Teatime

Today the sun came out just in time for us to have a lovely teatime outdoors. Maman takes her tea with milk and I have mine plain. She made scones so quickly right before so they were hot and lovely. What a nice treat for my last day in Virginia!

This is the very best recipe for scones, tried and true*:
*thanks to a combination of Mr. Beard and Ms. Moulton

2 cups flour
1 tbls baking powder
3 tbls sugar (plus more for sprinkling)
1/2 tsp salt
1/2 cup currants (or chopped, dried, apricots)
1 1/2 cups + 2 tbls of heavy cream

Set oven to 425°

Sift flour, baking powder, sugar and salt into a large bowl. Stir in the currants. Pour in 1 1/4 cups to 1 1/2 cups of cream or enough to just form a soft dough. On a lightly floured surface, knead the dough gently 3 times and pat it our into a 1/2 inch thich circle. (Handle the dough as lightly as possible to avoid tough scones). Cut the circle into 12 wedges. Transfer wedges to an ungreased baking sheet. Brush tops with remaining 2 tbls cream and sprinkle with sugar. Bake until they are pale and golden or about 15 minutes. Serve hot!

To make savory scones, reduce the amount of sugar to 1 tbls and substitute currants with cheddar cheese and rosemary. Mmmmm....