scones
We were reading Nigel Slater's "Eating for England",
You are faced with a plate of scones, a pat of butter, a dish of jam and a pot of clotted cream. [...] You have either butter or cream, never both. At least not when everyone is looking. It is generally accepted that the jam goes on first, followed by a teaspoonful of cream. Others insist it is the other way round.
-Nigel Slater, "Eating for England"
And we suddenly neeeeeeded to have scones. Luckily for us, not everyone was looking: we had all three condiments on our scones. Butter first, next cream - maybe more than a tablespoon, THEN jam. Mmmmmm!!! Scones with butter, "cream" (made with yoghurt and goat's cheese) and black currant jam. What could be finer?
The scones want to split in half; the crumb is very tender. The hint of nutmeg and addition of currants differentiates scones from our baking powder biscuits.
Recipes here:
-Elizabeth