38 Power Foods, Week 35 — Yogurt — Smoked Salmon Frittata with Horseradish Yogurt and Irish Scones

This is also A Week of St. Pat’s Recipes, Friday…

There’s nothing like a scone.  You can pronounce it skone or skahn, as does my friend, Marie, who’s from South Africa:

“I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.”

Long or short “o,” however  you say scone, make a pot of tea while the scones bake and be sure your butter is softened–or  your cream whipped, if you like that.  My barely sweet little scones are a good foil for a savory frittata without moving all the way to sugar-high coffee cakes or Danish, which are more time-consuming at any rate.   Along with some sliced (or grilled) tomatoes or a bit of salad, they round out a gorgeous brunch or lunch.  If it’s brunch, you might stretch the occasion to include an Irish coffee for St. Patrick’s Day or another special Sunday.

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