A Country Vet

I discovered All Creatures Great & Small at age 12. The book transported me to a different world. I avidly followed the joys and sorrows of James Herriot, a country vet in the Yorkshire Dales in the 1930s. Herriot was born in Glasgow in 1916 as James Alfred Wight. As a veterinary surgeon, he lived and worked in the small town of Thirsk, called Darrowby in his books. Herriot's first book, All Creatures Great & Small, was published in 1972. All Things Bright & Beautiful and other books followed. James Herriot's Treasury for Children introduces younger readers to these sweet stories with beautiful, warm illustrations, such as this one, by Ruth Brown and Peter Barrett.

Herriot's tales range from funny to heart wrenching. Many contain descriptions of hearty Yorkshire food. "...the table was loaded; ham and egg pies rubbing shoulders with snowy scones, a pickled tongue cheek by jowl with a bowl of mixed salad, luscious looking custard tarts jockeying for position with sausage rolls, tomato sandwiches and fairy cakes. In a clearing near the centre, a vast trifle reared its cream-topped head."

Today's recipe is for almond scones. Be sure to enjoy them warm from the oven!

Mix 3 cups flour, 2 1/2 tsp. baking powder, 1/2 cup sugar and 1/2 tsp. salt. Cut in 1/2 cup of butter. Add 1 T. almond extract and 1/2 cup half & half. Mix well. On a floured surface, roll dough to about 1 1/2 inches thick. Use a drinking glass or round cookie cutter to make 8 to 10 scones. Place on greased baking sheet. Brush with milk. Sprinkle with sugar and sliced almonds. Bake at 350 degrees for 20 minutes or until golden in color.