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.