Adventures in Cooking #12

I'm starting my day with a London fog. Not a a brand of raincoat, but a luxurious cup of tea. A London fog is brewed Earl grey tea, sweetened with honey and vanilla with steamed frothy milk on top. Sometimes, it is topped with lavender. But who has lavender during Covid 19, so I grated fresh nutmeg. Since I was on a English kick, I thought let's pair it with Scottish oat scones with raisins sprinkled with cinnamon sugar. Scones are easy to make and for best results you should not knead them much. Kneading promotes gluten which you don't want for scones. Instead you want to handle them as least as possible to maintain their flaky texture. They should just be mixed gently into a circle and cut into triangles and brushed with sugar. Lastly, I am putting a picture of one of my favorite kitchen tools, a bench scraper with a measuring scale on it to measure thickness of dough. It can also be used to scrape the counter after making bread for easy clean up. Try a London fog and scone today.

London Fog with nutmeg Brewed hot Earl grey tea Add honey and vanilla

Froth warm milk with Slowly pour over tea, add

my manual froth maker nutmeg or lavender

Scottish Oat Scone

https://www.quakeroats.com/cooking-and-recipes/scottish-oat-scones

Plump raisins in boiling water Cut in cold butter Mix until coarse crumbs

Form into 8 in. diameter Cut into wedges Ready to eat

Just came out of the oven.

My favorite tool: a bench scraper