Cold Comfort

One of our newest garden additions -- a magnolia tree set against a clear, cold sky

Lately, we have been experiencing unusually cold (and frequently wet) weather.  While stalwart plants, like the magnolia pictured above, have blossomed, others, like our lilacs, have budded in a burst of warmth, only to wither from the proceeding cold.   Ah, our capricious spring.


A heavily damaged young plant seeks heat and shelter from a brick wall
 

How does a gardener cope?  Armed with a cup of piping hot, strong and black, Earl Grey tea and a freshly baked scone, one can brace for the seemingly vagrant nature of the weather while reading in the tea leaves, a foreshadowing of fine growing days ahead.

Fresh scones with strawberry jam and clotted cream

 Without a doubt, good days to come

 

 Scottish Scones

 

                 2 cups           sifted all-purpose flour

                 1/3 cup          sugar

                 1/2 tsp           salt

                 3 tsp              baking powder

                 5 Tbsp           chilled fat (shortening or butter)

                 2/3 cup          milk (approximately)

                 1/2 cup          currants  (optional)

 

         Step One:  Sift flour, sugar, salt and baking powder together.  Cut in fat, rubbing with fingers

                           to a size of small peas.

 

         Step Two:  Add currants.  Stir in milk gradually to form a stiff dough. Turn out on floured

                           board, kneading about twelve times. 

 

         Step Three:  Pat or roll out dough to 3/4 inch thickness.  Cut into 10 or 12 wedges with a sharp

                              knife.  Place on ungreased cookie sheat and bake for 15-20 minutes at 400

                              degrees (F) oven, or until toothpick inserted in centre comes out clean.

 

         Step Four:  Serve warm, split with butter, jam and cream.

 

 

 

 

 

 

 

Photos D. Sleziak, recipe Sleziak family archives (source unknown)