I sent Derek's parents home with a few of my orange cherry scones. My junior year of college, I spent a semester studying in London. It was one of the most fun times of my life, and some of the girls I met there are still my closest friends. During the semester, we travelled around England and Europe whenever we could. Of course we had to take a trip to see Stonehenge. What I remember most about that excursion is not the impressiveness of the structures and history, but the amazing scones they served at a little tea shop at the site. They were both light and dense, with the perfect crumb and a subtle sweetness. I now fondly remember that historic monument as "Sconehenge."
Robin's scones are not quite Sconehenge level, but they come pretty close. I love the addition of the orange zest and tart dried cranberries, although I've still liked them better when Robin's made them. She's been making them for many years, so she must have perfected how to handle the dough. Mine came out a little denser than her's.
I served the scones this morning with a portobello mushroom, chive, and gruyere frittata.
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