"If you're afraid of butter, use cream." -- Julia Child
Wednesday, September 22, 2010
Tea with Jam and Bread
Smitten Kitchen's dreamy cream scones recipe calls for currants, but I was craving scones and all we had were frozen blueberries.
Turns out, baking can be a flexible sport. These were scrumptuous. And I'm going to be sad when our jar of rhubarb-raspberry jam from Timboon Farmhouse in Australia is nothing but a salad dressing container.