We could kid ourselves and say UC Berkeley has always been our dream — that learning the earthly undertakings of modern chemistry and how to organize words in a an alluring manor truly fulfills the ongoing quest that is life. You and I, however, cannot admit to such a distortion of whom we really are — what we know we were meant to be! Alas, the much-anticipated Hogwarts letter never came.
Many suggestive events, however, have interestingly enough bewitched us into believing our wizarding fantasies were something other than fruitless. For one, the term began with the systematic sorting of freshmen into various units. We were urged to avoid stepping on the UC Berkeley seals so as to not fail out of this “muggle” university … and we see no possible explanation for such paranoia if not for the existence of witchcraft! And don’t get us started on the uncannily Hogwartsian air of Bowles Hall…
So here we will remain, for now: in a sort of existential limbo. We confusedly stand on the sidelines at Quidditch matches, are underwhelmed by our strange roommate’s proud display of peasant parlor tricks — and slightly embarrassed — and make darn well sure that we don’t let so much as a single toe set foot on the UC Berkeley seals.
So this week’s “Play With Your Food,” while far from a praiseworthy artistic feat in food stylization, is a statement. While this “Sorcerer’s Scone” — a flaky round of golden-brown pastry, layered with downright witch-worthy semisweet chocolate chips and topped with a sweet layer of crystalized sugar — may very well be the closest we ever get to the Sorcerer’s Stone, we mustn’t lose hope.
We suggest you head straight for a dining hall, steal yourself a pastry, and keep said
scone stone with you at all times. You never know when Voldemort might approach or when your ability to harness your innate powers will finally click. In the meantime, continue to avoid the seals, feign amusement and awe at all the mundane muggle accomplishments around you, treat yourself to a tall glass of pumpkin juice and have a happy Halloween.
*Makes 12 scones*
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick cold butter
- 1 egg
- 1/3 cup whole milk
- 1 cup raisins
1. Preheat the oven to 350 degrees. Combine the dry ingredients, then cut in the cold butter.
2. Beat the egg with milk, pour it into the flour-butter mixture and fold it until stiff dough has formed.
3. Fold in the raisins. Drop the dough by rounded tablespoonfuls 2 inches apart on a greased and floured cookie sheet
4. Bake the mixture for 20 to 25 minutes, or until it is light-golden brown.
Contact Christina Fossum at [email protected].