SconesHere is the way of the scones, the third time.
Arise too early, far too early, for no real reason to speak of. Stumble to the kitchen. Consult the notes in the cookbook; the notes say the oven goes to 400F. Set the oven to that, so that the rock can get comfortable in the heat. In between the cup of tea and the bowl of something, get out the large glass bowl and the sifter. Measure into the sifter 1 3/4 cups flour, 2 1/4 tsp. baking powder, a smatter of salt and a bit of cinnamon. Sift. (Have some tea). Into the medium liquid measuring cup, crack two eggs. Reserve a teaspoon or two of egg in a shot glass. To the eggs in the measuring cup, add 1/3 cup heavy cream, a splash of milk, 1 1/2 tbsp. honey (more or less) and a tipple each of almond and vanilla extracts. Mix this all up. (Have some tea). Slice a 1/4 cup of butter as thin as one can into the flour, then cut the butter into the flour with a pair of butter knives. Listen thoughtfully to the radio. (Have some tea). When the butter is nicely in, dump in the liquid and mix quickly and sparsely as one can. Add more milk, because it always seems to need some. Turn the shaggy mass out onto the floured board, pat it down to be flat and square, then cut into triangles with the dough blade. Glaze the triangles with the reserved egg, or not, and sprinkle with sugar, or not. Load the triangles up onto the peel and scoot them onto the rock in the oven. Wait 12 minutes, checking at 10. Get them off the rock fast, and let them cool on racks. Eat one with clotted cream as soon as possible.
Scones.
I am out of cream now, and I need to turn sights to other things. Bagels deserve another investigation, as do english muffins. It is very much becoming time to start making pasta again. Eventually, the cream will return to the refrigerator, glumly seeking my attention on the top shelf.
Dinner is fallback comfort food: a New England recipe for grilled cheese, along side a steaming cup of cream of tomato soup. The soup is laced heavy with pepper, and goes down hot.
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