Plain Jane Scones

Yesterday was a perfectly wonderful snow day. Brent didn't have to go to work...we didn't do school, and we ate yummy food all day long. The kids played outside for just a brief few minutes (due to the subzero windchill), and we enjoyed a fire almost all day long.

My favorite moment by far though, was our fireside late afternoon tea party. All five of us. With my special tea set.

You know, it doesn't take hours of planning to make a special moment happen. Often, the most memorable aren't planned and require little fanfare. A half hour to make scones, pretty dishes that sit ready on a shelf, and a tablecloth (that rarely gets used) make for a special afternoon. A special memory you'll cherish.

And being asked the next day for tea in front of the fire? Then you know it was special to them too.

(Brent captured this video of our impromptu tea party...I think it's fun, though it's a bit dark! My favorite part is what Hadleigh says at the end. And in case you wonder, I'm wearing a hat inside because it was the only way I could stay warm all day long!)

I used a new scone recipe a friend shared with me. I've nicknamed them "Plain Jane Scones" but they are anything but Plain Jane. They are ever so slightly sweet, and with no additional "mix-ins", they are perfectly primed for scone toppings...I used a lovely jar of lemon curd from a new-to-me company (hint: giveaway coming up!) and homemade "Mock Devonshire Cream" to make these scones extra special.

(And Nathanael, would have eaten the lemon curd and cream from the spoon if I hadn't caught him in time!)

Plain Jane Scones

2 cups flour

1/4 cup sugar

1 Tbsp. baking powder

1/4 tsp. salt

1/3 cup cold butter, cut in pieces

1 cup plus 2 Tbsp. whipping cream

1. Combine all dry ingredients in a large bowl. Cut in the butter with a pastry blender until butter is incorporated and the mixture resembles fine crumbs. Add whipping cream combine until moistened. Knead dough 4-5 times.

2. Divide dough in half and press into two 6-inch rounds on waxed paper. Cut each round into 8 wedges (or 12, if you prefer smaller scones). Place each scone on a cookie sheet lined with parchment paper.

3. Bake at 375 degrees for 12-15 minutes. Place on rack to cool.

I hope you enjoy them as much as we have!!!

Mock Devonshire Cream

4 oz. cream cheese, softened

1 Tbsp. powdered sugar

1/2 tsp. vanilla

1/4 cup whipping cream

1. In a small bowl, mix all ingredients together with a blender until smooth. Keep refrigerated until ready to use.

(I doubled the recipe so we'd have plenty...it keeps well refrigerated for several days. You can often find the real stuff in fine grocery stores...and Mascarpone cheese makes a pretty good substitute as well.)