Tuesday, July 21, 2015

Tea with Scones

There is something leisurely about taking tea in the garden on a hot summer afternoon. Leisurely, but in the most British way, a sort of languid formality. The motions are gone though more slowly, but they are gone through nonetheless. As I imagine one did in the tropics.

One wears linen, of course. The hot tea seems never to cool, and yet the humid breeze seems to grow cooler by contrast, as the butter melt softly in the shade. Calendula Petal Butter made fresh yesterday, on scones made fresh today.

For the butter simply allow non-salted organic butter to reach room temperature in an unconditioned room and blend in the carefully collected outer petals of the Calendula flowers. Salt if you need it.

For the scones, take 2 cups flour, a stick of butter, 3/4 cup milk, 1 teaspoon salt, 1 teaspoon cream of tarter, and 1/2 teaspoon baking soda, and combine in mixing bowl. Use your hands, why not? Shape two circles, cut each in quarters, and bake for 12-15 minutes, in a 400 degree oven.

Did I mention the Jelly?
Herb Flower Jelly

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