It’s early Sunday afternoon, and we just finished brunch. I made a batch of bacon and egg cups earlier this morning (another new recipes, but not from the cookbook). They were very tasty, but the star of the show was the scones. I served them with the clotted cream I made earlier in the week, and blueberry jam (homemade by my friend Jess). I’d never had British scones before. They are so much better than the scones you can get at our local bakeries. They taste much sweeter, and to me they are halfway between a biscuit and a cupcake. It took a bit of work to get the butter worked into the flour. I used my hand-held pastry blender and it seemed to take forever. I got Jimmy to help when I needed a break. The next time, I will try another method. I wonder if my stand mixer could be used. The recipe makes 12 scones, so there are a lot of leftovers. I could probably cut the recipe in half. Or, I could invite friends over for a brunch. RIght now, I’ve stored the leftovers in an airtight container in the fridge.
The recipe calls for a half cup of buttermilk. The smallest container I found was a quart, so I will try to find something else to make with the rest. Waste not, want not!
