I was researching scones, I found the Edmonds recipe reproduced endlessly (and verbatim) with absolutely no acknowledgement.

    • I think recipes are the worst. I’ve found them all over the internet, as you did, and I know they didn’t get permission! Even if the publisher and recipe author don’t mind, attribution is only fair. Of course, I have recipes written down from ages ago that I have no idea where they came from.

      Let me know what you think of the scones when you try them. I’ll do the same once I make yours.

      • Su Leslie says:

        Interestingly, I looked into copyright of recipes and it seems there pretty much isn’t any. There is copyright in the way a writer describes the dish (which can bee deemed to have “substantial literary expression – a description, explanation, or illustration, for example – that accompanies a recipe or formula…”), and of course in any photos, but apparently an actual recipe is regarded as a set of ingredients and instructions and isn’t copyright protected.
        Like you though, I firmly believe that at the very least anyone publishing a recipe should acknowledge the source(s) of either the recipe itself, or the inspiration for it in cases where modifications have been made.

      • After reading this, I took a look, too, Su, and read somewhat the same. However, it appears it might be somewhat different if the recipe has been published in a book, which this one was. Haven’t gotten farther than that, though, in determining whether or not it’s OK. At the very least, attribution should be made and if the recipe has been put online by the author, I think it right to either link to the page or give information on the recipe and then link to the page and let the reader see the recipe on the author’s blog.

        Bottom line is, I think, trying to act ethically and as you’d like your published work (in whatever form) to be treat. Of course, in the case of purloined photos being sold online, that’s completely different!!

        Thanks for looking into this further and letting us know what you found.

      • Su Leslie says:

        Thanks Janet. I totally agree with you. I can see why intellectual property law is such a growing industry 🙂

  10. eyeforapic says:

    Great recipe Janet, the scones sound delicious 🙂

  11. Jet Eliot says:

    These sound delicious, Janet, and with a cup of tea…heaven.

  12. Ruth says:

    A woman of integrity. I think you are an exemplary model. I really enjoyed your post. Love that they answered rapidly and you could share it knowing you did the right thing. How satisfying. Bet the scones are delicious. Most don’t give a second thought to any ethics these days, Janet.

  13. It’s awesome that you asked them for permission.
    Some woman from Iceland wrote me and asked for my permission to use one of my photos of a church in Iceland for her wedding invitations. She said it was the best photo she’d seen of this church (and it was the one she was getting married in).Of course I said yes (and hopefully her husband did too). 🙂

  14. Scones – yes… here in the forest in NZ I made some to eat with butter ad strawberry jam when some new neighbours came to tea. I had some left over, so fried them in bacon fat to eat with bacon and eggs for supper – they were delcious !!!

  15. amaranto es says:

    give thanks you Janet, I revalue the opinion 🙂
    Some womanhood from Iceland wrote me and asked for my license to role one of my photos of a church in Iceland for her marriage invitations.

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